Cocoanut Pudding.
- 1 heaping cup fine bread-crumbs.
- 1 cocoanut, pared and grated.
- 1 tablespoonful corn-starch, wet in cold water.
- ½ cup of butter.
- 1 cup of powdered sugar.
- 2 cups of milk.
- 5 eggs.
- Nutmeg and rose-water to taste.
Soak the crumbs in the milk. Rub butter and sugar to a cream, and whip in the beaten yolks. Beat this into the soaked crumbs; stir in the corn-starch, then the whisked whites—finally, the grated cocoanut. Beat very hard, pour into a neat pudding-dish, well buttered, and bake in a moderate oven forty-five minutes. Eat cold, with powdered sugar on top.
Fourth Week. Wednesday.