Cocoanut Pie (Mrs. Earnest Brady & Mrs. A. S. Peffer)

Ingredients

• whites of four eggs
• one cup of cocoanut (prepared)
• one cup of sugar
• one quart of new milk
• pinch of salt
• four tablespoons of flour

Method

1. 1

   Let milk come to the boil, add cocoanut and sugar, mix flour thoroughly with cold milk, then add to boiling milk, lastly the eggs well beaten.

2. 2

   Stir gently.

3. 3

   Pour into baked crusts.

4. 4

   Beat whites of four eggs, add eight teaspoons pulverized sugar, vanilla flavoring.

5. 5

   Spread over pie, sprinkle with cocoanut and brown delicately.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 60. The excerpt below is the record exactly as published.

one cup of sugar, scant half cup ot salt. Thin the mixture with tepid water or cool enough to add two cakes of Yeast Foam previously soaked in warm water. Set in warm place and stir down several times after the first rising. 126 BREAD PERPETUAL YEAST. Mrs. W. H. Sexton. Dissolve a cake of compressed or other good yeast in a quarter of a cup of lukewarm potato water. Also fill a quart glass can half full of - lukewarm potato water. Add a half cup of granulated sugar. When this is dissolved, add the quarter cup of dissolved yeast. Stir well and set can in a moderately warm place and let stand until it is very light. Seal up the can. The day before you wish to make bread, fill the can full of lukewarm potato water and add another half cup of sugar. Let it stand about twenty-four hours. Beat the foaming white yeast and use a pint for four small loaves of bread. Use as much lukewarm water as yeast and mix bread at once, kneading thor- oughly. Seal up can and set away. The day before wanted again fill up the can with lukewarm water in which potatoes have been boiled, and one-half cup of sugar. Use as at first. This yeast may be kept going for years by filling up the can each time several hours before using. If the bread is too sweet, use less sugar. Let yeast stand from four -to six hours, even longer in very cold weather. TO FRESHEN LEFT OVER NIGHT ROLLS. Mrs. Jos. Stevenson. Have two pans which fit closely together. Dip light rolls in sweet milk, place in pan ; then in a warm oven for about twenty minutes. If done just right they are as nice as when fresh. PIES. 127 Pies and Puddings. " Feed him with apricots and dewberries, with purple grapes, green figs and mulberries." — Midsummer Night's Dream. PIE CRUST FOR ONE PIE. Mrs. Adelaide Glenn Ferris, Carthage One-half pint of flour, two tablespoons of lard, rounding measure, three tablespoons of water, pinch of salt and baking powder. CRUST FOR ONE PIE. Mrs. J. A. Joel. One cup of flour, half as much lard, quarter of a teaspoonful of salt, rub together well and make dough with three tablespoons of cold water. PIE CRUST. Three cups of flour to one of lard makes three pies. Rub lightly together. Salt and bind with least possi- ble ice or cold water. Mix with a knife. Handle as little as possible. For one crust pies, bake crust first, putting pan of same size on the crust to keep it from blistering or it may be baked on under side of pan. FRENCH CREAM PIE CRUST. Mrs. S. J. Hogue. One tablespoonful each of lard and butter, eight tablespoons of flour, one teaspoon of salt, eight table- spoons of ice water. Beat flour, shortening and salt together with wooden spoon, then add water, handling as little as possible. Enough for two medium sized pies. 128 PUFF PASTE. Take equal quantities of flour and. butter, before mixing wash the butter thoroughly, then lay in ice water, take the flour, adding a teaspoonful of salt for each pound of flour, mix into a stiff, smooth paste, using ice water for mixing, allow the dough to lie five minutes, after which roll large enough to work in but- ter, fold twice so it will be four thicknesses, repeat five times, leaving the paste about ten minutes each time, then work paste in desired form. A cool place is de- sirable for making paste. APPLE PIE. • Mrs. Clinton Huey. Peel and slice three apples, put in the crust; pour on a half teacup of water, a teacup of sugar mixed with a tablespoon of flour; a small piece of butter and nutmeg grated. ENGLISH APPLE PIE. Butter a pudding dish and fill with apples which have been cored, pared, and sliced. Sweeten, and flavor with cinnamon or nutmeg to taste, and add one- half cup of cold water. Roll the pastry quite thin. Cut a strip two inches wide and place it around the edge of the dish; then cover with pastry, like an or- dinary pie. Press the edges together and bake in a moderate oven until the apples are tender and the pas- try cooked, any other fruit may be used in the same way. BLACKBERRY PIE. Mrs. J. Shultz. One pint of berries, one teacup of sugar mixed with a tablespoon of flour to prevent the juice from boiling out ; water if necessary. • CHERRY PIE. Stir together one level tablespoon of flour, one-half cup of sugar and butter size of a hickory nut, and add to the cherries. More sugar may be needed when: PIES 129 baked. Dust with powdered sugar and serve before it is quite cold. CHESS PIE. Miss Julia Clarke. Three eggs, two-thirds cup of sugar, one-half cup of butter, one-half cup of milk. Beat butter to a cream, add yolks and sugar beaten to a froth, with one tea- spoon of vanilla. Stir together rapidly and bake in a nice crust. When done, spread with the beaten whites of the eggs and three tablespoons of sugar. Re- turn to oven and brown slightly. CHESS PIE. Mrs. Geo. Woelber. One-third cup of sugar, one heaping tablespoon of butter, two heaping tablespoons of flour, two eggs (yolks only), one pint of milk. Mix the flour and sugar together, then add the butter and yolks of eggs. Add a little milk at a time to keep the custard smooth ; flavor with one tablespoon of vanilla. Bake and frost same as lemon pie. CHOCOLATE PIE. Mrs. W. J. McQuiston. Yolks of three eggs, two large tablespoons of grated chocolate, one teaspoon of flour, two-thirds cup of sugar, one cup of sweet milk, a very little butter. Cook till it thickens, flavor with vanilla, bake with under crust. Beat the whites of egg, add two tea- spoons of sugar, spread on pie and brown slightly. Serve cold. COCOANUT PIE. Mrs. Ida Weir. Mrs. W. B. Wolf. Whites of four eggs, one cup of cocoanut (pre- pared), one cup of sugar, one quart of new milk, pinch of salt, four tablespoons of flour. Let milk come to the boil, add cocoanut and sugar, mix flour thoroughly with cold milk, then add to boiling milk, lastly the eggs well beaten. Stir gently. Pour into baked crusts. 130 PIES Beat whites of four eggs, add eight teaspoons pul- verized sugar, vanilla flavoring. Spread over pie, sprinkle with cocoanut and brown delicately. This makes two pies. COCOANUT PIE. Mrs. Earnest Brady. Mrs. A. S. Peffer.

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