About Coconut

Do you know that coconut is a wholesome body-building food?

Down in the tropics where the coconuts grow, the sturdy nativesuse the pure, white meat of this delicious nut as their principle food.

Pound for pound it is far more nourishing than beef and otherstandard foods. According to government reports, one pound ofdried coconut equals two and one-half pounds of beef.

Of course, to get the full food value of coconut, you must get itfresh and ripe and juicy. That is why BAKER’S CANNED COCONUTis the finest on the market today.

Fresh, carefully selected coconuts are shipped right to the BAKERfactory—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.

No artificial preservative is used in Baker’s Canned Coconut.

The BLUE can contains Baker’s fresh, ripe coconut, canned inits own milk. Much of this milk is absorbed by the coconut sothat it is particularly soft and juicy. When you use the coconutthat comes in the Blue can, be very sure to carefully pressout all the moisture before adding the coconut to your cakesand pies, otherwise, you will have more moisture than yourrecipe calls for. This milk can be pressed out in accordance withdirections on the can or you can put the coconut in your potatoricer or fruit press and squeeze the milk out. This coconut milk canbe used in place of, or mixed with, cow’s milk in your baking andadds to the delightful flavor of your cakes and pies and candies.

The YELLOW can contains fresh, naturally moist coconutwithout the milk, sweetened with pure cane sugar.

There are just two ways to get really fresh, ripe coconut. One isto know how to select a coconut, then open it and pare it and grateit—the other way is to simply open a new BAKER can. You getall of the flavor—none of the work.

The following recipes are practical and very easily made. Theyhave all been tested in the BAKER COCONUT KITCHEN.

Coconut Charlotte

Soak gelatine in ¼ cup of milk. Scald cows’ milk, add sugar andbeaten egg yolks. Cook several minutes and add gelatine, coconutand vanilla. When beginning to set, add whipped cream. Heaplightly in sherbet cups and sprinkle with coconut. Serves fivepersons.

Porto Rico Coconut Rice

Empty contents of Blue Label can Coconut into 3-quart kettle,

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