Aunt Betty's Coconut Belle

Ingredients:

1/3 cup Crisco
1 cup white sugar
1 whole egg and 1 egg yolk.
1 and 1/2 cups flour
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 teaspoon lemon juice

Blend Crisco with sugar. once completely creamed together, add eggs.  Sift dry ingredients together.  Add the dry ingredients and milk alternately to the Crisco mixture, stirring after each addition. Once combined thoroughly, add flavorings. spread 1/4 inch thick in a shallow greased pan.  Cover with Coconut meringue.(see below) Bake at 325 for 30 minutes. Cut into squares and cool before serving.

Coconut Meringue
1 egg white
1 cup light brown sugar
1/2 teaspoon vanilla
2/3 cup shredded coconut

Beat egg white until stiff. beat in sugar, adding 1/3 a cup at a time.  add flavoring. fold in coconut.

This recipe is from Aunt Nancy's cookbook. It belonged to her sister Betty Osborn Martin according to Aunt Nancy's notes, and rated "very good". Aunt Nancy was my Great-grandmother's sister so she was a great-grand aunt. I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. I now have the little handwritten cookbook she made, along with her notes on where the recipes came from. I'll post some of her recipes now and then as I decipher the handwriting.