Jenny Lind Pudding
- 12 ladyfingers
- 1 quart custard
- 12 macaroons
- 1 cup fresh grated cocoa, nut
- 12 cocoanut cakes
- 1 teaspoon lemon
- extract or wine flavoring
- Make a quart of soft custard, and season with one teaspoonful of lemon extract or two tablespoonfuls of wine.
- When cold, pour on the cakes, which have been arranged in a deep glass dish.
- Sprinkle the grated cocoanut over this, and serve.
- If you have not the fresh cocoanut use one cupful of the prepared.