LEMON PIE WITHOUT LEMONS.— Beat yolks of 2
eggs (save whites for frosting) with ^ cup sugar until smooth.
Then stir in 3 tablespoons of vinegar, and add 2 heaping table-
spoons of flour, and stir until thoroughly mixed together; add 1
cup of boiling water✪ Lemon Pie without Lemons, stir well, then set over fire until thickened. —
Mrs. F. L. Myers, Flossmore, 111.
MARLBOROUGH PIE.— 1 pt. strained apple, 1 pt. of sugar,
lYz nutmegs, V2 pt. of cream or Yz pt. of milk, and melt in it %
lb. of butter, 1 lemon, juice, grated rind and pulp, and 4 eggs✪ Marlborough Pie.
Bake in 1 crust for ^ hr. in deep dishes. (Half this rule makes
2 pies.) — Eloise Jennings, Winnetka, 111.
MINCE MEAT.— Mix together IY2 cups ground, cooked beef,
1 cup ground suet, 5 cups chopped raisins, 4 cups currants, 6 oups
chopped apples, 1 qt. boiled cider or fruit juice, 1 pt. of water. 1
cup ground or chopped figs, 1 cup ground or chopped dates, H
cup ground or chopped raw orange peeling, 3 cups "brown sugar,
a little salt, spices to taste✪ Mince Meat. Fill a pie-plate lined with pie paste.
COOK COUNTY COOK BOOK 521
and cover with a top crust. Bake in a moderate oven. — Mrs. M.
Myers, Lewellyn, 111.
MOCK MINCE PIE.— 8 crackers, rolled fine, 2 eggs. 1 cup
of sugar, ^ cup of vinegar, 1 cup of molasses, J/^ cup of boiling
water, 1 cup of chopped raisins, cloves, cassia, nutmeg✪ Mock Mince Pie. — Mrs.
Conklin, 914 N. 5th Ave., Maywood, 111.
NUT MINCE PIE.— 1 cup of walnut meats, 2 cups of apples,
cut fine, J^ cup of vinegar, Y^ cup of water or fruit juice, J^ cup
of sugar, 1 cup of raisins, J^ teaspoon of cinnamon, J4 teaspoon
of allspice, j^ teaspoon of cloves, y^ teaspoon of salt. The spices
and the sugar are mixed, then add all the other ingredients. Di-
vide into two pie-plates, lined with pastry, cover with a top crust
and bake in a hot oven. — Mrs. L. Powell, Oaklawn, 111.
CREAMED PEACH PIE.— Peel, stone and halve ripe peach-
es. Line a deep pie-plate with puff paste, and lay the peaches
in this. Sprinkle thickly with sugar and fit on an upper crust.
Have ready and cold, a cream sauce, made by scalding Yi pt.
of milk, and thicken it with a tablespoon of corn starch, rubbed
smooth in a little cold milk. Add 2 tablespoons of sugar and the
frothed white of 1 t^^. Boil together for 5 minutes, and set aside
to cool. When the pie is done, carefully lift the top crust and
fill the pie to overflowing with the cream sauce. Replace the
crust, and set in a cool place. Sprinkle with powdered sugar, and
eat very cold. — Mrs. Jas. Jordan, Worth, 111.
PINEAPPLE PIE.— Beat half the weight of a pineapple in
butter to a creamy froth; add its weight in sugar, also the yolks
of 5 eggs, continue to beat till very light; add 1 cup of cream, 1
grated pineapple, and the whites of the eggs, beaten to a stiff
froth. Bake with an under crust. — Mrs. Conklin, 914 N. 5th Ave.,
Maywood, 111.
