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West Indian Pudding, with Guava Jelly

Make the rice custard pudding, preceding, and add to it 1 whole egg and 1/2 pound of grated fresh cocoanut. Mix all, and when the pudding is in the pans take 1 pound of pineapple in thin, small slices and lay over the top, slightly pressing it in.

The pineapple, if fresh, should be stewed first in a little sugar syrup; then use the syrup to dilute the guava jelly for sauce.

Bake these puddings no longer than till fairly set in the middle, as the fruit has a tendency to cause a watery separation of the eggs if cooked too long. Curacoa diluted a little and made hot is also a good sauce. For the same reason that apple charlottes were included, the following "sweet entrees" are here placed in succession; namely, because they are used as puddings on occasion.