CRANBERRY PIE.— Put into a dish or basin 1 coffee cup of
split cranberries; add 1 cup of white sugar, Yz cup of water, 1
tablespoon of sifted flour✪ Cranberry Pie; stir all together, and put into crust.
Cover with an upper crust. — Mrs. Conklin, 914 N. 5th Ave., May-
wood, 111.
CREAM PIE. — 1 cup new milk, 1 dessertspoon of corn
starch, yolks of 2 eggs✪ Cream Pie; beat yolks of eggs and corn starch to-
5-18 PIES AND PASTRY
gether, stir into milk, sweeten to taste, and flavor with vanilla;
allow to boil until eggs and. starch are cooked, then cool and put
into a pie shell, which is baked and cool beforehand. Then
beat the whites to a stiff froth with ^ cup of granulated sugar.
Spread over the pie and set in a moderate oven for 3 minutes. —
Mrs. Geo. S. Piper, Worth, 111.
BANANA CREAM PIE.— Put into a double boiler a cream
filling made with 1 pt. water or milk or equal' parts of each, yolks
of 2 eggs, a small piece of butter, 2 heaping teaspoons of flour
and sugar, and flavoring to taste. While this is cooking slice 2
large bananas✪ Banana Cream Pie into a baked crust and sprinkle with sugar. Pour
filling over when thick, and cover with meringue. — Jessie Cleven-
ger, Carlonville, 111.
DATE CREAM PIE.— Bake a rich crust in a deep pie-plate
or tin, pricking it to prevent blistering. To each 8-inch plate
allow V/i cups stoned and chopped dates, mixed with suffi'cient
sweetened and flavored whipped crea✪ Date Cream Piem to fill. Cover the top
with a meringue, browned lightly. When cold, dot with bits of
bright red jelly. — Eloise Jennings, Winnetka, 111.
CREAM PEACH PIE.— Line a pie-pan with rich paste; peel,
halve and seed peaches enough to fill the pan; mix 2 tablespoons
of flour with 1 cup of sugar and sprinkle over the peaches; fill
the pan with thick, sweet cream✪ Cream Peach Pie and bake till done. Canned
peaches or apples cut in eighths may be used. — Eloise Jennings,
Winnetka, 111.
GERMAN CREAM PIE.— 1^ cups of milk or cream, 3 round-
ing tablespoons sugar, 1 tablespoon of flour, 3 yolks of eggs, 1^
teaspoons vanilla. Cook in double boiler until thick meringue,
whites of 3 eggs, 3 tablespoons sugar✪ German Cream Pie, few drops of vanilla. Bake
crust first, then add filling, then meringue, and brown lightly. —
Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
CUSTARD PIE.— Beat together 3 tablespoons of flour and 1
tablespoon of sugar; add 3 beaten eggs, reserving the white of 1
for the top, 3 cups milk, and grated nutmeg✪ Custard Pie. Put into a baked
crust in a deep tin. When done and nicely browned, beat whites
to a froth and add a tablespoon of cocoanut, and place on top;
brown.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.
COOK COUNTY COOK BOOK 519
FANCY PIE. — 1 cup of any kind of fruit, 1 cup of sugar, yolk
of 2 eggs, 2 tablespoons of water, 1 tablespoon of flour. Bake in
open crust. Beat the whites stiff, with 4 spoons of sugar✪ Fancy Pie added.
Frost, and brown slightly. — Mrs. Conklin, 914 N. 5th Ave., May-
wood, III.
Page 355 · 8 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CRANBERRY PIE.— Put into a dish or basin 1 coffee cup of split cranberries; add 1 cup of white sugar, Yz cup of water, 1 tablespoon of sifted flour; stir all together, and put into crust. Cover with an upper crust. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
CREAM PIE. — 1 cup new milk, 1 dessertspoon of corn starch, yolks of 2 eggs; beat yolks of eggs and corn starch to-
gether, stir into milk, sweeten to taste, and flavor with vanilla; allow to boil until eggs and starch are cooked, then cool and put into a pie shell, which is baked and cool beforehand. Then beat the whites to a stiff froth with ^ cup of granulated sugar. Spread over the pie and set in a moderate oven for 3 minutes. — Mrs. Geo. S. Piper, Worth, 111.
BANANA CREAM PIE.— Put into a double boiler a cream filling made with 1 pt. water or milk or equal' parts of each, yolks of 2 eggs, a small piece of butter, 2 heaping teaspoons of flour and sugar, and flavoring to taste. While this is cooking slice 2 large bananas into a baked crust and sprinkle with sugar. Pour filling over when thick, and cover with meringue. — Jessie Clevenger, Carlonville, 111.
DATE CREAM PIE.— Bake a rich crust in a deep pie-plate or tin, pricking it to prevent blistering. To each 8-inch plate allow V/i cups stoned and chopped dates, mixed with suffi'cient sweetened and flavored whipped cream to fill. Cover the top with a meringue, browned lightly. When cold, dot with bits of bright red jelly. — Eloise Jennings, Winnetka, 111.
CREAM PEACH PIE.— Line a pie-pan with rich paste; peel, halve and seed peaches enough to fill the pan; mix 2 tablespoons of flour with 1 cup of sugar and sprinkle over the peaches; fill the pan with thick, sweet cream and bake till done. Canned peaches or apples cut in eighths may be used. — Eloise Jennings, Winnetka, 111.
GERMAN CREAM PIE.— 1^ cups of milk or cream, 3 rounding tablespoons sugar, 1 tablespoon of flour, 3 yolks of eggs, 1^ teaspoons vanilla. Cook in double boiler until thick meringue, whites of 3 eggs, 3 tablespoons sugar, few drops of vanilla. Bake crust first, then add filling, then meringue, and brown lightly. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
CUSTARD PIE.— Beat together 3 tablespoons of flour and 1 tablespoon of sugar; add 3 beaten eggs, reserving the white of 1 for the top, 3 cups milk, and grated nutmeg. Put into a baked crust in a deep tin. When done and nicely browned, beat whites to a froth and add a tablespoon of cocoanut, and place on top; brown.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.
FANCY PIE. — 1 cup of any kind of fruit, 1 cup of sugar, yolk of 2 eggs, 2 tablespoons of water, 1 tablespoon of flour. Bake in open crust. Beat the whites stiff, with 4 spoons of sugar added. Frost, and brown slightly. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III.
Records on this page
Cranberry PieCream PieBanana Cream PieDate Cream PieCream Peach PieGerman Cream PieCustard PieFancy Pie