I large cocoanut
Clear strawberry or currant jelly
Take a large cocoanut, break in pieces, pare on the outside bark. Throw the pieces into cold water, then dry them with a cloth and grate on a coarse grater, heap it on a flat dish, and serve with any good preserve; or arrange it around a jelly flavored with raspberry or strawberry.
A few drops of vanilla
Blanch the almonds, and remove every particle of skin from the walnuts and chestnuts, or Brazils, put them all through a nut mill, and mix well together. Boil the milk separately, and pour over the nuts; allow it to cool, then add the cream and vanilla, and beat all thoroughly together. Put the biscuits, sweet or plain ones, into a glass dish, and pour the mixture over, and allow it to stand two hours. A little whipped cream may be put on the top, if liked, or a few ratafia biscuits and crystallized cherries.
5 ounces of almonds 4 ounces of pine kernels 1 1/2 ounces of walnuts
1 teaspoon vanilla
4 ounces biscuits - any kind
1 1/2 pints milk
Prepare the nuts, and pass them through the nut mill twice, also the biscuits. Mix all well together, pour the boiling milk over, and add the vanilla. When cold, serve in a glass dish with whipped cream.
6 ounces pistachio nuts 1 pint cream
2 tablespoons rosewater 1 ounce sugar
Blanch the nuts, and pound them well with the rosewater, until the consistency of paste. Add the cream, and put into a small saucepan with the sugar, and let it just boil. Allow it to cool, and put it into jelly or custard glasses. Serve cold.
1/2 pound ratafias 2 ounces sugar
3 ounces flour 1 1/2 pints milk
3 ounces grated cocoanut
Add the sugar to a little of the milk; sprinkle in the flour, very slowly stirring all the time, add the rest of the milk, and put into a clean saucepan on the fire, and stir well until it thickens, being careful not to let it burn. Put the ratafias into a glass dish, and pour the mixture over; when nearly cold sprinkle with the cocoanut on top, and serve cold.
3 ounces rice
2 ounces butter
3 ounces ground almonds
2 ounces stoned raisins
1 pint milk
Speck of powdered cinnamon
Cook the rice and milk in a double saucepan for half an hour, then add the ground almonds, butter, raisins and cinnamon. Mix well, and cook for ten minutes longer. Grease a mold, pour the mixture in, cover with a greased paper, tie a cloth over, and steam for two hours.
2 ounces semolina 1 ounce sugar
1 pint milk 1/2 lemon
1/2 teaspoon vanilla
Rinse a saucepan with cold water, then put in the milk and sugar. When it boils, add the semolina slowly, stirring all the time. Cook for three-quarters of an hour, then add the flavoring. Then rinse out a mold with cold water, pour the mixture in, and let it stand until cold.