Cocoanut Pudding.
½ lb. grated cocoanut.
½ cup stale sponge cake, crumbed fine.
1 cup sugar.
1 large cup rich milk—cream, if you can get it.
6 eggs.
2 teaspoonfuls vanilla, or rose-water.
Cream the butter and sugar, and add the beaten yolks. When these are well mixed, put in the cocoanut; stir well before adding the milk, cake-crumbs, flavoring; and lastly, the whites of three eggs. Whip the other whites stiff with three tablespoonfuls of powdered sugar; flavor with vanilla, and just before taking the pudding from the oven, spread this méringue over the top, and close the oven until the icing is slightly browned.
Bake in all three-quarters of an hour.