Rub the chocolate smooth in the milk and heat to boiling over the fire, then stir in the corn-starch. Stir five minutes until well thickened, remove from the fire, and pour into a bowl. Beat all the yolks and the whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the flavoring, and stir until light. Bake in open shells of pastry. When done, cover with a méringue made of the whites of two eggs and two tablespoonfuls of sugar flavored with a teaspoonful of lemon-juice. Eat cold.
These are nice for tea, baked in pattypans.
Cocoa-nut Pie (No. 1.) ✠
- ½ lb. grated cocoa-nut.
- ¾ lb. white sugar (powdered.)
- 6 oz. butter.
- 5 eggs—the whites only.
- 1 glass white wine.
- 2 tablespoonfuls rose-water.
- 1 tablespoonful nutmeg.
Cream the butter and sugar, and when well mixed, beat very light, with the wine and rose-water. Add the cocoanut with as little and as light beating as possible; finally, whip in the stiffened whites of the eggs with a few skillful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them.
These are very pretty and delightful pies.
Cocoa-nut Pie (No. 2.)
- 1 lb. grated cocoa-nut.
- ½ lb. butter.
- ½ lb. powdered sugar.
- 1 glass of brandy.
- 2 teaspoonfuls lemon-juice.
- 4 eggs—white and yolks separated.
- 2 teaspoonfuls vanilla.
Rub the butter and sugar together; beat light with the brandy and lemon-juice; stir in the beaten yolks; lastly the cocoa-nut and the whites, alternately. Bake in open shells.
Eat cold, with powdered sugar sifted over it.