Washington Cream Pie Filling

Ingredients

• Milk, 2 cups.
• Eggs, 2.
• Flour, 1/2 cup.
• Sugar, 1/2 cup.
• Vanilla, 1 1/2 teaspoons.

Method

1. 1

   Put three-fourths of the milk into a double boiler, and set on the range.

2. 2

   Beat the eggs very light; add sugar, flour, and the remainder of the milk.

3. 3

   Beat till perfectly smooth; when the milk in the boiler is scalding hot, stir in the mixture.

4. 4

   Beat till smooth, and cook thoroughly; when cool, add the vanilla.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 57. The excerpt below is the record exactly as published.

Milk, 2 cups. Eggs, 2. Flour, y<2. cup. Sugar, % cup. Vanilla, \y^ teaspoons. Put three fourths of the milk into a double boiler, and set on the range. Beat the eggs very light; add the sugar, flour, and the remainder of the milk. Beat till perfectly smooth; and when the milk in the boiler is scalding hot, stir in the mixture. Beat till smooth, and cook thoroughly ; when cool, add the vanilla. If made a day or two before serving, and kept on ice, the quality of these pies is greatly improved. PIES 221 COCONUT PIE Desiccated coconut, l^ cup. Eggs, 2. Butter, size of an egg. Milk, 1 cup. Sugar, 1/2 cup. Soak the coconut in the milk; add the beaten eggs, sugar, and butter melted. Line a pie pan with rich pastry, put in the filling, and bake. The white of one of the eggs may be used as a meringue, if desired. PRUNE PIE Prune marmalade, 1 pint. Egg, 1. Lemon, 1. Sugar, % cup. To the marmalade add the grated rind and juice of the lemon, the sugar, and the beaten yolk of the egg; put into a pie pan lined with good paste, and bake till the crust is done; remove from the oven, and meringue with the white of the egg. APPLE PIE Line a pie pan with rich paste, and sprinkle over the bottom a little flour and sugar mixed. Fill with apples cut in thin slices. The pan should be slightly rounding full. Sprinkle over it a little more flour and sugar, according to 222 VEGETAEIAN COOK BOOK the tartness of the fruit. Add two tablespoonfuls of water, and a few small pieces of butter. Moisten the edge of the paste, put on the upper crust, press down the edges, and trim; make several perforations in the top to allow the steam to escape, brush the crust with a little milk, and bake about forty-five minutes. RHUBARB PIE Pie paste. Rhubarb, 4 cups. Sugar, 1 large cup. Nutmeg. Salt. Flour. Line a pie plate with paste rolled a little thicker than a silver dollar. Strip the skin off the rhubarb, and cut the stalks into half -inch lengths. Fill the plate an inch deep, and to a quart of rhubarb add a large cup of sugar mixed with a little flour. Sprinkle a pinch of salt and a grating of nutmeg. Cover with a rich crust, and bake in a quick oven until the pie loosens from the dish. MOCK CHERRY PIE Raisins, seeded, 1 cup. Cranberries, 2 cups. Sugar, 1 cup. Flour, 1 teaspoon. Water, ^^ cup. PIES 223 Grind or chop together the seeded raisins and cran- berries. Mix the flour in the sugar, and with one half cup of water add to the fruit. Bake in an under crust, with crusty ornaments on top. STRAWBERRY PIE Make a pie shell of tender pie paste, bake, and when cool fill with strawberry fluff; garnish with sliced straw- berries, and serve. CAKE 15 SUNSHINE CAKE Egg whites, 6. Egg yolks, 3. Granulated sugar, 1 cup. Flour, 1 scant cup. ^' Lemon juice, 2 teaspoons. Mix and bake as for favorite sponge cake ; flavor with — Rind of lemon, grated. Juice of l^ orange. ORANGE CAKE Use boiled icing flavored with orange. ANGEL CAKE Flour, 1 cup, sifted 5 times. Lemon juice, 2 teaspoons. Powdered sugar, sifted, 1 cup. Egg whites, beaten to stiff froth, 11. Vanilla, 2 teaspoons. Fold the sugar into the beaten whites very lightly and carefully, adding the vanilla and lemon juice ; after which add the flour, folding it in carefully, stirring quickly and lightly. Pour into a bright, clean cake dish, which should not be buttered nor lined. Bake at once in a moderate oven about forty minutes. Test it with a broom splint. When done, let it remain in the cake tin, turning it upside down, with the sides resting on two dishes, so that a current of air will pass over and under it. (227) 228 • VEGETAEIAN COOK BOOK JOHNSON'S SPONGE CAKE Eggs, 4. Sugar, 2-3 cup. Hot water, 2 tablespoons. Flour, 1 cup.

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