RHUBARB CUSTARD PIE.— Cook 2^ cups rhubarb with
about 1 tablespoon of water, add 2^^^ cups sugar just as removed
from fire, and add beaten yolks of 2 eggs, stirring vigorously.
Put into baked shell, cover with meringue. — Mabel Sturtevant,
105 S, Dearborn St, Chicago, III.
SOUR MILK PIE.— 1 cup thick, sour milk, 2 tablespoons
of butter, ^ cup raisins, 1 teaspoon of cinnamon,✪ Nut Mince Pie ^4 teaspoon of
nutmeg and cloves, 1 tablespoon of flour, 1 cup sugar. Bake with
upper and lower crust. — Mrs. Conklin, 914 N. 5th Ave., Maywood,
111.
SQUASH PIE. — 1 egg, 1 cup cooked squash, 1 cup of milk,
Yi teaspoon salt, % cup of sugar, 1 teaspoon molasses, 5-2 tea-
spoon of ginger 1/16 teaspoon cinnamon, speck of cloves, 3 drops-
vanilla. Bake as pumpkin pie in one crust. — Mrs. L. E. Mason,
Oak Glen. 111.
5^24 PIES AND PASTRY
STRAWBERRY PIE.— Line a buttered plate with puff paste,
wash with white of egg, and fill with ripe strawberries, capped
and washed. Sweeten plentifully, cover with another crust; cut
slits in this and bake. — Mrs. A. L. Lansing, Flossmore, 111.
SWEET POTATO PIE.— Parboil, peel, and when cold, grate
enough sweet potatoes to make a lb. Cream a 5^ cup of butter
with ^ cup of sugar and the beaten yolks of 4 eggs, a teaspoon
each of powdered cinnamon and nutmeg, the grated potato, the
juice and rind of 1 lemon, a wineglass of brandy, and, last of all.
the whites of 4 eggs. Line a large pie-plate with puff paste, fill
with the mixture, and bake. — Mrs. Edgar Wilkinson, Palos, 111.
TURN-OVER PIES.— Mix a plain puff paste. Roll thin, and
cut into circular pieces about the size of a saucer. Put fruit over
one-half of the piece. Sprinkle with sugar. Wet the edges and
turn the paste over. Press the edges together and bake on tins
in a quick oven 20 minutes. — Mrs. C. C. Chauncy, Mt. Prospect,
111.
VINEGAR PIE. — Bake crust as for lemon pie. Mix 1 egg,
1 cup sugar, 1 tablespoon corn starch, 2 tablespoons of vinegar, 1
cup cold water, add nutmeg flavor and cook in a double boiler
till thick, fill the crust and make a lattice work of pie-crust over
top. Brown in oven. Serve hot or cold. — Mrs. Geo. S. Piper,
Worth, 111.
WASHINGTON PIE.— Cream together 1 cup sugar and 1
egg; add ^ cup milk, butter size of egg, make a stiff batter, as
for cake, using 1 teaspoon baking powder to 1 cup flour; bake in
jelly pan, slip it off and spread with strawberry or raspberry
jam; over this spread the whites of 2 eggs, beaten to stiff froth,
with a little sugar. Put in oven till set; eat with or without cream,
while hot. This is good also cut cold and used for a cake. — Mrs.
S. A. Perkins, Palos Park, 111.
TARTS
CHOCOLATE TARTS.— ^ cup milk and l4 cup water, add
1 cup sugar, 1 teaspoon butter, a pinch of soda, and ^ cake grated
chocolate. When this boils add l^ tablespoons corn starch, or
more, to make stiff enough, dissolved in a little water, let boil
COOK COUNTY COOK BOOK 525
until thickened, add 1 teaspoon vanilla. Place in tart shells and
put icing on top. — Mrs. S. A. Perkins, Palos Park, 111. ✪ Squash Pie
Page 359 · 10 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.
AI-modernized reading of the original text
RHUBARB CUSTARD PIE.— Cook 2^ cups rhubarb with about 1 tablespoon of water, add 2^^^ cups sugar just as removed from fire, and add beaten yolks of 2 eggs, stirring vigorously. Put into baked shell, cover with meringue. — Mabel Sturtevant, 105 S, Dearborn St, Chicago, III.
SOUR MILK PIE.— 1 cup thick, sour milk, 2 tablespoons of butter, ^ cup raisins, 1 teaspoon of cinnamon, ^4 teaspoon of nutmeg and cloves, 1 tablespoon of flour, 1 cup sugar. Bake with upper and lower crust. — Mrs. Conklin, 914 N. 5th Ave., Maywood,
SQUASH PIE. — 1 egg, 1 cup cooked squash, 1 cup of milk, Yi teaspoon salt, % cup of sugar, 1 teaspoon molasses, 5-2 teaspoon of ginger 1/16 teaspoon cinnamon, speck of cloves, 3 drops vanilla. Bake as pumpkin pie in one crust. — Mrs. L. E. Mason, Oak Glen. 111.
STRAWBERRY PIE.— Line a buttered plate with puff paste, wash with white of egg, and fill with ripe strawberries, capped and washed. Sweeten plentifully, cover with another crust; cut slits in this and bake. — Mrs. A. L. Lansing, Flossmore, 111.
SWEET POTATO PIE.— Parboil, peel, and when cold, grate enough sweet potatoes to make a lb. Cream a 5/8 cup of butter with ^ cup of sugar and the beaten yolks of 4 eggs, a teaspoon each of powdered cinnamon and nutmeg, the grated potato, the juice and rind of 1 lemon, a wineglass of brandy, and, last of all. the whites of 4 eggs. Line a large pie-plate with puff paste, fill with the mixture, and bake. — Mrs. Edgar Wilkinson, Palos, 111.
TURN-OVER PIES.— Mix a plain puff paste. Roll thin, and cut into circular pieces about the size of a saucer. Put fruit over one-half of the piece. Sprinkle with sugar. Wet the edges and turn the paste over. Press the edges together and bake on tins in a quick oven 20 minutes. — Mrs. C. C. Chauncy, Mt. Prospect,
VINEGAR PIE. — Bake crust as for lemon pie. Mix 1 egg, 1 cup sugar, 1 tablespoon corn starch, 2 tablespoons of vinegar, 1 cup cold water, add nutmeg flavor and cook in a double boiler till thick, fill the crust and make a lattice work of pie-crust over top. Brown in oven. Serve hot or cold. — Mrs. Geo. S. Piper, Worth, 111.
WASHINGTON PIE.— Cream together 1 cup sugar and 1 egg; add ^ cup milk, butter size of egg, make a stiff batter, as for cake, using 1 teaspoon baking powder to 1 cup flour; bake in jelly pan, slip it off and spread with strawberry or raspberry jam; over this spread the whites of 2 eggs, beaten to stiff froth, with a little sugar. Put in oven till set; eat with or without cream, while hot. This is good also cut cold and used for a cake. — Mrs. S. A. Perkins, Palos Park, 111.
TARTS
CHOCOLATE TARTS.— ^ cup milk and l4 cup water, add 1 cup sugar, 1 teaspoon butter, a pinch of soda, and ^ cake grated chocolate. When this boils add l^ tablespoons corn starch, or more, to make stiff enough, dissolved in a little water, let boil
until thickened, add 1 teaspoon vanilla. Place in tart shells and put icing on top. — Mrs. S. A. Perkins, Palos Park, 111.
Records on this page
Nut Mince PieSquash PieSour Milk PieRhubarb Custard PieSquash PieStrawberry PieSweet Potato PieVinegar PieWashington PieChocolate Tarts