FoodNetArchive

The new Kentucky home cook book

1884

Page 116 · 8 recipe records on this page

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
take one egg well beaten, one-half cupful of white sugar, and stir together, then add one table-spoonful of flour or corn starch wet with a little cold milk. Pour this mixture into the boiling milk and water, stirring until it thickens. Fla- vor to taste, when partially cold. ORANGE PUDDING. Take three cupfuls of flour, a little salt, butter the size of an egg, milk enough to form a thin batter. Beat four eggs very light, one cupful of sugar, pare two oranges✪ Orange Pudding, cut fine, removing all of the pulp and seeds. Mix all together in the batter. Bake in pastry in deep pans, and serve with sauce flavored with orange. Mrs. Sarah McDowell. SWEET POTATO PIE. Steam or boil the potatoes ; when done, run them through a colander. To one pound of potatoes add one-half tea-cup- ful of butter, one tea-cupful of white sugar, one table-spoon- ful of cinnamon, one tea-spoonful of nutmeg, four eggs, whites and yelks beaten separately, juice and rind of one lemon, and one tea-cupful of water. Cream the butter and sugar, add the yelks, the spice, and the lemon. Beat the potatoes in by degrees, and until all is light, then the water, and lastly the beaten whites. Use no top crust. SWEET POTATO PIE. Boil or steam two very large, or four medium-sized, sweet potatoes until soft. To one pint of water add one tea-spoon- ful of ground cinnamon, one tea-spoonful of grated nutmeg, two dozen whole cloves, and let it come to a boiling. Cream one and one-half tea-cupful of white sugar, one cupful of butter, and one table-spoonful of corn starch together. Stir this into the spiced water until it thickens. Line a pie-pan or dish with rich pastry, and glaze with the white of an egg, then fill with the sweet potatoes that have been skinned 228 The New Kentucky Home Cook Book. and thinly sliced. Pour in the sirup, put on a top crust, and bake three-quarters of an hour in a moderate oven. If it browns too rapidly, cover with paper. Mrs. Robert Hixer. IRISH POTATO PIE. Take one pint of mashed potatoes, one pint of sugar, one tea-cupful of butter, six eggs beaten separately, the juice of one lemon squeezed into the potato while hot, one tea-spoon- ful of nutmeg, one tea-spoonful of mace. Cream the butter and sugar, add the yelks of the eggs, spice, and potatoes gradually, beating until very light, and lastly beat in the whites. Bake in open shells of paste. Serve cold. Mrs. C. E. Tabb. POTATO PUDDING. Take three eggs well beaten, two tea-cupfuls of sugar, one- half tea-cupful of butte✪ Sweet Potato Pier, two large potatoes. Boil the po- tatoes and mash through a sieve, then add butter while hot. Mix eggs and sugar together until very light. Season with nutmeg. Bake in a rich crust. Miss Alice Bascom. BEAN PIE. Take one pint of white beans, throw in a pinch of soda while cooking — it makes them white and tender — run throu <j4\ a sieve, add one tea-cupful of sugar, one-half tea-cupful of butter, one-half tea-cupful of milk or cream, the yelks of three eggs✪ Bean Pie. Stir well together, and bake in a puff' paste. Make a meringue of the whites, place on the top, return to the oven to brown. Mrs. Lucie Keith. BUTTERMILK PIE. Take the yelks of four eggs, one tea-cupful of sugar, one- half cupful of flour, one-half tea-spoonful of soda, two table- spoonfuls of butter, one pint of buttermilk✪ Buttermilk Pie. Flavor with nutmeg, lemou, or vanilla. Make a meringue, and brown The New Kentucky Some Cook Book.