Wash and boil 3 good sized sweet potatoes until tender, t"hen
peel and rub through a colander, add the beaten yolks of 3
eggs, with 1 pt sweet milk, 1 cup sugar, i/^ cup melted butter,
and flavor with lemon or vanilla. Bake in an under crust, and
when done cover with a meringue made of the whites of 3 eggs✪ Sweet Potato Pie
and powdered sugar. Return to the oven for a few minutes to
brown lightly. . I also make pumpkin pie by this recipe, by sub-
stituting the same quantity of pumpkin for sweet potatoes. —
[Mrs. Z. T. T., N. C.
Carrot Pie
Wash and peel 2 or 3 good sized carrots, stew until tender,
pour water off, mash fine with potato masher, and to 1 cup
76 FARM AND HOME COOK BOOK
mashed carrots add 1 tablesp sugar, 1 beaten egg, 1 level teasp
mixed spices, V2 pt milk and salt to taste✪ Carrot Pie. Bake with an
under crust only. — [Mrs. B. L. G., Ore.
Butternut Pie
To y2 cup milk add ^ cup cream, scant % cup sugar, 2 well-
beaten eggs, and 1 cup butternut meats, chopped fine. Bake
between two crusts. When eggs are scarce use 1 egg and 1
teasp flour. — [Mrs. J. C. H., Vt.
Cottage Cheese Pie
To 1 cup cottage cheese add 1 cup sweet cream, 1 beaten egg, I
3 tablesp sugar, mixed with 1 tablesp flour, a pinch of salt, and
cinnamon to taste✪ Cottage Cheese Pie. Bake in an under crust. The cottage '
cheese is made by placing some clabber milk over the fire and '■
letting it warm through and then pouring it in a cheese cloth ;
bag, and hanging it up. When the whey has dropped out, mix ■
the cheese smooth with a little sweet cream and salt it to i
taste. — [Mrs. E. C, Mo. I
I
Rice Pie |
Mix together 1 cup sweet milk, 2 beaten e^^ yolks, ^ cup i
sugar, ^2 cup boiled rice, and a piece of butter as large as a j
walnut✪ Rice Pie. Beat thoroughly, put in a double boiler and cook j
until the egg is done. Remove from fire, flavor to taste, and ;
pour the mixture into a baked pie shell, and cover with a \
meringue made with the whites of the eggs and a little pow- •■
dered sugar. Put in the oven a few minutes to brown lightly. ;
When cold drop small lumps of jelly around on the top. — [M. ;
F. P., N. Y. :
Fried Pies
These are very nice and when fried just right, so as not to j
soak fat, are every bit as good as baked pies. Roll some 1
biscuit dough quite thin, cut in small pieces of any desired size |
or shape, put on each piece a small spoonful of hot mince meat, ;
fold the crust over and pinch the edges together securely all I
around so it will not open anywhere while frying, and fry \
these small individual mince pies in hot lard✪ Fried Pies until a delicate ^
brown, same as doughnuts. If you have never tasted any like j
these you have a real treat in store. — [I. A. S., Me. j
Fig Pie I
To 1 cup molasses add 1 cup sugar, the grated rind of 1 j
lemon, ^2 lb figs, cut fine, 2 cups water, 1 beaten egg, 2 tablesp ■
flour, and a little salt. This is enough for two pies. — [Mrs. :
W. L. J.. Vt.
PRUNE AND PEACH PIES 77
Prune Pie
To 1 cup stewed, stoned and chopped prunes, add 3 tablesp
of the liquid they were stewed in, i/^ cup sugar, a little lemon
juice and 1 teasp orange extract✪ Prune Pie. Bake between two crusts. —
[L. v., 111.
Raspberry Pie ✪ Raspberry Pie
Page 48 · 8 recipe records on this page
Presented as published in 1907. 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
Wash and boil 3 good sized sweet potatoes until tender, t"hen peel and rub through a colander, add the beaten yolks of 3 eggs, with 1 pt sweet milk, 1 cup sugar, i/^ cup melted butter, and flavor with lemon or vanilla. Bake in an under crust, and when done cover with a meringue made of the whites of 3 eggs and powdered sugar. Return to the oven for a few minutes to brown lightly. . I also make pumpkin pie by this recipe, by substituting the same quantity of pumpkin for sweet potatoes. — [Mrs. Z. T. T., N. C.
Carrot Pie
Wash and peel 2 or 3 good sized carrots, stew until tender, pour water off, mash fine with potato masher, and to 1 cup
mashed carrots add 1 tablesp sugar, 1 beaten egg, 1 level teasp mixed spices, V2 pt milk and salt to taste. Bake with an under crust only. — [Mrs. B. L. G., Ore.
Butternut Pie
To y2 cup milk add ^ cup cream, scant % cup sugar, 2 wellbeaten eggs, and 1 cup butternut meats, chopped fine. Bake between two crusts. When eggs are scarce use 1 egg and 1 teasp flour. — [Mrs. J. C. H., Vt.
Cottage Cheese Pie
To 1 cup cottage cheese add 1 cup sweet cream, 1 beaten egg, I 3 tablesp sugar, mixed with 1 tablesp flour, a pinch of salt, and cinnamon to taste. Bake in an under crust. The cottage ' cheese is made by placing some clabber milk over the fire and '■ letting it warm through and then pouring it in a cheese cloth ; bag, and hanging it up. When the whey has dropped out, mix ■ the cheese smooth with a little sweet cream and salt it to i taste. — [Mrs. E. C, Mo. I
Rice Pie |
Mix together 1 cup sweet milk, 2 beaten egg yolks, ^ cup i
sugar, ^2 cup boiled rice, and a piece of butter as large as a j
walnut. Beat thoroughly, put in a double boiler and cook j
until the egg is done. Remove from fire, flavor to taste, and ;
pour the mixture into a baked pie shell, and cover with a \
meringue made with the whites of the eggs and a little pow- •■
dered sugar. Put in the oven a few minutes to brown lightly. ;
When cold drop small lumps of jelly around on the top. — [M. ;
F. P., N. Y. :
Fried Pies
These are very nice and when fried just right, so as not to j
soak fat, are every bit as good as baked pies. Roll some 1
biscuit dough quite thin, cut in small pieces of any desired size |
or shape, put on each piece a small spoonful of hot mince meat, ;
fold the crust over and pinch the edges together securely all I
around so it will not open anywhere while frying, and fry \
these small individual mince pies in hot lard until a delicate ^
brown, same as doughnuts. If you have never tasted any like j
these you have a real treat in store. — [I. A. S., Me. j
Fig Pie I
To 1 cup molasses add 1 cup sugar, the grated rind of 1 j
lemon, ^2 lb figs, cut fine, 2 cups water, 1 beaten egg, 2 tablesp ■
flour, and a little salt. This is enough for two pies. — [Mrs. : W. L. J.. Vt.
PRUNE AND PEACH PIES 77
Prune Pie
To 1 cup stewed, stoned and chopped prunes, add 3 tablesp of the liquid they were stewed in, i/^ cup sugar, a little lemon juice and 1 teasp orange extract. Bake between two crusts. — [L. v., 111.
Raspberry Pie
Records on this page
Sweet Potato PieCarrot PieCottage Cheese PieFig PieRice PieFried PiesPrune PieRaspberry Pie