1147 | Coconut Pudding.
—Butter and sugar well six small pudding-molds as for No. 1134; distribute evenly in them half a pound of dried cocoanut. Put into a vessel four ounces of powdered sugar, break in three whole eggs, mix well for two minutes with the wire whip, then add one and a half pints of cold milk; flavor with a teaspoonful of vanilla flavoring, then mix two minutes longer. Strain through a sieve into another vessel, and with it fill up the molds; arrange them on a tin pan, fill to half their height with warm but not boiling water, then put in the oven and let steam for thirty-five minutes. Take from the oven, turn on a hot dessert-dish, and serve with a sauce à la crême (No. 1133), flavored with half a gill of brandy.