Historic Paxton, her days and her ways, 1722-1913

% pound of grated cocoanut. 2 tablespoons of butter. 1 pint of milk. 4 tablespoons of bread crumbs. 4 eggs. Bake on a crust. Mince Meat 2 pounds of beef or fresh beef tongue. 2 pounds of suet. 4 pounds of apples. 3 pounds of currants. 3 pounds of raisins. 3% pounds of sugar. 2 ounces of cinnamon. 7 good sized nutmegs, grated. 1/2 ounce of mace. 8 lemons. Boil the sugar with a quart of water, and when cold pour over the chopped meat, suet, apples, etc. Grate rind from lemon, press out juice, strain, add to mixture. Add a pint of white rum and put into jars. Add cider when you make your pies. Cream Pie (Mrs. Thomas Smallwood.) Creain one large tablespoon of butter and three of sugar, add two well beaten eggs and a little over % pint of milk. Heat in a double boiler; when near boiling point stir in a little over % tablespoon of cornstarch. Pour into pastry previously baked and for meringue use the well beaten whites of two eggs. Amount for one pie. Flavor to taste. Cream Pie (Mrs. John Elder.) Bake pie shell first. For filling put two cups of milk and piece of butter size of egg in double boiler until hot. Add two slightly rounding tablespoons of cornstarch in a little milk, then add yolks of two eggs, % cup of sugar and pinch of salt beaten together. Cook until a little thick, stirring constantly. Remove from the stove, add a little vanilla and pour into shells. Grate nutmeg over it and add the beaten white of an egg, browned lightly in oven. Cream Lemon Custard (Mrs. Wm. Sourber.) 2 lemons (juice and rind). 1 cup of sugar. 2 cups of milk. 4 large teaspoons of cornstarch. 1 tablespoon of butter. 2 eggs. (Whites beaten separately with four tablespoons of sugar.) Bake crust first, fill with custard and last the whites of eggs. This makes two pies. German Lemon Pie (Mrs. BicJcer.) 1 lemon (grated rinds and juice). 1 cup of white sugar. 1 cup of molasses. 2 heaping tablespoons of flour, legg. 1 pint of water. (Scant.) Top % cup of sour cream. % cup of thick milk. % teaspoon of soda. 2 cups of white sugar. 2 scant cups of flour. Make crust for four pies. Drop top with spoon. Lemon Custard Pie (Mrs. S. H. Butherford.) 1 cup of sugar. 3 eggs (yolk). 1 lemon (grated rind and juice). 2 tablespoons of cornstarch dissolved in cold water. Stir all together, add a cup of boiling water and cook until it thickens. Pour into your baked crust. Put the beaten whites over the top and brown in oven. Pumpkin Pie (Mrs. James Boyd.) 1% pints of strained pumpkin. A good pinch of salt. A small teacup of sugar. An even teaspoon each of ginger and cinnamon. % nutmeg grated. 3 eggs beaten together. 1 pint of milk, % of it cream. Last of all add a wine glass of sherry and brandy mixed. If not sweet enough or spicy enough, more can be used to taste. Pumpkin Pie (Mrs. Donald I. Butherford.) 1 cup of grated pumpkin. 1 cup of sugar. 1 egg. 1 tablespoon of cornstarch. 1 pint of milk. A pinch of salt. Spice to taste. It is not necessary to bake pie crust first. Potato Pudding (Mrs. J. E. Rutherford.) 1% pounds of potato. 1 pound of granulated sugar. '% pound of butter. 6 eggs. 2 lemons (rind and juice).