A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

COCOANUT-OIL

Cocoanut-oil can generally be purchased in the market from wholesale druggists, though it is sometimes difficult to get that which is not rancid. It can be made by taking the cream from a half dozen or dozen nuts, treated as above, only allowing the milk to stand over night before skimming, and boiling the cream in an iron vessel, without stirring, until all the water is evaporated. When done, the sediment will be found browned, and adhering to the bottom of the vessel. Bottle, and set away for use.

Ko-nut is a pure, refined cocoanut-oil, which does not turn rancid, and is, therefore, very nice, and far preferable to the cocoanut-oil ordinarily obtainable for cooking purposes.