Temperance cook book

One and one-half teacups of grated cocoanut two teacupfuls powdered sugar, one-half teacup butter, one teaspoonful of nutmeg, one tablespoonful of rose water, one cup of milk, one lemon, juice and rind. Cream the butter and sugar, and when well mixed, beat very light with the milk and rose water, add the cocoanut, lastly, the whites of the eggs, beaten to a stiff froth. Bake in open shells. Sift powdered sugar over them, and serve cold. PEACH PIE. Stew nice, ripe peaches, when you have pared and stoned them, mash them smooth, and season to taste; fill the crust and bake till done. Spread over the pie a frosting made by whipping the whites of four eggs to a stiff froth; ^sweeten with a little powdered sugar, beat very stiff, flavor with vanilla, and set in the oven until the frosting is "set." Serve cold. Apple pie is very nice made in this way. It should be made of nice, tart apples. WHIPPED CREAM PIE. Sweeten with white sugar, one teacupful of very thick, sweet cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready. Make a nice puff paste and line the pie-plate; bake the crust as for lemon pie; when cold put in your cream, and put bits of currant jelly over the top. This will make two pies. COCOAXUT CUSTARD PIE. One quart of new milk, three eggs, well beaten, two tablespoonfuls of sugar, one pint of grated cocoanut, must be fresh. Bake like custard pie. PUMPKIN PIE. (No. 1.) Select a nice, yellow pumpkin (dark yellow is best), cut it up into squares and pare it, wash it well and put it into a kettle with water enough to keep it from burning, stew till tender, then let it simmer till all the water boils out of it; watch it closely, or it will burn. For a good sized pumpkin it will take nearly one whole day to cook it. Brown the pumpkin a little towards the last. For one pie, take two-thirds of a cup of pumpkin, strained, one pint of new milk, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon, one teaspoonful of nutmeg, pinch of salt, one-half teacup of sugar. Double this recipe for as many pies as you like. Half cream and half milk make excellent pies. PUMPKIN PIE. (No. 2.) Stew the pumpkin as in No. 1, mash and pass through a sieve, adding, while warm, a good lump of butter; to every quart of pumpkin add two quarts of milk, nine eggs, the yolks and whites beaten separately, sugar to taste, one teaspoonful of salt, one tablespoonful ground cinnamon, one grated nutmeg, one teaspoonful of ginger. Bake in a hot oven until set, and a nice brown. SQUASH PIE. Squash pie is made like pumpkin pie, except one egg is added for each pie. DRIED APPLE PIE. "Wash nice, tart dried apples, and simmer all day in a small quantity of water, on the back of the range; let them stand until the next morning, till you are ready to make the pie; pass them through the sieve, add sugar to suit taste. Line the pie-plate with under crust, put in the apples, sprinkle over with cinnamon; put narrow strips of cru«t, laid in a network, over the top. Bake in a hot oven. SWEET POTATO PIE.