The farm cook & rule book

Combine the ingredients, beating the egg well, and pour in a pie pan lined with pastry. If a brown crust is desired on top of the pumpkin mixture, pour 5 tablespoonfuls of cold milk on top of the pie just before setting it in the oven. This milk will brown. Have the oven rather hot at first to set the crust before any of the pumpkin filling can soak into it; then lower the heat and bake rather slowly. Lemon Whey Pie 1 cupful whey 1 lemon 3 tablespoonfuls cornstarch % teaspoonful salt % cupful sugar 1 tablespoonful butter 2 eggs Strain the whey and heat to the boiling point. Mix the sugar and cornstarch together and add to the whey. Cook until the mixture thickens. Then add the beaten egg yolks, the grated rind and juice of the lemon, the salt and melted fat and cook for 3 minutes. Pour into a crust which has been baked and cover the top with a meringue made by beating the whites of eggs until stiff, adding 2 tablespoonfuls of sugar and a few drops of vanilla and beating again. Spread this meringue on top of the pie and bake in a slow oven 20 minutes or until the meringue is browned. Lucile's Apple Pie Stew 10 tart apples of medium size in a very little water until tender. Rub through a sieve and add li^ cupfuls of sugar, 1 teaspoonful of cinnamon, 4 beaten egg yolks, ly^ cupfuls of cream and 1 teaspoonful of vanilla. Pour in two pastry shells and bake in a hot oven, reducing the heat after the first 10 minutes, when the pastry will be set. Bake 30 minutes longer. Then remove from the oven and cover with a meringue made from the 4 egg whites which have been beaten until very stiff and to which 8 tablespoonfuls of sugar have been added. English Apple Pie 6 medium-sized apples 1 lemon 6 tablespoonfuls butter 1 cupful sugar 2 egg yolks 1 cupful cream Make a sauce from the apples. When tender, rub through a sieve and add the butter. Cool and add the beaten egg yolks, sugar and the juice and grated rind of the lemon. Stir in the thick cream. Pour in two pie tins lined with pastry, bake 30 or 40 minutes, then cover with a meringue made from the egg whites, to which 4 tablespoonfuls of sugar are added. Brown the meringue in a slow oven. PASTRY 149 Chocolate Pie 2 eggs 1 tablespoonful butter 4 tablespoonfuls flour 2 tablespoonfuls chocolate or cocoa 4 tablespoonfuls sugar % teaspoonful salt 1 teaspoonful vanilla 2 cupfuls milk Mix the dry ingredients and stir in the milk, to which the beaten egg yolks have been added. Add butter and cook in a double boiler until smooth and thick. Add vanilla. Fill baked crusts, using stiffly beaten egg whites sweetened with 4 tablespoonfuls of sugar for the top of the pies. Brown in a slow oven. This will make two pies. Butterscotch Filling 2 egg yolks % teaspoonful vanilla 3 tablespoonfuls flour 1 cupful brown sugar 2 tablespoonfuls cold water 2 tablespoonfuls butter 2 cupfuls boiling water Beat the egg yolks, flour, sugar and cold water together, add the boiling water and let come to a boil. When the mixture begins to thicken, remove from the stove and add the vanilla and butter. Use as a pie filling, covering the top with a meringue. Tarts