Cocoa-nut Pudding


Take three quarters of a pound of sugar, one pound of cocoa-nut, a

quarter of a pound of butter, eight yolks of eggs, four spoonfuls of

rose-water, six Naples biscuits soaked in the rose-water; beat half the

sugar with the butter and half with the eggs, and, when beat enough, mix

the cocoa-nut with the butter; then throw in the eggs, and beat all

together. For the crust, the yolks of four eggs, two spoonfuls of

rose-water, and two of water, mixed with flour till it comes to a paste.



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