Carrot Cocoanut Pie

Ingredients

• Carrot pulp, 1 cup
• Eggs, 2
• Shredded cocoanut, 2/3 cup
• Salt, 1/2 teaspoon
• Milk, 1 pint
• Sugar.
• Vanilla, 1/8 teaspoon

Method

1. 1

   Clean, dice, and stew carrots in as little water as possible.

2. 2

   Rub through a colander, then measure.

3. 3

   To the cocoanut and carrot add milk, well beaten eggs, salt, and sugar to taste.

4. 4

   Flavor and pour into 1 crust.

5. 5

   Bake same as for squash pie.

6. 6

   Cover with meringue if desired.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 108. The excerpt below is the record exactly as published.

Vanilla, 1 teaspoon. Cook altogether for a few minutes, then add vanilla and bake with 2 crusts. Mrs. 8. K., of the W. R. C., Eoxbury. MIRROR PIE. Fill a baked shell with wine jelly made with gelatine. Let harden. Serve with whipped cream. May be made in tarts, also. PINEAPPLE PIE. Pineapple, 1 can. Salt, a pinch. Sugar, 1 cup. Lemon juice. Flour, 2 tablespoons. Butter, 1 tablespoon. Eggs, 2. Chop the pineapple fine, drain and measure juice. To tho pineapple add the sugar, eggs, beaten well, and flour and salt. Pour over 1 cup of the juice (adding water if necessary to mnke a cup) and lemon juice to flavor. Dot over with the butter cut in bits and bake in 1 crust with bars of pastry on top. Ec/leston Square. 238 PIES. RHUBARB CUSTARD PIE. Fresh rhubarb, 10 stalks. Milk, 2-3 cup. Egg yolks, 2. Butter, 1 teaspoon. Sugar, 1 large cup. Nutmeg, a pinch. Slice the rhubarb, cut into small pieces. Stew until tender, then mash fine and press through a colander. Add the remaining ingredients, beating eggs well. Mix and bake with one crust only as for ordinary custard pie. CARROT COCOANUT PIE. Carrot pulp, 1 cup. Eggs, 2. Shredded cocoanut, 2-3 cup. Salt, y2 teaspoon. Milk, 1 pint. Sugar. Vanilla, */£ teaspoon. Clean, dice and stew carrots in as little water as possible. Rub through a colander, then measure. To the cocoanut and carrot add milk, well beaten eggs, salt and sugar to taste. Flavor and pour into 1 crust. Bake same as for squash pie. Cover with meringue if desired. Old Bach. COCOANUT TARTS. Butter, 2 ounces. Baking powder, 14 teaspoon. Egg, 1. Cocoanut, 1 cup. Sugar, y2 cup. Currants. Jam. Cream butter, add beaten egg, sugar, cocoanut and baking pow- der. Mix in a few currants and stir all well together. Line tart tins with a good pastry, spread with a thin layer of any kind of jam, add mixture and bake. ENGLISH LEMON CHEESE TARTS. Eggs, 2. Butter, 4 ounces. Sugar. Lemon, 1. Pastry. Line patty tins with rich pastry and bake for 5 minutes in hot oven. For the filling melt the butter, beat eggs, add to them their weight in sugar, and stir into the butter. Add the grated rind and juice of about % of the lemon. Cook until thick and fill the tart shells. T. M. B., Boston. PIES. 239 BANBURY TARTS. Raisins, 1 cup. Sugar, 1 cup. Lemon, 1. Small crackers, 2. Egg, 1. Chop raisins and crackers fine, add juice of the lemon, sugar and egg, beaten. Mix thoroughly, spread on crust in small pie plate and lay across strips of pie crust. Or it may be used as filling for tiny turnovers. , TART FILLINGS. One cup of cranberries, 1 cup of raisins, 1 cup of figs, 1 cup of sugar. Chop all together. One cup of raisins, 1 cup of chopped dates, juice of 2 oranges, or 1 lemon and 1 orange. /. B. Content. RICH TART SHELLS. Flour, 2 cups. Butter, % cup. Sugar, 1 tablespoon. Eggs, 2. Salt, 1/2 teaspoon

Cook this with the app: pantry check, scaling, and the assistant.