Lemon Pie.
Five eggs (beaten separately), ^ pound of butter, 4 tea-
cups sugar, 6 lemons, i teacup of milk. Boil until thick ; fill
plates and bake. This is a very sour filling, but a good one,
and well worth trying.
White Lemon Pie.
One teacup of XXX sugar, i tablespoon of butter, 2 ,eggs,
2 lemons (juice and rind), i cup of boiling milk, i tablespoon
of corn starch dissolved in 2 tablespoons of cold water. Cream
butter and sugar and pour the boiling milk over the eggs, and
then over the creamed mixture. When cold add the lemon and
bake in a crust or small gem pan.
Sweet Potato Pie.
One pound of potatoes, boiled and mashed, which equals
2 pounds before cooking; ^ pound of sugar, 6 eggs and 2
lemons. Beat well and bake in one crust.
Rich Sweet Potato Pie.
Two pounds of potatoes before cooking; boil and mash free
from lumps ; ^ pound of butter, 3 eggs, i pound of sugar, i
wineglass of wine and i lemon. Bake until brown.
Raisin Pie.
Three pounds of seeded raisins, i^ pounds of brown sugar,
Yz pint of water. Cook all together until the raisins are soft ;
let cool, and then add i teaspoon of cinnamon, i teaspoon of
allspice, ^2 teaspoon of cloves, i nutmeg and i pint of sherry
wine. Bake in a double crust and serve hot. Slice the raisins
before cooking them.
yo TESTED VIRGINIA RECIPES.
Caramel Pie,
One cup of preserved damsons pressed through a colander,
1 cup of sugar, ^.^ cup of butter, i cup of milk and i tablespoon
of Sauer's vanilla✪ Cocoanut Pie Baked in a Double Crust extract. Cream butter and sugar and stir in
the beaten yelks ; mix milk and damsons and add to the other
mixture ; beat the whites and vanilla, and mix all together,
iiake at once in one crust.
Fritters.
One pint of sweet milk, i pint of flour, 2 eggs and a pinch
of salt✪ Fritters. Boil the milk and beat it into the flour. After this
cools add the eggs, well beaten, and stir the batter hard for a
moment. Fry in boiling lard and serve with boiled molasses.
Pancakes.
One pint of flour, i teaspoon of baking powder, 3 eggs and
enough milk to make a thin batter✪ Pancakes. Beat the eggs separately,
and mix all ingredients together. Fry as you would cakes, and
roll up when they are done. Sprinkle pulverized sugar over
them and eat with maple syrup.
Cream Puffs.
Put one-half pint of hot water and two-thirds of a cup of but-
ter over the fire. When it boils stir in i>4 cups of flour and beat
until smooth. Remove from the fire, and when it is cool beat
into it 5 eggs that have been whipped to a froth. Drop in hot
greased tins, a tablespoonful at a time ; brush over the top
with the white of an egg, and bake in a very quick oven. When
done, cut off the top and fill with the following filling: i pint
of milk, I cup of flour, 2 eggs, i cup of sugar, i tablespoon of
butter and 2 tablespoons of Sauer's vanilla extract✪ Cream Puffs. Put half
of the milk on to boil. Reserve from the other half 2 table-
spoons to mix with the eggs, and into the rest, while cold, mix
PIES. 71
the flour until smooth. When the other milk is hot, pour on
the flour and cook until thicker than boiled custard. Beat well
the eggs and sugar, butter, milk and seasoning, and add to the
other milk ; stir briskly until so thick it will not run from the
puffs, and when cold fill the centres. Replace the tops,' sprinkle
with sugar, and serve.
Apple Dumplings. ✪ Apple Dumplings
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Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Lemon Pie.
Five eggs (beaten separately), ^ pound of butter, 4 tea-
cups sugar, 6 lemons, i teacup of milk. Boil until thick ; fill
plates and bake. This is a very sour filling, but a good one,
and well worth trying.
White Lemon Pie.
One teacup of XXX sugar, i tablespoon of butter, 2 ,eggs,
2 lemons (juice and rind), i cup of boiling milk, i tablespoon
of corn starch dissolved in 2 tablespoons of cold water. Cream
butter and sugar and pour the boiling milk over the eggs, and
then over the creamed mixture. When cold add the lemon and
bake in a crust or small gem pan.
Sweet Potato Pie.
One pound of potatoes, boiled and mashed, which equals
2 pounds before cooking; ^ pound of sugar, 6 eggs and 2
lemons. Beat well and bake in one crust.
Rich Sweet Potato Pie.
Two pounds of potatoes before cooking; boil and mash free
from lumps ; ^ pound of butter, 3 eggs, i pound of sugar, i
wineglass of wine and i lemon. Bake until brown.
Raisin Pie.
Three pounds of seeded raisins, i^ pounds of brown sugar,
Yz pint of water. Cook all together until the raisins are soft ;
let cool, and then add i teaspoon of cinnamon, i teaspoon of
allspice, ^2 teaspoon of cloves, i nutmeg and i pint of sherry
wine. Bake in a double crust and serve hot. Slice the raisins
before cooking them.
yo TESTED VIRGINIA RECIPES.
Caramel Pie,
One cup of preserved damsons pressed through a colander,
1 cup of sugar, ^.^ cup of butter, i cup of milk and i tablespoon
of Sauer's vanilla extract. Cream butter and sugar and stir in
the beaten yelks ; mix milk and damsons and add to the other
mixture ; beat the whites and vanilla, and mix all together,
iiake at once in one crust.
Fritters.
One pint of sweet milk, i pint of flour, 2 eggs and a pinch
of salt. Boil the milk and beat it into the flour. After this
cools add the eggs, well beaten, and stir the batter hard for a
moment. Fry in boiling lard and serve with boiled molasses.
Pancakes.
One pint of flour, i teaspoon of baking powder, 3 eggs and
enough milk to make a thin batter. Beat the eggs separately,
and mix all ingredients together. Fry as you would cakes, and
roll up when they are done. Sprinkle pulverized sugar over
them and eat with maple syrup.
Cream Puffs.
Put one-half pint of hot water and two-thirds of a cup of but-
ter over the fire. When it boils stir in i>4 cups of flour and beat
until smooth. Remove from the fire, and when it is cool beat
into it 5 eggs that have been whipped to a froth. Drop in hot
greased tins, a tablespoonful at a time ; brush over the top
with the white of an egg, and bake in a very quick oven. When
done, cut off the top and fill with the following filling: i pint
of milk, I cup of flour, 2 eggs, i cup of sugar, i tablespoon of
butter and 2 tablespoons of Sauer's vanilla extract. Put half
of the milk on to boil. Reserve from the other half 2 table-
spoons to mix with the eggs, and into the rest, while cold, mix
PIES. 71
the flour until smooth. When the other milk is hot, pour on
the flour and cook until thicker than boiled custard. Beat well
the eggs and sugar, butter, milk and seasoning, and add to the
other milk ; stir briskly until so thick it will not run from the
puffs, and when cold fill the centres. Replace the tops,' sprinkle
with sugar, and serve.
Apple Dumplings.