Cocoanut Pie
¹⁄₂ lb. grated cocoanut
³⁄₄ lb. powdered sugar
6 ozs. butter
5 whites of eggs
2 table-spoons rose water
1 gill white wine
Cream the butter and sugar. Beat for fifteen minutes with the rosewater and wine. Stir in the cocoanut and then the whites, beaten to a stiff froth, lightly and quickly. Pour into a tin lined with No. II. pastry or puff pastry. Serve cold, sprinkled with powdered sugar.