Beat yolks of eggs and add sugar and salt. Wet the cocoa with half a cup of warm milk and stir into the yolks. Flavor. Line a deep pie-plate with rich pie-crust, pinching a little edge around the plate. Pour in the mixture and bake until it rises. Beat the whites to a stiff froth, add two tablespoonfuls of sugar, spread over the pie and brown in a hot oven.
Cocoanut Pie
| 1 Pint of Milk | ½ Cupful of Grated |
| 3 Eggs | Cocoanut |
| Pinch of Salt | Piece of Butter the size |
| of a Marble |
Beat the yolks of the eggs, add sugar and salt and beat again. Put in the butter which has been melted, milk and cocoanut. Line a deep pie-plate with pie-crust and pour in the mixture. Bake until it rises–this is not nice if baked too long. Beat the whites of the eggs stiff and put on top of pie when it is cool. Set in the oven to brown.
Cranberry Pie
| 1 Quart of Cranberries | 2 Cupfuls of Sugar |
| 2½ Cupfuls of Water |
Line a deep pie-plate with crust. Put the cranberries on the stove, with the water, and cook until tender, then rub them through a colander. Put in two scant cupfuls of sugar, and boil for fifteen
