The Blue Grass Cook Book

page 204

on the stove for a few minutes, till the whites are cooked, and add a teaspoon
of vanilla after taking off.

The pies made with this filling should be made with a top crust and are better
served cold with cream, either plain or whipped. It makes a particularly
attractive dessert made in little individual pie pans and served with frozen
whipped cream.

      COCOANUT PIE
E. D. P.

  1/4 pound of butter,

  1/4 pound of sugar, creamed with butter,

  3 eggs, beaten well,

  1 cup of rich milk, in which cocoanut has been soaked,

  1 cocoanut grated.

Cook before putting in pastry.

      CRANBERRY PIE
Miss Mary Bashford

  1 teacup of sugar,

  1 teacup of cranberries, or cherries,

  1/2 teacup of raisins,

< last page | next page >

Classic
Cook Books