Make a custard by pouring two cupfuls of hot milk upon three beaten eggs which have been whipped light with four tablespoonfuls of sugar. Flavor with vanilla or other essence. Line a pie-dish with paste, wash with white of egg, pour in the custard, and bake.

Cocoanut-Custard Pie

Make a custard as in the last recipe, and while still hot stir in half a cupful of grated cocoanut sweetened with two tablespoon-fuls of powdered sugar. Heat over the fire for three minutes, pour into a pie-plate lined with puff-paste, and bake.

Cocoanut Pie

Cream half a cupful of butter and a cupful of sugar with a tablespoonful of rose-water and a tablespoonful of sherry. Beat into this a scant cupful of grated cocoanut, whip in the stiffened whites of three eggs, and bake in pie-plates lined with puff-paste.