,,baker',s ,coconut ,recipes ,copyright1 #aibb ,the ,franklin ,baker ,co4 ,illustration3 ,baker's ,coconut ,about ,coconut ,do you know that coconut is a wholesome body-building food8 ,down in the tropics where the coconuts grow1 the sturdy natives use the pure1 white meat of this delicious nut as their principle food4 ,pound for pound it is far more nourishing than beef and other standard foods4 ,according to government reports1 one pound of dried coconut equals two and one-half pounds of beef4 ,of course1 to get the full food value of coconut1 you must get it fresh and ripe and juicy4 ,that is why ,,baker',s ,,canned ,,coconut is the finest on the market today4 ,fresh1 carefully selected coconuts are shipped right to the ,,baker factory--here they are opened1 grated and sealed in airtight cans4 ,all the work is done in ,,baker',s bright1 spotless1 sunshiny factory1 where everything is as clean as in the cleanest home kitchen4 ,no artificial preservative is used in ,baker's ,canned ,coconut4 ,the ,,blue can contains ,baker's fresh1 ripe coconut1 canned in its own milk4 ,much of this milk is absorbed by the coconut so that it is particularly soft and juicy4 ,when you use the coconut that comes in the ,blue can1 be very sure to carefully press out all the moisture before adding the coconut to your cakes and pies1 otherwise1 you will have more moisture than your recipe calls for4 ,this milk can be pressed out in accordance with directions on the can or you can put the coconut in your potato ricer or fruit press and squeeze the milk out4 ,this coconut milk can be used in place of1 or mixed with1 cow's milk in your baking and adds to the delightful flavor of your cakes and pies and candies4 ,the ,,yellow can contains fresh1 naturally moist coconut without the milk1 sweetened with pure cane sugar4 ,there are just two ways to get really fresh1 ripe coconut4 ,one is to know how to select a coconut1 then open it and pare it and grate it--the other way is to simply open a new ,,baker can4 ,you get all of the flavor--none of the work4 ,the following recipes are practical and very easily made4 ,they have all been tested in the ,,baker ,,coconut ,,kitchen4 ,if the ,blue can is used1 be sure to press the milk out as directed on the label4 ,coconut ,charlotte #a cup ,,baker',s ,coconut envelope plain gelatine #a cups milk #b egg yolks #a teaspoon vanilla pint whipped cream #c tablespoons sugar ,soak gelatine in cup of milk4 ,scald cows' milk1 add sugar and beaten egg yolks4 ,cook several minutes and add gelatine1 coconut and vanilla4 ,when beginning to set1 add whipped cream4 ,heap lightly in sherbet cups and sprinkle with coconut4 ,serves five persons4 ,porto ,rico ,coconut ,rice #a ,blue ,label can ,,baker',s ,coconut #a qt4 boiling water #a teaspoon salt #a cup rice #a cup raisins #c tablespoons sugar ,empty contents of ,blue ,label can ,coconut into #c-quart kettle1 pour over it boiling water1 add rice and boil gently4 ,when half cooked1 stir in raisins and sugar4 ,serve hot with plain or whipped cream or with cinnamon sauce4 ,cinnamon ,sauce cup butter #a cup powdered sugar #b tablespoons boiling water teaspoon cinnamon extract ,beat the butter in a bowl till creamy1 then add half of the sugar and water2 beat well1 and add the remainder of the sugar and water4 ,when light and fluffy add the flavoring1 and set aside in a cool place till wanted4 ,coconut ,daffodil ,cake ,illustration3 ,coconut ,cakes #ast ,part cup butter #a cup sugar #c egg yolks #b cups pastry flour #c level teaspoons baking powder ,scant cup milk #a teaspoon vanilla ,cream butter and sugar1 beat in the egg yolks1 add flour with baking powder sifted in it1 alternating with milk1 add vanilla4 ,bake in two buttered layer cake tins4 #bnd ,part cup butter #a cup sugar #b cups pastry flour scant cup milk #a teaspoon almond extract #c egg whites #c level teaspoons baking