Cocoanut Pudding
1 heaping cup finest bread-crumbs.
1 table-spoonful corn starch wet with cold water.
1 cocoanut, pared and grated.
½ cup butter.
1 cup powdered sugar.
2 cups milk.
6 eggs.
Nutmeg and rose-water to taste.
Soak the crumbs in the milk; rub the butter and sugar to a cream, and put with the beaten yolks. Beat up this mixture with the soaked crumbs; stir in the corn-starch; then the whisked whites, flavoring, and, at the last, the grated cocoanut. Beat hard one minute; pour into a buttered pudding-dish—the same in which it is to be served—and bake in a moderate oven three-quarters of an hour.
Eat very cold, with powdered sugar on top.