The Monmouth Baptist ladies' cook book

One pint of milk, one cup of sugar, one tablespoon of butter, four tablespoons of flour, whites of four eggs, one cup prepared cocoanut, pinch of salt. Scald the milk over steam, add sugar, cocoanut and butter, then the flour and salt which have been mixed with cold milk, and lastly the beaten whites of eggs ; stir gently. Bake crust after pricking with a fork. When both are cold spread mixture over crust. Beat whites of four eggs, add eight tablespoons of pulverized sugar, spread this over top and sprinkle one-fourth cup of cocoanut over top and brown lightly. This makes two pies. If fresh cocoanut is used half of one is enough. It will then be necessary to use a little sugar, with that sprinkled over top. CRANBERRY PIE. Mrs. F. M. Hallam. One cup of cranberries, cut, one-half cup of seeded raisins, chopped, then add one heaping tablespoon of flour, one cup of sugar, small piece of butter, pinch of salt, one teaspoon vanilla and pour one-half cup of boiling water over it ; then stir in fruit and bake with two crusts. Chill and whip one cup of sweetened and flavored cream, and pile it on the crust previously baked. The crust may be covered with a thin layer of apple jelly before putting on the cream, or bits of jelly may be put on the top. Mrs. Henry Ewing. One cup of sugar, three tablespoons of flour, three eggs, butter size of an egg, one and a half teacup new milk, one and a half teacup new cream, flavor with lemon or vanilla extract. This receipt makes two pies. CREAM PIE (DELICIOUS). Mrs. Georgia Bell, Lincoln, Neb. Line a tin with pastry, mix a scant cup of sweet cream with enough flour to make the consistency of a custard, two-thirds cup sugar. Fill remainder with sour cream, sprinkle with sugar, flavor with nutmeg. Bake in a moderate oven ; cover with meringue. Mrs. Ida Weir. One egg, half cup cream, half cup milk, half cup sugar, nutmeg to taste, one tablespoon corn starch ; let the milk and cream come to the boil, then add the egg, sugar and corn starch ; then place in baked crust and frost. Mrs. T. H. Hanna. Take four eggs (leaving out the whites of two), one cup sugar, half cup flour, a little salt; mix these smooth with a little cold milk and stir into one quart of boiling milk ; simmer slowly until thick, stirring all the time ; flavor with vanilla or lemon ; pour this into newly baked crust and bake five minutes. Beat the two whites of eggs to a stiff froth, add half cup sugar, spread over top and brown lightly. Mrs. Henry Ewing. One and one-half cups cream, one cup sugar, one teaspoon flour, little nutmeg, whites of two eggs ; flavor with lemon and bake slowly. Miss Minnie Babcock. One pint cream, one tablespoon corn starch mixed smooth in a little of the cream, sugar to taste, vanilla, whites of two eggs well beaten added to mixture when just ready for oven. Bake slowly and serve very cold. Miss Mae H. Hanna. One and one-half cups powdered sugar, one tablespoon flour, one pint cream, a little grated nutmeg ; stir together until smooth. Beat the whites of three eggs to a stiff frcth ; add this to the cream, beating well. Bake in a slow oven. Elma Powers.