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Cocoa-Nut Cheesecakes

Pare off the rind from a fresh cocoa-nut, grate the white part, and put it, with its weight in sifted sugar, into a perfectly clean saucepan, together with the milk, or, if this is not quite sweet, two or three spoonfuls of water. Let it simmer, stirring it gently until tender. When the mixture is cool, add the yolks of two eggs well beaten and a spoonful of orange-flower water. Line some patty-pans with good puff paste, and put a little of the mixture into each. Bake in a good oven. Sift a little sugar over the cheese-cakes before baking them. Time to boil the cocoa-nut, about three-quarters of an hour. Probable cost, 4d. to 6d.