Beat yolk of eggs, add sugar and flour. Then lemon, lastly
add boiling water, cook in double boiler and when thick add
whites of eggs well beaten. Then pour in baked pie crust and
return to the oven for a few minutes.
Miss Ruta WEaAtTHERLY.
Pineapple Pie
1 large can pineapple. 3 eggs.
2 tablespoons butter. 1 cup sugar.
Juice of pineapple. 2 tablespoons cornstarch✪ Pineapple Pie.
Mix juice of pineapple, yolks of eggs, sugar, butter and corn-
starch in saucepan, and cook until thick, add pineapple, spread
on pie crust and cook.
MERINGUE
Three eggs whites, six tablespoons sugar. Put on pies and
brown. This will make two large pies. Miss Berrie Ruru.
Pie Paste
3 cups flour. 14 level teaspoon salt.
1 level teaspoon baking powder. 4 cup butter.
V4 cup lard. Cold water.
Sift dry ingredients together thoroughly, work in lard. Mix
into smooth paste, flour the board, roll thin, spread butter
on evenly, fold in three; roll out thin again, fold in three, re-
peat twice more and use. Mrs. H. Bratz STEvIcK.
Molasses Pie
1 cup molasses. Seant 14 cup sugar (brown preferred).
2 eggs. 1 tablespoon corn meal.
1 teaspoon vanilla. A pinch of cinnamon.
Butter size of hickory nut✪ Molasses Pie.
Beat eggs light, add molasses and sugar, melted butter and
flavoring, mix well. Bake with one crust.
Mrs. W. P. Betts.
85
Dainty Recipes in each Knox Gelatine package |
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B. W. KILGORE, Pres. LAYMAN KISER, Sec. & Mgr. CLYDE D. LISK, Treas.
Pine State Creamery Co.
Manufacturers and Distributors of
DAIRY PRODUCTS
Pasteurized Milk, Cream, Butter, Cheese
and Ice Cream
Raleigh, North Carolina
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of NH HN I HT OED
Pineapple Pie
A grated pineapple. Its weight in sugar.
Half its weight in butter. 1 cupful of cream.
5 eggs.
Beat the butter to a creamy froth, add the sugar and yolks
of the eggs. Continue beating until very hght, add the cream,
the pineapples grated, and the whites of the eggs beaten to a
stiff froth. Bake with an under crust. Eat cold.
Mrs. J. E. Sawyer.
Raisin Pie
2 cups raisins. 2 cups cold water.
4 tablespoons cornstarch. 14 teaspoon salt.
2 tablespoons sugar. 2 tablespoons grated lemon rind.
Cover raisins with one cup of water and bring slowly to
boiling point. Mix cornstarch, salt and sugar with remaining
cup of water and add to boiling raisins, stirring constantly.
Allow to boil ten minutes. Add lemon and cover with pastry.
Bake in hot oven ten minutes. Then cook slowly until a good
brown. Mrs. P. B. Macruper.
Lemon Cream Pie
4 eggs. 2 heaping tablespoons flour.
1 cup sugar. Grated rind and juice of 2 lemons.
114 cups boiling water.
Beat yolk and whites of eggs separately. To beaten yolks
add sugar, flour, lemon juice and rind, and lastly boiling water.
Cook in a double boiler and when it begins to thicken, add to
it one-half of beaten whites. Stir this in thoroughly and let it
cook until it is as thick as desired. Use the remainder of egg
whites for the meringue on top of pie. After custard has cooled
fill a baked shell of pie paste, pile meringue on top and bake
in a very slow oven until meringue is brown.
Mrs. H. Briar Stevicx.
86
KNOX GELATINE is highest quality and worth its price
Lemon, Pie
4 eggs. 114 cups sugar.
2/3 cups water. 2 tablespoons flour.
1 lemon.
Beat yolks of eggs until very smooth. Add grated peeling
of lemon and the sugar. Beat well, stir in flour and add lemon
juice (use two lemons if small), add lastly the water. When
baked, spread over pies the whites of the eggs beaten dry with
four tablespoons of sugar. This recipe calls for two pies.
Mrs. J. E. Rupy.
