Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

cocoanut custard Make as directed in last recipe, but add to the beaten whites at the last a cupful of finely-grated cocoanut sweetened with powdered sugar. Floating island Heat a pint of milk to scalding in a double boiler. Beat the yolks of three eggs stiff—setting the whites in the ice-box until they are needed for a meringue. Into the whipped yolks stir three tablespoonfuls of granulated sugar, and pour the scalding milk gradually upon these. Return to the fire and cook, stirring all the time, until the custard is thick enough to coat the spoon. Remove from the fire, and, when the custard is cool, flavor with a teaspoonful of vanilla and turn into a glass bowl. Whip the chilled whites to a stiff meringue and beat into this, a little at a time, three tablespoonfuls of red jelly—catawba grape or currant. The meringue should be pink in color, and may be heaped upon the top of the custard in the bowl. Rice custard Cream a tablespoonful of butter with two of powdered sugar, and gradually work in three beaten eggs. Add two cupfuls of milk, and when you have a smooth mixture, two cupfuls of cold, boiled rice. Beat until free from lumps, add a pinch of salt, and turn into a greased pudding-dish. Set in the oven in a pan of boiling water, and bake, covered, until the custard is set. Uncover and brown. Eat cold with sugar and cream. Cocoanut custard Wet five tablespoonfuls of cornstarch with cold milk, and stir it into a quart of scalding milk until thick and free of lumps. Whip six eggs light with a cupful of sugar, and add gradually to the thickened milk. Cook for five minutes; add, at once, a grated cocoanut, and take from the fire. Flavor with a teaspoonful of rose-water, and when it begins to cool, pour into a glass bowl. When cold, eat with sugar and cream. Orange custard (Contributed) Squeeze out and strain the juice of six good oranges. Add a cupful of sugar and cook slowly for half an hour, skimming often.