Ingredients:
1 heaping cup finest bread-crumbs
1 table-spoonful corn starch wet with cold water
1 coconut, pared and grated
1/2 cup butter
1 cup powdered sugar
2 cups milk
6 eggs
nutmeg and rose-water to taste
Preparation:
- Soak the crumbs in the milk.
- Rub the butter and sugar to a cream, and put with the beaten yolks. Beat up this mixture with the soaked crumbs; stir in the corn-starch; then the whisked whites, flavoring, and, at the last, the grated cocoanut. Beat hard one minute; pour into a buttered pudding-dish - the same in which it is to be served - and bake in a moderate oven three-quarters of an hour.
- Eat very cold, with powdered sugar on top.
