poonfuls fine bread or
cracker crumbs over the crust (this keeps the pumpkin from sogging
into the crust); fill the plate with the pumpkin mixture, grate over
the top some nutmeg and bake till done; when the pumpkin is firm to
the touch of your finger and a little brown on top the pie is done;
remove it from oven, set in a cool place and serve when cold.
A medium sized pumpkin will make 4 medium sized pies. A good plan if
the family is small is to fill some of the boiled pumpkin as soon as
done, boiling hot, into glass jars. Close the jars at once and set
them in a cool place. When wanted for use open the jar, turn the
pumpkin into a colander, drain off all the water, press the pumpkin
through a colander and finish the same as above.

699. +Custard Pie.+-- Stir 5 eggs with 5 tablespoonfuls sugar to a
cream and add 2 tablespoonfuls essence of vanilla or lemon and 1
quart milk; line a large, deep pie plate with crust, brush the
surface of crust all over with the beaten white of egg and sprinkle
over 2 tablespoonfuls finely sifted bread or cracker crumbs; pour in
the custard, grate over the top some nutmeg and bake in a hot oven
till custard is firm. Care must be taken to remove the pie as soon
as done, otherwise it will curdle. To ascertain when pie is done
stick the handle of a teaspoon into center of custard. If no milk is
to be seen and the custard is thick the pie is baked. Remove at once
and serve ice cold.

700. +Cocoanut Pie.+-- To make 2 large pies take 3 pints milk, 6
eggs, 3 cups freshly grated cocoanut, a pinch of salt, 1-1/2 cups sugar
and 1-1/2 teaspoonfuls essence of vanilla; stir sugar and eggs to a
cream and add the milk, salt and flavoring; take a large cocoanut,
remove the shell without breaking the cocoanut, pare off the brown
skin and grate the cocoanut; add 3 cups of the grated cocoanut to
the other ingredients; line 2 large, deep pie plates with crust,
brush the surface of crust over with the beaten white of egg and
sprinkle over 2 tablespoonfuls fine bread or cracker crumbs; fill
the plates with the cocoanut mixture and bake in a hot oven till
firm and a light brown on top; when done remove it from oven and
serve cold.

701. +Lemon Cocoanut Pie.+-- 1 pint milk, 4 large eggs, 1-1/2 cups
sugar, the grated rind and juice of 1 large lemon, 2 cups freshly
grated cocoanut and 1/2 tablespoonful butter; put milk and butter in a
saucepan to boil; stir the 4 yolks and sugar to a cream and add the
grated