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This recipe came from a cookbook written by Mrs. Kellogg in 1904.
1 pint milk
½ cup of coconut
¼ cup sugar
Steep one-half cup of coconut in a pint of milk for one-half hour.
Strain out the coconut, and add sufficient fresh milk to make a pint. Allow it to become cold, then add a quarter cup of sugar and two well-beaten eggs.
Bake with an under crust only. When done, the top may be covered with a meringue, if desired.
Slow Cooker Balsamic Chicken
Try this easy slow cooker chicken for a flavorful family dinner.
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