5 quarts scalded milk 3 to 4 cups cocoanut 3 tablespoons cornstarch 1/2 cup cold water

2 teaspoons salt 15 eggs 1 2/3 cups sugar 1 tablespoon vanilla

Scald cocoanut and milk together; add cornstarch, mixed to paste with cold water. Beat eggs; add salt, sugar, and hot milk, stirring all the time. Pour into custard cups, or into shallow baking dishes. Set dishes in pans of water, or on asbestos mats; bake very slowly until knife comes out clean. Three tablespoons soluble coffee may be added to hot milk, and vanilla omitted.