The American Pastry Cook

Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.

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White Cocoanut Pie

The same mixture as the above made very delicate and snow white by letting it become cold and then stirring in instead of yolks 12 or 14 whites of eggs whipped to a froth, and a slight flavoring of rose and orange. Sift powdered sugar over when done Good to fill in paste lined patty pans for gem-tarts, very light baked. Good to use up white of eggs left over.

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