Cocoa-Nut Flavoured Milk

Instructions

1. Pare the dark outer rind from a very fresh nut, and grate it on a fine and exceedingly clean grater.
2. To every three ounces pour a quart of new milk, and simmer them very softly for three quarters of an hour, or more, that a full flavour of the nut may be imparted to the milk without its being much reduced.
3. Strain it through a fine sieve, or cloth, with sufficient pressure to leave the nut almost dry: it may then be used for blanc-mange, custards, rice, and other puddings, light cakes and bread.
4. Proportions: To each quart new milk, 3 oz. grated cocoa-nut: 3/4 to 1 hour.
5. Note: The milk of the nut when perfectly sweet and good may be added to the other with advantage. To obtain it, bore one end of the shell with a gimlet, and catch the liquid in a cup; and to extricate the kernel, break the shell with a hammer; this is better than sawing it asunder.