% cup sugar, % cups boiling water, 2 tablespoonsful cornstarch, y2
tablespoonful of butter, 2 egg yolks, 3 tablespoonsful of lemon juice, grated
rind of one lemon✪ Lemon Pie. Mix cornstarch and sugar, add water, stiring constantly;
cook 2 minutes. Add egg yolks, butter, lemon juice, and rind. Cover with
meringue. —MRS. J. T. WOOD.
( 34 )
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and Bank the Difference
56 Stores for Your Convenience
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BUTTER SCOTCH PIE
Yolks of 3 eggs beaten light with 2 tablespoonsful of flour, 2 cups milk,
1 cup brown sugar, butter size of an egg✪ Butter Scotch Pie. Cook all together in double boiler
until thick, add vanilla. Beat whites of eggs with 3 tablespoonsful of sugar
for meringue and brown in oven. This makes 2 pies. — MISS MARY COOPER.
CREAM PIE
Yolks of 2 eggs, two teaspoons cornstarch, one-half cup sugar, one table-
spoon fresh butter, one cup sweet cream✪ Cream Pie, put on and let come to boil. Stir
in other mixture after it has been well beaten. Bake a crust and fill mixture
in. Beat whites of two eggs and use for meringue, brown in oven.
—MRS. J. T. STRICKLAND.
CITS PIES
The yolks of seven eggs, two cups of sugar, two-thirds cup of butter, one
cup of cream✪ Cits Pies. Bake in pastry until well set. Cover with meringue made of
the seven whites. Flavor with lemon or vanilla. This makes two pies.
—MRS. J. T. STRICKLAND.
JEFF DAVIS PIE
Three eggs, one-half cup butter, one and one-kalf cups of sugar, one cup
new milk, one tablespoonful of flour, one teaspoonful of vanilla, one-half
teaspoonful of cinnamon and one teaspoonful each of allspice and cloves.
—MRS. T. B. KEMPER.
COCOANUT PIE
One pint milk, four eggs, one and one-half cups of sugar✪ Jeff Davis Pie, heaping table-
spoon of flour, butter the size of an egg. Mix flour with sugar, and cocoanut
and cook slowly in the pastry then add beaten whites and brown.
—MRS. SAM HAIRSTON.
CHOCOLATE PIE
Melt one small cake of chocolate, four egg yolks, a good size piece of
butter, two-thirds cup of flour mixed with two slight cups of sugar, two small
cups of water, pinch of salt✪ Chocolate Pie. Cook pastry and filling separate. This makes
two pies. Cover with meringue. — MRS. SAM HAIRSTON.
( 35 )
D. H. Barger G. F. Holsinger T. P. Bell R. L. Morgan
Pres. 1st V. P. 2nd V. P. Sec'y and Treas,
VIRGINIA FARM BUREAU FEDERATION
Roanoke, Virginia
Member American Farm Bureau Federation
LEMON PIE
Mix one and two-thirds cups of sugar with two-thirds cups flour, grated
rind and juice of two lemons, yolks of four eggs, pinch of salt, butter size of
an egg, two small cups of water✪ LEMON PIE. Cook until thick, put in cooked pastry, add
meringue and let brown. — MRS. SAM HAIRSTON.
PLAIN PASTRY ✪ PLAIN PASTRY
Page 22 · 14 recipe records on this page
Presented as published in 1925. 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
% cup sugar, % cups boiling water, 2 tablespoonsful cornstarch, y2 tablespoonful of butter, 2 egg yolks, 3 tablespoonsful of lemon juice, grated rind of one lemon. Mix cornstarch and sugar, add water, stirring constantly; cook 2 minutes. Add egg yolks, butter, lemon juice, and rind. Cover with meringue. —MRS. J. T. WOOD.
( 34 )
TRADE WITH JAMISON
and Bank the Difference
56 Stores for Your Convenience
A STORE IN EVERY NEIGHBORHOOD
BUTTER SCOTCH PIE
Yolks of 3 eggs beaten light with 2 tablespoonsful of flour, 2 cups milk, 1 cup brown sugar, butter size of an egg. Cook all together in double boiler until thick, add vanilla. Beat whites of eggs with 3 tablespoonsful of sugar for meringue and brown in oven. This makes 2 pies. — MISS MARY COOPER.
CREAM PIE
Yolks of 2 eggs, two teaspoons cornstarch, one-half cup sugar, one tablespoon fresh butter, one cup sweet cream, put on and let come to boil. Stir in other mixture after it has been well beaten. Bake a crust and fill mixture in. Beat whites of two eggs and use for meringue, brown in oven.
—MRS. J. T. STRICKLAND.
CITS PIES
The yolks of seven eggs, two cups of sugar, two-thirds cup of butter, one cup of cream. Bake in pastry until well set. Cover with meringue made of the seven whites. Flavor with lemon or vanilla. This makes two pies.
—MRS. J. T. STRICKLAND.
JEFF DAVIS PIE
Three eggs, one-half cup butter, one and one-kalf cups of sugar, one cup new milk, one tablespoonful of flour, one teaspoonful of vanilla, one-half teaspoonful of cinnamon and one teaspoonful each of allspice and cloves.
—MRS. T. B. KEMPER.
COCOANUT PIE
One pint milk, four eggs, one and one-half cups of sugar, heaping tablespoon of flour, butter the size of an egg. Mix flour with sugar, and cocoanut and cook slowly in the pastry then add beaten whites and brown.
—MRS. SAM HAIRSTON.
CHOCOLATE PIE
Melt one small cake of chocolate, four egg yolks, a good size piece of butter, two-thirds cup of flour mixed with two slight cups of sugar, two small cups of water, pinch of salt. Cook pastry and filling separate. This makes two pies. Cover with meringue. — MRS. SAM HAIRSTON.
( 35 )
D. H. Barger G. F. Holsinger T. P. Bell R. L. Morgan
Pres. 1st V. P. 2nd V. P. Sec'y and Treas,
VIRGINIA FARM BUREAU FEDERATION
Roanoke, Virginia
Member American Farm Bureau Federation
Mix one and two-thirds cups of sugar with two-thirds cups flour, grated rind and juice of two lemons, yolks of four eggs, pinch of salt, butter size of an egg, two small cups of water. Cook until thick, put in cooked pastry, add meringue and let brown. — MRS. SAM HAIRSTON.
PLAIN PASTRY
Records on this page
Mayonnaise DressingLemon PieLemon PieButter Scotch PieCream PieCits PiesJeff Davis PieCocoanut PieChocolate PieLEMON PIELEMON PIELEMON PIELEMON PIEPLAIN PASTRY