Blanch a pound of almonds, pound them with rose water to prevent their oiling; mix with them four crackers, pounded, six eggs, a pint of milk or cream, a pound of sugar, half a pound of butter, four tablespoonfuls of wine. Bake on a crust.—Mrs. Dr. T. W.
Cocoanut Pudding.
Two grated cocoanuts.
1 pound sugar.
¼ pound butter.
8 eggs, leaving out 4 whites.
Beat the eggs separately and to the yolks add the butter, sugar, cocoanut, and whites. Add a little wine or brandy, if you like. Bake in tins lined with pastry.—Mrs. D. R.
Cocoanut Pudding.
One-half pound butter, one-half pound sugar, a whole cocoanut grated, five eggs beaten to a froth, leaving out two whites. Bake in plates with pastry underneath. The oven must not be too hot.—Mrs. I. H.
Cocoanut Pudding.