rose-water gradually to them.

Beat the whites only, of six eggs, till they stand alone on the
rods; and then stir the beaten white of egg, gradually, into the
butter and sugar. Afterwards, sprinkle in, by degrees, the grated
cocoa-nut, stirring hard all the time. Then stir all very well at
the last.

Have ready a puff-paste, sufficient to cover the bottom, sides,
and edges of a soup-plate. Put in the mixture, and bake it in a
moderate oven, about half an hour.

Grate loaf-sugar over it, when cool.


ALMOND PUDDING.

Half a pound of sweet almonds, which will be reduced to a quarter
of a pound, when shelled and blanched.
An ounce of blanched bitter almonds or peach-kernels.
The whites only, of six eggs.
A quarter of a pound of butter.
A quarter of a pound of powdered white sugar.
A table-spoonful of mixed brandy, wine, and rose-water.

Shell half a pound of sweet almonds, and pour scalding water over
them, which will make the skins peal off. As they get cool, pour
more boiling water, till the almonds are all blanched. Blanch also
the bitter almonds. As you blanch the almonds, throw them into a
bowl of cold water. Then take them out, one by one, wipe them dry