Carrot Pie

Ingredients

• One cup of cooked carrots
• % cup sugar
• 2 eggs
• 1 pint of sweet milk
• 2 tablespoons of molasses
• 1 teaspoon of cinnamon
• % teaspoon of ginger

Method

1. 1

   Bake in one crust.

2. 2

   Molasses may be omitted if desired.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 20. The excerpt below is the record exactly as published.

CARROT PIE. One cup of cooked carrots qhacieds % cup sugar, 2 eggs. 1 pint of sweet milk, 2 tablespoons of molasses, 1 teaspoon of. cin- hamon, % teaspoon of ginger. Bake in one crust. Molasses may be omitted if desired.— Mrs. Metcalf, Emsdale, Ontario. . eS CHOCOLATE PIE. Two tablespgons of cocoa, dissolved in 1144 cups of «= milk, yolk of three eggs, 3-4 cup sugar, 1 teaspoon of flour. Thicken on stove. Turn into deep crust already baked, use white of egg for frosting or browning—Mrs. J. H. Birkin, Hamilton, Ontario. COCOANUT PIE. Two cups of milk, 1 cup of cocoanut, boil and thicken with corn starch, 2 eggs and save whites, 1 cup of sugar. Beat well and stir in while boiling.—Mrs. J. H. Birkin, Hamilton, Ontario. QUICK COCOANUT PIE. Have crusts already baked. For two pies take: Four cups milk, 1% cups sugar, let boil, add enough corn starch to make a thick paste. Remove from fire and stir in 1 cup of cocoanut, one | tablespoon of vanilla. Fill crusts, sprinkle tops heavily with cocoanut— ~— Mrs. M, Hugo Unland, Chesterfield, Alta, CRANBERRY PIE. Cook together 1 pint of cranberries, 4% cup water, 14% cups sugar. Set aside to cool. Whip one cup of thick sweet cream with ~ 1% tablespoons sugar and 1 teaspoon of vanilla. Fill fresh baked crusts oe ’ with berries, cover with cream and serve.—Mrs, Nellie Doyle, Selby, Ontario. = CREAM PIE No. 1. One pint of cream, 2 tablespoons of flour, 1 level cup of sugar, lemon to taste.—Mrs. J. H. Birkin, Hamilton, Ontario. <a CREAM PIE No. 2. Three cups of new milk, 14% cups cream, 4 table- sie spoons of corn starch mixed in 1 cup of milk,4 eggs, yolks only, 2 teaspoons . of vanilla, pinch salt, 14% cups of sugar, whites of eggs for frosting. This will make 2 large or three small pies—Mrs. T. E. Harpet, Burpee, Ontario. 4 SOUR CREAM PIE. One cup of sweet milk, 1 egg, 4% teaspoon soda, ~~ -% cup of dates or raisins, % cup sour cream, 142 teaspoon cinnamon, % cup of sugar, 144 tablespoons of cornstarch.—Miss R, Rothwell, Gilford, Ont.. ea KENTUCKY CRUMB PIE. One cup of bread crumbs, a little warm water, 3 tablespoons brown sugar, 1% tablespoon of butter, % cup cold water, * 1 tablespoon of vinegar, % teaspoon of grated nutmeg. Moisten the bread &. crumbs with alittle warm water, then add the brown sugar, butter and a ig little cold water, vinegar and nutmeg. Turn into pie plate that has been lined with pastry. The top crust should be cut in strips and laid on lattice- a wise.—Miss Dorothea Smith, Graigbank, P. E. I. a DATE PIE. Yolks of 2 eggs, 1% teaspoon of ginger, allspice to taste, : salt, very little sugar, % lb. of dates chopped, cooked, 1 dessertspoon of flour, enough milk to fill pie. Bake with undercrust. Put the beaten whites on top and brown.—Mrs, A. Toews, Plum Coullee, Man. LEMON PIE No. 1. One cup of white sugar and 1 dessertspoon butter, beaten to a cream, break in 4 eggs (saving whites of two), beat well, and add 4 tablespoons of sweet milk, grate rind and squeeze out the juice of one lemon. Mix all together putting lemon in last. Pour into a crust lined plate and bake slowly. When done, spread with the beaten whites and 2 tablespoons of soft sugar, return to oven to brown.