Cocoa-nut Pie (No. 1,)+

1/2 lb. grated cocoa-nut.

3/4 " 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 cocoa-nut 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.

1/2 " butter.

i 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.

Cocoa-nut Custard Pie+

1 lb. cocoa-nut, grated. 1/2 " powdered sugar. 1 quart milk, unskimmed. 6 eggs beaten to a froth.

1 teaspoonful nutmeg.

2 teaspoonfuls vanilla or rose-water.

Boil the milk, take it from the fire, and whip in gradually the beaten eggs. When nearly cold, season; add the cocoa-nut, and pour into paste-shells. Do not boil the egg and milk together. Bake twenty minutes.

Some put the custard quite raw into the pie-dishes, but the cocoa-nut is apt, in that case, to settle at the bottom.

You may, however, pour the raw mixture into cups, and bake by setting in a pan of boiling water, stirring well once, as they begin to warm. This is cocoa-nut cup-custard, and is much liked.

Chocolate Custard-Pie

1 quarter-cake of Baker's chocolate, grated. 1 pint boiling water. 6 eggs.

1 quart milk.

1/2 cup white sugar.

2 teaspoonfuls vanilla.

Dissolve the chocolate in a very little milk, stir into the boiling water, and boil three minutes. When nearly cold, beat up with this the yolks of all the eggs and the whites of three. Stir this mixture into the milk, season, and pour into shells of good paste. When the custard is "set" - but not more than half done - spread over it the whites, whipped to a froth, with two tablespoonfuls sugar.

You may bake these custards without paste, in a pud" ding-dish or cups set in boiling water.

Corn-Starch Custard Pie

+ 6 eggs.

3 pints milk.

6 tablespoonfuls white sugar.

2 teaspoonfuls essence bitter almonds.

Boil the milk, stir in the corn-starch wet in a little cold milk, and boil one minute. When nearly cold, stir in the sugar, the yolks of all the eggs, and the whites of two ; flavor, and pour into your paste-shells. Whip the remaining whites to a meringue, with two tablespoonfuls white sugar and a teaspoonful of vanilla, and when the custard is just "set," draw your pies to the edge of the oven to spread this over them. Do it quickly, lest the custard fall by exposure to the air.

You may bake this as a pudding by omitting the pastry. Eat cold.

If you have not corn-starch, substitute arrow-root or rice-flour.