4. Place in a hot oven to start the cooking of the pastry
then reduce the heat to low temperature for custard. Bake
until custard is firm.
Temperature— 450°F. for 10 mins., reduce to 325°F.
FLOUR MIXTURES
237
CHOCOLATE CUSTARD PIE.
2 yolks of eggs.
legg.
y2 c. sugar.
M T. salt.
2 tb. cocoa.
1^ c. hot milk.
}i T. vanilla.
1. Beat yolks and whole egg; add sugar, salt and cocoa.
2. Add hot milk slowly; strain, cool, flavor.
3. Bake as Custard Pie.
4. Use 2 whites of eggs as meringue for top.
COCOANUT CUSTARD PIE.
Make as Custard Pie using 3^ c. sugar and }/2 c shredded
cocoanut.✪ Cocoanut Custard Pie Add cocoanut to the raw custard.
PUMPKIN PIE.
3 c. cooked pumpkin.
lyi c- brown sugar.
1 T. ginger.
2 T. cinnamon.
1 T. salt.
4 eggs.
4 c. milk✪ Pumpkin Pie.
1. Press pumpkin through a sieve.
2. Add spices, sugar and salt.
3. Add eggs, well beaten, and milk.
4. Pour into deep pie plates, lined with pastry.
5. Bake as Custard Pie.
Note. — This amount makes three medium-sized pies.
RAISIN PIE.
13^ c. raisins.
1 c. sugar.
1 lemon, juice and grated rind.
1 cracker✪ Raisin Pie.
1. Wash raisins, cover with boiling water; let stand 10
mins., then drain; stone, if necessary.
2. Add sugar, lemon and cracker finely rolled.
3. Bake between two crusts 30 to 35 mins. Temperature
— 450°F. reduce to 400°F.
238
CANADIAN COOK BOOK
RAISIN AND RHUBARB PIE.
1 c. rhubarb.
1 c. raisins.
1 c. sugar.
1 lemon, juice and grated rind.
1 egg✪ Raisin and Rhubarb Pie.
1. Peel rhubarb; cut into one-half inch pieces.
2. Cover with boiling water; let stand 5 mins., drain.
3. Wash raisins; remove seeds, if any.
4. Mix rhubarb and raisins; add other ingredients.
5. Bake 30 to 35 mins. between two crusts. Tem-
perature—450°F, reduce to 400°F.
PRUNE PIE.
3^ lb. prunes.
y2 c. sugar.
1 tb. lemon juice.
2 T. butter.
1 tb. flour✪ Prune Pie.
1. Wash prunes, soak in water to cover.
2. Cook, below boiling point, until soft; uncover to
allow water to evaporate.
3. Remove stones, cut in pieces; add sugar, lemon juice
and V/i tb. prune water.
4. Line plate with pastry; pour in the mixture.
5. Dot over with butter; dredge with flour.
6. Cover with an upper crust.
7. Bake 30 to 35 mins. Temperature — 450°F, reduce to
400°F.
BUTTER TARTS.
1 c. sugar.
\i c. butter.
2 eggs.
1 c. currants or seedless raisins.
2 tb. lemon juice or
^ T. vanilla.✪ Butter Tarts
1. Cream the butter; add sugar and mix thoroughly.
2. Add eggs well-beaten, fruit and flavoring.
3. Line patty tins with paste, fill with the mixture;
bake in a moderate oven.
'Note. — Have oven quite hot at first, then reduce heat.
Temperature— 450°F, reduce to 400°F.
FLOUR MIXTURES
239
CHEESE STRAWS.
1. Roll dough into a rectangular sheet ]4:" thick.
2. Sprinkle one-half with grated cheese, fold other half
over this; roll lightly.
3. Cut in strips 4," long and ^/i" wide.
4. Bake in a moderate oven.
CINNAMON SQUARES.
1. Roll dough l^" thick; cut in 2" squares.
2. Sprinkle with sugar and cinnamon (IT. to 1 c. sugar).
3. Bake in a moderate oven.
^ Note. — Small scraps of pastry may be used in this way.
Lay pieces together one above the other, then roll out.
PUFF PASTRY.
c. flour, sifted.
1 lb, butter.
1 T. salt.
1 T. fruit sugar.
1 white of egg.
1 c. or more cold water.
