5 crackers, rolled fine, turn on them i pint of boiling water, j4 cup of sugar, }i cup of molasses, }i cup of butter, a little vinegar^, salt, spice and raisins✪ Cracker Mince Pie. * • OLD FASHIONED CREAM PIE, No. i. 3 cggs» I cup sugar, piece of butter half the size of an egg, i cap of flour, 1 teaspoonful of cream tartar, }^ teaspoonfiil of soda in t tablespoonfuls of milk. CREAM. }i pint milk, j4 cup sugar, ^ cup. flour, i egg, salt, flavor. Cook in double boiler until it thickens. Mrs. L. M. Bailey. 88 HACHUS COOK BOOK. BATTER CREAM PIE, No. 2. I cup *ugu, I yi cups flouT, piece of butter ^ size 5 egg>i H teaapoooful of soda in 3 tabletpoonfuls of 1 spoouAil CTcatn tartar, lenon. CREAM FILUNC. Boil I pint of milk, while boiling stir i cup of sugar flour, 3 eggs, sail and lemon. PINE APPLE PIE. I small can pine apple, > cups sugar, ^ cup but cream or milk, 5 eggs. Beat butter to a creamy fro sugar and yolks of the eggs. Beat until very light, ad aad pine apple grated, and the whites of the eggs stiff froth. Bake with an undercfust. Eat the pie maJkcs > large or 3 small pies. Mrs. Julia S. Dow, ! COCO AN UT PlE. I cup cocoanut, i pint milk, 1 eggs, salt. Scald part of the milk, then add the rest, with the eggs, su] Bake in i cnist as custard. If the whites are left out it will improve it. CHOCOLATC PIE. 1 (np sugar, yi cup butter, yi cup milk, 1 eggs, i cream tartar, J^ teaspoon'^il soda, 2 cups flour. FILLING. Take i s<.|uare of chocolate, about ]4 cup of sugar, ; and boil to the right consistency to spread well. This is very nice for any kind af layer cake. WASHINGTON PIE, No. i. 2 Cggs, 1 % cups of sugar, J^ cup of butter, i cup c spoonful soda, z teaspoonfuls cream tartar, (or 2 tei baking powder). 2>^ cups of flour, salt and flavoring. M. Lizzn PIE. 39 WASHINGTON PIE, No. 2. 2 eggs, Yz cup of sugar, 2 tablespoonfuls cold water^ i cup ol flour, I teaspoonful cream tartar, % teaspoonful soda. Very good. — ' FANCY PIE. For the cake use the same recipe given for Charlotte Rus^. Bake in round plates. For filling : i cup of strawberry or rasp- berry^ preserve mixed with i cup of whipped cream. For top I cup whipped cream. M«s. T. S Smith, BRAMBLES. I cup raisins, chopped, i cup currants, x cup sugar✪ Old Fashioned Cream Pie, i egg* Grated rind and juice of i lemon, add a little water and let it simmer for a few minutes, spread between pastry and bake, Mrs. L. F, Beverly. SIOUX CITY LEMON PIE. lb I lemon, grated, rind and jmce, i cup sugar, i cup sweet milk, I tablespoonfui corn starch, lurnp butter, size of an egg, yolks of 3 eggs, white of x, 1 whites for top. Mak^i i pie. Delicious. Mrs. Frbd H. Peavy, Sioux City, la. DATE PIE. I pousd diities, soak over ni^ht in i pint of milk, sift through^ colander, 3 eggs, i pint of milk, a little salt✪ Date Pie. M«s. JuuA S. Dow, Indian River. 4 GINGERBREAD. SOFT MOLASSES GINGERBEAD, No. i. * I cup of molasses, i cup sugar, i cup sour milk, ^ cup butter, 1 ^^f I teaspoonful all kinds of spice, i teaspoonful soda, 3 cups flour. Raisins if you like. SOFT GINGER CAKE, No. 2. I cup sugar, i cup butter, i cup molasses, i cup boiling water, 2 teaspoonfuls soda, 2 eggs, i j4 teaspoonfuls ginger, 3 cUps iiour. AjDDJE Gray, Wesley, Me. SOFT GINGERBREAD, No. 3. 1 egg, I cup molasses, }i cup butter, }4 cup milk, '2j4 ,cups flour, I teaspoonful soda, i teaspoonful ginger. Mrs. J. U. Chandler. SOFT GINGERBREAD, No. 4. i^ cups molasses, ^ cup shortening, 2. teaspoonfuls soda i tea- spoonful ginger, i cup water, 4 cups fiour, salt. GINGERBREAD. 41 SOFT GfNGEREREAD, No- 5. yi cnp sugar, i cup molasses, i cup batter, i cnp botUag ^prater, a teaspoonfuls soda, i egg, i tabtespoonfal 'ginger, 3 cups flour. P^our the boiling water on the soda, mix thoroughly and bake in hot oven. SPICED GINGERBREAD.

