The household cook book

CARROT PIE.— To 1 lb. of carrots, boiled and mashed through a colander, add 2 eggs, and rich milk or cream to make quite thin; flavor to taste with sugar, cinnamon and nutmeg; put it into 2 pieplates lined with rich paste, and bake in a quick oven. CHERRY PIE. — Pit the cherries and be careful to reject all that are wormy; place them on a nice under crust, sweeten to taste and mix a teaspoon of corn-starch with the sugar, or a tablespoon if the cherries are large and juicy. Bake in two crusts, or as a tart with strips of paste twisted and placed over it in diamond shape. Eat cold, with sugar sifted over the top. DRIED CHERRY PIE.— Use a pie-plate that will hold 1 pint, line with rich paste; take 1 teacup of sugar and put | of it on the under crust, roll 2 soda crackers fine, put ^ on the sugar, and 1 teacup of cherries strewn evenly on the cracker; now add a piece of butter half the size of an egg, and cover with the remainder of the sugar and cracker; when the top crust is ready to put on, add 1 teacup of cold water, and bake ^ hour in a moderate oven. GROUND CHERRY PIE.— Line a pie-plate with a nice pie crust, and then put in a layer of ground cherries and 1 cup of sugar. Cover with a nice crust and bake. The ground cherry {Physatis viscosa) belongs to the order Solanacce — the order which gives us the tomato and potato. CHOCOLATE PIE — Take 2 cups milk, yolks of 2 eggs, | of a cup of sugar, 2 tablespoons of corn-starch, and 2 tablespoons of grated chocolate. Heat the milk, sugar and chocolate together; when hot, add the corn-starch, mixed in a little of the cold milk, then add the beaten yolks; let all come to a boil; line a pie-tin with good pie crust, bake, and then pour in the chocolate cream; beat the whites of the eggs to a stiff froth with 2 tablespoons of white sugar; pour it over the pie, and set it in the oven to brown. GREEN COCOANUT PIE — Open the eyes of a cocoanut with a gimlet, and pour out the milk into a cup; then break the shell, take out the meat, and grate it fine; take the same weights of sugar and the grated nut, and stir together; beat 4 eggs, the whites and yolks separately, to a stiff foam; mix 1 cup of cream, and the milk of the cocoanut with the sugar and nut; then add the eggs. Line deep pie tins with a nice crust, fill them with the custard, and bake carefully ^ hour. OOOOANUT PALM. DRIED COCOANUT PIE.— Put a cup of cocoanut to soak in sweet milk as early in the morning as possible; take a teacup of the cocoanut and put it into a coffeecup, and fill up with milk. When ready to bake take 2 teaspoons of flour, mix with milk, and stir until it thickens; add butter the size of a walnut, while warm; when cold, add a little salt, 2 eggs (saving out the white of one for the top), sweeten to taste, add the cocoanut, beating well, fill the crust and bake When done, have the extra white beaten with sugar and ready to spread over the top; return to the oven and brown lightly.