2 beaten eggs, saving out the white of one for top. Add cocoanut,
sweeten to taste, and beat all together. Bake crust first; fill, spread
with the beaten white and brown slightly.
Sweet Potato Pie—1 cup baked or boiled sweet potato; 114 cups
milk; 8 tablespoons butter; 3 eggs; 2 cups sugar; nutmeg.
Mix the sugar and potato. Put on stove and warm and mash with
butter. Beat the eggs and sugar, add potato, mashing through |
sieve of potato masher, and flavor with nutmeg. Bake on crust. |
This makes two pies. ;
Molasses Pie.——6 eggs and 2 cups sugar beaten together until 2
light; % cup butter melted and poured in 1 cup of molasses. Flavor
with vanilla or orange peeling. Bake on crust. This makes four
pies.
Chocolate Pie.—1 pint milk; yolks of 4 eggs; 1 cup sugar; small
piece of butter; % cup grated chocolate; 2 tablespoons cornstarch.
Scald milk and add butter and chocolate. Beat yolks, add corn-
starch and sugar. Mix milk and eggs and cool before putting on the
crusts.
Chocolate Custard. 1 large cup sugar; butter siz
of an egg; 9 teaspoons gr ek chest me 6 teaspoons of flour; 2 oi
boiling water.
Beat the eggs, sugar and butter together real light; then beat in
gradually the flour. Dissolve the chocolate in the boiling water and
add last. Bake on crust. When done remove from oven and put on
meringue made from the six whites beaten stiff with 6 tablespoons —
of sugar. Flavor va vanilla, return to the oven and brown Net en 1
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PASTRY AND PIES. 41
whites of 2 eggs. Make a meringue of the two remaining whites of
e€gss. ’
Transparent Custard.—To the yolks of 9 eggs beat two good coffee
cups of sugar, add a scant cup of butter melted, two tablespoons of
cold water, and the grated rind and juice of a lemon. Bake in very
rich crusts, and use the whites beaten to a stiff froth with half cup
of sugar for meringue. This makes three pies. |
Citron Pie or Pudding.—% pound sugar; % pound butter; 1 cup
milk✪ Stale Bread Griddle Cakes; 8 eggs; 2 crackers; % nutmeg; citron.
Beat yolks of eggs and sugar very light. Melt the butter, and add
to it the nutmeg. Rub the crackers to a smooth paste in the: milk.
Lastly add milk and buiter alternately to the beaten yolks. Line
pie plates with pastry, cover with slices of thin citron and pour the
mixture on. Bake, and when a light brown cover with meringue
made of the whites of eggs, allowing 1 tablespoon sugar to each egg.
Brown in stove.
Banbury Tarts.—1 cup sugar; 1 cup raisins; 1 egg; 1 teaspoon
butter; 1 lemon, juice and rind✪ Banbury Tarts. Chopped apple may be added.
Mix all together and cook a few minutes. Let cool before using.
If quite wet, use a little cracker dust to thicken. Have rich paste.
Roll thin and cut into rounds about 4 or 5 inches. Lay a heaping
teaspoon of mixture lightly on one half (do not pack). Wet-:the
edges, turn over and press together and bake.
Peach Cobbler.—Make dough as for biscuits and divide in two
equal parts. Peel and slice peaches and put them into baking dish
with enough water to cover✪ Peach Cobbler. Roll out one piece of the dough to
make a thick crust and place it over the top of the pudding dish
containing the peaches. Put in the oven and cook until the crust is
a nice brown. Remove the crust and put it on-a chop dish or very
large plate, with the brown side down, and place in the warmer.
Replace this by a second crust rolled and placed over the baking-
pan as the first. Again place in the oven until this also is brown.
Then remove, and sweeten the peaches, which by this time will be
thoroughly done. Spread half of the peaches on the first crust,
then place the other crust upon it with the brown side down. Then
‘spread the remaining peaches on top. This may be served with
whipped cream or with honey.