powder ,cream butter and sugar1 add flour with baking powder sifted in it1 alternating with milk1 add almond1 fold in the stiffly beaten whites of eggs4 ,bake in two buttered layer cake tins4 ,when the four layers are baked and cool1 put first a yellow1 then a white1 then a yellow1 then a white1 spreading white coconut icing between each layer and over all the top and sides4 ,either of the above recipes may be used as a separate cake4 ,coconut ,butter ,cake #a egg well beaten #b squares melted chocolate cup milk ,cook these ingredients in a saucepan until smooth and thick4 ,when cool add3 #a cup sugar #a cups flour after it is sifted #a teaspoon soda1 dissolved in milk cup milk #a tablespoon melted butter ,bake in two layers in a moderate oven4 ,coconut ,butter ,filling #a can ,,baker',s ,coconut cup butter #a cups confectioners' sugar cup coconut milk 7or cream7 ,beat butter to a cream1 gradually beat in sugar1 thinning occasionally with milk4 ,when light1 stir in coconut4 ,spread between the layers and on the top4 ,porto ,rico ,coconut ,ice #a ,blue ,label can ,coconut lb4 sugar #b egg whites #a pint boiling water #d sticks cinnamon juice of #a orange and #a lemon 7or #b limes7 ,pour boiling water over contents of one can ,blue ,label ,coconut and cinnamon4 ,add fruit juices and sugar4 ,when cool1 remove stick cinnamon1 add well-beaten egg whites and freeze4 ,this will make one quart4 ,hermits #a can ,,baker',s ,coconut #a cup butter 7scant7 #a cups sugar #c eggs #a cup chopped raisins #a teaspoon vanilla #c cups flour teaspoon soda cup hot water #a teaspoon cinnamon #a teaspoon cloves teaspoon ginger ,cream butter and sugar1 add beaten eggs4 ,sift in flour1 add spices1 raisins1 and the soda dissolved in warm water4 ,mix in the coconut which has been toasted4 ,drop from teaspoon on a buttered pan1 an inch apart4 ,bake in a moderately hot oven about twenty-five minutes4 ,washington ,coconut ,pie cup butter #a cup sugar #b eggs #a teaspoon vanilla cup milk 7or coconut milk7 #b cups flour 7pastry7 #b teaspoons baking powder ,cream butter and sugar until light4 ,add well-beaten eggs and vanilla1 then the milk and the sifted flour to which the baking powder has been added4 ,beat well and pour into well-buttered and flour-sprinkled layer cake pans and bake for twenty minutes in a moderately hot oven4 ,put cream filling between layers4 ,cream ,filling for ,washington ,pie #a can ,,baker',s ,coconut cup milk 7or coconut milk7 #d tablespoons sugar #b eggs #b tablespoons flour #a tablespoon vanilla #a tablespoon butter ,put milk on to scald4 ,mix flour with a little cold milk to form a smooth paste4 ,gradually stir this into the scalded milk4 ,cream butter and sugar1 add well-beaten eggs and stir this into the first mixture4 ,cook until smooth and thick1 add coconut and flavoring4 ,put between layers4 ,ice with chocolate icing4 ,serve while fresh4 ,coconut ,devils ,food #a cup ,,baker',s ,coconut #a cup sugar cup butter #b eggs cup milk 7or coconut milk7 #a cups flour #b teaspoons baking powder #c tablespoons cocoa #a teaspoon vanilla teaspoon salt ,cream butter and sugar4 ,add well-beaten egg yolks4 ,add coconut and vanilla4 ,mix all well4 ,add flour1 in which baking powder1 salt and cocoa has been sifted1 and milk1 alternately1--then last fold in stiffly beaten whites of eggs4 ,turn into well-buttered and floured layer cake pans1 or loaf cake pan4 ,ice with coconut butter icing4 ,coconut ,custard ,pie #a cup milk #b eggs cup sugar #a can ,,baker',s ,coconut ,add coconut1 sugar and well beaten eggs to the milk4 ,place in pie crust that has been brushed with butter and bake for thirty minutes4 ,illustration3 ,coconut ,candies 7,see page #aj7 ,coconut ,devil's ,food 7,see page #e7 ,illustration3 ,coconut ,fruit ,cup and ,macaroons 7,see page #h7 ,washington ,coconut ,pie 7,see page #e7 ,coconut ,fruit ,cup #b oranges #b bananas