Cocoanut Pudding.
1 heaping cup fine bread-crumbs.
1 cocoanut, pared and grated.
1 tablespoonful corn-starch, wet in cold water.
½ cup of butter.
1 cup of powdered sugar.
2 cups of milk.
5 eggs.
Nutmeg and rose-water to taste.
Soak the crumbs in the milk. Rub butter and sugar to a cream, and whip in the beaten yolks. Beat this into the soaked crumbs; stir in the corn-starch, then the whisked whites—finally, the grated cocoanut. Beat very hard, pour into a neat pudding-dish, well buttered, and bake in a moderate oven forty-five minutes. Eat cold, with powdered sugar on top.
Fourth Week. Wednesday.
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Tomato Soup.
Swiss Turnovers. Salmon Pudding.
Mashed Potatoes. Lettuce Salad with Cream Dressing.
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Wayne Pudding.
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