Cocoanut Filling — II
¹⁄₂ cocoanut
Whites of three eggs
1 cup powdered sugar
Grate the cocoanut. Add it with the sugar to the whites beaten to a stiff froth.
Cream Filling — I
1 pint milk
2 eggs
3 table-spoons sifted flour
1 cup powdered sugar
Cook the flour, mixed smooth, in a little milk for ten minutes. Add it to the milk in which the eggs (or yolks only) have been beaten up. Put all in an enamel saucepan. Add the sugar. Stir continually but take off before it boils. Add flavouring.