Cocoa-nut Cheesecakes.
Take a cocoa-nut, which by many is thought far superior to almonds; grate it the long way; put to it some thick syrup, mixing it by degrees. Boil it till it comes to the consistence of cheese; when half cold add to it two eggs; beat it up with rose-water till it is light: if too thick, add a little more rose-water. When beaten up as light as possible, pour it upon a fine crust in cheesecake pans, and, just before they are going into the oven, sift over some fine sugar, which will raise a nice crust and much improve their appearance. The addition of half a pound of butter just melted, and eight more eggs, leaving out half of the whites, makes an excellent pudding.