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:

1. Soak the crumbs in the milk.

 

2. 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.

 

3. Eat very cold, with powdered sugar on top.

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