Cocoanut Pudding.
1 heaping cup finest bread-crumbs.
1 table-spoonful corn starch wet with cold water.
1 cocoanut, pared and grated.
½ cup butter.
1 cup powdered sugar.
2 cups milk.
6 eggs.
Nutmeg and rose-water to taste.
Soak the crumbs in the milk; rub the butter and sugar to a cream, and put with the beaten yolks. Beat up this mixture with the soaked crumbs; stir in the corn-starch; then the whisked whites, flavoring, and, at the last, the grated cocoanut. Beat hard one minute; pour into a buttered pudding-dish—the same in which it is to be served—and bake in a moderate oven three-quarters of an hour.
Eat very cold, with powdered sugar on top.
Impromptu Christmas Pudding. (Very fine.)
2 cups of best mince meat made for Christmas pies. Drain off all superfluous moisture. If the meat be rather too dry for pies, it will make the better pudding.
1½ cups prepared flour.
6 eggs—whites and yolks beaten separately.
Whip the eggs and stir the yolks into the mince-meat. Beat them in hard for two or three minutes until thoroughly incorporated. Put in the whites and the flour, alternately beating in each instalment before adding the next. Butter a large mould very well; put in the mixture, leaving room for the swelling of the pudding, and boil five hours steadily. If the boiling should intermit one minute, there will be a heavy streak in the pudding. Six hours’ boiling will do no harm.
Turn out upon a hot dish; pour brandy over it and light just as it goes into the dining-room. Eat with rich sauce. I know of no other pudding of equal excellence that can be made with so little trouble as this, and is as apt to “turn out well.”
If you have no mince-meat in the house, you can buy an admirable article, ready made, at any first-class grocery store. It is put up in neat wooden cans (which are stanch and useful for holding eggs, starch, etc., after the mince-meat is used up) and bears the stamp, “Atmore’s Celebrated Mince Meat.”
And what is noteworthy, it deserves to be “celebrated.” It has never been my good fortune to meet with any other made mince-meat that could compare with it.