perfectly soft, putting rose water occasionally to
prevent its becoming too dry; stir it continually
to prevent burning. Let it cool, and mix it
with the beaten yolks of six eggs; make a thin
nouilles pastry, cut it into rounds of the size of
a tea-cup; pinch up the edges deep enough to
form a shape, fill them with the sweet meat,
and bake of a light brown. A rich puff paste
may be substituted for the nouilles pastry if
preferred.
COCOA NUT DOCE.
This is merely the cocoa nut and sugar prepared as above, without egg, and served in small
glasses, or baked.
COCOA NUT PUDDING.
Take about half a pound of finely grated cocoa
nut; beat up to a cream half a pound of fresh
butter, add it to the cocoa nut, with half a pound
of white sugar, and six whites of eggs beaten to
a froth; mix the whole well together, and bake
in a dish lined with a rich puff paste.
