Beat together one-half cup of sugar and white of
one egg, one tablespoon of flour ; then add one cup of
rich milk ; bake in one crust ; grate a little nutmeg over
the top just to flavor. Cream can be used but it is too
rich.
GREEX CURRANT PIE.
Stew and mash one pint of green currants until all
are burst, using as little water as will keep them from
burning. Add sugar to make it very sweet, and one
soda cracker rolled fine. Bake between two crusts.
When using ripe currants, do not stew.
PLAIX CUSTARD PIE.
Miss M. E. Hazen.
To one quart of rich milk, four well beaten eggs,
two tablespoons of sugar, a pinch of salt, flavor to
taste with lemon or orange peel grated or nutmeg.
PIES
133
CUSTARD PIE.
Mrs. H. R. Moffet.
Yolks of five eggs and whites of three ; beat thor-
oughly, add one and one-half pints rich milk, one-half
cup sugar, season with nutmeg. For icing: Whites
of two eggs, two teaspoons sugar and one of lemon
extract.
LEMON CUSTARD PIE.
Mrs. D. Turnbull.
Two lemons grated, two coffee cups boiling water,
two and one-half tablespoons corn starch, two coffee
cups sugar, yolks of three eggs. Put the corn starch,
sugar and water on the fire and let it remain until it
becomes thick, stirring constantly, then pour it on the
eggs and lemons. Will make three small pies or two
large ones.
JELLY PIE.
Mrs. H. B. Smith.
Four eggs beaten separately, one and one-half cups
sugar, half cup butter, one cup milk (half cream), one
cup jelly, two tablespoons vanilla, one teaspoon flour
or corn starch. Stir yolks of eggs, sugar and butter
together, then add cream and jelly (beaten fine) .
vanilla, and lastly the whites of eggs beaten to a froth.
If a large cup is used this will make three pies.
LEMON PIE.
Mrs. W. T. Leader.
Mrs. Eliza Smith.
Mrs. H. H. Pattee.
Mrs. J. Schultz.
Mrs. R. A. Wilson.
One cup sugar, one cup water, one lemon, one table-
spoon corn starch or flour, two eggs (leaving white of
one for the meringue)✪ Lemon Pie. Boil sugar and water until
dissolved, add juice and grated rind of lemon, beaten
eggs and corn starch mixed smooth with little cold
water ; cook until it thickens ; do not scorch ; pour
into a pan lined with rich paste and previously baked ;
return to the oven and bake until firm; beat white of
134
PIES
egg stiff, add tablespoon sugar, spread over top and
set in the oven for a few minutes.
LEMON PIE.
Miss Lizzie Butler.
Bake your crust and make this filling : Two cups of
sugar, three tablespoons of flour, two cups of water,
one grated lemon, a little lump of butter, three eggs
saving the whites for the top. Stir the sugar and
flour together and then pour two cups of boiling water
and stir all together, and then add lemon and butter
and put on the stove. When thick add the well beaten
yolks and pour into crusts with white spread over top,
Brown lightly.
LEMON PIE.
Miss Belle Rankin.
Six eggs, two teacups milk, one teacup sugar, two
tablespoons corn starch, one tablespoon butter✪ Lemon Pie. Boil
the milk and stir in the cornstarch dissolved in a little
cold milk. Add the yolks beaten with the sugar, then
the butter. After the mixture is cooled, stir in the
grated rind and juice of the lemons, reserving a table-
spoon for the meringue. Bake in two pans. For
the meringue, beat the eggs, adding a half teacup of
sugar gradually. Spread on the pies and return to the
oven to brown.
Page 64 · 3 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beat together one-half cup of sugar and white of one egg, one tablespoon of flour ; then add one cup of rich milk ; bake in one crust ; grate a little nutmeg over the top just to flavor. Cream can be used but it is too rich.
GREEN CURRANT PIE.
Stew and mash one pint of green currants until all are burst, using as little water as will keep them from burning. Add sugar to make it very sweet, and one soda cracker rolled fine. Bake between two crusts. When using ripe currants, do not stew.
PLAIN CUSTARD PIE. Miss M. E. Hazen. To one quart of rich milk, four well beaten eggs, two tablespoons of sugar, a pinch of salt, flavor to taste with lemon or orange peel grated or nutmeg.
CUSTARD PIE.
Mrs. H. R. Moffet.
Yolks of five eggs and whites of three ; beat thoroughly, add one and one-half pints rich milk, one-half cup sugar, season with nutmeg. For icing: Whites of two eggs, two teaspoons sugar and one of lemon extract.
LEMON CUSTARD PIE.
Mrs. D. Turnbull.
Two lemons grated, two coffee cups boiling water, two and one-half tablespoons corn starch, two coffee cups sugar, yolks of three eggs. Put the corn starch, sugar and water on the fire and let it remain until it becomes thick, stirring constantly, then pour it on the eggs and lemons. Will make three small pies or two large ones.
JELLY PIE. Mrs. H. B. Smith.
Four eggs beaten separately, one and one-half cups sugar, half cup butter, one cup milk (half cream), one cup jelly, two tablespoons vanilla, one teaspoon flour or corn starch. Stir yolks of eggs, sugar and butter together, then add cream and jelly (beaten fine) . vanilla, and lastly the whites of eggs beaten to a froth. If a large cup is used this will make three pies.
Mrs. W. T. Leader. Mrs. Eliza Smith. Mrs. H. H. Pattee. Mrs. J. Schultz. Mrs. R. A. Wilson.
One cup sugar, one cup water, one lemon, one tablespoon corn starch or flour, two eggs (leaving white of one for the meringue). Boil sugar and water until dissolved, add juice and grated rind of lemon, beaten eggs and corn starch mixed smooth with little cold water ; cook until it thickens ; do not scorch ; pour into a pan lined with rich paste and previously baked ; return to the oven and bake until firm; beat white of
egg stiff, add tablespoon sugar, spread over top and set in the oven for a few minutes.
Miss Lizzie Butler.
Bake your crust and make this filling : Two cups of sugar, three tablespoons of flour, two cups of water, one grated lemon, a little lump of butter, three eggs saving the whites for the top. Stir the sugar and flour together and then pour two cups of boiling water and stir all together, and then add lemon and butter and put on the stove. When thick add the well beaten yolks and pour into crusts with white spread over top, Brown lightly.
Miss Belle Rankin.
Six eggs, two teacups milk, one teacup sugar, two tablespoons corn starch, one tablespoon butter. Boil the milk and stir in the cornstarch dissolved in a little cold milk. Add the yolks beaten with the sugar, then the butter. After the mixture is cooled, stir in the grated rind and juice of the lemons, reserving a tablespoon for the meringue. Bake in two pans. For the meringue, beat the eggs, adding a half teacup of sugar gradually. Spread on the pies and return to the oven to brown.
Records on this page
Lemon PieLemon PieLemon Pie