PLUM PIE. — Make crust as for custard pie. Quarter and pit
plums, and lay them on the crust thick. Beat 1 ^^^ and put a
little milk with it, well beaten. Add 1 cup of sugar, some cinna-
mon, and a little piece of butter. Pour over plums, and bake. —
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
VARIATION I. — Stew plums or damsons in only just enough
water to keep them from burning; when tender and while hot
£'22 PIES AND PASTRY ✪ Sour Milk Pie
Page 357 · 10 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
LEMON PIE WITHOUT LEMONS.— Beat yolks of 2 eggs (save whites for frosting) with ^ cup sugar until smooth. Then stir in 3 tablespoons of vinegar, and add 2 heaping tablespoons of flour, and stir until thoroughly mixed together; add 1 cup of boiling water, stir well, then set over fire until thickened. — Mrs. F. L. Myers, Flossmore, 111.
MARLBOROUGH PIE.— 1 pt. strained apple, 1 pt. of sugar, lYz nutmegs, V2 pt. of cream or Yz pt. of milk, and melt in it % lb. of butter, 1 lemon, juice, grated rind and pulp, and 4 eggs. Bake in 1 crust for ^ hr. in deep dishes. (Half this rule makes 2 pies.) — Eloise Jennings, Winnetka, 111.
MINCE MEAT.— Mix together IY2 cups ground, cooked beef, 1 cup ground suet, 5 cups chopped raisins, 4 cups currants, 6 cups chopped apples, 1 qt. boiled cider or fruit juice, 1 pt. of water. 1 cup ground or chopped figs, 1 cup ground or chopped dates, H cup ground or chopped raw orange peeling, 3 cups "brown sugar, a little salt, spices to taste. Fill a pie-plate lined with pie paste.
and cover with a top crust. Bake in a moderate oven. — Mrs. M. Myers, Lewellyn, 111.
MOCK MINCE PIE.— 8 crackers, rolled fine, 2 eggs. 1 cup of sugar, ^ cup of vinegar, 1 cup of molasses, J/^ cup of boiling water, 1 cup of chopped raisins, cloves, cassia, nutmeg. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
NUT MINCE PIE.— 1 cup of walnut meats, 2 cups of apples, cut fine, J^ cup of vinegar, Y^ cup of water or fruit juice, J^ cup of sugar, 1 cup of raisins, J^ teaspoon of cinnamon, J4 teaspoon of allspice, j^ teaspoon of cloves, y^ teaspoon of salt. The spices and the sugar are mixed, then add all the other ingredients. Divide into two pie-plates, lined with pastry, cover with a top crust and bake in a hot oven. — Mrs. L. Powell, Oaklawn, 111.
CREAMED PEACH PIE.— Peel, stone and halve ripe peaches. Line a deep pie-plate with puff paste, and lay the peaches in this. Sprinkle thickly with sugar and fit on an upper crust. Have ready and cold, a cream sauce, made by scalding Yi pt. of milk, and thicken it with a tablespoon of corn starch, rubbed smooth in a little cold milk. Add 2 tablespoons of sugar and the frothed white of 1 t^^. Boil together for 5 minutes, and set aside to cool. When the pie is done, carefully lift the top crust and fill the pie to overflowing with the cream sauce. Replace the crust, and set in a cool place. Sprinkle with powdered sugar, and eat very cold. — Mrs. Jas. Jordan, Worth, 111.
PINEAPPLE PIE.— Beat half the weight of a pineapple in butter to a creamy froth; add its weight in sugar, also the yolks of 5 eggs, continue to beat till very light; add 1 cup of cream, 1 grated pineapple, and the whites of the eggs, beaten to a stiff froth. Bake with an under crust. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
PLUM PIE. — Make crust as for custard pie. Quarter and pit plums, and lay them on the crust thick. Beat 1 ^^^ and put a little milk with it, well beaten. Add 1 cup of sugar, some cinnamon, and a little piece of butter. Pour over plums, and bake. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
VARIATION I. — Stew plums or damsons in only just enough water to keep them from burning; when tender and while hot
Records on this page
Lemon Pie without LemonsMarlborough PieMince MeatMock Mince PieNut Mince PieSquash PieSour Milk PieCreamed Peach PiePineapple PiePlum Pie