it for pies, take out the
quantity you wish, and put milk and eggs to it.

252. _Carrot Pie._

Scrape the skin off from the carrots, boil them soft, and strain them
through a sieve. To a pint of the strained pulp put three pints of milk,
six beaten eggs, two table-spoonsful of melted butter, the juice of half
a lemon, and the grated rind of a whole one. Sweeten it to your taste,
and bake it in deep pie plates without an upper crust.

253. _Potato Pie._

Boil Carolina or mealy Irish potatoes, till very soft--when peeled,
mash and strain them. To a quarter of a pound of potatoes, put a quart
of milk, three table-spoonsful of melted butter, four beaten eggs, a
wine glass of wine--add sugar and nutmeg to the taste.

254. _Sweet Marlborough Pie._

Procure sweet mellow apples, pare and grate them. To a pint of the
grated pulp put a pint of milk, a couple of eggs, two table-spoonsful of
melted butter, the grated peel of a lemon, and half a wine glass of
brandy. Sweeten it to the taste with nice brown sugar. The eggs should
be beaten to a froth, then the sugar stirred into them, and mixed with
the rest of the ingredients. A little stewed pumpkin, mixed with the
apples, improves the pie. Bake the pie in deep plates, without an upper
crust.

255. _Marlborough Tarts._

Take tart juicy apples--quarter them, and stew them till soft enough to
rub through a sieve. To twelve table-spoonsful of the strained apple,
put twelve of sugar, the same quantity of wine, six table-spoonsful of
melted butter, four beaten eggs, the juice and grated rind of a lemon,
half a nutmeg, and half a pint of milk. Turn this, when the ingredients
are well mixed together, into deep pie plates that are lined with
pastry, and a rim of puff paste round the edge. Bake the tarts about
half an hour.

256. _Cocoanut Pie._

Cut off the brown part of the cocoanut--grate the white part, and mix it
with milk, and set it on the fire, and let it boil slowly eight or ten
minutes. To a pound of the grated cocoanut allow a quart of milk, eight
eggs, four table-spoonsful of sifted white sugar, a glass of wine, a
small cracker, pounded fine, two table-spoonsful of melted butter, and
half a nutmeg. The eggs and sugar should be beaten together to a froth,
then the wine stirred in. Put them into the milk and cocoanut, which
should be first allowed to get quite cool--add the cracker and
nutmeg--turn the whole into deep pie plates, with a lining and rim of
pu