2 cups stale sponge-cake crumbs.

2 cups rich milk.

1 cup grated cocoanut.

Yolks of 2 eggs and whites of four.

1 cup of white sugar.

1 table-spoonful rose-water.

1 glass white wine.

Heat the milk to boiling; stir in the crumbed cake and beat into a soft batter. When nearly cold, add the beaten eggs, sugar, rose-water and cocoanut - the wine last. Bake in a buttered pudding-dish about three-quarters of an hour, or until it is firm in the centre and of a nice brown. Eat cold, with white sugar sifted over the top.

You can make an elegant dessert of this by spread-ing it with a meringue made of

Whipped whites of 4 eggs.

2 table-spoonfuls powdered sugar. 1/2 cupful of grated cocoanut.

A little lemon-juice.

Whisk until stiff; cover the pudding and leave it in a quick oven two or three minutes to harden it.