Cocoanut Sponge Pudding.
- 2 cups of stale sponge-cake crumbs.
- 2 cups of milk.
- 1 cup of grated cocoanut.
- Yolks of two eggs and whites of four.
- 1 cup of white sugar.
- 1 tablespoonful rose-water.
- A little nutmeg.
Scald the milk and beat into this the cake-crumbs. When nearly cold add the eggs, sugar, rose-water, and lastly the cocoanut. Bake three-quarters of an hour in a buttered pudding-dish. Should it brown too fast, cover with white paper. Eat cold, with white sugar sifted over it.
Second Week. Sunday.