FRUITS AND HOW TO USE THEM. 



Cocoanut Pudding, Ifo 3.— One quart of milk, four 

 table&poonfuls of corn-starch, one cup of sugar, a salt- 

 spoonful of flavoring, four eggs and one cup of grated cocoa- 

 nut. Boil the milk with the sugar and salt, dissolve the 

 corn-starch in a little cold water, and add. When smooth 

 and thick, stir in the eggs beaten well, the cocoanut and 

 flavoring, and put in a large mould to cool. Serve with 

 whipped cream or boiled custard. 



Cocoanut Pudding, No. 4.— Thicken two oupfuls of 

 milk with a scant half-cupful of flour wet with a little cold 

 milk and stirred into the boiling milk, and when cooked 

 stir in four tablespoonfuls of sugar and two stiff-beaten 

 eggs. Boil enough to cook the eggs, stirring all the while, 

 then add a scant pint of grated cocoanut and one teaspoon- 

 f ul of vanilla. Pour into a mould and serve with cream. 



Cocoanut Sponge.— Half fill a glass dish -with thin 

 slices of plain, stale cake. Alternate them with layers of 

 grated cocoanut, and pour over all a thin boiled custard 

 made with the yolks of four eggs and a pint of milk sweet- 

 ened to the taste. Serve cold. 



Cocoanut Custard.— Mix a pint of milk with the milk 

 of one cocoanut and half the meat grated, a pinch of salt and 

 two tablespoonfuls of sugar. Beat three eggs leavingout the 

 whites of two ; into this stir very carefully and slowly the 

 boiling milk. Set the saucepan containing the mixture in 

 boiling water and let it thicken; then take it out and stir 

 till cool. Pour it into cups and cover the whole with the 

 whites of the two eggs beaten to a foam, with two table- 

 spoonfuls of powdered sugar. Sprinkle them with grated 

 cocoanut, then with powdered sugar, and set them in the 

 oven a moment to brown. 



Cocoanut Cookies. CCatharine Owen)— Mix together 

 two cupfuls of flour, a teaspoonful of baking-powder and 

 a good tablespoonf ul of lard rubbed into it; stir in one 

 cupful of sugar, one cupful of grated cocoanut, and beat 

 one egg with a cupful of milk; add a few drops of flavoring 



