Cream Pie

Ingredients

• nearly one pint of new milk
• two small tablespoons of corn starch
• two eggs
• one scant teacup of sugar
• one-half cup of butter
• two teaspoons of lemon
• three eggs
• one and a half of flour
• one teaspoon of baking powder
• three tablespoons of cold water

Method

1. 1

   Boil milk, mix corn starch with a little milk, add eggs, and stir into boiling milk.

2. 2

   For the cake, mix eggs, sugar, flour, and baking powder, then bake in pie pans.

3. 3

   Split the cake while hot and spread in the cream.

As published

This recipe was extracted from The new home cook book (1896), page 91. The excerpt below is the record exactly as published.

nearly one pint of new milk ; take two small table- 226 THE HOME COOK BOOK. spoons of corn starch beaten with a little milk ; to this add two eggs; when the milk has boiled, stir this in slowly with one scant teacup of sugar and one-half cup of butter, two teaspoons of lemon. Cakes : Three eggs, one cup of white sugar, one and a half of flour, one teaspoon of baking powder, mix it in flour; three table- spoons of cold water; bake in two pie-pans in a quick oven ; split the cake while hot, and spread in the cream. CEEAM PIES. Mrs. L. H. Holbrook. One cup of flour, one cup of sugar, three or four eggs (the whites and yolks beaten separately and well) ; half a teaspoon of soda and one of cream of tartar; beat the eggs to a stiff froth ; add the sugar, which should be of fine quality, and then the flour sifted with the soda and cream of tartar. Pour this into four common- sized pie tins and bake. It will be sufficient for two pies. Cream : Make a nice custard with one pint of milk, three eggs and one tablespoon of corn starch, cooking the custard in a tin kettle of hot water; before mixing in the corn starch wet it with milk, and add the eggs and sugar ; then stir into the boiling milk; flavor to taste, and when cold spread between two layers of the crust. CEEAM PIE. Mrs. S. Cornell. Butter the size of an egg ; one cup sugar and two eggs stirred together ; then add one-third cup milk, two cups flour, with. two teaspoons baking powder, stirred in before VALIJABLE RECIPES. 227 sifting into the mixture ; bake in two pie tins for two pies. For the filling : One pint milk, taking out enough to wet one-half cup flour, and boil the rest, two-thirds cup sugar and yolks of two eggs ; stir the filling mixture together and boil three minutes; when cold flavor with lemon or vanilla, and spread between the upper and lower crusts, when cut smoothly apart. This makes two very delicious pies. OEEAM PIE. Mrs. Bartlett, One cup powdered sugar, one cup flour, one teaspoon cream tartar and one-half teaspoon soda, five eggs beaten separately, grated rind of lemon. Cream : Set in hot water one-half pint of milk ; when scalding hot add one- half cup sugar, a little salt and one egg beaten together ; stir until thick, and when cool add one tablespoon va- nilla put between crusts. PHILADELPHIA BUTTER PIE. Mrs. A. N. Arnold. Cover a pie plate with crust, as for a custard pie ; take a piece of butter the size of an egg, two-thirds of a cup of sugar, one cup of sweet cream, one tablespoon of flour; stir butter, flour and sugar together ; then stir in the cream; pour in the plate; bake until brown. SQUASH PIE. Mrs. P. B. Ayer. One crust, one small cup of dry maple sugar dissolved 228 THE HOME COOK BOOK. in a little water, two cups of strained squash stirred in the sugar ; add four eggs, two teaspoons of allspice, two cups of milk, one teaspoon of butter, and two of ginger, added last. This makes two pies. SQUASH PIE. Mrs. Rice. One pint of squash, one pint of milk, three eggs, one- half of a nutmeg, one teaspoon of cinnamon, one tea- spoon of vanilla, two cups of sugar ; put everything into the squash, the milk last. SQUASH PIE. Mrs. L. H. Davis. Two teacups of boiled squash, three-fourths teacup of brown sugar, three eggs, two tablespoons of molasses, one tablespoon melted butter, one tablespoon ginger, one teaspoon of cinnamon, two teacups of milk, a little salt^ Makes two plate pies. CUSTAED PIE. Mrs. E. E. Marcy, Evanston. Make a custard of the yolks of three eggs with milk, season to the taste; bake it in ordinary crust; put it in a a brick oven, that the crust may not be heavy, and as soon as that is heated remove it to a place in the oven of a more moderate heat, that the custard may bake slowly and not curdle ; when done, beat the whites to a froth ; add sugar and spread over the top, and return to the oven to brown slightly ; small pinch of salt add^d to VAI.UABLE RECIPES. 229 a custard heightens the flavor ; a little soda in the crust prevents it from being heavy. Very nice. WASHINGTON PIE. Mrs. A. L. Chetlain. One and one-half cups of sugar, one-half cup of butter, one-half cup of sweet milk, three eggs, two and one-half cups of flour, two teaspoons of baking powder ; bake in three layers, in jelly cake tins ; pare and grate two large apples ; add one cup of sugar, grated rind and juice of one lemon ; put this on the stove and let it steam until it forms a jelly; then take it off and stir in the yolk of one egg. When the cake and jelly are both cold put them together. WASHINGTON PIE. Mrs. D. One cup of sugar, three eggs, one and one-half cups of flour, one teaspoon of baking powder

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