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Cocoanut Conserve

8 ounces of grated cocoanut. 1/2 cupful of milk, or water. 8 ounces of sugar. 2 ounces of butter. Whites of four eggs. Thin pared yellow rind of 1/2 an orange.

Mince the orange peel and boil it with the sugar and milk. Stir in the cocoanut, the butter, and the beaten whites last. Take the mixture off when it thickens.

The two preceding kinds give a yellow and a white nut cream or conserve, very useful and ornamental for spreading between layers of snow cake. Pistachios and hickory nuts can be substituted for either of the other kinds. Can be thinned with milk if too firm when cold.

It is seldom necessary to keep any such compounds as these in hotel work for any length of time. The quantities prescribed are for the usual daily requirements of 50 persons. It should be remembered, however, that sunlight turns butter rancid, and anything containing it should be kept dark in covered jars.