Coconut Charlotte
Reading edition
1 cup BAKER’S Coconut ½ envelope plain gelatine 1¼ cups milk 2 egg yolks 1 teaspoon vanilla ½ pint whipped cream 3 tablespoons sugar
Soak gelatine in ¼ cup of milk. Scald cows’ milk, add sugar and beaten egg yolks. Cook several minutes and add gelatine, coconut and vanilla. When beginning to set, add whipped cream. Heap lightly in sherbet cups and sprinkle with coconut. Serves five persons.