Brake carefully the shell of the nut, that the liquid it contains may not escape. Take out the kernel, wash it in cold water, pare thinly off the dark skin, and grate the nut on a delicately clean bread-grater; put it, with its weight of pounded sugar, and its own milk, if not sour, or if it be, a couple of spoonsful or rather more of water, into a silver or block-tin sauce-pan, or a very small copper stew-pan perfectly tinned, and keep it gently stirred over a quite clear fire until it is tender: it will sometimes requires an hour's stewing to make it so. When a little cooled, add to the nut, and beat well with it, some eggs properly whisked and strained, and the grated rind of half a lemon. Line some pattypans with fine paste, put in the mixture, and bake the cheese cakes from thirteen to fifteen minutes.

Grated cocoanut 6 ounces; sugar 6 ounces; the milk of the nut, or of water, 2 large table-spoonsful: half to one hour. Eggs, 5; lemon-rind, half of one; 13 to 15 minutes.