Cocoa-nut Pudding.
When the preceding pudding is just finished, add half a cocoa-nut grated; put it into a mold. Serve with whipped-cream around it, or a sauce of boiled custard made with the yolks of the eggs. As only half of a cocoa-nut is used for this pudding, sprinkle sugar on the other half, and spread it on something, when it will keep a month. In that time perhaps another pudding of the same kind may be wanted. Fresh cocoa-nut is better and cheaper than the desiccated cocoa-nut. It requires the whole of a twenty-five cent package of the desiccated cocoa-nut, and only half of a fresh one, which costs but ten cents.