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| COCONUT PUDDING |
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- ¼ cup shortening
- ¾ cup sugar
- 1 cup sifted flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
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- ¼ cup milk
- 1 teaspoon vanilla
- 2 egg whites, beaten
- 1 cup shredded coconut
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Cream the shortening and stir in ½ cup sugar gradually.
Sift the dry ingredients together and add alternately with the
milk to first mixture. Fold in the stiffly beaten egg whites.
Add vanilla. Mix coconut with the remaining ¼ cup sugar.
Place in bottom of greased pudding dish. Pour batter over them
and cover mold tightly. Bake at 350° F. for 1¼ hours.
Serves 4 to 6. |
Purchase cookbooks
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