Harper's cook book encyclopædia

stir this mixture into the milk, flavor, and pour into shells of puff paste ; whip the remaining whites into a stiff froth with powdered sugar, and when the cream is set spread this meringue over it, and place for a moment in the oven. Cocoanut Pie. — To one and a half pints of grated cocoanut add one pint of new milk, two cupfuls of sweet cream, and four eggs, the yolks and whites beaten separately; two teaspoonfuls of melted butter, two crackers, rolled fine ; sweeten to taste. A very nice, plain mixture for this pie is made by making a blanc-mange of one quart of milk and four table-spoonfuls of corn-starch ; while hot, melt a small piece of butter in it, let it cool, and add the yolks of six eggs; sugar to taste, and add about a teacupful of grated cocoanut, then the beaten whites. Bake in a quick oven three-quarters of an hour. A rich and very delicious cocoanut pie-crust is made as follows : Mix one part of grated cocoanut with two parts of Graham flour, and ice- water sufficient to make a stiff dough; knead five minutes, then add one part of boiled rice and mix thoroughly. Cranberry Pie. — To a cupful of cranberries, cut up, add half a cup ful of seeded raisins, also cut up. Mix them with a cupful of sugar and a large table-spoonful of flour, together with a little water and, if liked, a teaspoonful of vanilla essence. Line the dish with paste, pour in the mixture, and cover the top with bars of paste. Cream Pie. — To one pint of milk put two even table-spoonfuls of cornstarch, two table-spoonfuls of sugar, one egg, a small pinch of salt, and flour to taste, with extract of lemon and orange mixed. Bake in a rich paste. Currant Pie. — To one cupful of mashed currants add one cupful of sugar, two table-spoonfuls of water, one table - spoonful of flour, and the beaten yolks of two eggs. Line a pieplate with rich pie-crust and make a little wall of the crust around the edge. Fill the plate with the prepared mixture and bake in a moderate oven. Add a meringue to the top before serving. Currant Meringue Pie. — Line two pie-pans with a rich short crust, prick with a fork, and bake to a very light brown. When cool, fill with the following and bake in a very slow oven : Beat the whites of three eggs until stiff, add gradually one cupful of granulated sugar and one pint of currants. Currant and Red - raspberry Tart. — Currants and red raspberries make a pleasing combination of fruit. Four eggs, one cupful of sugar, one quart of fruit, one-half cupful of flour. Beat the yolks and sugar until light, fold in the stiff-beaten whites, and, lastly, the fruit mixed with the flour. Pour the mixture into a deep pan lined with plain pie-paste. Cover with a latticework of pastry strips. Bake in a moderate oven until the crust is done. Sprinkle with powdered sugar. Serve either warm or cold.