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Cocoanut Pie

Mrs. C. Belford.

One-half pound grated cocoanut, three-quarters of a pound of white sugar, six ounces of butter, five eggs (the whites only), two tablespoonsful rose water, one teaspoonful nutmeg. Cream the butter and sugar, beat till very light, and add the rose water; then add the cocoanut with as little and light beating as possible; finally whip in the stiffened whites of the eggs with a few skilful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them. These are very pretty and delightful pies.