Cream or Coconut Pie

2 cups of milk
3 egg yolks (keep whites), beaten
2/3 cup sugar
1/4 tsp. salt
3 tbsp cornstarch
1 cup coconut
1 tsp. vanilla
1 tbsp. butter or margarine
1 baked pie shell

Meringue
3 egg whites
6 tbsp sugar
1/2 cup coconut

Scald the 2 cups of milk; while this is heating, beat the 3 eggs yolks, and add the sugar, salt, cornstarch and mix well. Add this mixture to the scalded milk and stir until thickens. Remove from the double boiler and add 1 cup coconut, vanilla and butter or margarine. Pour into baked pie shell. Then make the meringue by beating egg whites until stiff, then add 6 tbsp sugar. Spread over pie.  Sprinkle 1/2 cup coconut over pie. Brown in a 350 degree oven.

Apricot Pudding

1 lb dried apricots
1 lb vanilla wafers
1 pint whipping cream
2 cups powdered sugar
3/4 cup butter
Pinch of salt
1 tsp. vanilla
4 eggs, beaten separately
2 cups granulated sugar to cook in apricots

Soak apricots and cook in a little water, sweeten with the 2 cups sugar (or more to taste), put through sieve.  This should make 2 cups of pulp. Crush wafers and put in bottom of 9 x 12" glass dish.  Save out 1 cup for top.  Cream powdered sugar, butter and salt.  Add beaten egg yolks and vanilla.  Lastly fold in beaten egg whites.  Pour this over crumbs in glass dish; over this pour the apricot mixture.  Spread on the whipped cream (slightly sweetened) and add vanilla. Top with crumbs.  Keep in refrigerator until time to serve.