NO. 148. COCOANUT PIE.
COCOANUT PIE
Grate a cocoanut. Mix it with an equal weight of sugar and the beaten yolks of four eggs. Mix together and scald a cupful of milk and the milk of the cocoanut. Add a tablespoonful of cornstarch diluted with a little water, and stir it until it is a little thickened. Remove it from the fire, add the cocoanut mixture, and lastly the whipped whites of four eggs. Turn it into a deep pie-paste and bake very slowly for half an hour, or until firm to the touch. Serve cold.
The cocoanut filling should be one and a half or one and three quarter inches thick. A kitchen basin may be used for the baking-dish, or the crust can be built up around a pie-dish to make it deeper.
NO. 149. HUCKLEBERRY PIE.
CURRANT PIE
Add to a cupful of mashed currants a cupful of sugar, half a teaspoonful of butter, the yolk of an egg, and if there is much juice a tablespoonful of flour. Bake with an under-crust only, and cover the top with meringue.