Cocoanut Pie

Take a deep tin pie plate and line it with foundation paste (No. 135); raise up the edges, pinch all around and leave stand for twenty minutes in a cool place. Put in a vessel four whole eggs, four ounces of sugar and the peel of one lemon; stir well together. Increase the quantity of this mixture with a pint of milk and strain through a fine strainer; spread on the bottom of the pie cautiously into the oven, not to upset any of the liquid, keeping it very plumb, and when in the oven finish filling with more of the preparation, using a dipper for this purpose. Cook forty to fifty minutes.