Cocoanut Custard Pies

Put two eggs in a basin, beat them with two cupfuls of milk and four ounces of sugar, add one cupful of grated cocoanut and half a teaspoonful of extract of lemon. Put the mixture into a puff paste, and bake in a moderate oven.

Cranberry Pie

Plunge one quart of cranberries into a pan of cold water, salted, and let them stand for twelve hours, when they will need to be washed in several waters to remove the salt flavor. Then take them out, drain and put on a cloth to dry. Pick them over carefully and put into a basin with four ounces of caster-sugar and the juice of half a lemon squeezed over them. Stir together well and, if thought desirable, add a wineglassful of any white wine. Fill up a pie-dish with the fruit, cover over the top with a light paste, put the pie in the oven, and bake until done. Sprinkle over powdered sugar, and serve either hot or cold.

Cream Pie

Mix one-half pound of sugar, three tablespoonfuls of flour, one quart of milk, and the yolks of half a dozen eggs together, and put them into a saucepan; season with a little wine, grated nutmeg, lemon or vanilla, and boil the mixture for twenty minutes. Prepare some rich pastry, line a shallow dish, bake lightly and fill up with the cream, then bake again until it is quite done. Take a little sugar and some of the whites of the eggs and make a meringue, pour it over the pie, and put into a hot closet or warming-oven to brown lightly.

Currant Pie

Prepare the currants by removing the stalks, leaves and any unsound fruit; place them in a dish with sufficient caster-sugar to sweeten, and pour over a little boiling water. Put the dish in the oven to simmer for a few minutes, then take it out and cool. When the fruit is cold, pour it into a pie-dish, cover over with light puff paste, and bake in a moderate oven until done.

Custard Pie

Line a pie-dish with crust; put six eggs into a bowl, and beat until quite light, then add two ounces of finely-powdered white sugar and a pint and a half of milk, and mix well; put this into the dish and bake in a moderate oven for thirty minutes. Take it out and grate a little nutmeg over the top. If it is to be served cold, stand it in cold water in a cool place, because if it does not cool at once the crust gets soaked and spoiled.

Fruit Pie

Mix half a tablespoonful of arrow-root with a little cold water until smooth and put it into a lined saucepan with one pint of juice from any kind of canned fruit, sweeten to taste with powdered sugar, and stir it over the fire with a wooden spoon until boiling and thickened. Put about two breakfast cupfuls of canned fruit and juice into a pie-dish and pour the thickened juice over it. Put one teacupful of well-washed rice into a saucepan with a pint and a half of milk, and boil it until reduced to a pulp. Beat two eggs with three tablespoonfuls of granulated sugar, and stir them in with the rice when it is cooked. Spread the rice out onto a dish and leave it until cool, then work it up with a little flour; mould it into a flat cake that will just fit in the pie-dish, lay it on top of the fruit, brush it over with a paste-brush dipped in beaten egg, and bake in a brisk oven until browned. It may be served either hot or cold.