Custard Pie

Ingredients

• 1 cup of water
• yolks of 2 eggs
• light brown sugar
• 1 level tablespoonful of butter
• 1 teaspoonful of vanilla
• 1% teaspoon of flour

Method

1. 1

   Blend the yolks of the eggs and the brown sugar together.

2. 2

   Then add the flour and water and butter.

3. 3

   Cook this mixture till it thickens up like a custard, add vanilla.

4. 4

   Have shell made and baked.

5. 5

   Fill with this custard and make a meringue with whites of eggs.

6. 6

   Brown in oven and serve cold.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 18. The excerpt below is the record exactly as published.

light brown sugar 1% teaspoon of flour (rounding) 1 cup of water yolks of 2 eggs (reserve whites for meringue) Blend the yolks of the eggs and the brown sugar together. ‘Then add the flour and water and 1 level tablespoonful of butter. Cook this mixture till it thickens up like a custard, add 1 tea- spoonful of vanilla. Have shell made and baked. Fill with this custard and make a meringue with whites of eggs. Brown in oven and serve cold.—Mrs. R. L. Crisp. COCOANUT CREAM PIE Cream a tablespoonful of butter with three tablespoonfuls of sugar, add the yolks of two eggs, two tablespoonfuls of corn- starch, one cup of grated cocoanut, two and a half cups of milk, and the juice of one orange. Mix thoroughly and put in sauce pan and cook on top of stove until thick. Then put into pie- erust that has been browned and place meringue—made of the stifiy beaten whites of the two eggs and two level tablespoonfuls of sugar—on top and put in the oven to brown.—Mrs. W. D. Hood. COCOANUT MERINGUE PIE Beat 3 yellows of eggs ’till light. Add 1% cups of granulated sugar with 2 tablespoons of corn starch with 1 teaspoon salt. Over this pour 2 cups of boiling milk, add 1 can cocoanut and cook until thick. Bake crust and add filling. Make meringue of whites. (Enough for two good size pies.)—-Mrs. F. LaRoque. LEMON PIE 1 cup milk 1 lemon 3 eges 2 tablespoons flour 1 cup sugar Beat yolks of eggs and sugar, mix flour and milk, adding to THE HOUSEWIFE’S AID 57 éggs; then add juice and grated rind of lemon. Boil this until thick, stirring constantly. When cold bake in crust. Beat whites. of eggs for top. LEMON PIE 2 eggs 1% lemons (o1 one large lemon) 1 cupful sugar 2 tablespoonfuls flour 1 tablespoonful melted butter ¥% teaspoonful salt 1 cup of milk Flakey pastry Beat the egg-yolks until thick; add the juice and grated rind of the lemon and the sugar mixed thoroughly with the flour and salt; blend together well and add the milk and the melted butter. Fold in the egg-whites, beaten until they are stiff and dry; pour into a pie-pan lined with flakey pastry. Have the oven hot enough at first to set rim, then reduce the heat.—Mrs. O. W. Green. REAL RAISIN PIE 2 cups seeded raisins 2 cups water 14 teaspoon salt 2 tablespoons lemon juice 1 tablespoon corn starch 1 teaspoon sugar Put raisins in sauce pan with 1 cup cold water, when hot add Sugar, salt, and corn starch, which has been mixed with cup of water. Boil three minutes, add lemon juice. Bake this in nice crust.—Mrs. John W. Shute. CRANBERRY PIE One quart cranberries, 2 cups boiling water, 1% cups sugar. Boil the sugar and water together for five minutes, skim, add the berries and cook without stirring until they are translucent. Have ready a partly baked pastry shell. Pour in sauce when cold, put strips of pastry over the top and finish baking in a moderate oven. ' — Miss Elizabeth Foy. POTATO PIES 1 cup of mashed potatoes (boiled or baked), % cup of sugar creamed with the potatoes, yolk of one egg, 1 cup of sweet milk, 1% teaspoonful spice, 144 teaspoonful cloves. The WEIS of egg beaten well, two teaspoonfuls of sugar. Spread when pie is done. —Mrs. J. H. Alexander. 58 THE HOUSEWIFE’S AID COCOA MARSHMALLOW PIE Combine four tablespoonfuls of cocoa, three tablespoonfuls of corn starch or flour and one-half cupful of sugar, and add to two cupfuls of milk. Place in top of double boiler and cook for thirty minutes. Then add one teaspoonful of butter and one-eighth tea- spoonful of salt and remove from fire. Allow to cool and then add one teaspoonful of vanilla.

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