Kentucky receipt book

Have paste a little thicker than for ordinary pies. Dip a round cutter in hot water and cut the paste, stick a few holes at the bottom with fork, bake in oven 15 minutes. Let cool, fill with preserves or jam. To glaze the tartlets brush over with beaten white of egg, sprinkle thickly with powdered sugar and set in oven. Dried fruit or cranberries, stewed and sweetened, are excellent for making tart pies. Whipped Cream Pie. Line a pie plate with pastry and bake quickly in hot oven. Spread with marmalade, jelly or jam. Have 1 pint cream sweetened with powdered sugar and flavored with a few drops of vanilla ; beat very stiff and cover pie. Serve at once. Green Tomato Pie. Take medium size green tomatoes, pare and remove stem end. Line pie pan with a rich biscuit dough, put in tomatoes sliced thin, % teacup granulated sugar, ^4 cup butter, % grated nutmeg, dredge with flour, pour over %^ cup vinegar. Cover with crust, bake 30 minutes in moderate oven. Serve hot. Lemon Pie. Yolks of 7 eggs, 3 teacups of granulated sugar, 1 grated nutmeg, the juice of 3 lemons and the grated rind of 1 lemon. Use 3 whites in making the filling, the other 4 whites beaten stiff with 5 tablespoons of sugar for the meringue. Set in oven for a few minutes. Lemon Yolks of 6 eggs, 1 cup of butter, 1^ cups of granulated sugar^ juice of 3 lemons, 1 cup of cream, 2 tablespoons of flour. When pies are done meringue with the whites of 6 eggs beaten stiff and 1% cups of sugar; cook a light brown. Lemon Pie. Take 4 eggs beaten light, juice of 2 lemons, 2 teacups of granulated sugar, lump of butter size of an egg, 6 grated crackers, 1 cup of cold water. Beat all very light and fill 2 crusts. Set in hot oven to bake. Lemon Pie. Three-foiirths cup granulated sugar, 1 teaspoon flour, yolks of 3 eggs and white of 1 egg well beaten, the juice and grated rind of two lemons, % cup ice water. Bnke in a moderate over, meringue with 2 beaten whites and V2 cup powdered sugar. Set in oven to brown. Molasses Pie. Take 1 pint of New Orleans molasses, 1 teacup of cream, lump of butter size of an egg, 1 teaspoon of flour beaten with 2 eggs (not separately). Put mixture in 2 crusts, set in oven to bake. About five minutes before it is done peel outside of lemon; slice thin and lay slices on each pie ; let stay about 5 or 8 minutes. Genoese Pastry. Four ounces of flour, 8 ounces butter, 4 ounces almond paste, 5 eggs. Melt butter, but do not allow it to get hot. Break eggs in a bowl and add sugar. Place the bowl in saucepan of hot water and whip eggs and sugar 20 minutes, but it must not get hot. Remove from hot water, add almond paste crumbled fine. Beat until smooth, then add butter and stir in flour lightly. Line a round jelly cake pan with buttered paper, standing 1 inch above edge of pan. Bake in a rather quick oven 30 minutes (until it will not dent when tested with the finger.) Pineapple Pie. One pineapple, 1 cup powdered sugar, % cup butter, 3 eggs. Beat eggs separately; have sugar and butter creamed, add the yolks, then the pineapple grated, lastly the whites. Bake pie and meringue. Set in oven until a chestnut brown. Molasses Pie. One coffee cup granulated sugar, 1 cup syrup, 2 tablespoons butter, 2 eggs, % teaspoon soda. Have a rich pastry and fill with the mixture. Set in oven to bake. Sweet Potato Pie. Three teacups mashed potatoes, 1 teacup granulated sugar, 2 tablespoons butter, 1 teacup cold water, flavor with nutmeg. Bake in a crust and serve with quince preserves. Lemon Pie.