Coconut Cream

2 cups sugar

3/4 thin cream or milk

1 tablespoon honey or 2 tablespoons corn syrup

Cook until it forms firm ball in cold water; add 1 tablespoon vanilla and let cool. Beat thick. Add 1 cup fresh coconut and pour into buttered plate.

*handwritten on 3x5 scrap paper 

 

 

Cocoanut Kisses

1/2 pound sugar

3/4 pound cocoanut 

4 egg whites

Vanilla

Add enough water to the sugar to moisten it. Let it boil for about 15 minutes or until it threads. Then add this to the stiffly beaten egg whites, mix in the cocoanut and vanilla. Drop in cone shapes upon slightly greased and floured tins. Unsweetened cocoanut is best. Bake in a cool oven.

Submitted by Miss Anna Nelson of St. Louis