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Baked Cocoanut Custard

2 quarts of milk. 8 ounces of sugar. 6 ounces of corn starch. Butter size of a guinea egg--1 oz. 8 eggs. 8 ounces of desiccated cocoanut. Boil the milk with the sugar in it. Mix the starch in a bowl with a little cold milk, add it to the milk on the fire and take off immediately without waiting for it to boil again. Beat in the butter, then the eggs, about half the cocoanut, and pour the custard into two buttered pans where it will be only an inch deep. Sprinkle the rest of the cocoanut over the tops, and a little sugar over that and bake 10 or 15 minutes till set and of a yellow color on top. Must be cold to serve. May have a spoonful of sweetened cream in the saucers.

And when the ice supply is exhausted and the delicious ice creams and water ices which the fifteen families have learned to prize above all the other contrivances for dessert suddenly fail to appear, why must fifteen persons at least worry over the situation and spend the days in unquietness conjuring up cold dishes that shall almost fill the ices places, when one person making a trade of such knowledge could satisfy them all without effort?