Butterscotch Pie

Ingredients

• 1 cup brown sugar
• % cup white sugar
• 6 T. flour
• 2 egg whites
• 3 cups milk
• 4 T. butter
• 1 t. vanilla
• 4 egg yolks

Method

1. 1

   Mix and cook in double boiler until thick.

2. 2

   Put in prepared pastry lined pie pan.

3. 3

   Beat egg whites; add sugar and vanilla.

4. 4

   Pile on filling and place in oven and brown.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 47. The excerpt below is the record exactly as published.

BUTTERSCOTCH PIE 1 pint milk % cup flour Y% t. salt 1 cup brown sugar Pastry 3 T. butter 2 eggs 1 cup grated cocoanut 1 t. vanilla Mix flour, salt, and sugar with milk. Add butter and beaten egg yolks. Place in double boiler over rapidly boiling water. Cook until thick as de- sired, stirring constantly. Remove from fire. Add % cup cocoanut and vanilla and beat until smooth. Pour this filling into a baked pastry shell and cover with meringue made by add- ing 3 T. sugar and 3 or 4 drops vanilla to stiffly beaten egg whites. Sprinkle 1% eup cocoanut over this and place in slow oven until meringue is light brown. , Mrs. J. M. Bentley Pores Knob Club 104 HOME DEMONSTRATION CLUB COOK BOOK summer oe: aammamemat Tirie PiRs i CITY GROCERY STORE } ; PRODUCE, STAPLE & FANCY ; é GROCERIES ; $ Phone 188 Tenth St. ; So I IUOI I INP, Si ebvey er Hobe ee 88 POO OO GSS SF OH199G0G9GOG9G9SS9OGOGG9O98 999009000909 990906550 e 2 i | f $ ¢ Esso Service - Groceries - Feeds 3 ; “Let Us Serve You” ; - SERVE-U-GROCERY ; ROBERT K. HAYES $ Near Millers Creek On 421 $ 3 0000000005600000060600060000000060000600000600000000008 SVG G99 O9GH09G99950069G9O99GG99O9G9990900596900009009000090 % % SUE I Se POTEET HSER FRANK H. CROW WHOLESALE Candies - Notions - Drugs - Novelties - Hosiery School Supplies - Paper Products Phone 239 — 910 C Street NORTH WILKESBORO, N. C. POS OS SS S9SGG9S99GHHGEGGHGGGFOSSOGSSOHGOOHOY : § ; ; | HOME DEMONSTRATION CLUB COOK BOOK 105 BUTTERSCOTCH PIE 1 cup brown sugar % cup white sugar 6 T. flour Pots Sah 2 egg whites 3 cups milk 4 T. butter Its vamilla 4 egg volks Mix and cook in double boiler until thick. Put in orepared pastry lined pie pan. Beat whites; add 3 T. sugar and % t. vanilla. Pile on filling and place in oven and brown. Mrs. T. G. Walsh Pleasant Ridge Club COCOANUT CREAM PIE 1% eups scalded milk y% t. salt 3 egg yolks 1% cup shredded cocoanut 1-3 cup sugar 2 T. corn starch 1 T. butter % t. vanilla Add sugar, corn starch and salt to egg yolks. Pour scalded milk into this mixture. Put in double boiler, Cook and stir until thickened. Add butter, cocoanut and vanilla. Pour into pie tin lined with pastry. Bake in a hot oven 450 F. until the crust is well done. Reduce the temperature to 325 F. The pie may be covered with mer- ingue if desired. Mrs. Cora Welborn Pleasant Ridge Club CHOCOLATE PIE 2 eggs 1 T. flour 2 T. butter 1 t. vanilla 1 square chocolate 1 cup white sugar % cup canned milk Melt together chocolate and butter. Cream sugar and egg yolks. Add flour and mix well. Add chocolate mixture and milk, Add vanilla. Bake in moderate oven (350 F.) Mrs. C. H. M. Tulbert Millers Creek Club y PUMPKIN PIE 1 pie shell *% cup sugar 1 T. butter 4 t. allspice 1 cup cooked pumpkin YM cup rich cream or milk y% t. cinnamon 2 eggs Cook and strain pumpkin, using the measure of fine pulp. Place in a bowl and thin with half the milk. Mix in lightly beaten eggs and melted butter. Mix thoroughly the spices with sugar. Stir into first mixture. Add enough of the remaining milk to reduce to batter-like consistency. Pour into pre- pared pastry shell and place in oven for about 15 minutes or until shell has browned. Reduce heat and bake for about 30 minutes. Mrs. Coley Layal! Pleasant Ridge Club CHOCOLATE PIE 2 cups milk 1-8 t. salt 3 egg yolks 1 T. gelatine % t. vanilla 1% cup grated unsweetened chocolate 1% t. nutmeg 1% cup granulated sugar Te sesa ls 3 T. cold water 3 egg whites, beaten 1 cup sweetened whipped cream Heat milk in double boiler with nut- meg. Beat egg yolks with sugar and salt until light. Pour the hot milk over the egg mixture; return to double boil- er and cook until the consistency of thick cream. Remove from heat; add the gelatin which has been soaking 5 minutes in cold water. Add vanilla. Cool. When cool and ready to set, beat the egg whites stiffly and fold in, Pour the mixture into a baked pie crust. Set in the refrigerator. When thoroughly cold, cover with whipped cream, sprinkling with grated choco- late. , Mrs. J. E. Foster ad Ferguson Club 106 HOME DEMONSTRATION CLUB COOK BOOK DONUT PUMPKIN CUP CUSTARDS 1-3 cup sugar 1 t. salt % t. nutmeg 1 T. molasses 2 eggs 4 plain doughnuts ielstour 1 t. ginger 114 cups canned pumpkin 1 T. melted butter 1% cups milk Combine sugar, salt and spices in bowl. Add pumpkin, molasses and melted butter. Mix well. Beat eggs slightly. Add with milk. Pour into custard cups, filling 2-3 full. Float doughnut on each. Set custard in pan of water. Bake in moderate oven 1 hour. Mrs. J. C. Johnson Abshers Club DADAAAAAAAAAAAAAAAAAAAL AAS $SO99O3OOOOO Wilbar, N. C. : BODO 9G 99999 G99 9090999009599 0499994950909400O400000006 FAW INSURANCE AGENCY, Inc. > Security and Service Office in The Northwestern Bank Bldg. Telephone 368 999OSOOO000900600000600060000000000 O. L. PALMER GROCERIES AND FEEDS Ksso Services LEMON CHIFFON PIE 1 baked 8-inch shell 1 T. gelatin 4 egg yolks

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