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

by Anna L. Colcord

Pour boiling water over the shelled nuts, and let stand from three to five minutes; then drain, and slip off the husks with thumb and finger. Put in a warm place till thoroughly dry; grind, and put away for future use.

ALMOND MILK AND CREAM

Proceed the same as with peanut cream and milk, only using a little more water.

COCOANUT MILK AND CREAM

Cocoanut Scraper

Select good cocoanuts with milk in them. Let the milk out of the soft eye; then, holding the nut in the left hand, strike sharp, quick blows with a hammer or iron bar on the meridian line, causing the nut to revolve by tossing it up slightly, when it will break in halves. Grate on an iron or steel cocoanut scraper, made as shown in accompanying cut, placing the scraper board across a chair, with a pan upon the floor to catch the grated nut, while the operator sits upon the board, takes half of the broken nut in the hollow of both hands, scraping it back and forth over the sharp teeth till all the meat has been finely scraped from the shell. For each grated nut pour over a quart of hot water; stir well, then squeeze and strain through a strong, coarse cloth. Empty the cocoanut from the cloth into a saucepan, pour over a little more hot water, stir, and strain through the cloth a second time, to get out all the milk. This makes cocoanut milk. Using half the quantity of water makes good cream; or let the milk stand an hour and skim off the top for thick cream.

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.