Lattice Pie

Ingredients

• 1 cup fine cracker crumbs
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon salt
• 1/2 cup molasses
• 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 1/2 cup melted butter
• 2 eggs

Method

1. 1

   Lime a pie plate with pastry.

2. 2

   Mix together all dry ingredients.

3. 3

   Beat eggs well and add with remaining ingredients to dry mixture.

4. 4

   Pour into pastry shell.

5. 5

   Cover top of pie with strips of pastry arranged in lattice fashion.

6. 6

   Bake in hot oven at 450° F. for 15 minutes, then reduce heat to 425° F. and bake for 15 minutes longer.

7. 7

   Makes 1 eight-inch pie.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 37. The excerpt below is the record exactly as published.

e cup fine cracker crumbs leupsugar. i teaspoon cinnamon ig teaspoon cloves ig teaspoon salt molasses 2 tablespoons vinegar 2 tablespoons lemon juice ig cup melted butter 2 eggs Lime a pie plate with pastry. Mix together all dry ingredients. Beat eggs well and add with remaining ingredients _ to dry mixture. Pour into pastry shell. Cover top of pie with strips of pastry arranged in lattice fashion. Bake in hot oven at 450° F. for 15 minutes, then re- duce heat to 425° F. and _ bake for 15 minutes longer. Makes 1 eight-inch pie. Cranberry and Apple Pie 24 master recipe for Pastry (page 33) 7 144 eups cranberries 114 cups dieed cocking apples ig cup water i eup sugar Beverages Drip Coffee Seald the drip coffee pot with boiling water to warm it. "-e 1 heaping table- spoon Chase & Sar -n’s Coffee for each measuring cup (8 oz.) water. Always use freshly drawn water heated to boiling. Put coffee in upper compartment of coffee pot. Pour on measured amount of boilmg water. Place on asbestos mat over low fire or in pan of hot water to keep coffee hot—de not let it boil. When water has dripped through, remove upper com- partment. Serve immediately. Percolated Coffee Use 1 heaping tablespoon Chase & Sanborn’s Coffee to each measuring cup (8 oz.) water. Measure required number ef cups boiling water into percolator. In- sert basket and add coffee. Place on fire. Heat slowly; percolate 7 to 10 minutes after percolating has started. Remove basket with coffee grounds; serve at once. i Boiled Coffee Use 1 heaping tablespoon Chase & Sanborn’s Coffee for each measuring cup (8 oz.) water. Measure coffee mto pot; add boiling water. Place on fire; bring to boil. Let stand without boiling 8 to 10 Pl | oven at 475 | bake but not to brown. Cook cranberries, _ apples and water t a pastry shel] and bake in hot ¥. for 5 minutes to partly gether until tender. Pecan Pie 4% master recipe for Pastry (page 33) 4 egg whites 1 cup brown sugar 14 cup flour 1g teaspoon Royal Baking Powder 4 teaspoon salt a 114 cups chopped pecams 3 tablespoons melted butter Prepare a pastry shell. Place in hot oven at 475° F. about 5 minutes to partly bake but not to brown. Beat egg whites- until stiff; add brown sugar slowly, beating in well. Sift together flour, baking powder and salt. Add to first mixture; add pecans; add butter. Pour into pastry shell. Bake in moderate oven at 325° F. about 30 minutes. Makes 1 eight-inch pie. minutes. Strain from grounds. Serve immediately. Tea Use 1 teaspoon dry tea for each meas- uring cup (8 oz.) water. Use freshly drawn cold water; heat io boilimg. Seald teapot; put in dry tea; pour on rapidiy boiling water. Cover closely; let stand 3 to 5 min- utes. Strain off into hot teapot for serving. Cocoa The usual rule is 2 teaspoons c | ocoa, | 1 teaspoon sugar, 1 tablespoon eold water and 34 cup milk to each exp. Mix cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute, stirring continually. Beat with egg beater and serve immediately. Chocolate 114 squares chocolate 14 teaspoon 1 cup cold water 3 cups milk 14 cup sugar

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