Cocoanut is the frnit of a species of palm. It now grows in nearly all tropical regions. The num- ber of different ways in wliich it is made useful to the inhabitants in the region in which it grows is surpris- ing. Each tree yields 80 to 100 nuts annually. The oil expressed from the kernel is good, and might be used as food, but it quickly becomes rancid. The nut should be eaten moderately only, as it is rather diffi- cult of digestion alone, but in connection with other food, aids their digestion. It is more of a heat=giver than of a flesh'former. CORN=STARCH PIE — Scald 1 pint of milk and stir in it 3 tablespoons . of sugar and the beaten yolks of 2 eggs; wet 2 table- spoons of corn^starch with a little cold milk, and stir it in the milk, sugar, and eggs. Line a pie-plate with paste, bake, and fill it with the cream. Beat 2 tablespoons of sugar with the whites of the eggs, spread over the top of the pie, and set in the oven to brown. This may be served with or without cream, and will be found very nice. CREAM PIE. — Take 2 cups thick cream, and 1 cup milk. Put the cream and milk in a tin xDail, and set in a kettle of boiling water. If there is danger that the cream may curdle, put into it as much soda as will lie on the point of a pen=knife. When the cream is hot, beat the whites of 2 eggs, a tablespoon of corn^starch, and 2 heaping tablespoons of sugar all together, and add to the cream. When it thickens, let cool a little, and add a teaspoon of extract of vanilla. Pour into a deep crust already baked. Cover with a meringue and brown in the oven. Cream Pie No. 2.-^Bake a crust in a largo pie=pan, lift it out on a plate; for filling, take 1 pint of very rich milk; boil | of it; with the remaining ^ stir 2 tablespoons of corn-starch✪ Corn-Starch Pie; add to the boiling milk, stirring all the time; then add | teacup of sugar, then the yolks -of 2 eggs, well beaten and thinned with a little milk; remove from •ihe fire, flavor with vanilla, and pour into the crust; whip Hke wiiite», PIES 305 add ^ teacup sugar, frost the pie, and place in the oven to brown slightly. Serve cold. Cream Pie No. 3. — Use 1 egg, 1 cup sugar with butter size of an egg well rubbed into it, ^ cup milk, in which dissolve ^ teaspoon soda, 1| cups flour, and sift well through it 1 teaspoon cream tartar and a little salt; bake in 3 tins. Cream Filling. — Take 1 egg, ^ cup sugar, ^ cup flour; wet the flour with a little milk, then stir it into 1 cup boiling milk, then add the egg and sugar, and a little salt; stir till thick and smooth. This is cheap, but delicious. DATE PIE. — Prepare the dates as directed in the introduction to "Cake" (which see). Spread the lower crust on the pan, put in the prepared dates, add a little cold water, sprinkle with flour, dot with butter, put on the upper crust and bake. The Date is the fruit of a palm tree. It bears bunches, weighing perhaps 25 lbs. with 200 dates. It grows extensively in Persia and throughout Asia and Africa. More than half its weight is sugar. It is a gentle laxative, and is in many cases to be preferred to figs. Dates can be date palm. used in pies, puddings, bread and sauce, and they are worthy of a more extensive use, although many people do not understand how to handle them. Dates may be used to advantage in place of citron in many kinds of cookery.

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Cocoanut is the frnit of a species of palm. It now grows in nearly all tropical regions. The num- ber of different ways in wliich it is made useful to the inhabitants in the region in which it grows is surpris- ing. Each tree yields 80 to 100 nuts annually. The oil expressed from the kernel is good, and might be used as food, but it quickly becomes rancid. The nut should be eaten moderately only, as it is rather diffi- cult of digestion alone, but in connection with other food, aids their digestion. It is more of a heat=giver than of a flesh'former. CORN=STARCH PIE — Scald 1 pint of milk and stir in it 3 tablespoons . of sugar and the beaten yolks of 2 eggs; wet 2 table- spoons of corn^starch with a little cold milk, and stir it in the milk, sugar, and eggs. Line a pie-plate with paste, bake, and fill it with the cream. Beat 2 tablespoons of sugar with the whites of the eggs, spread over the top of the pie, and set in the oven to brown. This may be served with or without cream, and will be found very nice. CREAM PIE. — Take 2 cups thick cream, and 1 cup milk. Put the cream and milk in a tin xDail, and set in a kettle of boiling water. If there is danger that the cream may curdle, put into it as much soda as will lie on the point of a pen=knife. When the cream is hot, beat the whites of 2 eggs, a tablespoon of corn^starch, and 2 heaping tablespoons of sugar all together, and add to the cream. When it thickens, let cool a little, and add a teaspoon of extract of vanilla. Pour into a deep crust already baked. Cover with a meringue and brown in the oven. Cream Pie No. 2.-^Bake a crust in a largo pie=pan, lift it out on a plate; for filling, take 1 pint of very rich milk; boil | of it; with the remaining ^ stir 2 tablespoons of corn-starch; add to the boiling milk, stirring all the time; then add | teacup of sugar, then the yolks -of 2 eggs, well beaten and thinned with a little milk; remove from •ihe fire, flavor with vanilla, and pour into the crust; whip Hke wiiite», PIES 305 add ^ teacup sugar, frost the pie, and place in the oven to brown slightly. Serve cold. Cream Pie No. 3. — Use 1 egg, 1 cup sugar with butter size of an egg well rubbed into it, ^ cup milk, in which dissolve ^ teaspoon soda, 1| cups flour, and sift well through it 1 teaspoon cream tartar and a little salt; bake in 3 tins. Cream Filling. — Take 1 egg, ^ cup sugar, ^ cup flour; wet the flour with a little milk, then stir it into 1 cup boiling milk, then add the egg and sugar, and a little salt; stir till thick and smooth. This is cheap, but delicious. DATE PIE. — Prepare the dates as directed in the introduction to "Cake" (which see). Spread the lower crust on the pan, put in the prepared dates, add a little cold water, sprinkle with flour, dot with butter, put on the upper crust and bake. The Date is the fruit of a palm tree. It bears bunches, weighing perhaps 25 lbs. with 200 dates. It grows extensively in Persia and throughout Asia and Africa. More than half its weight is sugar. It is a gentle laxative, and is in many cases to be preferred to figs. Dates can be date palm. used in pies, puddings, bread and sauce, and they are worthy of a more extensive use, although many people do not understand how to handle them. Dates may be used to advantage in place of citron in many kinds of cookery.

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