“ To the stiffly beaten egg whites slowly add the first cup of syrup—then the remaining syrup—beating constantly. Flavor with one teaspoon vanilla and when beating becomes difficult add the coconut from which all milk has been thoroughly pressed. When the mass can no longer be stirred, form in a loaf—turn out on oiled paper and stand aside until cold. ”

“ Beat the eggs until stiff, add sugar and flour. Put mixture in double boiler and stir constantly—do not allow mixture to adhere to sides of boiler. Cook for about twelve minutes. Remove from fire, add coconut, mix well. When cool enough to handle form into small cakes half-inch thick. Place on a well-greased pan. Bake in a slow oven until a light brown.
Coconut Frozen Custard
1 can BAKER’S Coconut
4 cups milk
4 eggs
1⁄2 cup raisins
1 cup sugar
2 tablespoons cornstarch
1 tablespoon vanilla
1⁄2 cup each chopped cherries and pineapple
Cook three cups of milk in a double boiler. ”

“ Fresh, carefully selected coconuts are shipped right to the BAKER factory—here they are opened, grated and sealed in airtight cans. All the work is done in BAKER’S bright, spotless, sunshiny factory, where everything is as clean as in the cleanest home kitchen. ”