John John’s Lemon Coconut Delight. If the parrot were real he’d forget all about crackers.
Good day to you, my dear readers. My excursions have landed me back safely in New York. My travel by dirigible from Cuba was a strategic decision, as I wanted to meet the elusive Arietta Trodella, whom I heard had accepted a position aboard the Suwanee Maiden. She is one of the most sought-after confectioners and seldom gives interviews. I was astonished and excited to be granted an audience with her. Upon receiving my introduction papers, I hurried to the kitchens. Mrs. Trodella is a striking woman in her 50s, slight in stature with a wild mane of chestnut colored hair. As I entered, I was introduced by the accompanying steward. Mrs. Trodella arose to greet me and asked to join her for tea. As we spoke, I quickly learned the reason for her decision to allow me in her kitchen. It seems she knew my grandmother when we lived in Virginia. She lived there with her husband John and son, John Jr. Mrs. Trodella chided me, for not remembering her, as she and my beloved Grandmother Doratha were quite good friends and spent many days in each other’s company and kitchens! I was a small child when my family relocated to London. She went on to tell me of the tragic mine accident in Virginia’s Monongah Mine that took, not only her husband but her only child as well. This immediately reminded me of poor Fidelio, in Vaughn Treude’s latest novel, Fidelios Automata. Fidelio lost his great love to a mining accident. The experience was the catalyst for him to create his wonderful invention.
After the tragedy, Mrs. Trodell became famous with some of the most influential innovations and exploration in baking, and on the passing of recipes, ideas, and ingredients to create new and tastier confections.
Of all the recipes Mrs. Trodell could have shared with me, she chose this very simple Lemon Dessert, which was her husband’s favorite, as I am sharing with you.
John John’s Lemon Coconut Slice
Ingredients
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1/2 cup sweetened condensed milk
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4 tablespoons of butter
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2 ½ cup of graham crackers, crushed
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1 teaspoon grated lemon rind
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1 cup coconut
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Icing
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1 3/4cups icing sugar
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3 tablespoons lemon juice
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2 tablespoons butter
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2 tablespoons coconut
Directions
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Place condensed milk and butter in a saucepan. Stir over gentle heat until butter had melted and mixture has combined.
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Crush crackers very finely. Add lemon rind and coconut. Mix well.
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Add warm milk and butter mixture to the crumb mixture. Mix together with a wooden spoon.
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Press mixture into greased lamington tin. Refrigerate for 1hr.
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Icing: Combine sifted icing sugar, lemon juice, and soft butter in a bowl. Mix well until smooth. Spread over chilled cracker base and sprinkle with coconut. Refrigerate until icing is set. cut into small squares
Until next time,
Professor Ione D.
So good!