Cocoanut Pudding.
1 large cup bread-crumbs.
1 cocoanut, pared and grated.
1 tablespoonful corn-starch, wet with cold water.
½ cup of butter.
1 cup of sugar.
2 cups of milk.
5 eggs.
Nutmeg and rose-water to taste.
Soak the crumbs in the milk; cream butter and sugar, and beat in the yolks, then add to the soaked crumbs. Stir in corn-starch, beaten whites and flavoring—at last, cocoanut. Beat hard and bake forty-five minutes in a buttered pudding-dish. Eat cold.
Fourth Week. Friday.
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Onion Soup.
Salmon Croquettes. Mutton Chops, Broiled.
Parsnip Fritters. Squeezed Potatoes.
Almond Blanc-Mange.
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White Cake.
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