Kentucky receipt book

Line a pie tin with puff paste and fill with this mixture. Three tablespoons cornstarch, mixed with 1 saltspoon of salt, 4 eggs, 1^ cups granulated sugar. Add 1 pint of boiling water and boil 5 minutes. Take from fire, add the juice and grated rind of 2 lemons. When cool add the well-beaten yolks of 4 eggs, then the whites beaten to a froth, folding it lightly. Fill the pie pan, which is lined with the puff paste, and brown quickly in a hot oven. Serve cold. Cream Pie. One pint of cream, 2 pints new milk, 2 coffee cups granulated sugar, % cup butter, % coffee cup cornstarch, 6 eggs, 1 dessertspoon vanilla. Put cream and milk in double boiler; when it comes to boiling point pour over eggs and sugar beaten to a cream, stir well and return to saucepan, then add cornstarch dissolved in some of the milk. Cook until consistency of mush, remove from fire, add butter and vanilla. Have 3 baked crusts, fill with the mixture. Put the 6 unbeaten whites in bowl and add 3 small teacups granulated sugar, beat until very stiff, beat in light teaspoon vanilla. Meringue pies, set in oven and cook a chestnut brown. One-third of recipe may be used for 1 pie. Whipped Cream Pie. Make a rich pastry and line pie pan; set in oven and bake. While warm cover with jelly about % of an inch thick. Have 1 large coffee cup of cream, sweeten and flavor to taste, whip very stiff and spread on jelly. Serve immediately. Chocolate Pie. Yolks of 4 eggs and white of 1 egg, % cup of butter, 2 teacups of granulated sugar, 4 large spoons of cream or milk, enough chocolate to color it dark, a dash of nutmeg. Have a rich pastry, fill with this mixture; cook till done. Meringue — Three whites well beaten with enough granulated sugar to make a stiff icing. Put on pies and set in oven to brown. Pumpkin Pie. Have 1 pint of pumpkin (after it has been cooked and strained), % pint granulated sugar, % pint of cream, y^ pound butter, 4 eggs beaten separately, 1 heaping teaspoon of ginger; can use 1 teaspoon of allspice if preferred to ginger. Before cooking the pies sift 1 tablespoon of granulated sugar over the top ; this makes a thin crust. Bake in moderate oven. Pumpkin Sweetmeat. Peel the pumpkin and cut in narrow strips or blocks ; then put with water to boil (can add a very small piece of alum). When nearly done cover with molasses and cook till clear. Serve as a vegetable. Jam Pie. Take 1 pint of jam, 2 eggs, 1 teacup of cream, lump of butter size of an egg, beat eggs separately. After yolks are light add the jam and cream ; stir well, then add whites. Fill 2 crusts and set in moderate oven to bake. Pastry. Take 1 pint of flour, 1 kitchen spoon of lard. Sift flour and mix in the lard with a knife and fork ; add ice water to moisten it. Work only enough to get in the lard; roll in a sheet and put on a plate. Set in refrigerator till ready to bake. Cranberry Pie. One cup of cranberries, % cup of raisins chopped together ; add 1 cup granulated sugar, 1 teaspoon vanilla, 1 tablespoon of cold water ; mix well and put in pastry ; also have top crust. Set in oven to bake. Buttermilk Pie. One pint of granulated sugar, 1 pint of buttermilk, ^ teacup of butter, 3 eggs, 1 heaping teaspoon of soda, 2 tablespoons flour made into a paste with some of the milk. Use the whites with 4 tablespoons of granulated sugar and meringue the pies. Set in oven to brown. Pastry. Three coffee cups of flour, % cups of lard, 1 teaspoon of salt, % cup of ice water. Work as little as possible. This quantity makes crust for 2 pies. Tartlets.