cup powdered sugar #a cup ,,baker',s ,coconut 7,any seasonable fruit desired can be added47 ,cut oranges in half--remove orange without breaking the skin4 ,scallop top of orange cup4 ,in this1 place fruit mixture which is made as follows3 ,cut oranges and bananas in small pieces4 ,thoroughly mix in half cup of sugar and most of the coconut4 ,after the cups are filled1 sprinkle the top liberally with coconut and place a cherry on top4 ,this makes a delightful dessert and is particularly pleasing for children's parties4 ,coconut ,macaroons #a cup ,,baker',s ,coconut #c egg whites #b tablespoons flour #a cup sugar ,beat the eggs until stiff1 add sugar and flour4 ,put mixture in double boiler and stir constantly--do not allow mixture to adhere to sides of boiler4 ,cook for about twelve minutes4 ,remove from fire1 add coconut1 mix well4 ,when cool enough to handle form into small cakes half-inch thick4 ,place on a well-greased pan4 ,bake in a slow oven until a light brown4 ,coconut ,frozen ,custard #a can ,,baker',s ,coconut #d cups milk #d eggs cup raisins #a cup sugar #b tablespoons cornstarch #a tablespoon vanilla cup each chopped cherries and pineapple ,cook three cups of milk in a double boiler4 ,moisten the cornstarch with a little milk1 add it to the hot milk--stir until it thickens4 ,beat eggs and sugar until creamy1 then add to the thickened milk4 ,stir and cook for a few minutes4 ,remove from fire1 add the coconut1 fruit1 balance of milk and vanilla4 ,when cold1 freeze as for ice cream4 ,if the coconut with the milk is used1 take one cup of coconut milk and three of milk4 ,bohemian ,pie #a apple cup sugar cup raisins #a can ,,baker',s ,coconut #a tablespoon cinnamon ,line a square pan with good pie dough--let it extend up on sides about an inch4 ,make a layer of apple1 sliced thin4 ,sprinkle sugar and cinnamon over the apple4 ,sprinkle raisins over this1 then the coconut4 ,cover with dough without any opening4 ,fold edge of lower crust over upper crust and pinch together4 ,wet well with cream1 sprinkle with granulated sugar and bake slowly about an hour4 ,coconut ,jumbles #a can ,,baker',s ,coconut #a cups granulated sugar cup butter #c eggs #d cups flour #d level teaspoons baking powder level teaspoon salt ,cream sugar1 shortening and salt together2 add well-beaten eggs and one cup of coconut4 ,sift three cups of flour with the baking powder and add to mixture4 ,dust bake board with flour1 roll out quite thin1 to inch4 ,cut out with cruller cutter4 ,brush top with a little well-beaten egg and sprinkle with coconut4 ,bake in hot oven ten to twelve minutes4 ,coconut ,gem ,cakes #a can ,,baker',s ,coconut cup sugar cup butter #b eggs #a cup flour #a teaspoon baking powder cup milk #a teaspoon vanilla ,cream butter and sugar1 add well-beaten eggs1 vanilla extract4 ,sift baking powder and flour and add to mixture1 alternately with milk and coconut1 mix well1 turn into well-buttered and flour-sprinkled gem pans4 ,bake for twenty minutes in a moderately hot oven4 ,spread over top1 chocolate icing to which some toasted coconut has been added4 ,a lemon icing with toasted coconut is also good with these small cakes4 ,coconut ,candy ,kisses #a cup ,,baker',s ,coconut #b cups sugar #a teaspoon butter #a teaspoon vanilla #a cup milk 7or coconut milk7 ,mix sugar and milk until dissolved4 ,place on slow fire4 ,boil without stirring until it forms a soft ball when dropped in cold water4 ,remove from stove1 add butter1 coconut and vanilla4 ,stand aside until cool1 then beat vigorously4 ,drop from teaspoon on a buttered platter4 ,coconut ,chocolate ,fudge #a can ,,baker',s ,blue ,label ,coconut #b squares chocolate #a cup of cream1 condensed milk1 or milk 7to make #a cups when added to coconut milk7 #a teaspoon of vanilla #c cups sugar ,butter size of walnut ,boil sugar1 chocolate and milk 7stirring constantly7 until a small