Two eggs beaten real light, butter the size of a hen's egg,
1 large cup of sugar, y2 cup of corn starch or flour, *4 cup
of sweet milk, and 1 small can of grated pineapple✪ Pineapple Custards. — Mrs.
J as. R. Rankin.
PINEAPPLE PIES.
One small can grated pineapple, 5 eggs, 1 tablespoon but-
ter, 1 cup sugar. Reserve 4 whites for meringue. This
makes 2 pies. — Mrs. Julia Thomas.
LEMON PIES.
Two lemons, ^4 pound butter, yolks of 3 eggs, 1 cup sugar.
Cream butter and sugar, add yolks, lemon rind grated and
juice, 1/2 cup water, white of 1 egg, filling for 1 pie;
meringue on top. — Miss Helen Tull, Philadelphia.
MINCE MEAT PIES.
One pound lean beef cooked until tender, chopped fine,
1 pound suet chopped fine, 2 pounds raisins, 1 pound cur-
rants, 6 nice large apples (chopped), cinnamon, cloves, 1 tea-
spoon salt, 1 pint brandy and 1 pint of sherry wine; some
use 1 fresh lemon.
MOLASSES PIE.
Three eggs, yolks and whites beaten separately, y% CUP
good molasses, 1 cup sugar, butter size of walnut, 1 cup sour
cream or milk, teaspoon soda stirred in molasses; whites
mixed in last, or reserve 2 whites for meringue. Bake slowly
in moderate oven. Nutmeg gives a nice flavor. This quan-
tity makes 1 pie. Another i/o cup molasses may be added
with teaspoon corn starch ; makes sufficient for 2 pies baked
on rich crust. — Mrs. Jos. T. Jones.
PIES 95
MOLASSES CUSTARDS.
Beat together 4 eggs and 1 cup sugar. Cook 1 cup mo-
lasses and butter, the size of an egg. Pour together, beat
well, and flavor with vanilla. Spread on pastry and bake. —
Mrs. D. Y. Cooper.
MOLASSES PIE.
Four eggs, beaten separately; 1 cupful brown sugar, 2
tablespoonfuls butter; !/2 nutmeg, grated; beat well together
and stir in 1% teacupfuls of molasses, add well-beaten whites
of eggs last. Bake on crusts. — Mrs. J. R. Teague.
CARAMEL CUSTARDS.
Four eggs, 1 glass of jelly, ^o CUP of swet milk, 1 cup
sugar, 1 cup butter and lard mixed, 2 teaspoons of flour,
beat and bake in short paste crust, with or without meringue.
— Mrs. I. C. Rowland.
CARAMEL PIES.
Three cups brown sugar, 4 eggs, 1 tablespoon butter✪ Pineapple Pies, 1
tablespoon of water, 1 teaspoon vanilla. This quantity
makes 3 pies. Meringue improves them. — Mrs. J. T. Alder-
man.
COCOANUT CUSTARD.
Three eggs, 1 cup sugar, heaping tablespoon of flour, 1
cup sweet milk, butter size of an egg, 2 packages cocoanut,
flavor with vanilla✪ Cocoanut Custard; enough for two custards. — Mrs. R. L.
Wester.
COCOANUT PIE. \
Pour tablespoons of sugar, 2 cups of milk, y± cup of
cream, 2 tablespoons of corn starch, 2 eggs, % of a cocoanut,
y<% teaspoon of vanilla✪ Cocoanut Pie. Grate the cocoanut, scald the milk,
beat the yolks of the eggs light with the sugar, add the corn
starch and mix with the scalded milk. Cook and stir until
96 PIES
it thickens ; take from the fire, add the cream and the cocoa-
nut and put away until cool. Beat the whites of the eggs
to a stiff, dry froth ; add to the custard with the vanilla. Bake
the bottom crust, brush it over with the white of eggs, put
in the custard and brown in a quick oven. Let the pie cool
before serving.
