Ceylon Pudding

Two Servings

Grate one cocoanut, pour over it one pint of boiling water, stir for two or three minutes, let it stand until cool and wring it through a cheesecloth or bag. Put the cocoa-nut "milk" thus made into a double boiler, add the beaten yolks of two eggs, cook just a minute until slightly thickened, take from the fire and turn into the serving dish. Beat the whites of the eggs to a stiff froth, heap them over the top of the pudding and stand it in the oven a minute to brown.

This may be given as a change to diabetic patients.

Cocoanut Custard

Two Servings

Grate and wash a cocoanut as directed in preceding recipe. Put the cocoanut "milk" in a double boiler, add a 'teaspoonful of cornstarch moistened in a little cold water. Beat the yolks of two eggs with a tablespoonful of sugar, add them to the hot cocoanut "milk," stir until the thickness of soft custard, take from the fire and pour at once into the serving dish. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of powdered sugar and beat until fine and dry; heap them over the pudding, brown in the oven and stand aside to cool.

Nice for tuberculosis and the anaemic patients.

Cocoanut Souffle

One Serving

Make the cocoanut milk as directed in Ceylon pudding, put half of it in a double boiler, add one tablespoonful of sugar and two teaspoonfuls of cornstarch moistened in a little cold water; cook until thick, and pour while hot into the well-beaten white of one egg. Turn at once into a mold, and stand aside to harden. Serve with a soft custard made from the yolk of the egg.

French Floating Island

Put a cupful of milk over the fire in a double boiler. Separate one egg, beat the white to a stiff froth, drop it by teaspoonfuls over the top of the hot milk, let it remain a minute, then lift with a skimmer and put them on a plate to cool. Add a level teaspoonful of cornstarch, moistened in a little cold milk, cook until the milk is slightly thickened, then add the yolk of the egg, beaten with a tablespoonful of sugar. When sufficiently thick to coat a knife blade, take from the fire, add a half teaspoonful of vanilla, and turn at once into the serving dish. Heap the whites over the top, and stand aside to cool.

To give variety, if admissible, cover the top of the whites of the eggs with three or four almonds that have been blanched, dried and chopped fine.