Page 22 · 7 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
2 beaten eggs, saving out the white of one for top. Add cocoanut, sweeten to taste, and beat all together. Bake crust first; fill, spread with the beaten white and brown slightly.
Sweet Potato Pie—1 cup baked or boiled sweet potato; 114 cups milk; 8 tablespoons butter; 3 eggs; 2 cups sugar; nutmeg.
Mix the sugar and potato. Put on stove and warm and mash with butter. Beat the eggs and sugar, add potato, mashing through | sieve of potato masher, and flavor with nutmeg. Bake on crust. | This makes two pies. ;
Molasses Pie.——6 eggs and 2 cups sugar beaten together until 2 light; % cup butter melted and poured in 1 cup of molasses. Flavor
with vanilla or orange peeling. Bake on crust. This makes four pies.
Chocolate Pie.—1 pint milk; yolks of 4 eggs; 1 cup sugar; small piece of butter; % cup grated chocolate; 2 tablespoons cornstarch. Scald milk and add butter and chocolate. Beat yolks, add corn-
starch and sugar. Mix milk and eggs and cool before putting on the crusts.
Chocolate Custard.—6 eggs; 1 large cup sugar; butter size of an egg; 9 teaspoons grated chocolate; 6 teaspoons of flour; 2 cups boiling water.
Beat the eggs, sugar and butter together real light; then beat in gradually the flour. Dissolve the chocolate in the boiling water and add last. Bake on crust. When done remove from oven and put on meringue made from the six whites beaten stiff with 6 tablespoons of sugar. Flavor with vanilla, return to the oven and brown.
“a
PASTRY AND PIES. 41
’
Transparent Custard.—To the yolks of 9 eggs beat two good coffee cups of sugar, add a scant cup of butter melted, two tablespoons of cold water, and the grated rind and juice of a lemon. Bake in very
rich crusts, and use the whites beaten to a stiff froth with half cup of sugar for meringue. This makes three pies. |
Citron Pie or Pudding.—% pound sugar; % pound butter; 1 cup milk; 8 eggs; 2 crackers; % nutmeg; citron.
Beat yolks of eggs and sugar very light. Melt the butter, and add to it the nutmeg. Rub the crackers to a smooth paste in the: milk. Lastly add milk and buiter alternately to the beaten yolks. Line pie plates with pastry, cover with slices of thin citron and pour the mixture on. Bake, and when a light brown cover with meringue made of the whites of eggs, allowing 1 tablespoon sugar to each egg. Brown in stove.
Banbury Tarts.—1 cup sugar; 1 cup raisins; 1 egg; 1 teaspoon butter; 1 lemon, juice and rind. Chopped apple may be added.
Mix all together and cook a few minutes. Let cool before using. If quite wet, use a little cracker dust to thicken. Have rich paste. Roll thin and cut into rounds about 4 or 5 inches. Lay a heaping teaspoon of mixture lightly on one half (do not pack). Wet the edges, turn over and press together and bake.
Peach Cobbler.—Make dough as for biscuits and divide in two equal parts. Peel and slice peaches and put them into baking dish with enough water to cover. Roll out one piece of the dough to
make a thick crust and place it over the top of the pudding dish containing the peaches. Put in the oven and cook until the crust is a nice brown. Remove the crust and put it on-a chop dish or very large plate, with the brown side down, and place in the warmer. Replace this by a second crust rolled and placed over the bakingpan as the first. Again place in the oven until this also is brown. Then remove, and sweeten the peaches, which by this time will be thoroughly done. Spread half of the peaches on the first crust, then place the other crust upon it with the brown side down. Then ‘spread the remaining peaches on top. This may be served with whipped cream or with honey.
Records on this page
Stale Bread Griddle CakesSweet Potato PieTransparent CustardCitron Pie or PuddingChess Pie or CakeBanbury TartsPeach Cobbler