66 FEUITS AND HOW TO DSE THEK. 



grated, one large cup powdered sugar, one quart milk, six 

 eggs beaten to a froth, one teaspoonful nutmeg, t^fo tea- 

 spoonfuls vanilla or rose water. Boil the mills, take it 

 from the fire, and whip in gradually the beaten eggs. 

 When nearly cold, season; add the coeoanut, and pour into 

 paste-lined pie plates. Bake twenty minutes. It will 

 make two pies. » 



Coeoanut Pie, No. 3. — Save the milk fro.n a cocoa-, 

 nut and grate the meat; mix with the latter the same 

 weight of sugar, half a cup of rich milk, or milk and crjfiu), 

 and the milk of the cccoanut. To this add three eg^f, 

 whites and yolics separately beaten to a foam, the whites 

 last, and a half teaspoonful of lemon or orange extract. 

 Pour into a thin paste in deep pie tins and bake half an 

 hour. 



Coeoanut Cake, No. 2.— Cream one cup of butter and 

 beat in two cups of sugar, add the beaten yolks of four eggs 

 then the stiff buaten whiter, four and one half cups of 

 flour, one cup of grated coeoanut and three heaping tea- 

 spoonfuls of baking-powder. Flavor with lemon and bake 

 in oblong loaves. Ice the tops, over which scatter grated 

 or desiccated coeoanut. * 



Coeoanut Jumbles. — Beat together one cup of sugar 

 and one of butter, add the beaten yolks of two eggs, then 

 the beaten whites, one teaspoonful of baking-powder, half 

 a pound coeoanut grated, and flour enough to keep the 

 dough from stickmg when rolled out, no more. Sprinkle 

 the tops with coeoanut and bake. 



Coeoanut Balls.— One cup of fresh grated coeoanut, 

 one-half cup ot flour, the weight of the coeoanut in- sug- 

 ar, ihe beatenl white of one egg. mixed together with a lit- 

 tle milk if too stiff to shape. Roll into small balls between 

 the palms and bake in a moderate oven. 



• 

 • Coeoanut Drops.— Beat to a froth the whites of four 

 esgs, adding gradually one pint of powdered sugar, then 

 stir in enough grated coeoanut to make it very thick, 



