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Milk, Flavoured, for Sweet Dishes

Bore a hole in one end of a fresh cocoa-nut, pour off the milk, and break the shell with a hammer. Clear the nut from the outer brown rind, and grate the white part very finely. Put it into an enamelled saucepan, with a quart of new milk to every three ounces. Simmer very gently, that the milk may not be reduced in quantity. Strain, and press the nut as dry as possible. Add the milk from the nut, if quite good, to this, and use it for blancmange, custards, or sweets of any kind. Time, three-quarters of an hour to an hour. Probable cost of nuts, 4d. to 6d. each. Sufficient, three ounces of cocoa-nut to a quart of milk.