FoodNet

Granite City cook book

1900

Page 20 · 13 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
MRS. E. H. KOCHTITZKY. SUGAR PIE. 3 cups of brown sugar. 1-2 cup of melted butter. 1-2 cup of sweet milk. 3 eggs✪ Sugar Pie. Beat well together, season with either vanilla or lemon. Bake on crust. MPS. C. J. MATTHEWS. PASTRY. 2 cups silted flour. 3-4 cups of lard. 1-2 cup of ice water. Salt✪ Pastry. This is nice if put on ice two hours before baking. Do not knead very much. MRS. E. H. KOCHTITZKY. 58 RAISIN PIE. 1 lb raisins, 1-2 lb sugar, 1-4 lb butter, 6 egr;s, 1 cup meal mush✪ Raisin Pie, Seed raisins, put them on with a little sugar and water and new awhile. Rtir together yolks, sugar and butter, then add mush and raisins. Use the whites of 2 eggs for top of pies for icing This will make two nice pies. MISiS MIAMI E HARVEY, Wilmington, N. C. LEMON RAISIN PIE. One Pie: 1 cup chopped raisins, Juice and grated rind of 1 lemon, 1 cup of cold water, 1 teaspoon of flour, 1 cup of sugar 1 tablespoon of butter✪ Lemon Raisin Pie, Mix lightly and bake on pastry cov- er with pastry and sprinkle well with pulverized sugar, MlRiS. J. E. HAWLEY, Fayetteville, N. C. LEMON PIE. Eggs, yolks of five, Sugar, 3 cups, Butter, piece the size of an egg, Water 3 cups, Corn starch, 3 tablespoons Lemons, 3✪ Lemon Pie Grate the yellow part off, then the juice. Dissolve the corn starch in water. Mix all together and cook in a double boiler until thick. Make meringue of the whites of eggs and add one tablespoonful of sugar to each white. Bake pastry first. 59 CARAMEL PIE. 3 eggs beaten separately, Mix the well beaten yolks with a table- spoonful of butter One cup of jam or any dark preserves, A teaspoonful of vanilla✪ Caramel Pie. Last of all mix in the whites, which have been beaten very stiff. Make a rich pastry and bake in a tin pan. Double the quantity to make two pies. MRS. PRESTON. LEMOX PIES. Grated rind and juice of one lemon, cup of sugar, yolks of three eggs, ta- blespoon of butter, 1-2 cup milk. Beat all together and bake in rich crust. Beat the whites with a little sugar and spread over pie when done and brown in oven. Use a little flour to thicken the custard.✪ Lemon Pie MRS. J. C. HOLLINGS WORTH. MOLASSES CUSTARD. 4 eggs. 1 1-2 cups sugar. 1 cup molasses. 1 tablespoon melted butter. Tablespoon sifted flour. Tablespoon of ginger and spice✪ Molasses Custard, Bake in ricn paste, slowly. MOLASSES PIE. 4 eggs beaten separately. 1 cup brown sugar. 1 1-2 cups molasses. 1 full tablespoon of melted butter. 1-2 nutmeg. 1 tablespoon of flour✪ Molasses Pie. Bake on a crust. MRS. J. B. HAWKEY. Payetteville, N. 0. 60 CHESS PIES. 1 cup of sugar. 1 glass of jelly. 3-4 cup of butter. Yolks of six eggs and whites of three. 3 tablespoons of sweet milk✪ Chess Pies. Mix well together and bake in nice pastry in small pans. Make icing of the other three whites by cooking 1 3-4 cups of sugar and 1 cup of water until done, then beat in whites, after they have been beaten very stiff. This put on top of the pies, and browned nicely. MRS. JESSE CARTER. Sanford, N. C. PRUNE PIE. Yellows of 2 eggs. i-2 cup of sugar, 1 tablespoon of cornstarch. 3-4 cup of sweet milk, 1 large cup of prunes with seed re- move✪ Prune Pied, Bake in crust and cover with mer- ingue made of the two whites of eggs and one tablespoonful of sugar. MRS. E. H. KOCHTITZKY. JELLY CUSTARD. 1 cup of sugar. 1 cup butter. 1 cup of eggs. 1 cup of acid jelly✪ Jelly Custard. Bake in a rich paste. ME S J. R. P ADDISON.