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Classic
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page 178
of the cocoanut and the grated rind of a lemon. Bake in a pudding-dish, or make
it into pies with a bottom crust. Ornament the top of the pies with fancy twists
of paste.
CUSTARD COCOANUT PUDDING
Grate one cocoanut; take a quart of milk, four eggs, and a cup of sugar. Beat
sugar and eggs light, then stir in the milk, and last the cocoanut and such
flavoring as you may prefer. Pour this into a deep pan lined with paste; put
fancy strips of paste across it, and bake lightly.
A NICE ICE CREAM
Put on the fire a stew-pan containing a quart of nice fresh milk, and while it
is coming to the boil beat the yolks of eight eggs and a pound of fine white
sugar; when these are well beaten, take off the boiling milk, let it stand to
cool five minutes, and pour it very hot over the eggs and sugar; strain this
mixture, and add for flavoring any favorite extract, either of lemon, orange,
peach or vanilla. Let it stand to get cool, and pour it into the freezer and
surround it with layers of ice, pounded fine, and coarse dairy salt, well beaten
down, and fill up till within a few inches of the top of the freezer. Now, if
you have it you may pour in one quart of pure cream, and beat it with a wooden
spoon into the mixture in the freezer. Turn the crank of your freezer briskly if
you have a five minute freezer; if not, turn the can with your hand for fifteen
minutes, and then pack round again with ice and salt. Draw off the melted ice
and salt water, and fill up again and set away to harden before serving. Two
tablespoonfuls of the extract are enough.
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