Cocoanut Frost on Custard. Maltese Cross
2 cups rich milk.
½ pound sweet almonds, blanched and pounded.
4 eggs, beaten light.
½ cup powdered sugar.
Rose-water.
1 cocoanut, pared, thrown into cold water and grated.
Scald the milk and sweeten. Stir into it the almonds pounded to a paste, with a little rose-water. Boil three minutes, and pour gradually upon the beaten eggs, stirring all the time. Return to the fire and boil until well thickened. When cold turn into a glass bowl, and heap high with the grated cocoanut. Sift a little powdered sugar over all.