2 teaspoonfuls of essence of vanilla. Turn the mixture into
a pie-dish, and bake it for half-an-hour. A few minutes
before the pudding is done, take it out of the oven, spread
on the top the whites of three eggs whipped to a firm froth
with 3 table-spoonfuls of caster sugar and a few drops of
essence of vanilla, put it in the oven again, and brown it
lightly.
(4) Grate a large Cocoa-nut very finely, add to it an equal
weight of caster sugar and half that weight of butter, the
latter having previously been beaten to a cream ; when
these are well mixed, add the yolks of four eggs and the
milk of the Cocoa-nut ; then whip the whites of the four
eggs to a stiff froth, and beat in with the rest. Line a pie-
dish with puff paste, put in the Cocoa-nut mixture, cover the
top with buttered paper, and bake slowly for one hour.
(5) Put 4oz. of grated Cocoa-nut into a saucepan, pour in
3 teacupfuls of milk, bring it gradually to the boil, and let
it boil for five minutes. In the meantime, beat 2oz. each of
butter and sugar to a cream, add 2oz. each of breadcrumbs
and stale sponge-cake crumbs, pour over slowly the boiling
milk, and stir well ; then add the well-beaten yolks of four
eggs, stir them well in, add the well-whipped whites of two
eggs, and 1 teaspoonful of vanilla essence. Butter the
inside of a shape or mould, sprinkle it with powdered loaf
sugar, decorate the top and side with halves of preserved
cherries, pour in the pudding mixture, and steam for an-hour-
and-a-half. Turn it out carefully, and serve with or without
sweet or wine sauce.
(6) Have ready six small pudding-moulds buttered and
dusted with sugar, and distribute evenly in them Jib. of
dried Cocoa-nut. Put into a basin 4oz. of powdered sugar,
break in three eggs, mix well for two minutes with a whisk,
and add 1J pints of cold milk; then flavour with 1 tea-
spoonful of vanilla flavouring, and mix two minutes longer.
Strain the mixture through a sieve into another basin, fill
up the moulds, arrange these in a deep pan, fill this to half
the height of the moulds with warm but not boiling water,
put the pan in the oven, and steam for thirty-five minutes.
Take the pan out, turn the puddings on to a hot dish, pour
over cream sauce flavoured with J gill of brandy, and serve.
(7) Grate a very small Cocoa-nut ; boil 1 pint of milk
with 1 teaspoonful of butter in it, pour it while boiling
over the grated Cocoa-nut, and let it stand till cool ; then
mix in three eggs beaten with Jib. of white sugar and
J saltspoonful of salt. Line a baking-dish with some rich
pastry, pour the pudding into it, and bake it.
Fur details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
411
Cocoa-nuts — continued.
Page 410
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 teaspoonfuls of essence of vanilla. Turn the mixture into a pie-dish, and bake it for half-an-hour. A few minutes before the pudding is done, take it out of the oven, spread on the top the whites of three eggs whipped to a firm froth with 3 table-spoonfuls of caster sugar and a few drops of essence of vanilla, put it in the oven again, and brown it lightly.
(4) Grate a large Cocoa-nut very finely, add to it an equal weight of caster sugar and half that weight of butter, the latter having previously been beaten to a cream ; when these are well mixed, add the yolks of four eggs and the milk of the Cocoa-nut ; then whip the whites of the four eggs to a stiff froth, and beat in with the rest. Line a piedish with puff paste, put in the Cocoa-nut mixture, cover the top with buttered paper, and bake slowly for one hour.
(5) Put 4oz. of grated Cocoa-nut into a saucepan, pour in
3 teacupfuls of milk, bring it gradually to the boil, and let it boil for five minutes. In the meantime, beat 2oz. each of butter and sugar to a cream, add 2oz. each of breadcrumbs and stale sponge-cake crumbs, pour over slowly the boiling milk, and stir well ; then add the well-beaten yolks of four eggs, stir them well in, add the well-whipped whites of two eggs, and 1 teaspoonful of vanilla essence. Butter the inside of a shape or mould, sprinkle it with powdered loaf sugar, decorate the top and side with halves of preserved cherries, pour in the pudding mixture, and steam for an-hour-and-a-half. Turn it out carefully, and serve with or without sweet or wine sauce.
(6) Have ready six small pudding-moulds buttered and dusted with sugar, and distribute evenly in them Jib. of dried Cocoa-nut. Put into a basin 4oz. of powdered sugar, break in three eggs, mix well for two minutes with a whisk, and add 1J pints of cold milk; then flavour with 1 teaspoonful of vanilla flavouring, and mix two minutes longer. Strain the mixture through a sieve into another basin, fill up the moulds, arrange these in a deep pan, fill this to half the height of the moulds with warm but not boiling water, put the pan in the oven, and steam for thirty-five minutes. Take the pan out, turn the puddings on to a hot dish, pour over cream sauce flavoured with J gill of brandy, and serve.
(7) Grate a very small Cocoa-nut ; boil 1 pint of milk with 1 teaspoonful of butter in it, pour it while boiling over the grated Cocoa-nut, and let it stand till cool ; then mix in three eggs beaten with Jib. of white sugar and J saltspoonful of salt. Line a baking-dish with some rich pastry, pour the pudding into it, and bake it.
Fur details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
Cocoa-nuts — continued.