Directions for Cookery, in its Various Branches

It must be eaten cool or cold. COCOA-NUT PUDDING. Having opened a cocoa-nut, pare off the brown skin from the pieces, and wash them all in cold water. Then weigh three quarters of a pound, and grate it into a dish. Cut up half a pound of butter into half a pound of powdered loaf-sugar, and stir them together to a cream; add to them a glass of wine and rose water mixed. Beat the whites only, of twelve eggs, till they stand alone on the rods; and then stir the grated cocoa-nut and the beaten white of egg alternately into the butter and sugar; giving the whole a hard stirring at the last. Put the mixture into a buttered dish, lay puff paste round the flat edge, and bake it half an hour in a moderate oven. When cool, grate powdered sugar over it. ANOTHER COCOA-NUT PUDDING. Peel and cut up the cocoa-nut, and wash, and wipe the pieces. Weigh one pound, and grate it fine. Then, mix with it three stale rusks or small sponge-cakes, grated also. Stir together till very light half a pound of butter and half a pound of powdered white sugar, and add a glass of white wine. Beat six whole eggs very light, and stir them gradually into the butter and sugar in turn with the grated cocoa-nut. Having stirred the whole very hard at the last, put it into a buttered dish and bake it half an hour. PUMPKIN PUDDING. Take a pint of pumpkin that has been stewed soft, and pressed through a cullender. Melt in half a pint of warm milk, a quarter of a pound of butter, and the same quantity of sugar, stirring them well together. If you can conveniently procure a pint of rich cream it will be better than the milk and butter. Beat eight eggs very light, and add them gradually to the other ingredients, alternately with the pumpkin. Then stir in a wine glass of rose water and two glasses of wine mixed together; a large tea-spoonful of powdered mace and cinnamon mixed, and