The Henderson cook book

Heat 1 quart of milk until it steams. Meanwhile beat 4 eggs, add % cupful of sugar and % teaspoonful of vanilla. Stir in, slowly, the hot milk. Strain the mixture into a pitcher and pour it into cups. Set these in a steamer. Cover the steamer with cheesecloth and then with its own cover. Put it over gently boiling water and allow it to cook for 10 minutes or more. Test when the custards are done iby shaking the steamer a little, to see if the custards are no longer liquid. As soon as they are barely set, lift off the steamer, remove the cups and serve ice-cold. A little nutmeg grated over the top before serving improves them. CUSTARD FOR ONE PIE. Two eggs, Yg teaspoon salt, 3 tablespoons sugar, l1/? cups milk, nutmeg, Beat together the eggs, sugar and salt. Add the boiling milk to the egg and sugar mixture a little at a time. Beat thoroughly and fill the crust. This mixture should be ready to put in the crust when it first comes from the oven. If the crust is allowed to cool off the custard mixture will soak into the crust and perhaps into the bottom of the tin. This pie differs from the usual method of making custard pie in that the crust is nearly done before the custard is put in and the custard is made of hot milk. Always add the hot milk to the egg mixture, the reverse produces a curdled custard. DAMSON PIE. One cup damson preserves, 1 cup sugar, 1 cup butter, 5 eggs, beaten separately, % pint cream. Cook on a rich pastry. — Mrs. Jane E. Young. CREAM PIE. Four eggs, beaten separately; to yolks add 4 tablespoons sugar and 4 tablespoons flour, to which 1 teaspoonful powder has been put. Then fold in whites, bake in 2 layers, 2-3 pint cream, % cup sugar, vanilla beaten stiff and put between.— Mrs. S. F. Teiser. CREAM PRUNE PIE. Soak and stew a pound of prunes. Press through a colander, adding just enough juice to moisten well. To each cupful of the pulp add 1 cupful of rich cream, the beaten yolks of 4 eggs, and 1-3 of a cupful of sugar. Line pie plate with good pastry and partly bake. Then fill it with the prune mixture, and bake in a steady oven. Cover with a meringue, return to the oven and slowly brown. CHESS PIE. Twelve yolks eggs, 1 pound of sugar, % pound of butter ; i meringue on top. — Mrs. R. L. Wester. CHESS PIE. Cream together % of a cup of white sugar and 2 tablespoons of butter. Beat the yolks of 3 eggs light and stir into this cream. Add the juice and half the grated peel of a lemon and whip all together for 2 minutes. Fill crusts of puff paste with this and bake in quick oven. When done add the meringue, made of the beaten whites of 3 eggs and 3 tablespoons of sugar, and brown quickly in oven. — Mrs. W. B. Waddill MO0K CHEREY pIEi One cup cranberries cut in halves, ^ cup seeded raisins, 11 cup sugar, 1 tablespoon flour, y2 cup hot water, 1 teaspoon vanilla. Bake between 2 crusts. — Mrs. W. 8. Thomson. FLAP-JACKS. Take well-seasoned stewed fruit and put on circles of pastry, double over and fry in hot lard. — Miss Leah Perry. —7 MOLASSES PUDDING. One-half cup molasses, 4 tablespoons melted butter, 1-3 cup milk, 2 eggs, IV2 cups flour, y* teaspoon soda, 1 cup raisins. Steam in 3 baking-powder tins placed in a kettle of boiling water iy2 bours. Serve with sauce. — Mrs. J. D. Blanton, Marion,, N. C. MOLASSES PUDDING.