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The New Zealand Railways Magazine, Volume 11, Issue 11 (February 1, 1937)

Cocoanut Bars

Cocoanut Bars.

3lbs. loaf sugar, ½lb. desiccated cocoanut, ½pt. water, vanilla essence, cochineal.

Line a shallow tin with grease-proof paper. Boil the sugar and water. Remove saucepan from fire, add the cocoanut and flavour to taste. Let it cool a little, then pour half into the prepared tin, and stand the vessel containing the remainder in hot water to prevent it setting. As soon as the portion in the tin is set add a few drops of cochineal to the preparation in the pan, and pour it over the ice in the tin. When cold turn out and cut in cubes.

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