Dr. M'Millan's formulas and domestic guide

Beat 2 eggs with one-half cup white sugar to a froth, and i pint sweet milk. Crack the cocoanut and scrape out the soft inside a little, take out the solid white part, and scrape off the brown that peels from the shell. Grate the white part and add a cup of it to the custard prepared as above. No spice should be added, but, if anything, only a little nutmeg. Line a deep pie dish with piepaste, and fill with the cocoanut custard. No upper crust is necessary. Bake in a quick oven, and be sure and don't bake it too long — ^just till it thickens and rises up light. Anything that has custard as its chief property should never be baked till the whey separates from the curd. LEMON PIE. For I pie take i large lemon, and peel and slice. The crust being ready upon the plate, put in a large cup of sugar, and place the sliced lemon upon the sugar. Chop the peeling fine and spread it over the sliced lemon, and dust over about i spoonful of flour. Then take half a cup of water and dip it with a spoon over the whole before putting on the top crust. Bake in a hot oven. LEMON PIE— EXTRA. Three good-sized lemons. Eggs 2. Raisins 2 cups. Sugar 2 cups. Water 2 cups. Sweet cream or rich milk 4 table-spoonfuls. Flour 2 table-spoonfuls. Roll the lemon, then grate off the yellow, which contains the flavor, and peel off the white and throw away, because it is bitter. Now cut in two, squeeze out the juice, and chop the pulp and the raisins fine. Beat the eggs, sugar, flour, water and cream together in the order named, and stir in well. A rich paste for 2 pies with 2 crusts being ready, put in the mixture, using the white of eggs as in other cases. To prevent the juice from running out cut an ornamental center to let out the steam. Bake a nice brown. I think there are but few but what will consider them extra good. Molasses or syrup may take the place of sugar, using water only one-half cup, but sugar is the best. LEMON CUSTARD PIE. Water I quart. Brown sugar i rounding cupful. Lemons 2. Eggs 4. Corn-Starch 4 heaping table-spoonfuls. Salt one-eighth tea-spoonful. Butter I ounce. Put the sugar in a two-quart basin with the water until it comes to a boil upon the stove, wet up the corn-starch with a lictle cold water, and as the other comes to a boil stir in the starch and let it boil about 5 minutes, stirring to prevent burning upon the bottom. Then remove from the stove. Pour the white off from 2 of the eggs, and beat up the balance all together, and stir into the pie mixture while it is still hot, the butter and salt to be added at this time. Peel the skin from the lemons and cut the insides very fine into the mixture, and chop up the peel finely also with the chopping-knife, and put in. Then stir all well and set back on the stove for a minute or two, and then dip into the crusts. This amount makes only 2 round pan pies. When done beat the whites of the two eggs several minutes with a table-spoonful of white sugar, and spread over the pies, and brown nicely. This amount makes the pies none too thick to suit most people. Any one desiring it sourer or sweeter or thinner can vary it to suit themselves. MINCE PIES.