FoodNetArchive

The Cook County cook book

1912

Page 354 · 8 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
BUTTERSCOTCH PIE.— Cream together 2 beaten egg yolk?. 1 cup brown sugar and a tablespoon of flour; add to a pt. of milk brought to a boil in a double boiler; cook till thick, stirring occa- sionally. Put into a baked crust and cover the top Vv-ith the 2 beaten whites✪ Butterscotch Pie, to which 1 teaspoon of sugar has been added. Brown in slow oven. — Mrs. A. E. Hamilton, 508 S. 4tli Ave., May- wood, 111 CARROT PIE. — 2 cups mashed, boiled carrots, 1 cup granu- lated sugar, 3 well-beaten eggs, 1 teaspoon each ground cinnamon and ginger, a pinch of salt✪ Carrot Pie. Bake in hot oven without upper crust. This is very much like pumpkin pie. — Mrs. R. II. Penning- ton, Oaklawn, 111. CHERRY PIE.— Line your pie-plate with good crust, fill half full with ripe cherries; sprinkle over them about a cup of sugar, 1 teaspoon of sifted flour, dot a few bits of butter over that✪ Cherry Pie. Then fill the crusts full to the top. Cover with the upper crust, and bake. Stone the cherries. — Mrs. Conkl:n, 914 N'. 5th Ave., May- wood, 111. MOCK CHERRY PIE.— 2^ cups cr.inbernes, H cup sugar, 3 tablespoons cracker crumbs, H cup seeded raisins, 7 cups water. 1 teaspoon vanilla✪ Mock Cherry Pie. Chop cranberries and raisins togetherT add water, and cook slightly, add sugar and crumbs, cooking till well mixed; when cool, add vanilla, a^id just before serving put between baked crusts or cover with baked lattice crust. This makes a large quantity. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 517 CHOCOLATE PIE.— Mix together 1 cup sugar, 2 heaping tablespoons of flour, 4 tablespoons . of grated chocolate and a pinch of salt; add a pt. of water or milk or equal parts of water and milk, a lump of butter, 2 beaten eggs✪ Chocolate Pie, flavoring to taste. Cook in a double boiler till it thickens. Pour into a baked crust. — Jes- sie Clevenger, Carlonville, 111. VARIATION I.— 2 cups milk, 2 tablespoons f^ratcd choc- olaite, ^ cup sugar, yolks of 2 eggs. Heat 2 tablespoons grated chocolate and 2 cups milk together, add the sugar and yolks to- gether, beaten to a cream. Flavor with vanilla. Bake with under crust. Spread meringue of the white over the top. — Mrs. Geo. S, Piper, Worth, 111. COCOANUT PIE.— Mix the yolk of 3 eggs and 1 teacup of sugar, stir in 1 pt. of milk, add 1 grated cocoanut✪ Cocoanut Pie (if prepared co- coanut is used, take 1 teacup), filling the pan even full, and bake. Beat whites of eggs to froth, stirring in 3 tablespoons of sugar, pour over pie, and bake to a light brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CONVERT PIE.— Cook Yz cup macaroni until tender, scald 1 cup of cream and add 1 cup bread crumbs, 1 tablespoon each of bread crumbs and butter, 1 teaspoon of red or green pepper, ^ cup grated cheese, 2 eggs, and 1 small teaspoon salt✪ Convert Pie. Oyster Sauce. — Rub 2 tablespoons of flour and 1 of butter smooth; add 1 cup hot milk, pinch of pepper and Yz teaspoon of salt. When thick add 1 small can oysters, and pour over pie. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. CRABAPPLE PIE.— Quarter and core, but do not pare, Si- berian crabapples. Make a pie as for ordinary apples, addmg about 1 cup of sugar.✪ Crabapple Pie — Eloise Jennings, Winnetka, 111.