One-half teaspoon of nutmeg.
Mix thoroughly and then pour into the prepared baking dish and bake in a slow oven for thirty-five minutes. Let cool and then turn from mould.
COLONIAL CREAM
Wash one-half cup of tapioca through several waters and then place in a saucepan and add one cup of boiling water. Cook until the tapioca is soft and clear. Remove from the fire and partially cool. Pour upon stiffly beaten white of one egg.
Now add
One-half cup of sugar,
One-half cup of cocoanut,
One-half cup of finely chopped nuts.
Beat to thoroughly mix and then pour into sherbet cups. Chill and top with one tablespoon of whipped cream or fruit whip.