Cocoanut Puddings.
- 1 lb. of cocoanut, grated.
- ½ lb. of powdered sugar.
- 1 quart rich milk.
- 5 beaten eggs.
- 1 teaspoonful nutmeg.
- 2 teaspoonfuls of vanilla.
Scald the milk and pour, gradually, upon the beaten eggs. Do not return to the fire, but, when nearly cold, season, add the cocoanut; stir up well; pour into buttered cups, and bake by setting in a pan of boiling water, and stirring again as the custard begins to heat, that the cocoanut may not settle to the bottom. Bake until well “set,” and slightly browned. Eat cold.
First Week. Friday.