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Show A COCOANUT DESSERT. Mix in a basin four ounce3 grated cocoanut, four ounces fine bread crumbs, three ounces sugar and a little salt the later must be added to all dishes of which nuts form a part and the grated rind of half a lemon. Boil three-quarters of a pint of milk, and if preferred for flavorinsr. a bit of cin-i namon stick, a few cloves or a piece of ginger. Strain over the bread, etc., and allow it to st..Tid about half an hour, then stir in the beaten yolks of one or two eggs and lastly the whites beaten quite stiff. Bake for about an hour in a shallow pudding dish, which may be lined with puff paste. |