1. Wash the butter thoroughly in cold water, until it is
entirely free from salt; pat and fold to free it from water.
Page 73 · 6 recipe records on this page
Presented as published in 1924. 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
4. Place in a hot oven to start the cooking of the pastry then reduce the heat to low temperature for custard. Bake until custard is firm.
Temperature— 450°F. for 10 mins., reduce to 325°F.
CHOCOLATE CUSTARD PIE.
2 yolks of eggs.
legg.
y2 c. sugar.
M T. salt.
2 tb. cocoa.
1^ c. hot milk.
}i T. vanilla.
1. Beat yolks and whole egg; add sugar, salt and cocoa.
2. Add hot milk slowly; strain, cool, flavor.
3. Bake as Custard Pie.
4. Use 2 whites of eggs as meringue for top.
COCOANUT CUSTARD PIE.
Make as Custard Pie using 3^ c. sugar and }/2 c shredded cocoanut. Add cocoanut to the raw custard.
PUMPKIN PIE.
3 c. cooked pumpkin. lyi c- brown sugar.
1 T. ginger.
2 T. cinnamon. 1 T. salt.
4 eggs.
4 c. milk.
1. Press pumpkin through a sieve.
2. Add spices, sugar and salt.
3. Add eggs, well beaten, and milk.
4. Pour into deep pie plates, lined with pastry.
5. Bake as Custard Pie.
Note. — This amount makes three medium-sized pies.
RAISIN PIE.
13^ c. raisins. 1 c. sugar.
1 lemon, juice and grated rind. 1 cracker.
1. Wash raisins, cover with boiling water; let stand 10 mins., then drain; stone, if necessary.
2. Add sugar, lemon and cracker finely rolled.
3. Bake between two crusts 30 to 35 mins. Temperature — 450°F. reduce to 400°F.
RAISIN AND RHUBARB PIE.
1 c. rhubarb. 1 c. raisins. 1 c. sugar.
1 lemon, juice and grated rind. 1 egg.
1. Peel rhubarb; cut into one-half inch pieces.
2. Cover with boiling water; let stand 5 mins., drain.
3. Wash raisins; remove seeds, if any.
4. Mix rhubarb and raisins; add other ingredients.
5. Bake 30 to 35 mins. between two crusts. Temperature—450°F, reduce to 400°F.
PRUNE PIE.
3^ lb. prunes. y2 c. sugar.
1 tb. lemon juice.
2 T. butter. 1 tb. flour.
1. Wash prunes, soak in water to cover.
2. Cook, below boiling point, until soft; uncover to allow water to evaporate.
3. Remove stones, cut in pieces; add sugar, lemon juice and V/i tb. prune water.
4. Line plate with pastry; pour in the mixture.
5. Dot over with butter; dredge with flour.
6. Cover with an upper crust.
7. Bake 30 to 35 mins. Temperature — 450°F, reduce to 400°F.
BUTTER TARTS.
1 c. sugar. \i c. butter.
2 eggs.
1 c. currants or seedless raisins.
2 tb. lemon juice or ^ T. vanilla.
1. Cream the butter; add sugar and mix thoroughly.
2. Add eggs well-beaten, fruit and flavoring.
3. Line patty tins with paste, fill with the mixture; bake in a moderate oven.
'Note. — Have oven quite hot at first, then reduce heat. Temperature— 450°F, reduce to 400°F.
CHEESE STRAWS.
1. Roll dough into a rectangular sheet ]4:" thick.
2. Sprinkle one-half with grated cheese, fold other half over this; roll lightly.
3. Cut in strips 4," long and ^/i" wide.
4. Bake in a moderate oven.
CINNAMON SQUARES.
1. Roll dough l^" thick; cut in 2" squares.
2. Sprinkle with sugar and cinnamon (IT. to 1 c. sugar).
3. Bake in a moderate oven.
^ Note. — Small scraps of pastry may be used in this way. Lay pieces together one above the other, then roll out.
PUFF PASTRY.
c. flour, sifted. 1 lb, butter. 1 T. salt. 1 T. fruit sugar. 1 white of egg. 1 c. or more cold water.
1. Wash the butter thoroughly in cold water, until it is entirely free from salt; pat and fold to free it from water.
Records on this page
Cocoanut Custard PiePumpkin PieRaisin PieRaisin and Rhubarb PiePrune PieButter Tarts