-Boil, drain, and rub the carrots through a colander.
For each pie required, use two large tablespoonfuls of carrot thus
prepared, two eggs, two cups of milk, a little salt if desired, four
tablespoonfuls of sugar, and lemon or vanilla for flavoring. Bake with
under crust only.

COCOANUT PIE.--Flavor a pint of milk with two tablespoonfuls of
desiccated, or finely grated fresh cocoanut according to directions on
page 298; strain, and add enough fresh milk to make a pint in all. Add
three tablespoonfuls of sugar, heat, and as the milk comes to a boil,
add a tablespoonful of cornstarch rubbed smooth in a little cold milk.
Boil for a minute or two till the cornstarch thickens the milk; then
remove from the stove. Allow it to get cold, and then stir in one
well-beaten egg; bake in an under crust. Tie a tablespoonful of
desiccated cocoanut in a clean cloth, and pound it as fine as flour; mix
it with a tablespoonful of sugar and the white of an egg beaten to a
stiff froth. When the pie is done, spread this over the top, and brown
in the oven for a moment only.

COCOANUT PIE NO. 2.--Steep one half cup of cocoanut in a pint of
milk for one half hour. Strain out the cocoanut and add sufficient fresh
milk to make a pint. Allow it to become cold, then add a quarter of a
cup of sugar and two well-beaten eggs. Bake with an under crust only.
When done, the top may be covered with a meringue the same as in the
preceding recipe.

CREAM PIE.--For one pie beat together one egg, one half cup of
sugar, one tablespoonful of flour, and two cups of rich milk. Bake in
one crust.

CRANBERRY PIE.--Stew a quart of cranberries until broken in a pint
of boiling water. Rub through a colander to remove the skins, add two
cups of sugar and one half cup of sifted flour. Bake with under crust
only.

DRIED APPLE PIE.--Stew good dried apples till perfectly tender in
as small a quantity of water as possible. When done, rub through a
colander; they should be about the consistency of fruit jam; if not, a
little flour may be added. Sweeten to taste, fill under crusts with the
mixture, and bake. If lemon flavor is liked, a few pieces of the yellow
rind may be added to the apples a little while before they are tender.
If the apples are especially tasteless, lemon juice or some sour apple
jelly should be added after rubbing through the colander. The crusts may
first be baked, and filled with the mixture when needed; in which case
the sauce should be simmer