One dozen sponge fingers, one dozen macaroons, one dozen cocoanut cakes, one quart of custard, two cupfuls of freshly-grated cocoanut. Make a quart of soft custard, and season with one teaspoonful of lemon extract or two table-spoonfuls of wine. When cold, pour on the cakes, which have been arranged in a deep glass dish. Sprinkle the grated cocoanut over this, and serve. If you have not the fresh cocoanut use one cupful of the prepared.
Three dozen ripe peaches, one and a third cupfuls of granulated sugar, six table-spoonfuls of powdered sugar, one quart of milk, three teaspoonfuls of corn-starch, six eggs. Put one cupful of the granulated sugar and one pint of water on to boil. Peel and quarter the peaches. When the sugar and water begins to boil, put in one-third of the peaches, and simmer eight minutes. Take them up, and put in another third. Continue this until all the fruit is done. Boil the syrup until it becomes thick. Pour over the peaches and set away to cool. Separate the whites and yolks of the six eggs, and put the whites in the ice chest. Beat together the yolks and one-third of a cupful of sugar. Put a pint and a half of milk in the double boiler. Mix three teaspoonfuls of corn-starch with half a pint of cold milk, and when the other milk is boiling, stir this into it. Stir for three minutes; then put on the cover and cook three minutes longer. Pour the boiling mixture gradually on the beaten eggs and sugar. Return to the boiler and cook four minutes, stirring all the while. Take from the fire, add half a teaspoonful of salt, and set away to cool. This is the sauce. Twenty minutes before serving heap the peaches in the centre of a shallow dish. Beat the whites of the eggs to a stiff froth, and gradually beat in five table-spoonfuls of powdered sugar. Cover the peaches with this. Place a board in the oven, put the dish on it, and cook until a light brown. Season the sauce with one-fourth of a teaspoonful of almond extract, and pour around the pudding. Serve.
The peaches and sauce must be cold. If the oven is hot, and the board is placed under the dish, the browning of the meringue will not heat the pudding much.
Two quarts of pared and quartered apples, a lemon, two cupfuls of granulated sugar and six table-spoonfuls of powdered, six eggs, one quart of milk, three teaspoonfuls of cornstarch. Pare the thin yellow rind off of the lemon, being careful not to cut into the white part, and put it in a saucepan with one and two-thirds cupfuls of the granulated sugar. Boil ten minutes; then put in the apples and juice of the lemon. Cover, and simmer half an hour. The apples should be tender, but not much broken. Take them up, and boil the syrup until thick. When it is reduced enough, pour it over the apples, and put these away to cool. Make the sauce and finish the pudding the same as for peach meringue, flavoring the sauce, however, with extract of lemon.