STEAMED CUP CUSTAKDS. ✪ Steamed Cup Custards
Page 42 · 11 recipe records on this page
Presented as published in 1914. 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
Two eggs beaten real light, butter the size of a hen's egg, 1 large cup of sugar, y2 cup of corn starch or flour, *4 cup of sweet milk, and 1 small can of grated pineapple. — Mrs. J as. R. Rankin.
PINEAPPLE PIES.
One small can grated pineapple, 5 eggs, 1 tablespoon butter, 1 cup sugar. Reserve 4 whites for meringue. This makes 2 pies. — Mrs. Julia Thomas.
LEMON PIES.
Two lemons, ^4 pound butter, yolks of 3 eggs, 1 cup sugar. Cream butter and sugar, add yolks, lemon rind grated and juice, 1/2 cup water, white of 1 egg, filling for 1 pie; meringue on top. — Miss Helen Tull, Philadelphia.
MINCE MEAT PIES.
One pound lean beef cooked until tender, chopped fine, 1 pound suet chopped fine, 2 pounds raisins, 1 pound currants, 6 nice large apples (chopped), cinnamon, cloves, 1 teaspoon salt, 1 pint brandy and 1 pint of sherry wine; some use 1 fresh lemon.
MOLASSES PIE.
Three eggs, yolks and whites beaten separately, y% CUP good molasses, 1 cup sugar, butter size of walnut, 1 cup sour cream or milk, teaspoon soda stirred in molasses; whites mixed in last, or reserve 2 whites for meringue. Bake slowly in moderate oven. Nutmeg gives a nice flavor. This quantity makes 1 pie. Another i/o cup molasses may be added with teaspoon corn starch ; makes sufficient for 2 pies baked on rich crust. — Mrs. Jos. T. Jones.
MOLASSES CUSTARDS.
Beat together 4 eggs and 1 cup sugar. Cook 1 cup molasses and butter, the size of an egg. Pour together, beat well, and flavor with vanilla. Spread on pastry and bake. — Mrs. D. Y. Cooper.
MOLASSES PIE.
Four eggs, beaten separately; 1 cupful brown sugar, 2 tablespoonfuls butter; !/2 nutmeg, grated; beat well together and stir in 1% teacupfuls of molasses, add well-beaten whites of eggs last. Bake on crusts. — Mrs. J. R. Teague.
CARAMEL CUSTARDS.
Four eggs, 1 glass of jelly, ^o CUP of swet milk, 1 cup sugar, 1 cup butter and lard mixed, 2 teaspoons of flour, beat and bake in short paste crust, with or without meringue. — Mrs. I. C. Rowland.
CARAMEL PIES.
Three cups brown sugar, 4 eggs, 1 tablespoon butter, 1 tablespoon of water, 1 teaspoon vanilla. This quantity makes 3 pies. Meringue improves them. — Mrs. J. T. Alderman.
COCOANUT CUSTARD.
Three eggs, 1 cup sugar, heaping tablespoon of flour, 1 cup sweet milk, butter size of an egg, 2 packages cocoanut, flavor with vanilla; enough for two custards. — Mrs. R. L. Wester.
COCOANUT PIE. \
Pour tablespoons of sugar, 2 cups of milk, y± cup of cream, 2 tablespoons of corn starch, 2 eggs, % of a cocoanut, y<% teaspoon of vanilla. Grate the cocoanut, scald the milk, beat the yolks of the eggs light with the sugar, add the corn starch and mix with the scalded milk. Cook and stir until
it thickens ; take from the fire, add the cream and the cocoanut and put away until cool. Beat the whites of the eggs to a stiff, dry froth ; add to the custard with the vanilla. Bake the bottom crust, brush it over with the white of eggs, put in the custard and brown in a quick oven. Let the pie cool before serving.
STEAMED CUP CUSTARDS.
Records on this page
Mince Meat PiesPineapple CustardsPineapple PiesLemon PiesMolasses PieMolasses CustardsCaramel CustardsCaramel PiesCocoanut CustardCocoanut PieSteamed Cup Custards