The Pennsylvania German cook book

Yolk of one egg, lump of butter the size of a walnut, four tablespoons sugar one of cornstarch, stir together then add one pint or more of milk slowly. Set on stove and let boil a minute or two stiring constantly. Take off and add one cup of coconut. Make icing of the white of egg, and two tablespoons sugar, spread on pie, sprinkle with cocoanut, and brown slightly. Mrs. C. W. Berry. CORNSTARCH PIE. Mix one tablespoon cornstarch, and two tablespoons sugar. Stir into the beaten yolk of one egg, then add the beaten white, flavor with vanilla, a little salt, and one pint of milk. Bake like custard pie. S. K. CUSTARD PIE. Three well beaten eggs, three tablespoons sugar, a little salt, and milk enough to fill a crust. Mrs. Clara Norton. APPLE CUSTARD. One and one-half cups scraped apples, one cup sugar, one tablespoon butter, two eggs, one cup milk, a little nutmeg, cream, sugar and butter. Mix with the yolks of eggs, milk, spice and apple. Bake like a custard. When nearly done cover with the beaten whites and sugar, and brown slightly. S. K. THE PENNSYLVANIA GERMAN COOK BOOK. CREAM PIE, NO. 1. Sweeten and flavor one cup of cream, chill and whip it, then put into a baked crust. S. K. CREAM PIE, NO. 2. One-half cup sugar, one tablespoon butter, two eggs, two cups cream or milk, two tablespoons flour. Beat sugar and butter to a cream. Mix flour with milk, then add the well beaten eggs. Bake as custard. Cover with icing. Flavor to taste. Mrs. Dr. Ricksecker. ORANGE CREAM PIE. Take the yolks of two eggs, one-half cup sugar, one-half cup milk, one heaping tablespoon flour, (or cornstarch.) Beat all together. Then pour this mix¬ ture into one pint of boiling milk, stirring well. Flavor with orange. Pour into baked crust. Cover with frosting and brown slightly. Mrs. C. O. Waltz. BANANA PIE. Make a custard as for custard pie, (leave out the white of one egg,) add two crushed bananas, when baked, cover with the white of an egg, two tablespoons sugar well beaten and brown. PUMPKIN PIE. Boil pumpkin until dry and brown. Use one part pumpkin to three parts milk, one egg for each pie, season with sugar, a little molasses, salt and ginger. SUGAR PIE. Cover lower crust wuth sugar, sprinkle thick with flour, put in a few small pieces of butter, then add one-half cup milk or water. MINCE PIE. Take the neck or any lean piece of beef, boil until very tender and liquid nearly boiled down, add one cup of suet and chop fine, take out all fibers. Take one part meat to two parts apple. Add raisins and spices to taste, also a little salt and pepper. Moisten w ith sweet boiled cider or vinegar and water, add lemon, if de¬ sired. Boil all together and can for use. APPLE TART. KINK. Pare and halve good tart apples and take out cores, lay into a pan lined with crust, with flat side down. Cover with sugar, sprinkle with a small handful of flour. Put on a few small pieces of but¬ ter, pour in a little water, enough to cover bottom, not too much or it will run over, bake in a hot oven. S. K. DRIED APPLE PIE. Stew dried apples, mash and season with sugar and nutmeg, if green cur¬ rants are available put in green currants. Bake between two crusts. Grandma’s Pie. CRANBERRY PIE. Prepare cranberries as for sauce. Bake between two crusts. S, K. BERRY PIES.