Raisin Pie

Ingredients

• 1 cup seeded raisins, washed
• 2 cups water
• 1 1/2 cups sugar
• 4 tablespoons flour
• 1 egg, well beaten
• juice of a lemon
• 2 teaspoons grated lemon rind
• 1 pinch of salt

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 40. The excerpt below is the record exactly as published.

ll/2 cups sugar 1 teaspoon lemon juice Cream butter, adding sugar slowly and beat well. Add yolks and jelly and fold in the whites of eggs. Mix in the lemon juice and pour in pie shell. Bake in a moderate oven (350° F.) for about thirty minutes. Cocoanut Pie V-2 cup shredded cocoanut 3 eggs, separated y-z cup sugar 2 cups scalded milk pinch of salt Beat yolks with sugar and pinch of salt. Add well beaten whites. Stir in scalded milk and last mix in the cocoanut. Bake in a deep pie plate with under crust only, hot oven (475° F.) for first 15 minutes and moderate oven (350° F.) for half hour. Pumpkin Pie 1 cup canned or baked and strained pump- kin y± cup sugar % teaspoon salt % teaspoon mace % teaspoon cinnamon y-2 teaspoon vanilla % teaspoon cloves y± teaspoon ginger 2 beaten eggs % cup milk l/2 cup cream Mix dry ingredients. Add pumpkin, eggs, milk and cream gradually. Bake for 15 min- utes in a hot (475° F.) oven and for 25 min- utes in a moderate oven (350° F.), in a pie plate lined with plain pastry for pie crusts. (To bake pumpkin for pie, wash and cut the pumpkin in half crosswise. Scrape out seeds and stringy parts. Place in dripping pan, shell side up, and bake un- til it begins to fall apart and is tender. Scrape pulp from shell and strain.) 38 THE SOUTHERN COOK BOOK White House Pecan Pie 1 cup unbroken pecan meats 1 cup dark table syrup 2 tablespoons butter 2 eggs 1 cup sugar 1 teaspoon vanilla Cream the butter and sugar, add the table syrup, the beaten eggs, the pecans and vanilla. Beat together well. Put in unbaked pie shell and bake in a slow oven (275° F.) for about 30 minutes. Serve with whipped cream. Apple Pot Pie % dozen baking apples % cup butter or other shortening 4 cups flour 3/4 teaspoon salt ^4 teaspoon cinnamon % pound butter Make a dough of flour, shortening, and salt, add sufficient water to form dough. Roll thin on a floured board and cut in two-inch squares. Pare and core apples and cut into small pieces. Place apples in a kettle and sprinkle liberally with sugar and cinnamon. Alternate layers of dough and apples. Place butter on top, fill kettle half full of water, cover, and cook until apples are done. Serve with fresh milk or cream. Carrot Pudding 2 tablespoons butter 1 cup sugar 2 eggs 1V& cups grated raw carrots ^4 teaspoon ground cloves */2 teaspoon cinnamon ^4 teaspoon nutmeg % teaspoon salt 1 cup flour, sifted grated rind of 1 orange grated rind of 1 lemon 1 teaspoon soda 1 cup grated raw potatoes 5/4 pound thinly sliced citron Cream the butter and sugar; add eggs and beat well. Add carrots, spices and salt, sifted flour, orange and lemon rinds to the mixture. Add the soda to the grated raw potatoes and stir until it is dissolved; add potatoes to carrot and flour mixture. Add cit- ron, mixing it well through V the batter. Butter a mold J and place a sheet of greased paper on the bottom; pour in the pudding. Cover the mold and place it in a pot of boiling water to steam for 2 hours. The pudding may be served with cream or your fa- vorite sauce. Raisin Pie 1 cup seeded raisins, washed 2 cups water 1% cups sugar 4 tablespoons flour 1 egg, well beaten juice of a lemon 2 teaspoons grated lemon rind 1 pinch of salt

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