AUNT PEARL'S SWEET POTATO CUSTAED. Two cups mashed potatoes,
two cups sugar^ one cup sweet milk, five eggs, one teaspoonful grated nutmeg,
one-half cup butter. To potatoes add one-half teaspoonful Royal Baking
Powder. Beat yolks of eggs and add to potatoes, then melted butter, sugar and
milk. Beat until very light. Put in two pie crusts and bake. Remove from
oven and while hot spread a layer of peach or apple preserves on top. Then the
meringue, and brown. — Mrs. Isham King.
LEMON FILLING. Three eggs, beaten with two cups sugar, butter size
of an egg (melted). Juice and grated rind of two lemons — Mrs. E. E. Bernard.
LEMON PIE. Grated rind and juice of one lemon✪ Lemon Custard, one cup sugar, yolks of
three eggs, one tablespoonful butter, three tablespoonfuls milk, two teaspoonfuls
corn starch. Beat all together and bake in a rich crust. Use meringue made
of whites of eggs, one tablespoonful flour may be used instead of the corn starcli.
— Mrs. J. D. Hamlin.
BOILED CUSTARD. One quart scalded milk, four eggs, four tablespoonfuls
sugar, one-fourth teaspoonful salt, one teaspoonful corn starch, one teaspoonful
vanilla✪ Boiled Custard. Mix corn starch with a little cold milk and cook in scalded milk ten
minutes ; beat eggs and sugar together, pour the boiled milk over it and cook
in double boiler until thick enough to mash the spoon. Remove at once and set
in cold water, stir often till almost cold, add flavoring and salt and strain into
the dish from which it is to be served. This custard may be used with cake,
macaroons, or fruit. — Mrs. Lonnie Hamlin.
CARAMEL CUSTARD. Cream together one cup butter, one cup sugar, add
five eggs (beaten separately), one full cup pressed damson preserves (removing
the seed.) Beat all together very light, and season with a tablespoon vanilla✪ Caramel Custard.
Bake on pastry. This makes two pies in ordinary pie plates. Beat butter, yolks
and sugar together. Beat the preserves and whites; then mix all. — Mrs. E. E.
Bernard.
MOCK CHERRY PIE. Chop together one cup cranberries and one-half cup
raisins, add one cup sugar and two teaspoonfuls flour mixed together, then add
one-half cup cold w^ate✪ Mock Cherry Pier. Bake with two crusts. — Mrs. Arthur Cole.
LEMON PIE WITH MERINGUE. Plain or flaky pastry, two teaspoon-
fuls butter, one whole egg and three yolks, one cup sugar, one cup milk, one
lemon, juice and grated rind, five teaspoonfuls flour, one half teaspoonful salt✪ Lemon Pie with Meringue.
Cream the butter and beat the eggs until light; beat part of the sugar into
the butter, and part into the eggs, then beat the t^vo together; add the lemon
rind and juice ; stir part of the milk into he flour and salt and when smooth pour
it into the lemon mixture ; add the rest of the milk all together thoroughly ; turn
into a pastry-lined plate and let bake until firm in the centre ; let cool a little,
spread the meringue smoothly over the filling, sprinkle with granulated sugar and
let bake in a very moderate oven about twelve minutes. It the oven is too hot the
meringue ivill brown before it cooks through which will cause it to fall some-
what. To prevent the filling running over the edge of the pastry, build up the
edge as follows: Trim the sheet of pastry to extend three-fourths inch over the
edge of the plate on all sides, roll over the paste to meet the edge of the plate.
Flute this double fold of paste wdth the thumb and fingers, pressing each fluting
down on the edge of the plate. — Mrs. Arthur Cole.
Page 51 · 11 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
AUNT PEARL'S SWEET POTATO CUSTARD. Two cups mashed potatoes, two cups sugar, one cup sweet milk, five eggs, one teaspoonful grated nutmeg, one-half cup butter. To potatoes add one-half teaspoonful Royal Baking Powder. Beat yolks of eggs and add to potatoes, then melted butter, sugar and milk. Beat until very light. Put in two pie crusts and bake. Remove from oven and while hot spread a layer of peach or apple preserves on top. Then the meringue, and brown. — Mrs. Isham King.
LEMON FILLING. Three eggs, beaten with two cups sugar, butter size of an egg (melted). Juice and grated rind of two lemons — Mrs. E. E. Bernard.
LEMON PIE. Grated rind and juice of one lemon, one cup sugar, yolks of three eggs, one tablespoonful butter, three tablespoonfuls milk, two teaspoonfuls corn starch. Beat all together and bake in a rich crust. Use meringue made of whites of eggs, one tablespoonful flour may be used instead of the corn starch. — Mrs. J. D. Hamlin.
BOILED CUSTARD. One quart scalded milk, four eggs, four tablespoonfuls sugar, one-fourth teaspoonful salt, one teaspoonful corn starch, one teaspoonful vanilla. Mix corn starch with a little cold milk and cook in scalded milk ten minutes ; beat eggs and sugar together, pour the boiled milk over it and cook in double boiler until thick enough to mash the spoon. Remove at once and set in cold water, stir often till almost cold, add flavoring and salt and strain into the dish from which it is to be served. This custard may be used with cake, macaroons, or fruit. — Mrs. Lonnie Hamlin.
CARAMEL CUSTARD. Cream together one cup butter, one cup sugar, add five eggs (beaten separately), one full cup pressed damson preserves (removing the seed.) Beat all together very light, and season with a tablespoon vanilla. Bake on pastry. This makes two pies in ordinary pie plates. Beat butter, yolks and sugar together. Beat the preserves and whites; then mix all. — Mrs. E. E. Bernard.
MOCK CHERRY PIE. Chop together one cup cranberries and one-half cup raisins, add one cup sugar and two teaspoonfuls flour mixed together, then add one-half cup cold water. Bake with two crusts. — Mrs. Arthur Cole.
LEMON PIE WITH MERINGUE. Plain or flaky pastry, two teaspoonfuls butter, one whole egg and three yolks, one cup sugar, one cup milk, one lemon, juice and grated rind, five teaspoonfuls flour, one half teaspoonful salt. Cream the butter and beat the eggs until light; beat part of the sugar into the butter, and part into the eggs, then beat the two together; add the lemon rind and juice ; stir part of the milk into the flour and salt and when smooth pour it into the lemon mixture ; add the rest of the milk all together thoroughly ; turn into a pastry-lined plate and let bake until firm in the centre ; let cool a little, spread the meringue smoothly over the filling, sprinkle with granulated sugar and let bake in a very moderate oven about twelve minutes. If the oven is too hot the meringue will brown before it cooks through which will cause it to fall somewhat. To prevent the filling running over the edge of the pastry, build up the edge as follows: Trim the sheet of pastry to extend three-fourths inch over the edge of the plate on all sides, roll over the paste to meet the edge of the plate. Flute this double fold of paste wdth the thumb and fingers, pressing each fluting down on the edge of the plate. — Mrs. Arthur Cole.
Records on this page
Lemon PieLemon PieCaramel CustardLemon CustardLemon CustardAunt Pearl's Sweet Potato CustardLemon FillingBoiled CustardCaramel CustardMock Cherry PieLemon Pie with Meringue