Simple Custard Pie.— For one pie, take one pint of milk, two
well-beaten eggs, one third of a cup of sugar, and a little grated
lemon rind✪ Simple Custard Pie for flavoring. Bake in an under crust. If eggs are
scarce, a very good pie may be made by using only one egg and
a tablespoonful of corn-starch, with the above proportions of
milk and sugar ; in which case, heat the milk to scalding, stir
in the corn-starch, and cook till thickened ; cool, and then add
the well-beaten egg. If preferred, the crust may be baked be-
fore filling, and the custard steamed meanwhile.
Squash Pie. — Squash prepared as directed for pumpkin, and
flavored with rose water, makes an excellent pie. Or, for each
pie desired, take one pint of rich milk or part cream, add one
cup of nicely baked mealy squash which has been rubbed
through a colander, one third of a cup of sugar, and two well-
beaten eggs. Beat all together thoroughly. Bake in a deep pan
slowly and carefully until firm.
Squash Pie without Eggs. — Bake the squash in the shell;
when done, remove with a spoon and mash through a colander.
For one pie, take eight tablespoonfuls of the squash, half a cup
of sugar, and one and one-third cups of boiling milk. Pour the
milk slowly over the squash, beating rapidly meanwhile to
make the mixture light. Bake in one crust.
Sweet- Apple Custard Pie. — Into one pint of new milk, grate
three ripe sweet apples (Golden Sweets are excellent) ; add two
well-beaten eggs✪ Squash Pie, and sugar to taste. Bake with an under crust
only.
Sweet Potato Pie. — Bake sufficient sweet potatoes to make a
pint of pulp when rubbed through a colander ; add a pint of
rich milk, a scant cup of sugar, salt if desired, the yolks of two
eggs, and a little grated lemon rind✪ Sweet Potato Pie for flavor Bake with un-
der crust. When done, meringue with the whites of the eggs
beaten up with a tablespoonful of sugar.
CAKE.
General Suggestions. — Always sift the flour
for cake before measuring out the amount required.
Use the best granulated white sugar. If eggs are used
in cake, it is better to have the yolks and whites beaten
separately. Beat the former until they cease to froth
and begin to thicken as if mixed with flour. Beat the
whites until stiff enough to remain in the bowl if in-
verted. Have the eggs and dishes cool, and if pos-
sible beat in a cool room. Use earthen or china bowls
to beat eggs in.
If fruit is to be used, it should be washed and dried,
and then dusted with flour, a dessert- spoonful to the
pound of fruit. For use in cup cake or any other cake
which requires quick baking, raisins should be first
steamed. If you have no patent steamer, place them
in a close-covered dish within an ordinary steamer, and
cook for an hour over boiling water. This should be
done the day before they are to be used.
Use an earthen or granite-ware basin for mixing
cake. Be very accurate in measui-ing the materials,
and have them all at hand and all utensils ready before
beginning to put the cake together. If it is to be baked
at once, see that the oven also is at just the right tem-
perature. It should be less hot for cake than for bread.
Thin cakes require a hotter oven than those baked in
loaves. They require from fifteen to twenty minutes
to bake; thicker loaves, from thirty to sixty minutes.
[130]
CAKE. 131
Page 82 · 5 recipe records on this page
Presented as published in 1897. 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
Simple Custard Pie.— For one pie, take one pint of milk, two well-beaten eggs, one third of a cup of sugar, and a little grated lemon rind for flavoring. Bake in an under crust. If eggs are scarce, a very good pie may be made by using only one egg and a tablespoonful of corn-starch, with the above proportions of milk and sugar ; in which case, heat the milk to scalding, stir in the corn-starch, and cook till thickened ; cool, and then add the well-beaten egg. If preferred, the crust may be baked before filling, and the custard steamed meanwhile.
Squash Pie. — Squash prepared as directed for pumpkin, and flavored with rose water, makes an excellent pie. Or, for each pie desired, take one pint of rich milk or part cream, add one cup of nicely baked mealy squash which has been rubbed through a colander, one third of a cup of sugar, and two wellbeaten eggs. Beat all together thoroughly. Bake in a deep pan slowly and carefully until firm.
Squash Pie without Eggs. — Bake the squash in the shell; when done, remove with a spoon and mash through a colander. For one pie, take eight tablespoonfuls of the squash, half a cup of sugar, and one and one-third cups of boiling milk. Pour the milk slowly over the squash, beating rapidly meanwhile to make the mixture light. Bake in one crust.
Sweet- Apple Custard Pie. — Into one pint of new milk, grate three ripe sweet apples (Golden Sweets are excellent) ; add two well-beaten eggs, and sugar to taste. Bake with an under crust only.
Sweet Potato Pie. — Bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander ; add a pint of rich milk, a scant cup of sugar, salt if desired, the yolks of two eggs, and a little grated lemon rind for flavor Bake with under crust. When done, meringue with the whites of the eggs beaten up with a tablespoonful of sugar.
CAKE.
General Suggestions. — Always sift the flour for cake before measuring out the amount required. Use the best granulated white sugar. If eggs are used in cake, it is better to have the yolks and whites beaten separately. Beat the former until they cease to froth and begin to thicken as if mixed with flour. Beat the whites until stiff enough to remain in the bowl if inverted. Have the eggs and dishes cool, and if possible beat in a cool room. Use earthen or china bowls to beat eggs in.
If fruit is to be used, it should be washed and dried, and then dusted with flour, a dessert- spoonful to the pound of fruit. For use in cup cake or any other cake which requires quick baking, raisins should be first steamed. If you have no patent steamer, place them in a close-covered dish within an ordinary steamer, and cook for an hour over boiling water. This should be done the day before they are to be used.
Use an earthen or granite-ware basin for mixing cake. Be very accurate in measuring the materials, and have them all at hand and all utensils ready before beginning to put the cake together. If it is to be baked at once, see that the oven also is at just the right temperature. It should be less hot for cake than for bread. Thin cakes require a hotter oven than those baked in loaves. They require from fifteen to twenty minutes to bake; thicker loaves, from thirty to sixty minutes.
[130]
CAKE. 131
Records on this page
Simple Custard PieSquash PieSquash Pie without EggsSweet-Apple Custard PieSweet Potato Pie