1 cocoanut grated (or 2 cupfuls of the desiccated cocoanut soaked in part of the milk for one hour).

1 heaping cupful of stale bread-crumbs, omitting the brown part of the crust. 1 cupful granulated sugar. ½ teaspoonful salt. Butter size of an egg.

1 pint of milk. 4 eggs, reserving 2 whites. 1 tablespoonful rose water. ¼ grated nutmeg.

Soak the crumbs in the milk, cream the butter and sugar, add the eggs, milk, crumbs and cocoanut. Bake slowly in a buttered dish for one hour. Beat the two reserved whites very stiff with two tablespoonfuls powdered sugar. Spread over the pudding when taken from the oven and return for a few moments to brown slightly. Serve cold without sauce.

Cocoanut Pudding, Rich

1 cocoanut grated (or 2 cupfuls of the desiccated) soaked an hour in part of the milk.

1½ cupfuls white sugar.

Whites of 8 eggs.

2 tablesnoonfuls rose-water.

1 quart milk. 1 cupful butter.

Beat the butter and sugar to a cream, whisk the whites of the eggs until they are stiff and beat into the butter and sugar. Stir the whole gradually together with the milk, cocoanut and rose-water. Line the pudding-dish with rich paste, fill and bake in a quick oven. Frost the top of the pudding with the whites of 2 eggs well-beaten and 2 tablespoonfuls of powdered sugar. The paste may be omitted and the pudding simply baked in a buttered pudding-dish. Serve cold without sauce.