Cream Pie

Ingredients

• one cup of sweet milk
• one cup (large) sugar
• yolks of three eggs
• butter the size of an egg
• one tablespoonful of flour

Method

1. 1

   Boil the milk, sugar, yolks, and butter until thick, stirring constantly.

2. 2

   Fill the pre-baked shell with the mixture and ice with the beaten egg whites.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 152. The excerpt below is the record exactly as published.

butter the size of an egg, one teaspoonful each of cinnamon and nutmeg. Make a good crust for it. Hattie King. riARLBOROUGH PIE. One cup of strained stewed apples, one cup of sugar, one cup of milk, one-quarter of a cup of butter, two eggs well beaten, nutmeg, bake with under crust only. Mrs. Geo. Spence, RHUBARB PIE. Select the red stalks, those that have grown in the sun, cut off where the leaves commence, strip off the outside skin, then cut in pieces one-half inch long; line a pie dish with paste, put a layer of the rhubarb nearly an inch deep, a large teacupful of sugar, sprinkle with salt, shake over a little flour, cover with a crust, slit in the center, trim off the edge and bake in a quick oven until done. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed N. E. L. PASTRY, PIES AND TARTS, 211 RHUBARB PIE (STEWED). Stew and sweeten fruit to taste. Line a dish with paste; brush the paste over with the beaten white of an egg to keep it from becoming soggy. Put only one-half cup of water to a two-quart saucepan of the rhubarb in stewing, or it will be too juicy. Fill the dish three-quarters full, put strips of paste across as for a tart pie, and bake in a quick oven until the crust is done. Katharine. GOOSEBERRY PIE. Line a deep dish and fill with ripe or green gooseberries, regulating the quantity of sugar you use by their sweetness (one cup at least); sift over this a small teaspoonful of flour, add a very little butter, then cover with a crust and bake. R. A. B. CUSTARD PIE. Beat three eggs well, add one pint of milk, a little nutmeg grated, one- half cup of sugar and any flavor to suit, though vanilla is the best. There is a perforated pie plate made which is especially suited to custard pies, as the steam escapes and prevents the pie becoming soggy. The crust may be baked light brown before adding the custard. Pricking the dough before baking prevents blistering. Mrs. James Morrison. CUSTARD PIE— No. 2. Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six tablespoonfuls of corn-starch or flour and three cups of milk; flavor to taste. This is sufficient for three pies; bake with one crust only. Eunice Forshee. MINCE PIES. Four pounds of lean boiled beef when cold, chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, one-half pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoon- fuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and warm it on the range until heated through. Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine. Put into a crock, cover it tightly and set in a cold place where it will not freeze, but keep perfectly cold. Will keep good all winter. Chef de Cuisine, Astor House, N. Y* 212 PASTRY, PIES AND TARTS. MINCE PIES— No. 2. Take two pounds of beef, boil and chop it very fine; one-half pound of suet, chopped fine; six large apples, pared and chopped; two pounds of currants, one-half pint of wine, glass of rose-water; sugar and spice to your taste. C. A. B. niNCE PIES— No. 3. Select a nice shin of beef and boil down till very tender, add one pound of clear beef suet chopped very fine, a tablespoon of salt, six pounds of greening apples peeled, cored and chopped, three pounds of seedless raisins, three pounds of currants carefully cleaned, one pound of brown sugar, a cup of maple syrup, one-half pound of citron, shredded, one-half pound of candied lemon peel, one quart of the best cider. Instead of cider, some persons put in a quart of Madeira wine and a little brandy. I prefer the cider. Marion C. Howitt. EQQ MINCE HEAT (FOR PIES). Take six hard-boiled eggs and shred them very fine; take double the quantity of beef suet and chop very small; wash one pound of currants and dry them; the peel of one large or two small lemons chopped up; six tablespoonfuls of vinegar, sweetened; a little mace, nutmeg and salt, with sugar to your taste; add one-quarter of a pound of candied orange and citron, cut into thin slices. Mix all well together and press it into a jar for use. Mrs. Maria Colby. CUSTARD TARTLETS. Line some patty pans with a good crust. Make a custard, flavor it nicely, and three-parts fill the pans with custard. Bake the tartlets in a gentle oven. Take them out, let them cool, and spread a little sugar icing over them. Strew a little more sugar on the top, and bake them in a gentle oven until the icing is crisp. If a richer tartlet is wanted, a little jam may be put over the custard. Time: about one-quarter of an hour to bake the tartlets. F. E. R. CREAn PIE. One cup of sweet milk, one cup (large) sugar, yolks of three eggs, butter the size of an &gg, one tablespoonful of flour. Boil until it thick- ens, stirring constantly. Then fill the shell (which has been baked pre- viously) with the mixture and ice with whites of eggs. Mrs. R. W. Campbell. CREAM PIE

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