1/2 pint of milk.
1/2 pint of stale sponge cake.
1 gill of grated cocoanut.
1 gill of sugar.
1/4 teaspoonful of salt.
2 eggs.
Grated yellow rind of half a lemon.
Soak the cake in the milk for one hour. Beat the whites of the eggs to a stiff froth, and beat into them the sugar and yolks of eggs. Stir this mixture into the cake and milk. Add the salt, lemon rind, and cocoanut. Turn the mixture into a buttered pudding dish, and bake slowly for about thirty-five minutes. Serve cold.
Tapioca Pudding.
1 gill of flake or pearl tapioca.