Chocolate Pie

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 egg
• 1 teaspoon cream tartar
• 1/2 teaspoon soda
• 2 cups flour

Method

1. 1

   Prepare filling with chocolate and sugar, boil to the right consistency to spread well.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 13. The excerpt below is the record exactly as published.

CHOCOLATC PIE. 1 (np sugar, yi cup butter, yi cup milk, 1 eggs, i cream tartar, J^ teaspoon'^il soda, 2 cups flour. FILLING. Take i s<.|uare of chocolate, about ]4 cup of sugar, ; and boil to the right consistency to spread well. This is very nice for any kind af layer cake. WASHINGTON PIE, No. i. 2 Cggs, 1 % cups of sugar, J^ cup of butter, i cup c spoonful soda, z teaspoonfuls cream tartar, (or 2 tei baking powder). 2>^ cups of flour, salt and flavoring. M. Lizzn PIE. 39 WASHINGTON PIE, No. 2. 2 eggs, Yz cup of sugar, 2 tablespoonfuls cold water^ i cup ol flour, I teaspoonful cream tartar, % teaspoonful soda. Very good. — ' FANCY PIE. For the cake use the same recipe given for Charlotte Rus^. Bake in round plates. For filling : i cup of strawberry or rasp- berry^ preserve mixed with i cup of whipped cream. For top I cup whipped cream. M«s. T. S Smith, BRAMBLES. I cup raisins, chopped, i cup currants, x cup sugar, i egg* Grated rind and juice of i lemon, add a little water and let it simmer for a few minutes, spread between pastry and bake, Mrs. L. F, Beverly. SIOUX CITY LEMON PIE. lb I lemon, grated, rind and jmce, i cup sugar, i cup sweet milk, I tablespoonfui corn starch, lurnp butter, size of an egg, yolks of 3 eggs, white of x, 1 whites for top. Mak^i i pie. Delicious. Mrs. Frbd H. Peavy, Sioux City, la. DATE PIE. I pousd diities, soak over ni^ht in i pint of milk, sift through^ colander, 3 eggs, i pint of milk, a little salt. M«s. JuuA S. Dow, Indian River. 4 GINGERBREAD. SOFT MOLASSES GINGERBEAD, No. i. * I cup of molasses, i cup sugar, i cup sour milk, ^ cup butter, 1 ^^f I teaspoonful all kinds of spice, i teaspoonful soda, 3 cups flour. Raisins if you like. SOFT GINGER CAKE, No. 2. I cup sugar, i cup butter, i cup molasses, i cup boiling water, 2 teaspoonfuls soda, 2 eggs, i j4 teaspoonfuls ginger, 3 cUps iiour. AjDDJE Gray, Wesley, Me. SOFT GINGERBREAD, No. 3. 1 egg, I cup molasses, }i cup butter, }4 cup milk, '2j4 ,cups flour, I teaspoonful soda, i teaspoonful ginger. Mrs. J. U. Chandler. SOFT GINGERBREAD, No. 4. i^ cups molasses, ^ cup shortening, 2. teaspoonfuls soda i tea- spoonful ginger, i cup water, 4 cups fiour, salt. GINGERBREAD. 41 SOFT GfNGEREREAD, No- 5. yi cnp sugar, i cup molasses, i cup batter, i cnp botUag ^prater, a teaspoonfuls soda, i egg, i tabtespoonfal 'ginger, 3 cups flour. P^our the boiling water on the soda, mix thoroughly and bake in hot oven. SPICED GINGERBREAD. 3 cups flour, I cup molasses, i cup sugar, i cup yi butter and 'yi lard, I cup sour milk, heaping teaspoonful soda, teaspoonful cinnamon, doves, ginger, nutmeg. Add a cup of stoned raisins as an improvement. Mrs. Caroline F. Frve, Washington, D. C. CREAM GINGERBREAD. I egg, I cup brown sugar, i cup sour cream, 2 teaspoons ginger, J^ teaspoon cinnamon, i teaspoon soda, i teaspoon salt, sift into flour, stir in flour enough to spread in the pan, about i J^ cups, sprinkle white sugar over the top before, baking. Lucy T. Ames. HARD GINGERBREAD, No. i. I cup molasses, i pup sugar, i cup, % lard, % butter, i cup water, flour to roll itj and make it up ovier night, placing it where it is cold. Mrs. Caroline F. Frve, Washington, D. C. HARD GINGERBREAD. I cup molass^, i cup sugar, 1 cup butter,

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