Wellington apples should be used, if possible.
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.
Custard Pie
3 eggs
1 table-spoon sifted flour
3 table-spoons powdered sugar
1 tea-spoon vanilla
1 pint scalded milk
Beat the yolks till light and creamy. Sift the sugar and flour together. Add it to the yolks. Add a little salt and the vanilla. Beat the whites to a stiff froth. Whip them in. Add the cold scalded milk gradually. Put into a tin lined with puff pastry. Bake thirty minutes.
Lemon Pie—I
2 lemons
3 eggs
2 table-spoons flour
12 ozs. powdered sugar
1 pint water
1 oz. butter
Grate the rind of the lemons. Pare off with a sharp knife all the white skin. Cut the lemons into very small pieces, removing all skin and pips. Put them in an enamelled saucepan. Add the sugar, flour and two-thirds of the grated rind and the water. When hot, stir in the beaten eggs. Remove from the fire when just below boiling point. Stir in the butter. When cold, pour into a tin lined with thin pastry. Cover with pastry and bake.