Cut off the brown part of the cocoanut—grate the white part, and mix it with milk, and set it on the fire, and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut allow a quart of milk, eight eggs, four table-spoonsful of sifted white sugar, a glass of wine, a small cracker, pounded fine, two table-spoonsful of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool—add the cracker and nutmeg—turn the whole into deep pie plates, with a lining and rim of puff paste. Bake them as soon as turned into the plates.
To make a dozen puffs, take a pound and a quarter of flour, a pound of butter, and one egg. Put them together according to the directions for puff pastry, [No. 238]. Divide it when made into three equal portions—roll one of them out half an inch thick, cut it into cakes with a tumbler—roll out the rest of the pastry, cut it into strips with a jagging iron, and lay the strips round those that are cut with a tumbler, so as to form a rim. Lay the puffs on buttered flat tins—bake them in a quick oven till a light brown, then fill them with any small preserved fruit you may happen to have.
Boil a quart of milk with half a dozen peach leaves, or the rind of a lemon. When they have flavored the milk, strain it, and set it where it will boil. Mix a table-spoonful of flour, smoothly, with a couple of table-spoonsful of milk, and stir it into the boiling milk. Let it boil a minute, stirring it constantly—take it from the fire, and when cool, put in three beaten eggs—sweeten it to the taste, turn it into deep pie plates, and bake the pies directly in a quick oven.
Beat seven eggs with three table-spoonsful of rolled sugar. When beaten to a froth, mix them with a quart of milk—flavor it with nutmeg. Turn it into cups, or else into deep pie plates, that have a lining and rim of pastry—bake them directly, in a quick oven. To ascertain when the custards are sufficiently baked, stick a clean broom splinter into them—if none of the custard adheres to the splinter, it is sufficiently baked.