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Cocoa-Nut Cream

Put a cupful of cold spring water into a saucepan with the thin rind of a quarter of a small lemon, three table-spoonfuls of sifted sugar, a small piece of stick cinnamon, and a table-spoonful of the white of the cocoa-nut sliced. Boil gently to a thick syrup; then add the milk of two cocoa-nuts thickened with a table-spoonful of cornflour or arrowroot. Let all boil up together for a minute or two, add a cupful of cream, strain, and stir until cold. Just before serving, put with the cream half a wine-glassful of brandy and three or four drops of vanilla essence. Time, half an hour. Probable cost, 1s. 6d., exclusive of the brandy. This is a good sauce for a sweet pudding.