JELLY CUSTARD PIE. One glass of jelly, four eggs^ one cup sugar, one
tablespoonful butter, one teaspoonful corn starch. Separate the eggs; set aside
the whites. Beat the yolks well, add sugar, jelly, melted butter, and corn
starch. Pour into two pie crusts, bake in a slow^ oven. When brown cover with
meringue, made of the whites stiffly beaten with four teaspoonfuls sugar. Set
back in stove and brown. Serve hot or cold. — Mrs. S. Bowling.
JELLY CUSTARD PIE. Proceed as for any other egg custard, except in-
stead of sugar, use a glass of tart jelly. Use thick meringue. This is delicious,
— Mrs. E. Gr. Belvin.
CHOCOLATE PIE. Two squares chocolate or one-half cup cocoa, one-fourth
cup corn starch, one teaspoon vanilla, two cups milk, three egg w^hites, one-
half cup sugar, three egg yolks, one-fourth teaspoon salt✪ Chocolate Pie. Melt chocolate, add
sugar, corn starch, egg yolks, salt and milk. Cook in double boiler till thick,
stirring constantly, add vanilla. Pour on one baked pie crust, cover wdth a
meringue, made by beating egg whites, till stiff, adding two tablespoonfuls of
sugar. Brow-n in slow oven and serve cold. — Mrs. Geneva Cheatham Apple-
white.
CHOCOLATE PIE. Three eggs, separated, butter size of an egg, two cups
of sugar (brown), three tablespoonfuls grated chocolate, one cup sweet milk,
two round tablespoonfuls flour. Icing same as for lemon pie. — Mrs. J. Ed. Lyon.
COCOANUT PIE. Tw^o cups white sugar, three eggs, separated, butter size
of an egg, cream these. Three large tablespoonfuls grated bread crumbs, one
grated cocoanut and the milk. Icing same as for lemon pie. — Mrs. J. Ed. Lyon.
LEMON PIE. Two cups of white sugar, three eggs, separated, butter the
size of an egg, cream these. Three lemons and grated rind of one, one heaping
tablespoon corn starch dissolved in cold water. Stir this into one cup boiling
water✪ N Pie. Mix with other ingredients. Bake in rich pastry shell. — Mrs. J. E. Lyon.
MERINGUE FOR PIES. Whites of three eggs. Use one tablespoonful of
sugar for each egg. Add vanilla✪ Meringue for Pies. — Mrs. J. E. Lyon.
^ LEMON PIE. Thpree eggs beaten separately, (two whites for frosting),
three-fourths cup sugarF Beat sugar and eggs together, and add one tablespoon-
ful butter, one tablespoonful flour, one cup of cold watery one lemon rind and
juice. — Mrs. M. F. Markham.
CARAMEL PIES. Cream together one cupful butter and one cup sugar,
add yolks of five eggs (yolks and whites beaten separately) and one cup pressed
damsons, rerao\dng the seed. Beat all together very light and flavor Avith a
tablespoonful of vanilla. Bake on pastry. This makes two pies in ordinary pie
plates. — Miss Maggie Albright.
48
USE DAN VALLEY SUPERLATIVE FLOUR
Where recipes call for Gelatine use KNOX GELATINE
CHESS PIE. Five eggs, one-half cup vinegar, one-half cup butter, one and
one-half cups sugar, flavor. This is fine and makes two custards or several
muffin ring pies. — Mrs. M. S. Whitted.
LEMOX PIE. Seven tablespoons sugar, one lemon, juice and grated rind,
one teaspoon butter, four eggs, one-half cup milk, one teaspoonful flour or corn
starch✪ Lemon Pie. — Mrs. M. S. Whitted.
Page 49 · 9 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.
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JELLY CUSTARD PIE. One glass of jelly, four eggs^ one cup sugar, one
tablespoonful butter, one teaspoonful corn starch. Separate the eggs; set aside
the whites. Beat the yolks well, add sugar, jelly, melted butter, and corn
starch. Pour into two pie crusts, bake in a slow^ oven. When brown cover with
meringue, made of the whites stiffly beaten with four teaspoonfuls sugar. Set
back in stove and brown. Serve hot or cold. — Mrs. S. Bowling.
JELLY CUSTARD PIE. Proceed as for any other egg custard, except in-
stead of sugar, use a glass of tart jelly. Use thick meringue. This is delicious,
— Mrs. E. Gr. Belvin.
CHOCOLATE PIE. Two squares chocolate or one-half cup cocoa, one-fourth
cup corn starch, one teaspoon vanilla, two cups milk, three egg w^hites, one-
half cup sugar, three egg yolks, one-fourth teaspoon salt. Melt chocolate, add
sugar, corn starch, egg yolks, salt and milk. Cook in double boiler till thick,
stirring constantly, add vanilla. Pour on one baked pie crust, cover wdth a
meringue, made by beating egg whites, till stiff, adding two tablespoonfuls of
sugar. Brow-n in slow oven and serve cold. — Mrs. Geneva Cheatham Apple-
white.
CHOCOLATE PIE. Three eggs, separated, butter size of an egg, two cups
of sugar (brown), three tablespoonfuls grated chocolate, one cup sweet milk,
two round tablespoonfuls flour. Icing same as for lemon pie. — Mrs. J. Ed. Lyon.
COCOANUT PIE. Tw^o cups white sugar, three eggs, separated, butter size
of an egg, cream these. Three large tablespoonfuls grated bread crumbs, one
grated cocoanut and the milk. Icing same as for lemon pie. — Mrs. J. Ed. Lyon.
LEMON PIE. Two cups of white sugar, three eggs, separated, butter the
size of an egg, cream these. Three lemons and grated rind of one, one heaping
tablespoon corn starch dissolved in cold water. Stir this into one cup boiling
water. Mix with other ingredients. Bake in rich pastry shell. — Mrs. J. E. Lyon.
MERINGUE FOR PIES. Whites of three eggs. Use one tablespoonful of
sugar for each egg. Add vanilla. — Mrs. J. E. Lyon.
^ LEMON PIE. Thpree eggs beaten separately, (two whites for frosting),
three-fourths cup sugarF Beat sugar and eggs together, and add one tablespoon-
ful butter, one tablespoonful flour, one cup of cold watery one lemon rind and
juice. — Mrs. M. F. Markham.
CARAMEL PIES. Cream together one cupful butter and one cup sugar,
add yolks of five eggs (yolks and whites beaten separately) and one cup pressed
damsons, rerao\dng the seed. Beat all together very light and flavor Avith a
tablespoonful of vanilla. Bake on pastry. This makes two pies in ordinary pie
plates. — Miss Maggie Albright.
48
USE DAN VALLEY SUPERLATIVE FLOUR
Where recipes call for Gelatine use KNOX GELATINE
CHESS PIE. Five eggs, one-half cup vinegar, one-half cup butter, one and
one-half cups sugar, flavor. This is fine and makes two custards or several
muffin ring pies. — Mrs. M. S. Whitted.
LEMOX PIE. Seven tablespoons sugar, one lemon, juice and grated rind,
one teaspoon butter, four eggs, one-half cup milk, one teaspoonful flour or corn
starch. — Mrs. M. S. Whitted.