Boston Cream Pie

Ingredients

• 43 C. Sugar
• 2 egg yolks
• % c. flour
• tea eavanilla
• Yc. salt
• Yc. cream whipped
• Dec miik

Method

1. 1

   Scald milk in double boiler.

2. 2

   Mix together sugar, flour, and salt; add beaten egg yolks and vanilla.

3. 3

   Add hot milk to the above mixture.

4. 4

   Return to double boiler and cook until thick.

5. 5

   When cool fold in whipped cream.

6. 6

   Split sponge or other cake layer and fill with this custard.

Nutrition per serving

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 12. The excerpt below is the record exactly as published.

BosTon CREAM PIE Filling 43 C. Sugar 2 egg yolks % c. flour tea eavanilla I, t. salt Yc. cream whipped Dec miik (Cream may be omitted) Scald milk in double boiler. Mix together sugar, flour, and salt; add beaten egg yolks and vanilla. Add hot milk to the above mixture. Return to double boiler and cook until thick. When cool fold in Whipped cream. Split sponge or other cake layer and fill with this custard. Frosting Melt 142 oz. chocolate; cool. Boil half minute three tablespoons sugar and two tablespoons water. Cool to lukewarm and stir in cooled choco- late. When cool spread on top of cake. —Mrs. RuFus 8. JONES Yum Yum DATE LOAF 16 rolled graham crackers cut 20 marshmallows, cut in 1 c. broken pecan meats eighths 4, c. cream % lb. pitted dates, coarsely Reserve one-fourth cup crumbs and combine remaining crumbs with marshmallows, dates, and nut meats. Moisten with cream and blend thoroughly. Form into a roll 24%-3 inches in diameter and roll in remaining crumbs. Wrap in waxed paper and chill several hours or overnight. Slice and serve with whipped cream. (Serves 6-8.) —\rs. TOM HAWKINS o0 = * ve ; ss iT y: ae 7 i \ ee ‘ : ® s » ~ i Meat, Egg, Fish and Cheese CHow MEIN 4 c. shortening—bacon SeeeUeESale drippings lg t. pepper 1% c. lean-pork cut in 2 c. ceiery diced strips (about 4 pork 34 c. hot water chops) 1 can bean sprouts 4 ¢. Sliced onions 2 t. soy sauce % c. cold water il t. sugar 2 TT. cornstarch or flour ad ve Meit shortening in hot skillet. Add meat, stir quickly and continuously, add onions and fry five minutes. Add celery, salt, pepper, and hot water. Cover and cook five minutes. Add drained bean Sprouts, mix thoroughly and heat to boiling point. Combine and add flavoring ‘in- gredients. Stir lightly and cook five minutes. —Mrs. FRANK BANZET EGG OMELET 2 eggs 2ebe Hour 2 T. butter 34 c. milk Make white sauce of butter, flour, and milk. Add beaten egg yolks, then stiffly beaten egg whites. Pour in greased hot frying pan. Let stand on top of stove a few minutes to set then put in oven (400°) until firm. —Mrs. W. A. GRAHAM CHEESE BALLS 1 lb. American cheese 3 egg whites Jue Our Salt and pepper Add flour and seasoning to ground or grated cheese and mix with stiffiy beaten egg whites. Shape into balls about the size of an egg and fry in deep fat. —Mrs. DUKE JONES DEVILED CRABS 3, 6 Mik / — SS 1144 c. crab meat 3 | ee pier 2 - eggs La 14% T. cracker crumks %, t.- Salt Pepper 14% t. prepared mustard Melt butter in saucepan, add cracker crumbs and milk. Boil together until thick. Remove from fire, beat and add eggs, salt, mustard, and pepper. Add crabmeat and pack into crab shells or ramkins. Brush j r. Brown in hot oven or under broiler. Serves six. EY MiSs 12 OLE 1 (5) ESCALLOPED OYSTERS leapt oysters Salt and pepper 7 Ae, \ahblintete 2 T. oyster liquor ZmleeCLeain 1 slice bread crumbled Put in bottom of baking dish first a thick layer of crumbs, then a layer of oysters with cream and liquor, then layer of crumbs and a little melted butter. Bake about 25 minutes. —Mrs. A. A. WILLIAMS Meat Loar 1 lb. ground round steak 1 small can evaporated milk 1 pork chop ground 1 c. crushed post toasties 1 egg 1 onion minced Mix together and put in greased pan and bake in slow oven until done and brown on top. —Mrs. Tom HAWKINS CrAB DELIGHT 2 T. chopped green pepper Y