—Miss Anderson, Hamil- ton. Ontario. EASY TO TURN AND CLEAN—ENTIRELY SATISFIED Mr. Simon Dixon, Cape Emage, N.B., says:—We have had our Magnet Cream Separator for five years, gives entire satisfaction, easy to turn and. clean. 26 LEMON PIE No. 2. Boil 2 cups of water in a kettle, add 1 cup of white sugar, add 1 grated lemon, add butter size of an egg. Beat the yolks of three eggs with 3 tablespoons of cornstarch, and add slowly to the boiling mix- ture. Boil 10 minutes, being careful not to burn.—Mrs. John L. Watson, Melancthon, Ontario. LEMON LIE No. 3. Grated piece of a rind and-juice of 1 lemon, to which add a cup of white sugar and a piece of butter half the size of an egg. Into 1 cup of boiling water stir 1 tablespoon cornstarch, beaten with the yolks of 2 eggs. Pour it over the crust. When done, spread over the top the whites, beaten stiff, with a little powdered sugar, Put in oven to brown— Maurice Mallett, Union Road. : MAPLE SYRUP PIE. One cup of maple syrup, 1 cup water, 1 teaspoon butter, 2 eggs, 2 tablespoons cornstarch, 4% teaspoon salt. Beat yolks, mix cornstarch in a little water, and butter which has been heated. Cook in double boiler until thick. Use whites of eggs for meringue. Bake crust first—Mrs. M. G. Hill, Ashton, Ontario. SWEET POTATO PIE. Mix well two cups cooked and mashed potatoes and half a cup sugar, two eggs, 3-4 cup sweet milk, and two tablespoons melted butter. Flavor with nutmeg or vanilla and bake in one crust. This is as nice as pumpkin pie.—Mrs, John Drysdale, Yorkton, Sask, POVERTY PIE. One large cup of milk, yolk of one egg, 2 tablespoons . of sugar, 2 tablespoons of flour, pinch of salt. Cook by setting in a double boiler, stir until scalded, then remove and cool, Flavor with lemon. Have your crust already baked and pour in the mixture. - Frost with the white of the egg beaten stiff, with one tablespoon of white sugar, and set in an oven and brown slightly.—Mrs. L. E. Mason, Ashton, Ontario. PUMPKIN PIE. Two cups of cooked and mashed pumpkin, 1 pint of sweet milk, 1 cup yellow sugar, little nutmeg, 2 soda biscuits rolled fine, 14 teaspoon of giner, 144 teaspoon of cinnamon, 1% teaspoon of salt. Bake thor- oughly. This quantity makes two pies.—Mrs, James Harris, Regina, Sask. RAISIN PIE. One-half pound of raisins (stoned). Pour over them 1% cups of boiling water, let boil five or ten minutes. 1 small cup of gran- ulated sugar, 1 teaspoon of butter. Thicken with 1 teaspoon of cornstarch, wet with cold water, let come to a boil. Bake with two crusts in a quick oven.—Mrs. James Dargavel, Molus River, N. B. SNOW FLAKE PIE. Beat three eggs until light, add % cup of sugar, % cup of cocoanut that has been soaked in a pint of milk for half an hour. Add a teaspoon of vanilla, and turn into a deep pie dish that has been lined with light paste. When the pile is about done draw it from the oven, dust it quickly with sugar, then with cocoanut, then with sugar and run it back just a moment to melt the sugar. Serve cold.—Miss Leonia M. A. Sims, Bruno, Sask. SQUASH PIE. Mix two cups of stewed and sifted squash, 2 cups of milk, 1 cup of sugar, 1 teaspoon of salt, 2 eggs, 144 teaspoon of cinnamon

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