Mazdaznan encyclopedia of dietetics and home cook book

Make custard of three well-beaten eggs, two tablespoonfuls white sugar and one pint sweet milk, using flavor to taste. Put in crust-lined plates and bake in slow oven. When done, take out and spread over with the beaten whites of eggs and sugar, return to oven and bake until slightly browned. Set aside to cool, then serve. DATE PIE. Soak one pound of dates over night, stew until they can be mashed thru a sieve. Mix with one quart of milk, three eggs, and a little salt. Bake with under crust only in moderate oven. This amount of filling will make three pies. Figs may be used in place of dates for variety, but they will need to be finely chopped. ' 93 FRUIT PIE. Select fruit desired, such as grapes, peaches, plums, pears, etc., stew them well done ; put between two crusts and bake to golden brown. Flavor with ground cinnamon or use extract to suit taste. LEMON PIE. Soak one-half cupful cracker-dust for one hour in one cupful milk. Cream together one-half cupful powdered sugar, two tablespoonfuls cocoanut butter or olive oil, whip in the beaten white of one and yolks of three eggs, reserving the remaining whites for a meringue. Add the juice and grated rind of two lemons, then the soaked crackerdust. Pour all in crust-lined plate and bake in moderate oven to golden brown. Make a meringue of the whites beaten with two tablespoonfuls of powdered sugar. When pie is done, spread over the meringue, return to oven long enough to harden. Serve cold. STRAWBERRY PIE. Put crust in plate, bake in oven until nicely browned. Take out and fill with fresh, ripe strawberries; sprinkle with finely powdered sugar, then spread over the entire pie the well-beaten whites of eggs and sugar. Put again in oven and bake until slightly browned. Use no top crust. MINCE PIE. Make a mock mince meat as follows: Take one pound of washed and dried currants, one pound seeded raisins, one pound finely cut citron, one pound sugar, one-half teaspoonful salt, the juice and a little grated rind of two oranges, the juice and grated rind of one lemon, one quart grape juice, one teaspoonful ground cinnamon, one teaspoonful mace, one pint finely-chopped apples and one pint ground roasted peanuts ; mix well. This amount is sufficient for six good-sized pies. Put between two crusts and bake until nicely browned. ORANGE PIE. Beat together the yolks of four eggs and eight tablespoonfuls sugar; add the juice and grated rind of two oranges and two-thirds cupful milk. Bake for thirty minutes in an under crust. For meringue, beat whites of the four eggs with four tablespoonfuls powdered sugar to firm paste, spread over top of pie when done, then return to oven and bake until delicately browned. Serve cold. PUMPKIN PIE. Stew the pumpkin until soft, then press thru sieve. To one quart of pumpkin allow two quarts of milk and six eggs. Beat the eggs well and stir into the milk, adding gradually the sifted pumpkin. Add one teaspoonful cocoanut butter or olive oil, a little salt, one teaspoonful ground cinnamon, and sweeten to taste. Pour into crust-lined plates and bake in quick oven. When done, take out and spread over each pie a generous amount of well-beaten thick, sweet cream and powdered sugar ; return to oven until a delicate brown film has formed, then take out and set away to cool. RHUBARB PIE.