t. mustard ¢: 2 T. butter \, t. salt 21) nour 4 t. Worcestershire sauce 1 c. strained tomatoes 1 egg, slightly beaten 1 c. grated cheese 1 c. flaked crab meat 22¢. milk, scalded Brown green pepper in butter. Add flour. Mix until smooth. Combine seasonings, tomatoes, cheese, and egg. Add to first mixture. Cook over hot water 10 minutes. Then stir constantly while adding scalded milk. Add crab meat. Heat thoroughly. Serve in patty shelis or on toast. Six servings. —Mrs. BARKER WILLIAMS PRESSED CHICKEN 1 4- or 5-lb. chicken, 1 c. bread crumbs boiled tender 2 egg yolks Make three-fourths cup milk or cream into sauce by using: 1 T. butter 1 sweet pepper (chopped fine) iP at baleibhe Season to taste Bone chicken and dice fine. Combine chicken, crumbs, and egg yolks. Fold into white sauce. Pour into buttered solid molds-and steam two hours. Serve with mushroom sauce. This may be steamed in top of double boiler by placing mixture in clean cloth, pressing into shape and tying securely. This may also be steamed in a pressure cooker at 20 pounds for 20 minutes. —Mrs. FRANK BANZET o2 LOBSTER NEWBERG 2% or 3 c. lobster (cooked) 3 egg yolks, beaten 4 T. butter (must be butter) 14 t. salt 134 c. sherry Dash cayenne 1144 c. cream Simmer the lobster meat Slowly in butter. Add sherry. Simmer until about half of the wine is evaporated. While this cooks beat cream into beaten egg yolks and add to lobster slowly, stirring constantly. Cook one minute. Do not boil. Serve immediately on toast squares. Serves eight people. —Mrs. FRANK BANZET r ‘ BARBECUED CHICKEN {~~ i! roasting chicken % t. each red and black 14% c. mild vinegar pepper % c. butter i t..crushed red pepper Put chicken in pan with a cover, have breast down. Sprinkle seasonings over chicken, put in cavity, add vinegar in bottom of pan, put on cover and set in oven about 300° and cook with cover on until tender. Remove cover, turn chicken and brown at higher heat, 450°. Baste while brown- ing. If liquid boils out add more vinegar or a little water. This is mild with pepper. Add more if you want it more peppery. —Miss EuLA LEE ALLEN SWISS STEAK 2-ibs..rump steak (1 inch 3..T. melted suet. fat thick) 34 t. salt oe eslOur 2 c. hot stewed tomatoes lg t. pepper 1 small onion If desired cut steak into individual portions. Add salt and pepper to the flour and pound it into the steak. Heat suet in heavy iron skillet and sear steak on both sides. Add tomatoes and onion, whole, cover skillet tightly and simmer slowly about three hours or until tender. Remove to platter and garnish with steamed rice. —Mrs. WALKER P. BURWELL CHILI CON CARNE 1 heaping T. lard i T. sugar 1 lb. round steak ground 1 T. chili powder 1 can tomatoes 2 large onions i level T. salt i can kidney beans Heat lard, add steak and onions that have been cut. Let cook until a little brown. Then add sugar, salt, chili powder, and tomatoes. Cover and cook about 30 minutes. Add kidney beans and let simmer 15 or 20 more minutes. —Mrs. DUKE JONES CHICKENS WITH DUMPLINGS 1 stewing chicken cut in 6 T. chicken fat pieces and stewed 37 tor6) Pefiour 3 to 4 c. broth Salt and pepper Remove pieces of chicken from the broth and keep them hot. Skim fat from broth. Blend fat and flour, stir in several spoonsful of the broth, and pour the mixture into the rest of the broth, stirring con- stantly. Cook this gravy until it is slightly thickened. Season to taste. Dumplings 3, ¢c. sifted flour 1 egg 2% t. baking powder 1% ¢c. milk Y, t. salt Sift flour, baking powder, and salt together. Beat egg, add milk and mix with the dry ingredients. Drop by spoonfuls on boiling chicken gravy, cover tightly, and cook 15 minutes. The cover must not be removed while the dumplings are cooking, for if the steam escapes they will not be light. —Mrs. JAMES FRAZIER MEAT [LOAF P lb beet 14 c. cracker or bread crumbs Y%, lb. pork 1 ege yolk yt. salt

Cook this with the app: pantry check, scaling, and the assistant.