quantity1 when dropped in cold water1 forms a firm mass4 ,stand aside until bottom of pan is absolutely cold1 then add the vanilla and butter4 ,beat until creamy1 adding the coconut 7from which all the coconut milk has been thoroughly pressed74 ,continue beating until thick1 turn into a buttered pan and cut into squares4 ,coconut ,divinity ,candy #a can ,,baker',s ,coconut #b cups granulated sugar #b egg whites #a cup ,karo ,corn ,syrup 7white7 #a cup coconut milk #a teaspoon vanilla ,boil sugar1 syrup and water until it spins a thread4 ,remove one cup of this syrup and stand aside4 ,boil remaining syrup until it cracks in ice water4 ,to the stiffly beaten egg whites slowly add the first cup of syrup--then the remaining syrup--beating constantly4 ,flavor with one teaspoon vanilla and when beating becomes difficult add the coconut from which all milk has been thoroughly pressed4 ,when the mass can no longer be stirred1 form in a loaf--turn out on oiled paper and stand aside until cold4 ,coconut ,clusters ,a wholesome and delicious candy can be made by3 ,melting #a cups granulated sugar in a skillet4 ,when melted1 add a piece of butter the size of a walnut and quickly pour over one cup of coconut which has been evenly spread on a buttered dish4 ,illustration3 ,coconut cream pie ,coconut ,cream ,pie 7,meringue7 #a cup ,,baker',s ,coconut cup granulated sugar #a cups milk 7or coconut milk7 #b level tablespoons cornstarch #b eggs ,pinch of salt ,add beaten egg yolks and cornstarch to milk1 place over slow fire and stir until thick4 ,remove from fire and add about two-thirds of the coconut4 ,pour into a baked crust and cover with stiffly beaten egg whites to which two or three tablespoons of powdered or granulated sugar have been added4 ,sprinkle coconut on top and brown quickly in oven4 ,coconut ,cake cup butter #b eggs #a cups flour after it is sifted teaspoon of salt #a cup sugar cup milk #b teaspoons baking powder #a teaspoon vanilla ,cream the butter and sugar1 add the eggs1 one at a time1 and beat until light4 ,sift the flour1 salt and baking powder and stir into the mixture1 alternating with the milk4 ,add the vanilla4 ,bake in two layers in a moderate oven for twenty minutes4 ,ice with coconut icing4 ,pastry #a cup flour #b tablespoons shortening #c tablespoons cold water teaspoon salt ,sift ,pastry flour and salt4 ,cut in shortening4 ,when thoroughly mixed1 add water4 ,always roll pastry one way4 ,handle as little as possible4 ,coconut ,boiled ,icing ,boil without stirring1 one cup of sugar1 one-third cup of coconut milk or water1 one-fourth teaspoon of cream of tartar4 ,when it threads from spoon1 pour onto well-beaten white of an egg4 ,flavor1 beat until thick1 add coconut and spread quickly4 ,coconut ,marshmallow ,frosting cup ,,baker',s ,coconut #b cups sugar cup water #a cup marshmallow whip or lb4 chopped marshmallows #b egg whites ,boil the sugar and water until it threads4 ,pour this mixture steadily but slowly onto the egg whites which have been beaten until stiff and dry4 ,add the marshmallow whip1 or chopped marshmallows1 and beat until thick enough to spread4 ,use one-third of this frosting to make a thick filling between the layers of cake and use the remainder to frost the top and sides4 ,sprinkle thickly with the grated coconut as soon as the cake is frosted4 ,confectioners' ,icing #a ,,blue can ,,baker',s ,coconut4 ,mix cup coconut milk with ,confectioners' sugar to right consistency 7about one and two-third cups7 add coconut2 after cake is iced1 sprinkle coconut on top4 ,illustration3 ,,baker',s ,,coconut ,,baker',s ,,fresh ,,grated ,,coconut ,,in ,,pure ,,coconut ,,milk ,,baker',s ,,moist ,,sweetened ,,coconut ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4 --,bake time_/temperature was omitted from the print version of ,coconut ,devils ,food ,cake recipe4 ,no conjectural emendation was attempted4