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Cocoa-Nut Milk Flavour

This exceedingly delicious flavouring is obtained by boiling the grated white part of the nut with fresh sweet milk, and it may be used in the composition of biscuits, cakes, custards, blancmanges, etc. To six ounces of the nut finely grated add two quarts of milk. Simmer the liquid slowly to extract the flavour without reducing the quantity of milk. Do not mix the milk from the nut until it has been tasted and found pure and sweet. It should be strained through a fine sieve, and the nut squeezed dry.