Chess Pie or Cake

Ingredients

• 6 eggs, yolks only
• % pound butter
• 1 pound sugar

Method

1. 1

   Beat yolks of eggs with sugar, add melted butter, flavor to taste, and bake on crust.

2. 2

   Optionally, top with meringue made from egg whites and sugar.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 22. The excerpt below is the record exactly as published.

pound sugar; % pound butter; 1 cup milk; 8 eggs; 2 crackers; % nutmeg; citron. Beat yolks of eggs and sugar very light. Melt the butter, and add to it the nutmeg. Rub the crackers to a smooth paste in the: milk. Lastly add milk and buiter alternately to the beaten yolks. Line pie plates with pastry, cover with slices of thin citron and pour the mixture on. Bake, and when a light brown cover with meringue made of the whites of eggs, allowing 1 tablespoon sugar to each egg. Brown in stove. Banbury Tarts.—1 cup sugar; 1 cup raisins; 1 egg; 1 teaspoon butter; 1 lemon, juice and rind. Chopped apple may be added. Mix all together and cook a few minutes. Let cool before using. If quite wet, use a little cracker dust to thicken. Have rich paste. Roll thin and cut into rounds about 4 or 5 inches. Lay a heaping teaspoon of mixture lightly on one half (do not pack). Wet-:the edges, turn over and press together and bake. Peach Cobbler.—Make dough as for biscuits and divide in two equal parts. Peel and slice peaches and put them into baking dish with enough water to cover. Roll out one piece of the dough to make a thick crust and place it over the top of the pudding dish containing the peaches. Put in the oven and cook until the crust is a nice brown. Remove the crust and put it on-a chop dish or very large plate, with the brown side down, and place in the warmer. Replace this by a second crust rolled and placed over the baking- pan as the first. Again place in the oven until this also is brown. Then remove, and sweeten the peaches, which by this time will be thoroughly done. Spread half of the peaches on the first crust, then place the other crust upon it with the brown side down. Then ‘spread the remaining peaches on top. This may be served with whipped cream or with honey. Raisin Pie.—1 box raisins; 1 cup sugar; butter size of walnut. Put raisins to stew in cold water to more than cover. When al- most done, add sugar; when tender, add butter and thin paste made with 1 tablespoon flour and water. Bake in rich crust with cover, __ in quick oven. ta Cherry Pie.—Line a pie-pan with crust; sprinkle with flour; fill with seeded cherries, sweetened to taste; add a tablespoon of butter 42 THE RALEIGH COOK BOOK. cut into bits. Put on top crust; press edges together; prick with a fork and bake. Other small fruits may be used in the same manner. Chess Pie or Cake. sugar. Beat yolks of the eggs and sugar, add melted butter. Flavor to taste. Bake on crust. A meringue may be made of the whites of the eges and sugar, and put on top of pies. 6 eggs, yolks only; % pound butter

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