- ½ pint (1 cup) chopped cocoanut
- 1 pint (2 cups) milk
- 2 eggs
- 6 ozs. (¾ cup) sugar
- 2 ozs. (2 heaping tablespoonfuls) cornstarch
- Pinch of salt
- 1 oz. (1 heaping tablespoonful) butter
- ½ teaspoonful almond extract
- 1 lemon
Line a fireproof dish with pastry. Mix the cornstarch and the sugar together, add the eggs well beaten, the milk, butter, cocoanut, salt, almond extract, and the grated rind and the strained juice of the lemon. Pour into the prepared dish and bake in a hot oven till firm.
COCOANUT PUDDING
- ½ pint (1 cup) desiccated cocoanut
- 1 quart (4 cups) milk
- ¼ teaspoonful salt
- 4 eggs
- 4 heaping tablespoonfuls (4 ozs.) sugar
- ½ teaspoonful almond extract
Beat up the eggs and add the other ingredients to them. Turn into a buttered fireproof dish and bake in a moderate oven for half an hour.
CREAM OF RICE PUDDING
- 4½ heaping tablespoonfuls (4½ ozs.) rice flour
- 1 heaping tablespoonful (½ oz.) powdered gelatine
- ½ pint (1 cup) whipping cream
- ½ teaspoonful vanilla extract
- 1½ pints (3 cups) hot milk
- 4 heaping tablespoonfuls (4 ozs.) sugar
- Grated rind 2 lemons
- 1½ gills (¾ cup) cold milk
- Some stewed fruit
Mix the hot milk, sugar, and lemon rind together, then bring slowly to the boiling point; stir in the gelatine and mix until dissolved. Stir in the rice flour mixed with the cold milk. Stir over the fire till it simmers for ten minutes.
Cool slightly and add the cream and the vanilla extract. Pour into a wet earthenware jelly mould. Turn out when set and serve with stewed fruit.