The Fredericksburg home kitchen cook book

Yolks of 5 eggs; 1 teaspoon butter; 1 pt. sugar; 1 pint rich cream; 1 tablespoon flour. Custard Pie. Yolks of 5 eggs; 6 tablespoons sugar; 2 cups milk; 1 teaspoon butter; 2 tablespoons flour or cornstarch. Flavor to taste. Cocoanut Pie. 1 pint milk; 3 eggs; y2 cup cocoanut; 1 teaspoon cornstarch; sugar to taste. Bake in a rich pie crust. MRS. A. KUENEMANN. Jelly Pie. 1 tablespoonful of butter; 2 tablespoonfuls of sugar; 1 large egg; x/2 cupful of jelly or jam. Make a crust of biscuit dough, line pie tin and place in oven long enough to dry on top. Pour in the filling and bake (without an upper crust) in a hot oven to a dark brown. Lemon Pie. 2 eggs; juice and rind of y2 lemon; 1 tablespoonful cornstarch; 6 tablespoonfuls water; 6 tablespoonfuls sugar. — 83 — Mix the yolks of the eggs with 3 tablespoonfuls of the sugar, lemon, starch, butter and water, pour over crust and bake. Beat the whites of the 2 eggs with the rest of the sugar, spread on pie when done, put back in oven till a nice brown. Lemon Pie. 1 cup water; 1 cup sugar; 2 tablespoonfuls flour; 4 eggs; juice of 1 lemon. Boil together sugar, water, flour and lemon juice; when cold add yolks of eggs. Line pie plates with rich paste fill with custard and bake. Beat whites of eggs with a little sugar spread over pies and put back in oven long enough to brown nicely. MRS. HY. BASSE. Summer Mince Pie. 1 cup of crushed crackers; 1 cup of boiling water; 1 cup of molasses ; 1 cup of sugar ; % cup of vinegar ; y% cup of melted butter; 1 large cup of raisins; 1 teaspoonful of allspice; 1 teaspoonful of cinnamon; y2 teaspoon of cloves ; y2 teaspoon of pepper ; 1 small nutmeg. Chop raisins, then add all ingredients, water and vinegar last. Bake between two crusts. MRS. BERTHA NAUWALD. Pecan Custard Pie. 2 cups of sugar; 1 cup of water; butter size of an egg ; 4 eggs ; 2 teaspoonfuls of cornstarch ; 1 cup of cream or rich milk; ly^ cups finely chopped pecans; vanilla to suit taste. — 84 — Boil sugar and water to a thick syrup, to this add the butter. Take the yolks of the four eggs, add cornstarch and milk or cream. To this add the syrup, place on the stove and boil till it thickens. Add flavor and pecans. Pour into baked crust. Make icing of whites, spread on top, put in oven until browned. MRS. WECK MEARS, Menard, Texas. Molasses Pie. 1 cup sugar; y2 cup butter; y2 cup molasses; y2 cup rich cream ; yolks of 4 eggs. Mix well and cook until a thick cream, fill baked crust. Spread with the whites of 2 eggs beaten to a stiff froth with y2 cup sugar, and brown lightly. Sand Tarts. 2 eggs, reserving the whites of one; 2 cups sugar; 1 cup butter ; 3 cups flour. Mix in the usual manner, roll out thin, cut out with -a doughnut-cutter, spread with the white of one egg, sprinkle with sugar and cinnamon, and place an almond or raisin in the center of each cake. Bake in a quick oven. MISS BERTHA PRIESS. Pumpkin Pie. 4 eggs ; 1 quart of pumpkin, strained ; 3 cups sugar ; 1 teaspoonful of ginger; 3 pints milk; 4 teaspoonfuls of cinnamon. Boil pumpkin, strain, add sugar, milk and yolks of eggs, and spices; beat together thoroughly and put in pie crust and bake. — 85 —