See page 44, but use milk instead of water.
Cocoa Mould. Time—20 minutes.
1½ tablespoonful cornflour, 1 tablespoonful sugar, 1 dessertspoonful
cocoa, 1 pint milk.
Mix the dry ingredients well together with a little cold milk, then boil
the rest of the milk, and add gradually, stirring all the time to
prevent lumps. Boil all for 10 minutes, stirring well all the time. Dip
a basin or mould in cold water, pour the mixture into it, and let it
stand till cold. Turn out carefully.
Cocoanut Custard. Time—½ hour.
2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut,
1 teaspoonful castor sugar.
Butter a small pie-dish, cut the sponge cakes in slices, make two layers
of them, strewing cocoanut between. Beat up the yolk of the egg with the
milk, pour it over the sponge cakes, and strew the rest of the cocoanut
over. Beat the white of the egg to a stiff froth, add the castor sugar,
and spread over the pudding. Bake in a moderate oven till the white of
egg has become a pale brown.
Boiled Custards. Time—½ hour.