63 FEIJITS AND HOW TO USE THEM. 



it to a thick paste witb one pound of pulverized sugar and 

 three whices of eggs. Roll the mixture down to the thick- 

 ness of about one-quarter of an inch; cut it in small round 

 pieces with a paste cutter, either plain or scalloped; butter 

 a pan slightly and dust it with flour and sugar, half of each; 

 place the pieces of paste or mixture in and bake in a hot, 

 but not quick oven. Serve cold. 



Chocolate Pie. — Measure out one cup and a half of milk 

 with three tablespocnfula of which mix three even tea- 

 spooiifuls of flour. Heat the remainder of the milk in a 

 farina kettle and put one half square of grated unsweeten- 

 ed chocolate in a cup in the oven or in boiling water. 

 When the milk comes to a boil turn it over the thickening, 

 put back on the stove and stir till it is smooth, then pour it 

 over two Bggs beaten light with one half cup of sugar. Stir 

 slowly till the egg is smooth, remove from the fire and mix 

 in the melted chocolate with one scant teaspoonful of 

 vanilla. When nearly cool bake in one crust and cover 

 with a meringue of the whites of two eggs beaten with two 

 tablespoonfuls of sugar. Brown slightly and cool before 

 serving. Increase the quantity and bake in a deep dish 

 without pastry if a pudding is desired. 



Chocolate Cookies.— Beat together one scant cup of but- 

 .ter and two of bast brown sugar and mix with the beaten 

 yolks of four eggs, then the beaten whites. Stir in three 

 cups of flour, one of grated unsweetened chocolate and 

 three teaspoo nfuls baking-powder. RoU out thin out in 

 shapes and bake like other cookies. 



• THE COCOANUT. 



In the Isles of the Navigators, as in other tropical countries, 

 nothing contributes so largely to the necessities of the pea- 

 pie as the cocoanut. The Samoan chiefs assert that it was 

 sent direct from Heaven. A visitiir at the southern zone 



