A Little Cook-Book for a Little Girl

Make the first rule; before you put in the eggs, stir in a cup of grated cocoanut, with an extra spoonful of sugar, or a cup of that which comes in packages without more sugar, as it is already sweetened. Serve in a large mould, or in small ones, with cream. Baked Custard 2 cups milk. Yolks of two eggs. 2 tablespoonf uls of sugar. A little nutmeg. Beat the eggs till they are light; mix the milk and sugar till the sugar melts ; put the two together, and put it into a nice bakingdish, or into small cups, and dust the nutmeg over the tops. Bake till the top is brown, and till when you put a knife-blade into the custard it comes out clean. Cocoanut Custard Add a cup of custard to this rule and bake it in one dish, stirring it up two or three times from the bottom, but, after it begins to brown, leaving it alone to finish. Do not put any nutmeg on it. Tapioca Pudding 2 tablespoonfuls tapioca. Yolks of two eggs. 1/2 cup of sugar. 1 quart of milk. Put the tapioca into a small half-cup of water and let it stand one hour. Then drain it and put it in the milk in the double boiler, and cook and stir it till the tapioca looks clear, like glass. Beat the eggs and mix the sugar with them, and beat again till both are light, and put them with the milk and tapioca and cook three minutes, stirring all the time. Then take it off the fire and add a saltspoonful of salt and a half-teaspoonful of vanilla, and let it get perfectly cold. Floating Island 1 pint milk. 3 eggs. One-third cup of sugar. Put the milk on the stove to heat in a goodsized pan. Beat the whites of the eggs very stiff, and as soon as the milk scalds, — that is, gets a little wrinkled on top, — drop spoonfuls of the egg on to it in little islands ; let them stand there to cook just one minute, and then with the skimmer take them off and lay them on a plate. Put the milk where it will keep hot but not boil while you beat the yolks of the eggs stiff, mixing in the sugar and beating that, too. Pour the milk into the bowl of egg, a little at a time, beating all the while, and then put it in the double boiler and cook till it is .as thick as cream. Take it off the fire, stir in a saltspoonful of salt and half a teaspoonful of vanilla, and set it away to cool. When it is dinner-time, strain the custard into a pretty dish and slip the whites off on top, one by one. If you like, you can dot them over with very tiny specks of red jelly. Cake and Custard Make a plain boiled custard, just as before, with — 1 pint of milk. Yolks of three eggs. One-third cup of sugar. 1 saltspoonful of salt. 1/2 teaspoonful of vanilla. Beat the eggs and sugar, add the hot milk, and cook till creamy, put in the salt and vanilla, and cool. Then cut stale cake into strips, or split lady-fingers into halves, and spread with jam. Put them on the sides and bottom of a flat glass dish, and gently pour the custard over. Brown Betty Peel, core, and slice six apples. Butter a baking-dish and sprinkle the inside all over with fine bread-crumbs. Then take six very thin