COCONUT PIE. The flavor of coconut added to an already delicious corn-starch custard makes a pie that never fails to tempt the appetite of every one. The crust for a pie of this kind should always be baked in a deep pan.

• 2 c. milk
• 1 c. coconut
• 2/3 c. sugar
• 1/3 c. corn starch
• 1/8 tsp. salt
• 1/2 tsp. vanilla

Put the milk in a double boiler and steep the coconut in it until the milk is hot. Mix the sugar, corn starch, and salt, add to the milk, and cook directly over the flame until the mixture has thickened. Return to the double boiler and cook for 10 or 15 minutes longer. Remove from the heat, add the vanilla, and pour into a baked pie crust. Cover with meringue, if desired.

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