Fruit Cream





1 cocoanut, grated.

1-1/2 lb. granulated sugar, moistened with a little cocoanut-milk.



Put the sugar in a saucepan and let it heat slowly. Then boil rapidly

five minutes; add grated cocoanut, and boil ten minutes. Stir

constantly. Put a little on a cold plate, and if it makes a firm

paste, take from fire. Pour part of it into a large tin lined with

greased paper; and add to what remains in the saucepan, chopped

blanched almonds, candied cherries, nuts, etc. Pour this over the

other cream, and cut in bars.





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