Cocoanut Pie

The text as printed is defective — a scanning casualty of the original page. What survives is a short, soft pastry or cake batter and the instruction to bake it in two tins; the coconut, the sugar and the filling that gave the pie its name have dropped out, along with the stray characters at the end. Read it as a fragment rather than a working formula.

• What is missingThere is no coconut, no sugar, no milk and no shortening beyond a "small lump of butter" in the surviving lines. A pie of this name in a 1910s Canadian book would normally have a sweetened custard or cornstarch filling with shredded coconut folded through, and often a meringue. Nothing here tells you the proportions.
• Bake in 2 tinsThis phrase, plus baking powder and an egg in a flour batter, points to two thin baked layers rather than a rolled pastry shell — the "pie" may be closer to a two-layer cake split by a coconut filling, a construction found elsewhere in the period. No tin size is given, and none can be recovered from the text.
• Five Roses flourA hard-wheat Canadian all-purpose flour, milled by Lake of the Woods Milling Company and stronger than most modern soft-wheat pastry flours. Ordinary unbleached all-purpose is the nearest current match; pastry flour would give a slacker result than intended.
• No oven temperatureThe original gives none, and none can be inferred from the surviving text. Layers of this type would have been baked in a fairly hot oven, but any figure would be a guess about a recipe whose sugar content is unknown.
• The trailing charactersThe "1ず 31元" at the end is scanning noise, not a measurement. It presumably garbles a figure from the printed page, but what that figure was cannot be recovered.
• If you want to bake itUse a current coconut cream pie or coconut layer recipe. This entry is worth reading as a document, not as a set of instructions.