Pineapple Meringue Pie
✪ Pineapple Meringue Pie
Page 42 · 3 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
Beat yolk of eggs, add sugar and flour. Then lemon, lastly add boiling water, cook in double boiler and when thick add whites of eggs well beaten. Then pour in baked pie crust and return to the oven for a few minutes.
Miss Ruta Weatherly.
Pineapple Pie
1 large can pineapple. 3 eggs. 2 tablespoons butter. 1 cup sugar. Juice of pineapple. 2 tablespoons cornstarch.
Mix juice of pineapple, yolks of eggs, sugar, butter and cornstarch in saucepan, and cook until thick, add pineapple, spread on pie crust and cook.
MERINGUE
Three eggs whites, six tablespoons sugar. Put on pies and brown. This will make two large pies. Miss Berrie Ruru.
Pie Paste 3 cups flour. 14 level teaspoon salt. 1 level teaspoon baking powder. 4 cup butter. V4 cup lard. Cold water.
Sift dry ingredients together thoroughly, work in lard. Mix into smooth paste, flour the board, roll thin, spread butter on evenly, fold in three; roll out thin again, fold in three, repeat twice more and use. Mrs. H. Bratz Stevick.
Molasses Pie
1 cup molasses. Scant 1/4 cup sugar (brown preferred). 2 eggs. 1 tablespoon corn meal. 1 teaspoon vanilla. A pinch of cinnamon.
Butter size of hickory nut.
Beat eggs light, add molasses and sugar, melted butter and flavoring, mix well. Bake with one crust.
Mrs. W. P. Betts.
B. W. KILGORE, Pres. LAYMAN KISER, Sec. & Mgr. CLYDE D. LISK, Treas.
Pine State Creamery Co.
Manufacturers and Distributors of
DAIRY PRODUCTS
Pasteurized Milk, Cream, Butter, Cheese and Ice Cream Raleigh, North Carolina
Fatt tm te ftom tt mm gh of NH HN I HT OED
Pineapple Pie
A grated pineapple. Its weight in sugar. Half its weight in butter. 1 cupful of cream. 5 eggs.
Beat the butter to a creamy froth, add the sugar and yolks of the eggs. Continue beating until very hght, add the cream, the pineapples grated, and the whites of the eggs beaten to a stiff froth. Bake with an under crust. Eat cold.
Mrs. J. E. Sawyer.
Raisin Pie
2 cups raisins. 2 cups cold water. 4 tablespoons cornstarch. 14 teaspoon salt. 2 tablespoons sugar. 2 tablespoons grated lemon rind.
Cover raisins with one cup of water and bring slowly to boiling point. Mix cornstarch, salt and sugar with remaining cup of water and add to boiling raisins, stirring constantly. Allow to boil ten minutes. Add lemon and cover with pastry. Bake in hot oven ten minutes. Then cook slowly until a good brown. Mrs. P. B. Macruper.
Lemon Cream Pie
4 eggs. 2 heaping tablespoons flour. 1 cup sugar. Grated rind and juice of 2 lemons. 114 cups boiling water.
Beat yolk and whites of eggs separately. To beaten yolks add sugar, flour, lemon juice and rind, and lastly boiling water. Cook in a double boiler and when it begins to thicken, add to it one-half of beaten whites. Stir this in thoroughly and let it cook until it is as thick as desired. Use the remainder of egg whites for the meringue on top of pie. After custard has cooled fill a baked shell of pie paste, pile meringue on top and bake in a very slow oven until meringue is brown.
Mrs. H. Briar Stevicx.
KNOX GELATINE is highest quality and worth its price
Lemon, Pie
4 eggs. 114 cups sugar. 2/3 cups water. 2 tablespoons flour. 1 lemon.
Beat yolks of eggs until very smooth. Add grated peeling of lemon and the sugar. Beat well, stir in flour and add lemon juice (use two lemons if small), add lastly the water. When baked, spread over pies the whites of the eggs beaten dry with four tablespoons of sugar. This recipe calls for two pies.
Mrs. J. E. Rupy.
Pineapple Meringue Pie
Records on this page
Pineapple PieMolasses PiePineapple Meringue Pie