eggs and 1 quart milk; beat up the eggs to a froth, add
the sugar, stir until melted, then add milk and cocoanut; butter a
pudding dish, pour in the mixture and bake till the custard
thickens; the best way to ascertain when pudding is done is to place
the handle of a teaspoon into the center of the pudding; if it is
thick remove instantly and set aside in a cool place; serve when
cold in the same dish in which it was baked, with a napkin folded
around, or place it in an ornamental dish.

541. +Cocoanut Custard Pudding, No. 2.+-- Boil 3 cups milk with 1 cup
sugar; dissolve 2 tablespoonfuls cornstarch in 1 cup cold milk and
add it to the milk; continue the boiling for a few minutes and
remove from fire; beat up the yolks of 4 eggs and after the custard
has cooled a little add them to it; when cold beat the whites to a
stiff froth and stir them into the custard; butter a pudding dish
and put in 1/2 the custard and a layer of macaroons; then a thick
layer of cocoanut on top into which 2 tablespoonfuls sugar have been
mixed; bake in the oven to a delicate brown color; serve cold
without sauce.

542. +Pudding a la Princess.+-- Take 1 pound any kind of cake
(sponge, pound, cup or raisin cake), which is several days old, cut
it into slices and lay them in a glass dish; put on to each slice 1
teaspoonful currant or apple jelly and pour 1/2 cup sherry wine and
the juice of 1 lemon over; soak 1 ounce gelatine in 1 cup milk 15
minutes; place a saucepan over the fire with 3 cups milk, 1/2 cup
sugar, the yolks of 6 eggs and 1-1/2 teaspoonfuls vanilla extract; stir
this over the fire till nearly boiling; then add the gelatine by
degrees, stirring constantly, but do not allow it to boil; as soon
as gelatine is melted remove it from the fire, set the saucepan in
cold water and stir its contents till cold; pour the custard over
the cake; beat the 6 whites to a stiff froth and beat into it
gradually 1/2 cup currant, cranberry or apple jelly; spread this
meringue over the custard and dot it with little bits of jelly laid
on in a pattern. Half the above quantities will be sufficient for a
small family.

543. +Cold Sponge Pudding.+-- Soak 1 ounce gelatine in 1 cup milk for
15 minutes; place a saucepan over the fire with the yolks of 6 eggs,
3 cups milk, 6 tablespoonfuls sugar, 2 teaspoonfuls vanilla extract
and stir with an egg beater till nearly boiling; add by degrees the
gelatine, beating constantly; remove from the fire and set aside