Coconut Pudding.—(a) Break the shell of a moderate-sized coconut, so as to leave the nut as whole as possible. Grate it after removing the brown skin, mix it with 3 oz. powdered loaf sugar and ½ oz. lemon peel. Mix the whole with milk, and put it into a tin lined with puff paste. Bake it a light brown.
(b) Grate a coconut, make a custard (2 eggs to 1 pint milk), sweeten to taste, add a small glass of brandy and a little nutmeg. Stir the coconut into this, add a bit of butter the size of a hen’s egg. Line a shallow dish with puff paste, and bake of a light brown.
Coffee Cakes.-¼ lb. powdered almonds, ½ oz. ground coffee, 2 whites of eggs; beat the whole together, drop this on white paper, and bake slowly.
Coffee Cream.—Dissolve 2 oz. isinglass in just enough water to cover it; put to ½ pint cream 1½ teaspoonful very strong clear coffee with powdered sugar; let it just boil, leave it standing till nearly cold, then pour it into a mould, and when quite set turn it out.
Coffee Ice Pudding.—Pound 2 oz. freshly roasted coffee in a mortar, just enough to crush the berries without reducing them to powder. Put them into 1 pint milk with 6 oz. loaf sugar, let it boil, then leave it to get cold, strain it on the yolks of 6 eggs in a double saucepan, and stir on the fire till the custard thickens. When quite cold, work into it 1½ gill cream whipped to a froth. Freeze the mixture in the icepot, then fill a plain ice mould with it, and lay it in ice till the time of serving.
Coffee Jelly.—1 teacupful very strong coffee. Dissolve in it 1 packet Nelson’s gelatine. Put on the fire 1 pint milk and 6 oz. lump sugar; when nearly on the boil pour in the coffee and gelatine. Let all boil together for 10 minutes; pour into a wetted mould, and keep in a cool place till stiff.
Coffee Pudding.—Make a teacup of strong well-cleared coffee, beat 4 eggs with 5 oz. sugar, 1 pint milk previously boiled, and half a pinch of salt; add the coffee, strain into a pie-dish 2 in. deep, put the dish into a saucepan, with sufficient boiling water to reach to the middle of the dish: put into a moderate oven till quite firm: when cold sprinkle pounded sugar over it, and glaze with a red-hot iron.
College Puddings.—These are made with breadcrumbs, suet, eggs, sugar, and currants. To ½ lb. finely grated breadcrumbs add 6 oz. beef suet, carefully chopped, and free from skin, and the same quantity of well-washed and dried currants, 2 oz. pounded sugar, 2 teaspoonfuls chopped lemon peel (this must have been peeled from the lemon as thinly as possible, as any portion of the white part would cause the puddings to taste bitter), 3 eggs, well beaten (yolks and whites separately), a little grated nutmeg, and half a small wineglassful of brandy; moisten with 1 tablespoonful milk. Mix all these thoroughly, and pour into small tin cups, previously well buttered. To be baked for somewhat less than ½ hour in a moderate oven, and served with or without a little wine sauce in the dish, but not over the puddings, which should be sent up with a sprinkling of castor sugar over each.
Conservative Pudding.—4 oz. sponge cake, ½ oz. ratafias, 1½ oz. macaroons, put them into a basin, and pour over ½ gill rum and 1 gill good cream; add 6 well-beaten eggs (beat for 10 minutes); butter a pint mould, stick it tastefully with preserved cherries, put in the pudding, tie it over with writing paper spread with butter, and steam over fast boiling water for 1½ hour. Turn out carefully and serve with clarified sugar (flavoured with almonds) in the dish, not poured over the pudding. 3 oz. loaf sugar, a laurel leaf, and ½ gill water boiled 10 minutes will make the sauce.