Stevenson Memorial Cook Book Part 24

CREAM PIE

Mrs. Willet Wanzer

Two egg yolks; four heaping teaspoonfuls sugar; two cups milk; one-half tablespoonful b.u.t.ter; three even tablespoonfuls corn starch; one teaspoonful vanilla. Cook in double boiler until it thickens. Then spread on the baked pie crust, and put the whites beaten with sugar added on top, and brown slightly. To be eaten cold. Chocolate added makes a very delicious pie.

b.u.t.tER SCOTCH PIE

Mrs. William Molt

Make and bake crust first, before adding filling. One cup light brown sugar; b.u.t.ter size of an egg; one tablespoonful flour; pinch of salt; mix thoroughly, then add one cup of milk and boil in double boiler until thick; then add beaten yolks of two eggs. Add to the baked crust; beat whites of the two eggs stiff, with a little sugar and brown slightly in oven.

CREAM PIE

Mrs. T. M. Butler

One egg, one tablespoonful of flour, three-fourths cup of sugar, b.u.t.ter size of a walnut, one pint of milk. Stir constantly while cooking until thickened and fill previously baked crust and sprinkle over with cocoanut and nutmeg.

b.u.t.tER-SCOTCH PIE

Mrs. P. D. Swigart

One and one-half ounces b.u.t.ter; three-fourths cup light brown sugar; two eggs; one and one-half cups sweet milk. Put b.u.t.ter in pan, mix in brown sugar, stirring constantly until caramel color, then add milk and boil until sugar is melted. Separate the yolks from whites, add to yolks one-half cup flour and one teaspoonful corn starch. Add enough water to make a thick paste, stir into ready baked pie crust, put whites to which sugar has been added on top and brown. Instead of whites of egg for top of pie, whipped cream may be subst.i.tuted.

b.u.t.tER-SCOTCH PIE

Mrs. Earl Combs

One-half cup brown sugar; one-half cup white sugar; two yolks of eggs; two tablespoonfuls flour; one large cup milk; two tablespoonfuls b.u.t.ter; dissolve sugar and b.u.t.ter with a small amount of milk; and let boil until it threads a little. Mix flour with a little water to thin paste and then add milk and yolks of eggs. Stir all together and boil until smooth, thick paste. Put in baked crust. Whip whites, put in little sugar, and put on top. Bake a golden brown.

FILLING FOR PUMPKIN PIE

Mrs. W. H. Hart

One scant cupful sugar beaten into two eggs; one teaspoonful flour; two heaping tablespoonfuls of cooked pumpkin; spices to suit taste; one and one-half cupfuls of sweet milk. Mix in order given; this makes one large pie. When done and before serving, spread the top with whipped cream; nuts can also be added.

BLUEBERRY PIE

Mrs. C. S. Junge

One cup of flour; two heaping tablespoonfuls of lard; three tablespoonfuls of sour cream. Mix lightly into crust. Sprinkle a layer of flour in lower crust and fill with berries. Sprinkle over them two tablespoonfuls of flour and a cup and a half of sugar. Put in two tablespoonfuls of water and add upper crust. Heat stones of cooker fifteen minutes beginning as you begin your pie. Bake pie forty minutes.

SOUR CREAM PIE

Mrs. H. Freeman

One cup sour cream; one cup sugar; one-half cup seeded raisins, chopped fine; yolks two eggs; one-half teaspoonful cloves, and cinnamon. Mix one teaspoonful flour with sugar; spread on the pie after it is baked, whites of two eggs beaten to a froth, stiff, with two tablespoonfuls sugar. Set in oven and brown slightly. Cream must be sour.

MOCK CHERRY PIE

Belle Shaw

One cup cranberries, split lengthwise (work out seeds); one-half cup raisins chopped fine; one cup sugar with one tablespoonful flour mixed with it. Mix all together; pour in one-half cup boiling water; add one teaspoonful vanilla. Bake between rich crusts.

PUMPKIN PIE

Mrs. Max Mauermann

One cup pumpkin; one-fourth cup of sugar; one-half teaspoonful salt; one-fourth teaspoonful cinnamon; one-fourth teaspoonful mace; one-half teaspoonful vanilla; one egg and one yolk, beaten separately, and whites added last; one-half cup milk; one-fourth cup cream; one tablespoonful corn starch. Bake in plain pastry until set.

RICE RAISIN PIE

Mrs. C. A. Carscadin

Boil one cup of raisins in one cup of water for five minutes; then add three tablespoonfuls boiled rice and one cup of sugar. Boil another five minutes and add a tablespoonful b.u.t.ter and bake in two crusts.

DUTCH APPLE PIE

Mrs. H. Abells

Line pie plate with crust and fill with quartered apples. Add to one cup of sugar, one large tablespoonful of flour and stir into one cup of cream; pour over apples. Grate nutmeg over all and bake without upper crust.

SWEET POTATO PIE

Mrs. Earl Combs

One pound of sweet potatoes mashed; two cups of sugar; one cup of cream; one-half cup b.u.t.ter; three eggs well beaten; little nutmeg, pinch of salt. Bake in crust.

SWEET POTATO PIE

Mrs. Thomas D. Caliger

Three medium sized potatoes. Boil soft and mash fine. Mix with it yolks of three eggs; sugar, to taste; one tablespoonful b.u.t.ter; flavoring, nutmeg and vanilla to taste. Whip whites of eggs, and add small portion of ground citron.

POTATO PIE