Cocoanut Pie

Ingredients

• three cups flour
• two of sugar
• one of milk
• one-half cup butter
• four eggs
• two teaspoons cream tartar
• one teaspoon soda
• vanilla to flavor
• Whites two eggs
• two cups powdered sugar

Method

1. 1

   For the cake: Mix three cups flour, two cups sugar, one cup milk, one-half cup butter, four eggs, two teaspoons cream tartar, one teaspoon soda, and vanilla to flavor.

2. 2

   For the Inside: Whites of two eggs, two cups powdered sugar; flavor with vanilla.

3. 3

   Cover the first sheet of cake with a layer of this, then one of grated cocoanut; cover the top of the cake in the same way.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 11. The excerpt below is the record exactly as published.

four eggs well beaten. Put vinegar on the stove in. kettle of hot water and let it come to a scald, add the rest of ingredients and stir till it thickens. Dressing for Lobster Salad. Four eggs, one tea- spoon pepper, one teaspoon salt, two teaspoons mus- tard, five tablespoons butter. Beat all together until it thickens up smooth. Leontine's Lobster. Two medium sized lobsters, one cup vinegar, piece butter size of an egg, put them on to boil. Beat up one or two eggs, one teaspoon each salt, sugar, mustard, curry, half teaspoon pepper, juice of a lemon; put the mixture into the vinegar and cook until it thickens, adding rather more than half cup milk. Add lettuce or celery if desired. Very nice. Salad Dressing, i. Yolks of six eggs, one teaspoon mustard, one teaspoon salt, one teaspoon pepper, one and a half teaspoons sweet oil stirred gradually into the egg, few drops at a time, until perfectly smooth, then add half cup vinegar. Reserve little of the dressing without the vinegar, to which add capers and olives split. 40 SALADS. 2. One tablespoon mustard, one tablespoon butter or oil; rub mustard and oil together thoroughly and add one tablespoon salt, one tablespoon sugar, three €ggs (well beaten), one cup rich milk; let the mixture warm slightly and add one cup strong vinegar; let it •come almost to a boil; if bottled it will keep some time. Excellent with fish. 3- One and one-half cups cream, one-half or two- thirds cup vinegar, three eggs, one tablespoon mus- tard, one tablespoon oil or butter, one scant tablespoon salt, three tablespoons sugar; mix oil with mustard; add eggs, then salt and sugar; mix thoroughly with the vinegar and strain through coarse sieve; have the cream hot in milk boiler; add above mixture slowly, stir until it thickens. Milk and more butter can be used in place of cream. 4. Bangor. Two (rounded) tablespoons butter, two (scant) tablespoons flour; butter and flour cooked together till smooth; add slowly one cup (or less) of vinegar, two whole eggs or three yolks, two table- spoons sugar, dash of cayenne, one teaspoon mustard, stir into one pint hot milk; cook like soft custard; adding salt if needed; beat with egg beater and strain. One cup cream, whipped, is an improvement. 5. Cream Dressing. The yolks ol two hard-boiled eggs rubbed very smoothly, then add dessertspoon mixed mustard, blend the two thoroughly, then stir in a tablespoon melted butter, half cup thick cream, little salt, cayenne pepper and sugar; add little by little vinegar enough to make the whole a smooth creamy mass. Last of all add the whites of two eggs, well beaten. SALADS. 41 Mustard Dressing. Three tablespoons mustard, one and one-half teaspoons sugar, three-quarters tea- spoon salt, enough boiling water to mix it; when cool add one and one-half tablespoons oil, and vinegar to thin it. Yolks of eight eggs, well beaten, one-fourth cup sugar, one tablespoon salt, three tablespoons of the mustard described above, cayenne to taste, one- half cup milk, one cup butter; stir all together over the fire as you would soft custard. When somewhat, cooled add one-half pint vinegar. Bottle tight. Welsh Rare-bit. One-quarter pound nice cheese, cut in thin slices, put in a spider pouring over it a large cup milk, stirring until the cheese is dissolved, one- quarter teaspoon dry mustard, dash of pepper, and a pinch of salt; stir the mixture all the time till dis- solved, add three pounded crackers, and a piece butter size of a butternut. As soon as they are stirred in turn into a warm dish and serve. Nice for tea. PIES. " Wiirt please you taste of what is here ? '* —[Tempest. Pie Crust. One quart flour, one-half pound lard, one-quarter pound butter, with water; knead till smooth, roll it out thin three times, touching it each time with the lard, sprinkling with flour and rolling it up to be rolled out again. Pie Crust Glaze. To prevent juice soaking through a pie and making it soggy, wet the crust with the beaten white of an egg, before you put in the pie mix- ture. If the top of the pie is also wet it gives it a beautiful brown. Milk can be used on the top of a pie, and will be quite as satisfactory. Cocoanut. Three cups flour, two of sugar, one of milk, one-half cup butter, flour, four eggs, two teaspoons cream tartar, one teaspoon soda, vanilla to flavor. For the Inside: Whites two eggs, two cups powdered sugar

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