Pie
Crust
3 cups
flour, one cup shortening, 1 teaspoon salt, one scant cup cold water; sift
flour and salt. Rub shortening
into flour lightly with finger-tips. Add
water gradually, stirring as little as possible.
Roll out on well-floured board.
Roll up like jelly roll, cut off 1/4 for one crust.
Roll out and put in pan. If
crust is to be baked alone, prick with fork.
Mrs. C. C.
Parry
Chocolate Pie
One quart
boiling milk, 1 cup scalded bread crumbs, 1 cup sugar, 4 tablespoons grated
chocolate, 3 egg yolks and 1 white, 2 whites for frosting, 1 teaspoon
butter.
Mrs. D. W.
Speck
Lemon
Filling for Pie
One
cup sugar, 2 cups water, 1 lemon (juice and grated rind), small lump of
butter, 2 eggs (yolks for custard, whites for meringue), 3 heaping teaspoons
flour or 2 of flour and 1 of cornstarch.
Cook all together in double boiler until thick,, adding lemon when
almost done.
Meringue
-- Beat whites of eggs until very still.
Beat in gradually 5 lever tablespoons of sugar.
Pour custard in pastry shell, spread meringue over top and brown in
oven.
Mrs. B. F.
Cooper
Lemon
Sponge Pie
Two
lemons, grated rind of a lemon, 2 cups sugar or enough to sweeten, 2
tablespoons butter, 2 tablespoons flour, 4 eggs, beaten separately, 1 pint
of milk; add white of eggs last. Bake
with one crust, without meringue.
Mrs. Frank
B. Reed
Orange
Cream Pie
Mix
thoroughly the yolks of 2 eggs with 1/2 cup sugar, add 1 small tablespoon of
flour, 1 tablespoon cornstarch dissolved in a little milk.
Flavor with orange, pour into 1 pit of boiling milk and let cook
about three minutes, then pour into a baked crust.
Beat the whites to a stiff froth, add 2 tablespoons of white sugar,
flavor with orange, spread on top, put
in oven and let slightly brown.
Augusta
Connelly
Cream
Custard Pie
One quart
of milk, 4 or 5 eggs, small cup sugar large 1/2 cup flour, vanilla; beat the
yolks of eggs, flour, and sugar together.
Add to boiling milk and flavor.
Make a meringue of whites of eggs and 4 level tablespoons of sugar
beaten very stiff. Add a few
drops of vanilla. Bake under
crust, add custard, then meringue, let brown.
Enough for 2 pies.
Clare H.
Good
Cream
Pie
Four eggs
(separate), 3 tablespoons flour, 1 pint milk, 1/2 cup sugar (scant).
Put the milk in a double boiler to scald.
Beat the yolks of eggs
up light with the sugar, add
the flour, and put it in the scalded milk.
Stir until it thickens; Add a teaspoon of vanilla.
Put this in a pie crust which has already been baked; make a meringue
of the whites of the eggs, put over the top, and brown in the oven.
Mrs. H. R.
Youngman
Cream
Pie
Stir to a
cream 1/2 cups of sugar, 1 tablespoon butter, 2 well beaten eggs and 2
tablespoons flour; add 2 2 cups milk and 1 teaspoon vanilla.
Sour
Cream Pie
One
cup sour cream, whites of 2 eggs, 2 tablespoons cornstarch, sugar and
vanilla to taste. Bake in
shells.
Mrs.
Harder
Cream
Pie
One half
cup butter, 2 cups sugar creamed together, 1 cup milk, 4 eggs; add yolks to
sugar and butter, add milk, flavor with vanilla.
When set add whites for meringue.
Mrs. H. B.
Fulford
Peach
Custard Pie
Beat up 3
eggs light, add 2 or 3 tablespoons sugar, pinch of salt, teaspoon of vanilla
and 2 or 3 cups of milk. Pour
into pie crust and quarter either fresh or canned peaches, canned preferred,
and lay around in pie. Bake
until custard is formed.
Mrs.
William Graves
Coconut
Custards
Four eggs,
1 pint milk, 3 tablespoons sugar, 1 teaspoon vanilla, 1 cup shredded
cocoanut, whites of 2 eggs beaten stiff and put in pie, whites of 2 eggs for
frosting. This makes 1 pie.
Mrs. D. W.
Speck
Butter
Scotch Pie
One cup
dark brown sugar, 1 tablespoon butter (full), yolks of 2 eggs, 2 tablespoons
flour, 1 cup water. Cream
butter and sugar, add eggs, etc. Put
on stove and cook until it thickens. Have
pie crust baked and put in filling, over which put whites of eggs beaten
light. Vanilla may be used in
filling. Set in oven until
light brown.
Mrs. S.
Arthur Row
Raisin
Pie
One lemon,
1 cup sugar, 1 cup raisins, 1 cup cold water, 1 egg, 1 tablespoon flour. Cover raisins with 1 cup water, soak 2 hours, beat egg until
light, add sugar and juice and grated rind of 1 lemon.
Mix with flour. Add raisins and water and cook until mixture thickens.
Cool and bake between 2 crusts.
Mrs. S.
Arthur Row
Maple
Pie
One and
one-half cups maple syrup, 1 1/2 cups of water, 1 heaping tablespoon
cornstarch. Boil until it
thickens. Let get cold, put in
pie crust and cover with 1/2 pint whipped cream.
Mrs. John
R. Gearhart
Pumpkin
Pie
One and
one-half cups steamed and strained pumpkin, 2-3 cup brown sugar, 1 teaspoon
cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 2 eggs, 1 1/2 cups milk,
1/2 cup cream.
Mix ingredients in order given and bake in one crust.
Mrs. Emmott
Harder
Pumpkin
Pie
Two cups
pumpkin, 1 tablespoon butter 1 1-2 cup sugar, 3 eggs, 2 cups milk.
Beat yolks of eggs; whip pumpkin; beat whites of eggs until very
stiff. Do not add whites until last.
Ms. George
Dimeling
Mince
Meat
Three lbs.
raisins, 3 lbs. currants, 1 lb. citron, 3 lbs. meat, 2 1/2 lbs. suet, 6
lemons,(juice and grated rind), 1 peck apples, 1 pint molasses, sugar,
nutmeg, cinnamon, cloves, pepper and salt to taste.
Sherry wine, brandy or
spice peach juice will add to taste.
P. S.
Tonner
Cream
Puffs
One-half of
shortening, 1 cup boiling water, 1 cup of flour, 1/8 teaspoon salt, 2
teaspoons baking powder, 3 eggs. Heat
the water and the shortening until they boil up well, add flour sifted with
salt all at once and stir vigorously. When
mixture has thoroughly cooled, add baking powder.
Mix well. Bake about 25
minutes in hot oven. With sharp
knife, cut to admit filling.
Cream
filling--1 cup sweet cream. Whip
until very think 1/2 cup sugar, 1 teaspoon vanilla, 1 cup chopped walnut
meats or 1 cup cocoanut.
Mrs.
Ralph Rauch, Surveyor, Pa.
Jeff's
Pie
2 cups
sugar, 1/4 butter, 1 cup milk, 2 eggs beaten separately (add whites last), 2
tablespoons flour. Bake with
under crust only. Enough for
two pies.
Clare
H. Good
Index
