*Cocoanut Custard
¹⁄₂ lb. grated fresh cocoanut
¹⁄₄ lb. powdered sugar
1 table-spoon rose-water
Milk
¹⁄₂ pint cream
¹⁄₂ tea-spoon powdered cinnamon
2 yolks
4 whites
If there is not half a pint of cocoanut milk, add to it cold milk until there is that amount. Into this stir the sugar and rose-water. Stir in the cream and well-beaten yolks. Beat the whites to a very stiff froth, and add them alternately with the grated cocoanut and cinnamon. Bake in cups set in hot water in a moderate oven.