Cocoanut Pie, No. 1

Line a dish with rough puff paste, pour a pint of hot milk (not boiling) over two well beaten eggs; set the bowl containing the mixture in boiling water, stir it till thick, then take it out, and stir in half a cup of sugar, and either a cup of grated cocoanut, or a cup of dessi-cated cocoanut, with a teaspoonful of vanilla or the grated rind of half a lemon.

Cocoanut Pie, No. 2

Mix two eggs well beaten with a cup of milk and the milk of the nut, if it is quite sweet; take off the brown skin of the nut, and grate it as finely as possible; mix with it three tablespoonfuls of bread-crumbs, three tablespoonfuls of sifted sugar, two ounces of butter beaten to cream, six ounces of Muscatel raisins stoned and chopped and the grated rind of a lemon; mix and fill the pies, bake in a moderate oven thoroughly.

This also makes a good boiled pudding.