Rind and juice of two lemons, two cups sugar, one cup of milk,
two tablespoons of corn starch, yolks of six eggs✪ Lemon Pie, No. 2. Bake in crusts.
When done take out and pour over the top the whites of the eggs,
beaten very stiff, with eight light tablespoons of powdered sugar. Put
into the oven until a light brown. This makes two pies.—Mrs. W. P.
Sandridge.
Lemon Pie, No. 3
Line pie tin with good pastry, prick in several places with fork
so it will not puff up, and bake. Make a custard of one cup milk, one-
half cup sugar, well-beaten yolks of two eggs, and two tablespoons of
flour. Cook until very thick, flavor with grated rind and juice of one
lemon, and pour into the baked crust. Have whites beaten very stiff
with a little sugar and fold gently into the mixture, or if preferred,
they can be used as a meringue. Place pie in oven and brown.
Mince Pie
Place between two rosette wafers a spoonful of hot mince meat✪ Mince Pie,
and serve as an individual pie.
Orange Short Cake
Make a dough of two cups flour, one cup shortening, two teaspoons
baking powder, one-half teaspoon sugar, a pinch of salt and two-thirds
of a cup of milk or water, or milk and water. Line pie tin as for a pie,
only thicker. Spread a little shortening on and then put on top layer
which should just fit in center✪ Orange Short Cake so it can be lifted off. Sprinkle top
with a little granulated sugar, roll in lightly, and bake.
Filling: Grate yellow rind from two oranges. To this add a
tablespoon flour, a cup of granulated sugar, a small ‘piece of butter,
and a pinch of salt. Pour over this a pint of boiling water. Let boil up
and set aside to cool. Cut up the pulp of the orange in small bits and
sweeten with a cup of granulated sugar. When crust is cooled off
lift up top and put in the orange with a tablespoon of the sauce. When
served pour on remainder of sauce.—Miss Ida Clifton Hinshaw.
Potato Custard \
One egg, white and yellow beaten separately, one-fourth cup-butter,
one-half cup each sugar and of boiled and mashed sweet potato, one-
fourth cup sweet milk✪ Potato Custard. Flavor with brandy and bake in pie tin lined
with good pastry. ;
Pumpkin Pie
To one pint of stewed pumpkin add one quart of sweet milk, three
well-beaten eggs, and sweeten to taste with brown sugar. Flavor with
one teaspoon each of cinnamon and ginger; nutmeg may be added and
& small teaspoon of salt. If the milk is not very rich add a small tea-
spoon of butter✪ Pumpkin Pie.—Mrs. P. H. Hanes.
THE TWIN-CITY HOUSEWIFE cig hty-three
Raisin Pies
One pound raisins, one-half pound sugar, yolks of six eggs, one-
fourth pound butter, one cup meal mush, one teaspoon each of mace
and allspice✪ Raisin Pies. Stone ~aisins and stew them until tender. Put the
sugar, butter and eges together, add the raisins and last the hot mush.
Whip the whites of the eggs stiff with six tablespoons of sugar for a
meringue. Bake in two crusts.—Mrs. McKoy, Wilmington.
Silver Pie
One large Irish potato, peeled and grated, one cup of sugar, one
cup of boiling water, rind and juice of one lemon, one tablespoon corn
starch well-beaten white of one egg✪ Silver Pie. Bake in crust. A meringue can
be added if liked.—Mrs. M., Asheville.
Strawberry Shortcake
Four eggs one and one-half cups of flour, one cup of sugar, three-
fourths of a cup of sweet milk, one-half cup of butter, one teaspoon of
baking powder✪ Strawberry Shortcake. Bake in sheets, spread with berries and sugar. Stack
like a layer cake. Make a nice butter sauce, thicken with mashed
berries while hot and pour over cake.—Mrs. C. J. Watkins.
