Put a pint of milk on to boil, beat four eggs light and stir into the
milk; when it is a thick curd remove from the fire and when cool mash it
very fine, add to it four ounces of breadcrumbs. Beat to a cream half a
pound of butter and half a pound of sugar, add the curds and bread; beat
four eggs until very thick and light and pour them into this mixture;
then add gradually one tablespoonful of sherry and one of brandy and one
of rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a
pound of currants well washed. Line either pie plates or shallow cake
pans with puff paste, pour in the mixture and bake in a quick oven. They
should be served cold and eaten the day they are baked.
COCOANUT PIE (a Southern Recipe).
One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a
lemon, juice and grated rind, one-half cup of cream, one-half cup of
butter and one-half cup of cocoanut milk. Beat butter and sugar to a
cream, add other ingredients, the yolks of eggs beaten very light with
the cream, the lemon juice and rind and lastly the whites of eggs beaten
to a stiff froth. Line a dish with puff paste, pour the mixture in and
bake in a moderate oven three-quarters of an hour.
LEMON PIE (a Southern Recipe).
The yolks of four eggs beaten to a cream with one cup of granulated
sugar and the grated rind of one lemon. Peel the lemon, removing every
particle of white skin, cut into thin slices; have a pie plate lined
with puff paste, arrange the slices of lemon on the paste, add enough
milk to the eggs and sugar to fill the plate, pour it in, and bake
until set. Beat the whites of eggs to a stiff froth, and stir in two
large heaping tablespoonfuls of sugar, put on top of the pie and bake a
light brown.