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Cuban Conserve

For Cuban cream cake, eclairs aux confitures, bouchees, etc. 1 pound of sugar. 8 ounces of fresh, grated cocoanut. 4 or 5 oranges. 2 lemons. 4 ounces of butter. 8 yolks of eggs.

Grate the yellow rinds of all the fruit and squeeze the juice into the sugar, carefully excluding the bitter seeds. Boil the syrup thus made; add the butter and cocoanut; boil again, then beat in the yolks. Cook five minutes more. Desiccated cocoanut does as well; steep it first in milk enough to barely moisten it.