Cocoa-nut Puddings, in Paper Cases.
Melt over the fire butter the size of an egg, with a cupful of sugar, and a table-spoonful of water. Pour them into a dish when they have boiled a couple of minutes, and let them cool; mix with them half of a cocoa-nut grated, a table-spoonful of small cuts of citron, the grated rind and juice of half a lemon, and the yolks of four eggs beaten separately; add the whites (beaten to a stiff froth) the last thing. Fill little paper cases (see page 6), and bake immediately. They may be served hot or cold. Of course it may all be baked in one dish; but it makes a very dainty course to serve one of these cases placed on a plate for each person.