Pies
"No soil upon earth is so dear to our eyes,
As the soil ice first stirred in terrestrial pies."
QUICK LEMON PIE. Three-fourths cup sugar, three eggs, (yolks) one
tablespoon flour, one tablespoon water, juice and rind of one lemon, pinch of
salt. Mix sugar, flour and salt together, add well-beaten yolks, grated rind
and juice of lemon and water. Don't have the. batter too thin. Put on the
uncooked crust and cook all together. Meringue the pie. — Mrs. A. G. Elliott.
CREAM PIE. One-fourth cup sugar, two and one -half tablespoonfuls corn
starch, two eggs, (yolks) two and one-half cups milk, one teaspoonful vanilla.
Mix sugar and corn starch and yolks of eggs together with a small quantity of
the milk. When well-mixed add remainder of milk, cook until it thickens in
a double boiler. Cool, fill shells already baked, add frosting, and brown a little
if desired. Delicious — Miss Maggie Albright.
BUTTER SCOTCH PIE. Two eggs, one cup broAMi sugar, two heaping table-
spoonfuls flour, one cup hot water. Butter size of an egg, one teaspoonful vanilla.
Mix sugar and flour, add boiling water, then the beaten yolks of the eggs,
cook for a feAv minutes, add butter. Let boil until it thickens well, remove from
fire, cool, add flavoring. Use stitfly beaten whites as meringue on top of pie.
This makes one nice large pie. — Miss Claudia Conrad.
LEMON PIE. (2 Pies). One and one-half cups flour, one-half teaspoon salt,
one-half teaspoon Royal Baking Powder, one teaspoonful sugar, two-thirds cup
Snowdrift, cold water to make a soft dough. Filling: Yolks of four eggs, rind
and juice of two lemons, two cups sugar, one and one-half cup milk, one-eighth
pound butter, pinch salt, two tablespoonfuls corn starch. Beat eggs, add sugar,
milk and lemons, salt and butter. Let boil in saucepan, then add corn starch
mixed with milk. For meringue beat egg whites stiff" and add eight tablespoon-
fuls sugar. — Mrs. Burke Hobgood.
47
USE DAN RIVER SELF-RISING FLOUR
KNOX ACIDULATED GELATINE— no bother— no trouble— no squeezing lemons
PRUNE AXD RAISIN PIE. Three-fourths pound stewed prunes, one and
one-half cups seedless raisins, one cup sugar, lemon juice from one-half lemon.
Bake in double crust and serve when cold with whipped cream. — Miss Jennie
Dawson.
BANANA CREAM PIE. Bake pie crust first and cool. Then take yolks
of three eggs, three-fourths cup sugar, one cup milk, one tablespoon flour. Cook
until it thickens well, slice three well-ripened bananas^ lay in layers on top of
crust, pour over the bananas the cooked custard while warm. Use beaten Avhites
for meringue on top. — Miss Claudia Conrad.
LEMON PIE. Two cups of flour, pinch of salt, one cup of Snowdrift, wet
with enough cold water to make a nice soft dough. Filling: Mix thoroughly
two cups of sugar and three heaping tablespoonfuls of corn starch, then pour
in two cups of boiling water stirring all the time. Add butter size of an egg,
set aside to cool. Then add grated rind and juice of two lemons and three well-
beaten eggs. Bake with two crusts. This will make two large pies. — Mrs. T. A.
Winder. ✪ Chocolate Pie
Page 48 · 7 recipe records on this page
Presented as published in 1921. 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
Pies
"No soil upon earth is so dear to our eyes,
As the soil ice first stirred in terrestrial pies."
QUICK LEMON PIE. Three-fourths cup sugar, three eggs, (yolks) one tablespoon flour, one tablespoon water, juice and rind of one lemon, pinch of salt. Mix sugar, flour and salt together, add well-beaten yolks, grated rind and juice of lemon and water. Don't have the. batter too thin. Put on the uncooked crust and cook all together. Meringue the pie. — Mrs. A. G. Elliott.
CREAM PIE. One-fourth cup sugar, two and one -half tablespoonfuls corn starch, two eggs, (yolks) two and one-half cups milk, one teaspoonful vanilla. Mix sugar and corn starch and yolks of eggs together with a small quantity of the milk. When well-mixed add remainder of milk, cook until it thickens in a double boiler. Cool, fill shells already baked, add frosting, and brown a little if desired. Delicious — Miss Maggie Albright.
BUTTER SCOTCH PIE. Two eggs, one cup brown sugar, two heaping tablespoonfuls flour, one cup hot water. Butter size of an egg, one teaspoonful vanilla. Mix sugar and flour, add boiling water, then the beaten yolks of the eggs, cook for a few minutes, add butter. Let boil until it thickens well, remove from fire, cool, add flavoring. Use stitfly beaten whites as meringue on top of pie. This makes one nice large pie. — Miss Claudia Conrad.
LEMON PIE. (2 Pies). One and one-half cups flour, one-half teaspoon salt, one-half teaspoon Royal Baking Powder, one teaspoonful sugar, two-thirds cup Snowdrift, cold water to make a soft dough. Filling: Yolks of four eggs, rind and juice of two lemons, two cups sugar, one and one-half cup milk, one-eighth pound butter, pinch salt, two tablespoonfuls corn starch. Beat eggs, add sugar, milk and lemons, salt and butter. Let boil in saucepan, then add corn starch mixed with milk. For meringue beat egg whites stiff" and add eight tablespoonfuls sugar. — Mrs. Burke Hobgood.
KNOX ACIDULATED GELATINE— no bother— no trouble— no squeezing lemons
PRUNE AND RAISIN PIE. Three-fourths pound stewed prunes, one and one-half cups seedless raisins, one cup sugar, lemon juice from one-half lemon. Bake in double crust and serve when cold with whipped cream. — Miss Jennie Dawson.
BANANA CREAM PIE. Bake pie crust first and cool. Then take yolks of three eggs, three-fourths cup sugar, one cup milk, one tablespoon flour. Cook until it thickens well, slice three well-ripened bananas, lay in layers on top of crust, pour over the bananas the cooked custard while warm. Use beaten whites for meringue on top. — Miss Claudia Conrad.
LEMON PIE. Two cups of flour, pinch of salt, one cup of Snowdrift, wet with enough cold water to make a nice soft dough. Filling: Mix thoroughly two cups of sugar and three heaping tablespoonfuls of corn starch, then pour in two cups of boiling water stirring all the time. Add butter size of an egg, set aside to cool. Then add grated rind and juice of two lemons and three wellbeaten eggs. Bake with two crusts. This will make two large pies. — Mrs. T. A. Winder.
Records on this page
Chocolate PieQuick Lemon PieLemon PieCream PieButter Scotch PiePrune and Raisin PieBanana Cream Pie