PHILADELPHIA BUTTER PIE.
Mrs. A. N. Arnold.
Cover a pie plate with crust, as for a custard pie ; take
a piece of butter the size of an egg, two-thirds of a cup
of sugar, one cup of sweet cream, one tablespoon of flour;
stir butter, flour and sugar together ; then stir in the
cream; pour in the plate; bake until brown.
SQUASH PIE.
Mrs. P. B. Ayer.
One crust, one small cup of dry maple sugar dissolved
228
THE HOME COOK BOOK.
in a little water, two cups of strained squash stirred in the
sugar ; add four eggs, two teaspoons of allspice, two cups
of milk, one teaspoon of butter, and two of ginger, added
last. This makes two pies.
SQUASH PIE.
Mrs. Rice.
One pint of squash, one pint of milk, three eggs, one-
half of a nutmeg, one teaspoon of cinnamon, one tea-
spoon of vanilla, two cups of sugar✪ Squash Pie ; put everything into
the squash, the milk last.
SQUASH PIE.
Mrs. L. H. Davis.
Two teacups of boiled squash, three-fourths teacup of
brown sugar, three eggs, two tablespoons of molasses, one
tablespoon melted butter, one tablespoon ginger, one
teaspoon of cinnamon, two teacups of milk, a little salt^
Makes two plate pies.
CUSTAED PIE.
Mrs. E. E. Marcy, Evanston.
Make a custard of the yolks of three eggs with milk,
season to the taste; bake it in ordinary crust; put it in a
a brick oven, that the crust may not be heavy, and as
soon as that is heated remove it to a place in the oven
of a more moderate heat, that the custard may bake
slowly and not curdle ; when done, beat the whites to a
froth ; add sugar and spread over the top, and return to
the oven to brown slightly ; small pinch of salt add^d to
VAI.UABLE RECIPES.
229
a custard heightens the flavor ; a little soda in the crust
prevents it from being heavy. Very nice.
WASHINGTON PIE.
Mrs. A. L. Chetlain.
One and one-half cups of sugar, one-half cup of butter,
one-half cup of sweet milk, three eggs, two and one-half
cups of flour, two teaspoons of baking powder ; bake in
three layers, in jelly cake tins ; pare and grate two large
apples ; add one cup of sugar, grated rind and juice of
one lemon✪ Washington Pie ; put this on the stove and let it steam until it
forms a jelly; then take it off and stir in the yolk of one
egg. When the cake and jelly are both cold put them
together.
WASHINGTON PIE.
Mrs. D.
One cup of sugar, three eggs, one and one-half cups
of flour, one teaspoon of baking powder ; flavor to taste ;
bake as for jelly cake in layers, and spread between the
layers raspberry jam✪ Washington Pie.
COCOANUT PIE.
Mrs. E. P. Thomas. Rockford, 111.
Grate fresh cocoanut ; to one cup of cocoanut add one
and one-half cups of sweet milk, the yolks of four eggs,
a little salt, and sweeten to taste ; one tablespoon of
melted butter✪ Cocoanut Pie ; beat the whole five or six minutes ; beat
the whites of the eggs to a stiff froth, and put over the
top just long enough to slightly brown before taking the
230
THE HOME COOK BOOK.
pie from the oven. If you use dessicated cocoanut, soak
it in the milk over night.
COCOANUT PIE.
Mrs. Taylor, Ft. Wayne.
One and one-half pints of milk, six eggs, one cocoa-
nut, three cups sugar, one-half cup butter✪ Cocoanut Pie (Alternate); mix sugar and
butter, then the eggs, then the cocoanut, and lastly the
milk.
POLISH TARTLETS. ✪ Polish Tartlets
Page 92 · 14 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PHILADELPHIA BUTTER PIE.
Mrs. A. N. Arnold.
Cover a pie plate with crust, as for a custard pie ; take a piece of butter the size of an egg, two-thirds of a cup of sugar, one cup of sweet cream, one tablespoon of flour; stir butter, flour and sugar together ; then stir in the cream; pour in the plate; bake until brown.
SQUASH PIE.
Mrs. P. B. Ayer.
One crust, one small cup of dry maple sugar dissolved
in a little water, two cups of strained squash stirred in the sugar ; add four eggs, two teaspoons of allspice, two cups of milk, one teaspoon of butter, and two of ginger, added last. This makes two pies.
SQUASH PIE.
Mrs. Rice.
One pint of squash, one pint of milk, three eggs, onehalf of a nutmeg, one teaspoon of cinnamon, one teaspoon of vanilla, two cups of sugar ; put everything into the squash, the milk last.
SQUASH PIE.
Mrs. L. H. Davis.
Two teacups of boiled squash, three-fourths teacup of brown sugar, three eggs, two tablespoons of molasses, one tablespoon melted butter, one tablespoon ginger, one teaspoon of cinnamon, two teacups of milk, a little salt^ Makes two plate pies.
CUSTAED PIE.
Mrs. E. E. Marcy, Evanston.
Make a custard of the yolks of three eggs with milk, season to the taste; bake it in ordinary crust; put it in a brick oven, that the crust may not be heavy, and as soon as that is heated remove it to a place in the oven of a more moderate heat, that the custard may bake slowly and not curdle ; when done, beat the whites to a froth ; add sugar and spread over the top, and return to the oven to brown slightly ; small pinch of salt added to
a custard heightens the flavor ; a little soda in the crust prevents it from being heavy. Very nice.
WASHINGTON PIE.
Mrs. A. L. Chetlain.
One and one-half cups of sugar, one-half cup of butter, one-half cup of sweet milk, three eggs, two and one-half cups of flour, two teaspoons of baking powder ; bake in three layers, in jelly cake tins ; pare and grate two large apples ; add one cup of sugar, grated rind and juice of one lemon ; put this on the stove and let it steam until it forms a jelly; then take it off and stir in the yolk of one egg. When the cake and jelly are both cold put them together.
WASHINGTON PIE.
Mrs. D.
One cup of sugar, three eggs, one and one-half cups of flour, one teaspoon of baking powder ; flavor to taste ; bake as for jelly cake in layers, and spread between the layers raspberry jam.
COCOANUT PIE.
Mrs. E. P. Thomas. Rockford, 111.
Grate fresh cocoanut ; to one cup of cocoanut add one and one-half cups of sweet milk, the yolks of four eggs, a little salt, and sweeten to taste ; one tablespoon of melted butter ; beat the whole five or six minutes ; beat the whites of the eggs to a stiff froth, and put over the top just long enough to slightly brown before taking the
pie from the oven. If you use dessicated cocoanut, soak it in the milk over night.
COCOANUT PIE.
Mrs. Taylor, Ft. Wayne.
One and one-half pints of milk, six eggs, one cocoanut, three cups sugar, one-half cup butter; mix sugar and butter, then the eggs, then the cocoanut, and lastly the milk.
POLISH TARTLETS.
Records on this page
Squash PieCustard PieCream PiePhiladelphia Butter PieSquash PieSquash PieWashington PieWashington PieWashington PieCocoanut PieRice CustardBoiled CustardCocoanut Pie (Alternate)Polish Tartlets