FoodNet

The Edwardsville cook book

1906

Page 25 · 11 recipe records on this page

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Line a dep pie pan with rich crust and bake in qnick oven Sift together thoroughly the flour and sugar, turn into a stew pan and add the chocolate and butter. Pour over this the boil- ing water and stir until smooth, add well beaten yolks of the 2 eggs and after it has cooked smooth and glossy, add the va- nilla, remove from fire and pour into crust. Have ready a meringue made of the 2 whites beaten very stiff with 2 rounded tablespoons sugar added. Spread over pie and bake in an oven so moderate that it will take 20 or 30 minutes to brown nicely. Serve when quite cold. CHOCOLATE PIE. Mrs. B. R. Burroughs. y^. cup chocolate (grated). 1 cup sugar. 1 cup milk. 2 eggs. 2 tablespoons cornstarch. 1 tablespoon vanilla. Butter size of an egg.✪ Chocolate Pie Place milk in double boiler to heat with grated chocolate. Beat the yolks of eggs, add sugar, a pinch of salt and the corn starch, mix these, and add to the milk. When thickened, pour into the crust spread with a meringue made with the whites of eggs mixed with 2 tablespoons powdered sugar. Brown a lit- tle in slow oven. CREAM CHERRY PIE. Mrs. J. F. Stillwell. 1 cup sugar. Few bits butter on top. 2 heaping tablespoons sifted 1 cup milk,✪ Cream Cherry Pie flour. Fill the pie plate which has been covered with pastry about level with cherries. Mix sugar and flour dry, then add the milk, stir smooth and pour over the cherries. Distri1)ute the bits of butter over all and bake without top crust. MOLASSES PIE. Mrs. W. A. Richardson. 3 eggs, beaten separately. 1 cup white sugar. 1Y2 tablespoons butter. 1’/^ cup molasses. 1 tablespoon vinegar. nutmeg.✪ Molasses Pie STRAWBERRY SHORTCAKE. Mrs. E. J. Jeffress. 2 scant cups flour. V2 teaspoon salt. 1 full tablespoon lard. 1 egg. 1 full tablespoon butter. Milk. 2 level teaspoons B powder. Mix baking powder and salt into flour, rub in butter and lard, beat the egg in a teacup and fill cup with milk, then add this to flour to make a soft dough. Divide in two parts, roll thin and spread with soft butter. Place the 2 together and bake. When done, split open and spread the sweetened fruit. Serve with cream. ^ ’ / 82 THE EDWARDSVILLE COOK BOOK. BANANA PIE. Mrs. J. E. Hillskotter. Bake a crust, slice into it 2 or 3 bananas, over which pour boiled custard made of 1 pint milk. 2 yolks of eggs. V2. cup sugar. 1 heaping tablespoon corn- ^ Vanilla flavor. starch. o Cover pie with beaten whites of the eggs and set in oven to brown. Let custard cool before pouring over bananas. APPLE OR PEACH CUSTARD PIE. Miss Alice Fangenroth. Line a pie pan with good crust, put into it 2-3 cup sugar, mixed well with 2 tablespoons flour. Now slice the apple or peach into this and sprinkle a little sugar on top, add 2 table- spoons water and bake three quarters of an hour. CRANBERRY PIE. Mrs. J. D. Manley, St. Louis, Mo. 2 cups •chopped cranberries. 1 cup raisins. V2. cup granulated sugar. 2 tablespoons flour. y2 cup water. 1 egg. Mix these together. Line a pie plate with rich crust, fill and cover with top crust and bake in slow oven. PUMPKIN PIES. Mrs. Frank Stillwell. cups pumpkin. 1 cup milk. V2 cup sugar. 1 teaspoon flour. 14 teaspoon B powder. Makes- "^o pies. 1 teaspoon cinnamon. 14 teaspoon salt. ✪ Strawberry Shortcake 14 teaspoon nutmeg. 2 eggs, slightly beaten. A PIES. S3 PIE CRUST, (One Pie.) >Mrs. P). D. ])crry, Chester, Pa. 1 cup flour.✪ Pie Crust V2 cup lard. Mix very deftly with ice cold 1 MINCE Mrs. J. T.