Cocoanut Sponge Pudding.
2 cups of stale sponge-cake crumbs.
2 cups of milk.
1 cup of grated cocoanut.
Yolks of two eggs and whites of four.
1 cup of white sugar.
1 tablespoonful rose-water.
A little nutmeg.
Scald the milk and beat into this the cake-crumbs. When nearly cold add the eggs, sugar, rose-water, and lastly the cocoanut. Bake three-quarters of an hour in a buttered pudding-dish. Should it brown too fast, cover with white paper. Eat cold, with white sugar sifted over it.
Second Week. Sunday.
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Tapioca Soup.
Roast Beef and Potato Balls. Sliced Sweet Potatoes.
Gherkin Pickle. Cauliflower au Gratin.
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Southern Rice Pudding, méringued.
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