There is a most excellent white cocoa-nut mixture at No. 163; but takes up more time than this to make.

For this proceed as if making custard pie, using all whites and counting 2 whites equal to one egg; which will be:

3 cups milk.

1 cup white of eggs - 10 or 12 whites.

1/2 cup sugar.

1 heaping cup cocoanut.

1 teaspoon lemon extract.

Beat up, fill 2 paste-lined pie pans and bake slowly.

Meringue (or frost ) them over when they are nearly done; stirring in a little raspberry syrup to color the frosting pink and dredge granulated sugar on the surface before baking.