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Cocoanut Cornstarch Pudding

One quart of milk, one piece of butter size of a walnut, yolks of two eggs well beaten, two tablespoons of cornstarch, one-half cup of sugar. Put milk and butter in double boiler; beat yolks of eggs, add sugar, dissolve cornstarch in a little milk, add all to milk in double boiler, and cook until it thickens; add one-half teaspoon of salt, and one-half cup of cocoanut. When thick, remove from fire, cover with beaten whites of two eggs, to which two tablespoons of confectioner's sugar has been added. Sprinkle cocoanut over the top, and brown in the oven. Flavor with one teaspoon of lemon extract.

— Mrs. Amelia E. Whittaker