-WATKINS COOK BOOK

COCONUT CREAM PIE

14% cups warm milk

14 cup sugar

l¥ teaspoon salt

2 tablespoons cornstarch

3 egg yolks

1 tablespoon butter

6 cup shredded coconut

14 teaspoon Watkins Vanilla
Use egg whites for meringue.

Mix cornstarch with a little
cold water. Add milk, sugar and
salt. Cook until thick, stirring
constantly. Add coconut, egg
yolks slightly beaten and vanilla.
Pour into pie plate lined with
pastry and bake in a hot oven,
450 degrees F. until the crust is
firm, then reduce the tempera-
ture to 325 degrees F. Cover
with meringue and return to
oven to brown.

WATKINS LEMON PIE

Directions for pudding, pie or
cake filler: 2% cups water, 1
cup sugar, 4% cup Watkins
Lemon Dessert, 2 eggs. Put 2
cups of water in saucepan or
double boiler, add sugar and
bring to boiling point. Mix the
Lemon Dessert with remaining
4 cup of cold water, add to the
hot syrup, stirring constantly,
and boil about three minutes,
being careful not to burn. Re-
move from fire and beat in egg
yolks. Pour into baked pie
crust, dessert cups, or use as a
cake filler. Cover pie with
meringue made of the stiffly-
beaten whites of eggs and 3
tablespoons sugar, and return to
oven to brown slightly.

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WATKINS COCONUT PIE

Directions for pudding, pie or
cake filler: 2 cups milk, % cup
Watkins Coconut Dessert, 34
cup sugar, 2 eggs. Put 114 cups
milk in a saucepan or double
boiler, add 34 cup sugar, and
bring to boiling point. Mix the
Coconut Dessert with 4% cup of
cold milk, add to the syrup, stir-
ring constantly and boil about
three minutes, being careful not
to burn. Remove from fire and
beat in egg yolks. Pour into pie
crust, dessert cups, or use as a
cake filler. Cover pie with a
meringue made of the stiffly-
beaten whites of eggs and 3
tablespoons of sugar and return
to oven to brown slightly. You
can substitute water instead of
milk, adding one additional] cup
of liquid. For a pleasing varia-
tion, add slices of bananas or
chopped nuts over the dessert.
Eggs may be omitted if desired.

RHUBARB PIE.

lg pint rhubarb

1 cup sugar

2 tablespoons flour
lf teaspoon salt

Wash the rhubarb, cut in
square pieces. Mix with the
other ingredients. Line a pie
plate with pie crust. Pour in
the mixture and bake. Measure
the pie dish before mixing the
ingredients, so as to prepare the
right quantity of mixture. You
can add a covering crust, or
make fancy trimmings with the
pastry, or bake with only one
crust, adding a meringue. In
that case the yolks of one or two
eggs, well beaten, are ordinarily
mixed with the rhubarb.