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Cocoa-Nut Pudding

Mix two eggs, well beaten, with a cupful of new milk and the milk of the cocoa-nut, if the latter is quite sweet. Take off the brown skin of the nut, and grate the white part as finely as possible. Mix it with three table-spoonfuls of finely-grated bread-crumbs, three table spoonfuls of sifted sugar, two ounces of butter beaten to cream, six ounces of Muscatel raisins, and a tea-spoonful of lemon-rind thinly sliced. Beat all well together, pour the mixture into a well-buttered pie-dish, and bake it in a rather slow oven. Turn it out, and serve with sifted sugar strewn over it. This pudding may be either baked or boiled. Time to bake, one hour and a half; to boil, three hours. Probable cost, 1s. 3d. Sufficient for four or five persons.