The Fredericksburg home kitchen cook book

Then have ready the whites of eggs beaten very stiff with y2 cup sugar, spread on top and set in oven to bake a light brown. For pie crust use : 2 cups flour ; 4 heaping teaspoonfuls lard, and a little salt. Rub lard in flour well and add cold water enough to make a stiff dough. Roll out thin and line your piepans. This is enough for two pies. MISS ALVINA GOLD. Pumpkin or Squash Pie. No. 1. 3 cups stewed and strained pumpkins; 2 cups milk; 2 eggs; 1 cup sugar; y2 teaspoon cinnamon; 1 teaspoon salt; pinch cloves. Line 2 pieplates with crust as for custard pie and bake in moderate oven. MRS. ED. OEHLER. Delicious Pumpkin Pie. No. 2. 3 eggs; 1 quart of strained pumpkin; 2 cupfuls sugar; 2 tablespoonfuls of butter; 1 teaspoonful of cinnamon. Orange extract to taste. Put in pie crust and bake. MRS. LEWIS K. SMITH. Pecan Pie. 1 cup sweet milk; 1 cup sugar; 2 tablespoons flour; y2 cup chopped pecans; 3 eggs. Mix sugar and flour, add milk, eggs well beaten and pecans. PIE-CRUST : 3 cups flour ; % teaspoon salt ; 1 cup lard; ice-water. Rub lard through flour; mix in the ice-water, add salt. Handle as little as possible, roll thin, lop over, and roll again. Fill crust and bake until nearly done, cover — 86 — with meringue, set back in oven to brown, and sprinkle with chopped nuts. MRS. ERWIN NEFFENDORF. Orange Cream Pie, 1 teaspoon of cornstarch; y2 tablespoon of sugar; juice of one orange ; rind of 14 orange ; % cup of water ; 1 tablespoon of Karo Syrup ; juice of one lemon; yolks of two eggs. Place in sauce-pan over the fire the cornstarch, water, sugar and Karo. Boil five minutes, remove from fire, add yolks of eggs, orange rind and juices of lemon and orange. Line pie pan with very thin crust, brush with beaten white of egg, add pie mixture and bake in moderate oven. MRS. HARRY M. HARRINGTON. Orange Pie. No. 2. 1 cupful sugar; 3 tablespoonfuls flour; 3 oranges. Slice oranges on crust, sprinkle with sugar and flour mixed, and bake. MRS. HUGO BORGFELD. Berry Muffins. y± cupful of butter; 1/3 cupful of sugar; 1 egg; 2 1/3 cupfuls of flour ; 3 teaspoonfuls of baking powder ; y2 teaspoonful of salt; 1' cupful of milk; 1 cupful of berries; 1/3 cupful of flour. Cream butter, add gradually the sugar and well beaten egg. Mix flour, baking powder and salt. Add alternately with the milk to the first mixture; then add the berries rolled in one- third cupful of flour. Fill hot buttered gem pans two-thirds full. Bake twenty-five minutes. MRS. OTTO DITTMAR. Jeff Davis Pie. 3 eggs; 1 large cup sweet milk; y2 cup sugar; 3 tablespoonfuls flour; 1 tablespoon butter. Beat yolks, add butter, sugar and flour. Then add milk and any desired flavoring, turn in flaky crust and bake. When done, have the 3 egg whites beaten stiff with 3 tablespoons sugar, to spread on top and brown. MRS. ED. WINKEL. Butter-Scotch Pie. 2 cups milk; 1 cup brown sugar; 2 tablespoons cornstarch, 3 tablespoons butter; % teaspoon salt; 2 eggs; 1 teaspoon vanilla, pastry crust, marshmallows. Scald milk in double boiler, mix sugar and cornstarch, add to milk, stir until thick, cover and cook 15 minutes. Add butter and salt and pour over egg yolks slightly beaten. Return to double boiler, stir and cook one minute, remove from fire and cool. When ready to serve, add vanilla and pour into baked pastry crust.