AI-modernized reading of the original text

5 crackers, rolled fine, turn on them i pint of boiling water, j4 cup of sugar, }i cup of molasses, }i cup of butter, a little vinegar^, salt, spice and raisins. * • OLD FASHIONED CREAM PIE, No. i. 3 eggs, I cup sugar, piece of butter half the size of an egg, i cap of flour, 1 teaspoonful of cream tartar, }^ teaspoonfiil of soda in t tablespoonfuls of milk. CREAM. }i pint milk, j4 cup sugar, ^ cup. flour, i egg, salt, flavor. Cook in double boiler until it thickens. Mrs. L. M. Bailey. BATTER CREAM PIE, No. 2. I cup sugar, I yi cups flour, piece of butter ^ size egg, 1 teaspoonful of soda in 3 tablespoonfuls of milk, 1 spoonful cream tartar, lemon. CREAM FILLING. Boil I pint of milk, while boiling stir i cup of sugar and flour, 3 eggs, sail and lemon. PINE APPLE PIE. I small can pine apple, 2 cups sugar, ^ cup butter, cream or milk, 5 eggs. Beat butter to a creamy froth with sugar and yolks of the eggs. Beat until very light, add the pine apple grated, and the whites of the eggs beaten to a stiff froth. Bake with an undercrust. This pie makes 2 large or 3 small pies. Mrs. Julia S. Dow, ! COCOANUT PIE. I cup cocoanut, i pint milk, 3 eggs, salt. Scald part of the milk, then add the rest, with the eggs, sugar.ake in i cnist as custard. If the whites are left out it will improve it. CHOCOLATE PIE. 1 cup sugar, yi cup butter, yi cup milk, 1 eggs, i cream tartar, J^ teaspoon'^il soda, 2 cups flour. FILLING. Take i square of chocolate, about ]4 cup of sugar, ; and boil to the right consistency to spread well. This is very nice for any kind af layer cake. WASHINGTON PIE, No. i. 2 eggs, 1 % cups of sugar, J^ cup of butter, i cup cold water, i teaspoonful soda, 2 teaspoonfuls cream tartar, (or 2 tei baking powder). 2>^ cups of flour, salt and flavoring. M. Lizzn PIE. 39 WASHINGTON PIE, No. 2. 2 eggs, Yz cup of sugar, 2 tablespoonfuls cold water^ i cup ol flour, I teaspoonful cream tartar, % teaspoonful soda. Very good. — ' FANCY PIE. For the cake use the same recipe given for Charlotte Russe. Bake in round plates. For filling : i cup of strawberry or raspberry preserve mixed with i cup of whipped cream. For top I cup whipped cream. Mrs. T. S. Smith, BRAMBLES. I cup raisins, chopped, i cup currants, x cup sugar, i egg* Grated rind and juice of i lemon, add a little water and let it simmer for a few minutes, spread between pastry and bake, Mrs. L. F, Beverly. SIOUX CITY LEMON PIE. lb I lemon, grated, rind and juice, i cup sugar, i cup sweet milk, I tablespoonfui corn starch, lump butter, size of an egg, yolks of 3 eggs, whites of 4. Makes i pie. Mak^i i pie. Delicious. Mrs. Fred H. Peavy, Sioux City, Ia. DATE PIE. I pound dates, soak over night in i pint of milk, sift through^ colander, 3 eggs, i pint of milk, a little salt. Mrs. Julia S. Dow, Indian River. GINGERBREAD. SOFT MOLASSES GINGERBEAD, No. i. * I cup of molasses, i cup sugar, i cup sour milk, ^ cup butter, 1 ^^f I teaspoonful all kinds of spice, i teaspoonful soda, 3 cups flour. Raisins if you like. SOFT GINGER CAKE, No. 2. I cup sugar, i cup butter, i cup molasses, i cup boiling water, 2 teaspoonfuls soda, 2 eggs, i j4 teaspoonfuls ginger, 3 cUps iiour. AjDDJE Gray, Wesley, Me. SOFT GINGERBREAD, No. 3. 1 egg, I cup molasses, }i cup butter, }4 cup milk, '2j4 ,cups flour, I teaspoonful soda, i teaspoonful ginger. Mrs. J. U. Chandler. SOFT GINGERBREAD, No. 4. i^ cups molasses, ^ cup shortening, 2. teaspoonfuls soda i teaspoonful ginger, i cup water, 4 cups fiour, salt. GINGERBREAD. 41 SOFT GfNGEREREAD, No- 5. yi cnp sugar, i cup molasses, i cup batter, i cnp botUag ^prater, a teaspoonfuls soda, i egg, i tabtespoonfal 'ginger, 3 cups flour. P^our the boiling water on the soda, mix thoroughly and bake in hot oven. SPICED GINGERBREAD.

Records on this page

Cracker Mince PieCoconut PieOld Fashioned Cream PiePineapple PieChocolate PieWashington Pie No. 1Washington Pie No. 2Fancy PieBramblesSioux City Lemon PieDate Pie

Machias Cook Book