Take I cup of bread sponge, and add 1/4 cup of thick raw nut cream and 1 egg. Work well together, and add flour to roll out well until about one fourth of an inch thick; then cut into strips nearly an inch wide. Select a small, round stick the size of a small broom handle, wash until clean, dry, and wrap it in an oiled paper. Then take the strips of dough and wind them around the stick, twisting as you wind them, taking pains to have them come close together and uniform in size. Make the cannelons from five to seven inches long, leaving enough of the stick exposed so it can be easily pulled out when the cannelon is cooked. When all is ready, oil the outside, and place them on an oiled tin or tins far enough apart so they will not touch; cover with a clean napkin, and let them rise until real light. Then place in a steam-cooker, having the water in the cooker cool when the dough is put in, so they will cook slowly at first, and give them a chance to rise. Steam for one hour or longer if desired. Then remove from the steamer, and put in the oven until of a nice yellow brown; remove from the oven, and take out the stick while the cannelon is still warm. When cold, wrap the cannelons in a bread-cloth, and put in the bread-box or stone jar. They should stand twenty-four hours before serving. When ready to serve, fill the holes with a cream made from 2 cups of thin cocoanut cream, the whites of 2 eggs, 1/2 cup sugar, a pinch of salt, and 2 tablespoonfuls of corn-starch. Heat the cocoanut milk in a double boiler, stirring it quite often to keep it from separating. When hot, add salt, sugar, and the corn-starch dissolved in a little thin cream. Let it cook for ten minutes, stirring quite often; then add the eggs, which should be beaten well; stir in well, and let it cook for a minute. Remove from the stove. When about cool, or before it stiffens, fill the cannelons. Let them get cold, and they are ready to serve.

Raised Cannelon.

Raised Cannelon.

The cannelons may be filled with jelly or any cream desired.