The National home cook book

CHESS—Beat t yolks of three eggs with one cup of sugar, add one-half cup of butter, one-half cup of flour, ‘one teaspoon vanilla and milk enough for two pies (about three cupfuls).Bake with one crust only, using the remain whites of eggs for frosting. Brown in oven slightly. a _. CHOCOLATE—Grate a small half cup of bitter chocolate. and put into a pan with one cup hot water. Take butter the size of an egg, one cup of sugar and the beaten yolks of two eggs, two tablespoons of cornstarch dissolved in cold water, one teaspoon of vanilla. Mix well and cook, thin into a baked crust with the whites of the eggs on top, set in the oven, : PR ho COCOANUT—One-half cup cocoanut and one cup of milk. One scant cup of butter and one cup of sugar creamed together. Into the mixture add one heaping tablespoon of flour and the yolks of two eggs. Use the beaten whites of the eggs for meringue. COCOANUT CUSTARD—One and one-half cups of butter, one cup sugar and a heaping tablespoon of butter; cream together. — | Beat two eggs separately and add yolks to creamed mixture, a -also a pinch of salt and a little nutmeg. Scald one pint of milk, let cool, add 1% cups grated cocoanut and beat in whites: 4 - stir all together. Line deep pie-tin with rich crust, prick it © - well with a fork, pour in mixture and put in very ‘hot oven 4 until custard is set; then turn fire very low and bake 45 minutes. This recipe can also be used for cream pie by ~ , omitting the nutmeg and cocoanut and adding vanilla. CRANBERRY—One large cup cranberries cut in halves 2 lengthwise, one-half cup seeded raisins cut fine, one cup sugar, 1% tablespoons flour mixed with sugar, one-half cup ~ water, three teaspoons vanilla. Bake with two crusts. CRANBERRY MAPLE SYRUP—Line a pie tin with a thin, delicious pie crust, put in the bottom a teacupful oft ; maple syrup which has been mixed with a teaspoonful of he flour; over this spread one teacupful of cranberries (raw), ai cover with a thin crust and bake. i CREAM—Cream together the yolks of two eggs and one < cup of sugar, 1% tablespoons cornstarch and a pinch of salt. ' Have ready 1% pints of milk boiling hot. Stir the creamed — eggs in the boiling milk and let cook a few minutes. Have _ pie shell ready and put this in the shell. Whip the two whites © to a stiff frosting, adding one tablespoon of sugar, spreading on top of pie, then sprinkle with cocoanut and set in the” ff oven to brown. .- CRUMB—Three cups of flour, three-fourths cup butter. ¥ and lard mixed; rub together as pie crust, then add 1% cups sugar into this, then divide into two parts; add to one part — one cup of sour milk or buttermilk. Grease and pour into — the pans, then sprinkle the remaining crumbs on top; bake. ~ CUSTARD WITHOUT MILK—Use three eggs to a pie if _ you have them (two will do) and take hot water (not hot enough to cook the eggs); beat up your eggs same as if you — had milk and mix eggs and water together. Fill your crust same as if you had milk and then add to each pie a lump J of butter the size of a walnut, cut into small pieces and drop- — _ ped around on each pie. The butter is a substitute for milk. — CUSTARD WITH ONE EGG—One egg, scant half teaspoon salt, four tablespoons sugar, one heaping tablespoon flour, ; “small lump butter; put all together in this order, beat — thoroughly till light and creamy, then add nutmeg or flavoring as desired, and milk. As nice as if more eggs were used. DATE—Make a flaky pastry, line deep pie tin and bake. Se : “Allow one pound of dates for each pie. Seed and stew, using ® two tablespoonfuls sugar and four of water. Stir while cook- If you do not like the seeds, so I can just use the juice. I use tapioca with sweetened whipped cream, flavored with vanilla. ing until very soft and mushy. When cool, fill crust; serve - iS ELDERBERRY—We are very fond of this kind.