Beat together three quarters of a pound of sugar and three quarters of a pound of butter; stir into this one pound of grated nut, and lastly the whites of nine eggs beaten to a froth, a wineglass of brandy and two tablespoonfuls of rose-water.

Baked Cocoanut Pudding

Two-thirds of a cocoa-nut, grated, a quarter of a pound of loaf sugar, three ounces of beef-marrow, chopped, three ounces of dried crumbs of bread, six ounces of any dried fruit, a quarter of a pint of new milk, two fresh eggs, the milk of the cocoa-nut, and the juice of a lemon; heat these ingredients well together; butter a pie-dish or a mould; put in the pudding, and bake in a moderate oven about an hour and a quarter. Turn out carefully, and serve. This pudding may also be boiled; it requires three hours. Serve with thick cream, and sugar sifted over.

Cocoanut Pudding

A quarter of a pound of sugar, a quarter of a pound of cocoanut, three ounces of butter, the whites of six eggs, half a glass of wine and brandy mixed, one tablespoon-ful of rose-water. Beat the butter and sugar smooth, whisk the eggs and add to it, then stir in the grated nut and liquor. Cover your pie plates with rich crust, fill them with the mixture, and bake in a moderate oven.

Cocoanut Balls

Pare a cocoanut, grate it, and add to it its weight of sifted sugar. Whisk the white of one egg very dry; stir the whole together; butter some white paper; drop the mixture on in small balls, and bake them in a moderate oven.