8. Cocoa-nut Rice.
Boil a quarter pound of small rice in one pint of milk till quite soft. Then add two ounces of butter, sugar to taste, and three ounces of desiccated cocoa-nut. Stir well, and pour into a plain mould that has been rinsed with cold water. Let it get cold. Turn out of the mould into a glass dish, decorate with pretty sweets, such as those sold by Messrs. Clark Nicholls and Coombs, or Mr. E. Roberts of Camberwell.
9. Cocoa-nut Macaroni.
Boil half a pound of macaroni in water till tender, drain, put it in a pie dish. Mix with it a quarter pound of desiccated cocoa-nut. Well beat up two eggs with rather more than a half pint of milk, with sugar to taste. Pour it over the macaroni, and see that it is well covered. Put a little dab of butter here and there over it. Bake it in the oven a nice colour. Let it cool a little, and sprinkle castor sugar over it, or any pretty fruits.
Vermicelli will answer the purpose quite as well.
10. Cream Rolls.
Get as many nice plain, round, smooth, little rolls as you may require. Cut a little piece off the top of each with care; now scoop out the crumbs out of each with very great care, and also take off any crumbs there may be on the pieces cut off the tops. Well beat two eggs with about one cup of milk. Add a little sugar to taste. Put the custard in a bowl, dip each roll and the piece cut off in the custard, but not enough to moisten it so that it gets too soft. Now fry all of them in a bath of boiling lard a nice golden brown. Drain on a sieve. When cold, fill each one up thus—a little guava jelly at the bottom, and then cream whipped stiff and flavoured with a little sugar, the grated peel of half a lemon, and a little lemon juice. Then put on the top that was cut off, sprinkle over with castor sugar. Serve on a dish paper. These are delicious.
11. Semolina Cup Puddings.
Put on one pint of milk in the pan, with two ounces of fresh butter and sugar to taste, and some grated rind of lemon to taste. Have ready about three ounces of semolina mixed with enough milk to make it like thick cream. Pour it into the milk just as it comes to the boil; stir well, and let it get very thick. Pour into very small cups that have been rinsed in cold water. When cold, turn out in a glass dish, neatly, and pour over it a nicely flavoured custard, and grate over the top a little nutmeg. Each cup can be decorated with dried fruit if desired, but it is very simple and nice as it is.