Cocoa-Nut Pudding
Break up a ripe cocoa-nut. Having peeled off the brown skin, wash all the pieces of nut in cold water, and wipe them dry on a clean napkin. Then grate the cocoa-nut very fine into a pan, till you have a quart. In a deep pan cut up a quarter of a pound of fresh butter, and add a very light quarter of a pound of powdered white sugar. Stir together (with a spaddle,) the butter and sugar till they are very light and creamy, and add a grated nutmeg. Beat, (till they stand alone) the whites only of six eggs; the yolks may be reserved for soft custards. Stir the beaten white of egg gradually into the pan of butter and sugar, alternately with the grated cocoa-nut, a little at a time of each, and a glass of mixed brandy and white wine. Stir the whole very hard. Fill with it a broad-edged deep white dish, and lay a puff-paste border all round the rim. Bake it light brown, and when cool sift white sugar over it, serving it up in the dish it was baked in.
Boiled Cocoa-nut Pudding.—For this make the above mixture, and boil it in a mould, or in a bain-marie, with the water in the outside kettle. Eat it either warm or cold.