Strawberry Shortcake
Two heaping teaspoons of baking powder sifted in one quart of
flour, a scant half cup of butter, two tablespoons of sugar, a pinch of
‘salt, and sweet milk or water to make a soft dough. Roll almost as
Page 58 · 10 recipe records on this page
Presented as published in 1920. 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
Rind and juice of two lemons, two cups sugar, one cup of milk, two tablespoons of corn starch, yolks of six eggs. Bake in crusts. When done take out and pour over the top the whites of the eggs, beaten very stiff, with eight light tablespoons of powdered sugar. Put into the oven until a light brown. This makes two pies.—Mrs. W. P. Sandridge.
Lemon Pie, No. 3
Line pie tin with good pastry, prick in several places with fork so it will not puff up, and bake. Make a custard of one cup milk, onehalf cup sugar, well-beaten yolks of two eggs, and two tablespoons of flour. Cook until very thick, flavor with grated rind and juice of one lemon, and pour into the baked crust. Have whites beaten very stiff with a little sugar and fold gently into the mixture, or if preferred, they can be used as a meringue. Place pie in oven and brown.
Mince Pie
Place between two rosette wafers a spoonful of hot mince meat, and serve as an individual pie.
Orange Short Cake
Make a dough of two cups flour, one cup shortening, two teaspoons baking powder, one-half teaspoon sugar, a pinch of salt and two-thirds of a cup of milk or water, or milk and water. Line pie tin as for a pie, only thicker. Spread a little shortening on and then put on top layer which should just fit in center so it can be lifted off. Sprinkle top with a little granulated sugar, roll in lightly, and bake.
Filling: Grate yellow rind from two oranges. To this add a tablespoon flour, a cup of granulated sugar, a small ‘piece of butter, and a pinch of salt. Pour over this a pint of boiling water. Let boil up and set aside to cool. Cut up the pulp of the orange in small bits and sweeten with a cup of granulated sugar. When crust is cooled off lift up top and put in the orange with a tablespoon of the sauce. When served pour on remainder of sauce.—Miss Ida Clifton Hinshaw.
Potato Custard \
One egg, white and yolk beaten separately, one-fourth cup-butter, one-half cup each sugar and of boiled and mashed sweet potato, one-
fourth cup sweet milk. Flavor with brandy and bake in pie tin lined with good pastry. ;
Pumpkin Pie To one pint of stewed pumpkin add one quart of sweet milk, three well-beaten eggs, and sweeten to taste with brown sugar. Flavor with one teaspoon each of cinnamon and ginger; nutmeg may be added and
& small teaspoon of salt. If the milk is not very rich add a small teaspoon of butter.—Mrs. P. H. Hanes.
THE TWIN-CITY HOUSEWIFE cig hty-three
Raisin Pies One pound raisins, one-half pound sugar, yolks of six eggs, onefourth pound butter, one cup meal mush, one teaspoon each of mace and allspice. Stone raisins and stew them until tender. Put the sugar, butter and eges together, add the raisins and last the hot mush. Whip the whites of the eggs stiff with six tablespoons of sugar for a meringue. Bake in two crusts.—Mrs. McKoy, Wilmington.
Silver Pie
One large Irish potato, peeled and grated, one cup of sugar, one cup of boiling water, rind and juice of one lemon, one tablespoon corn starch well-beaten white of one egg. Bake in crust. A meringue can be added if liked.—Mrs. M., Asheville.
Strawberry Shortcake Four eggs one and one-half cups of flour, one cup of sugar, threefourths of a cup of sweet milk, one-half cup of butter, one teaspoon of baking powder. Bake in sheets, spread with berries and sugar. Stack
like a layer cake. Make a nice butter sauce, thicken with mashed
berries while hot and pour over cake.—Mrs. C. J. Watkins.
Strawberry Shortcake
Two heaping teaspoons of baking powder sifted in one quart of flour, a scant half cup of butter, two tablespoons of sugar, a pinch of
‘salt, and sweet milk or water to make a soft dough. Roll almost as
Records on this page
Lemon Pie, No. 3Lemon Pie, No. 2Mince PieOrange Short CakePotato CustardPumpkin PieRaisin PiesSilver PieStrawberry ShortcakeStrawberry Shortcake