The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

the juice of two good sized lemons, grate the rind of the lemon, but not the white part, put the juice and grated lemon to a pint of milk. Beat six eggs, with five table spoonsful of powdered loaf sugar, and put them in the milk, with a couple of crackers pounded fine, and a table spoonful of melted butter. Line a pudding dish with pie crust, put a rim of puff paste, or nice pie crust, round the edge, turn the mixture into it, and bake it from twenty five to thirty minutes. 205. _Cocoanut Pie._ Cut off the brown part of the cocoanut, grate the remainder of it. Scald a quart of milk, and turn it on to the cocoanut, and three crackers pounded fine. Beat eight eggs, with three table spoonsful of sifted loaf sugar, turn it into the milk, together with a glass of wine, and half a grated nutmeg. If any of the milk of the cocoanut can be saved, to mix with the cow's milk, it makes the pie nicer. Bake it in a deep pie plate, or pudding dish, with a rim of puff paste round the edge of the dish. 206. _Small Puffs._ Make some puff paste, and roll it half an inch thick, cut it with a tumbler, into any number of puffs you want, cut the remainder of your paste, into narrow strips with a jagging iron, put them round the edge of those you have cut with a tumbler, lay the puffs on buttered plates, and bake them in a quick oven, till of a light brown. Then fill them with any preserved fruit, you may happen to have. 207. _Boiled Custards._ Boil a quart of milk. Beat six eggs with three table spoonsful of sugar, four eggs are enough if you want them plain, grate in a nutmeg, or put in a little rosewater, or essence of lemon. Turn the boiling milk on to the sugar and eggs, stir it several minutes then put it on a few coals, stir it constantly till boiling hot, take it up