Cocoanut Pudding.
- 1 large cup bread-crumbs.
- 1 cocoanut, pared and grated.
- 1 tablespoonful corn-starch, wet with cold water.
- ½ cup of butter.
- 1 cup of sugar.
- 2 cups of milk.
- 5 eggs.
- Nutmeg and rose-water to taste.
Soak the crumbs in the milk; cream butter and sugar, and beat in the yolks, then add to the soaked crumbs. Stir in corn-starch, beaten whites and flavoring—at last, cocoanut. Beat hard and bake forty-five minutes in a buttered pudding-dish. Eat cold.
Fourth Week. Friday.