is done, remove the plate, and put in the following mixture:
Two large lemons or three small ones, one coffeecupful of sugar,
one-half cup of cornstarch, two eggs, one pint of boiling water,
piece of butter the size of a hickorynut✪ Lemon Pie. Dissolve the cornstarch
in a little cold water, and stir it into the boiling water; add the
butter and sugar and boil three ininutes, stirring all the time;
set it off the stove and let it get cold; then add the rind and juice
of the lemons, and the yolks of the eggs, well beaten; beat the
mixture well and fill the shells with it; beat the whites of the
eggs to a stiff froth, add half a cup of powdered sugar, frost the
pie, and place it in the oven to set the icing. Eat cold. Lemon
pie made in this way is delicious.
ORANGE PIE.
Grate the yellow rind of one fresh orange, take the juice and
pulp of two large oranges, add to them one cupful of sugar and
the beaten yolks of three eggs; mix one cupful of milk with the
whites of the eggs, beaten to a stiff froth✪ Orange Pie; bake in puff paste.
CHESS PIE.
Five eggs, three-fourths cup of butter, one cupful of sugar,
and flavoring✪ Chess Pie. Beat the yolks and sugar together, until they are
a perfect froth. Beat the butter until it is a creamy froth also.
Now quickly add them together, flavoring with a little extract of
vanilla. Bake in a crust. As soon as done, have ready the whites
of the eggs, beaten to a stiff froth, sweetened with a little sugar,
and flavored with a few drops of the extract. Spread this over
the tops of the pies, which return to the oven to receive a delicate
color. The secret of the pies, not becoming heavy, is in cutting
them, and distributing them on the plates as soon as they are
cooked, and still hot; that if they are allowed to cool without
cutting them, they will fall. This is rather strange, but never-
theless it seems to be true.
CUSTAJID PIE.
One quart of rich sweet milk, four eggs, five tablespoonfuls of
•white sugar, a pinch of salt, flavor to your taste. Beat the yolks
and sugar very light, add the milk and the whites of eggs, beaten
134 PIES.
to a stiff froth; mix well, and pour into shells. When done,
grate nutmeg on top. You can change this pie by adding rolled
walnuts, hickorynuts, or almonds to the custard before baking.
This quantity makes two good sized pies.
PKACH BUSTARD PIE.
Cover a pie-dish with bottom crust, pare and halve some ripe,
fresh peaches; cover the bottom of the dish with them, filling
each half with sugar; make a custard of one pint of inilk, three
eggs, three tablespoonfuls of sugar. Pour this custard over the
pie and bake in a moderate oven.
CREAM PIE. (Xo. 1.)
One pint of milk, one-half cap of sugar, one tablespoonful of
cornstarch, one teaspoonful of essence of lemon, yolks of three
eggs, one-half teacup of sweet cream. Boil the milk, mix the
other ingredients well together, and add to the boiling milk;
bake the crust first, then pour in the custard; spread over the top
the whites of the eggs, beaten to a stiff froth, with one-half tea-
cupful of powdered sugar; flavor with lemon, and brown slightly
in the oven.
so 2.)
CREAM PIE. (X
One pint of sweet cream, one tablespoonful of flour, sugar to
taste; flavor with nutmeg; whites of two eggs, beaten to a stiff
froth. Line a good sized pie-dish with paste, fill with the cream
and bake in a slow oven.
COCOANUT PIE. ✪ Custard Pie
Page 79 · 7 recipe records on this page
Presented as published in 1887. 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
is done, remove the plate, and put in the following mixture: Two large lemons or three small ones, one coffeecupful of sugar, one-half cup of cornstarch, two eggs, one pint of boiling water, piece of butter the size of a hickorynut. Dissolve the cornstarch in a little cold water, and stir it into the boiling water; add the butter and sugar and boil three minutes, stirring all the time; set it off the stove and let it get cold; then add the rind and juice of the lemons, and the yolks of the eggs, well beaten; beat the mixture well and fill the shells with it; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, frost the pie, and place it in the oven to set the icing. Eat cold. Lemon pie made in this way is delicious.
ORANGE PIE.
Grate the yellow rind of one fresh orange, take the juice and pulp of two large oranges, add to them one cupful of sugar and the beaten yolks of three eggs; mix one cupful of milk with the whites of the eggs, beaten to a stiff froth; bake in puff paste.
CHESS PIE.
Five eggs, three-fourths cup of butter, one cupful of sugar, and flavoring. Beat the yolks and sugar together, until they are a perfect froth. Beat the butter until it is a creamy froth also. Now quickly add them together, flavoring with a little extract of vanilla. Bake in a crust. As soon as done, have ready the whites of the eggs, beaten to a stiff froth, sweetened with a little sugar, and flavored with a few drops of the extract. Spread this over the tops of the pies, which return to the oven to receive a delicate color. The secret of the pies, not becoming heavy, is in cutting them, and distributing them on the plates as soon as they are cooked, and still hot; that if they are allowed to cool without cutting them, they will fall. This is rather strange, but nevertheless it seems to be true.
CUSTARD PIE.
One quart of rich sweet milk, four eggs, five tablespoonfuls of •white sugar, a pinch of salt, flavor to your taste. Beat the yolks and sugar very light, add the milk and the whites of eggs, beaten
to a stiff froth; mix well, and pour into shells. When done, grate nutmeg on top. You can change this pie by adding rolled walnuts, hickorynuts, or almonds to the custard before baking. This quantity makes two good sized pies.
PEACH CUSTARD PIE.
Cover a pie-dish with bottom crust, pare and halve some ripe, fresh peaches; cover the bottom of the dish with them, filling each half with sugar; make a custard of one pint of milk, three eggs, three tablespoonfuls of sugar. Pour this custard over the pie and bake in a moderate oven.
CREAM PIE. (No. 1.)
One pint of milk, one-half cap of sugar, one tablespoonful of cornstarch, one teaspoonful of essence of lemon, yolks of three eggs, one-half teacup of sweet cream. Boil the milk, mix the other ingredients well together, and add to the boiling milk; bake the crust first, then pour in the custard; spread over the top the whites of the eggs, beaten to a stiff froth, with one-half teacupful of powdered sugar; flavor with lemon, and brown slightly in the oven.
No. 2.)
CREAM PIE. (X
One pint of sweet cream, one tablespoonful of flour, sugar to taste; flavor with nutmeg; whites of two eggs, beaten to a stiff froth. Line a good sized pie-dish with paste, fill with the cream and bake in a slow oven.
COCOANUT PIE.
Records on this page
Lemon PieOrange PieChess PieCustard PiePeach Custard PieCream PieCoconut Pie