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Classic
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page 186
BUTTERMILK PIE.
Beat together a heaping cup sugar and four eggs; add half cup butter, beat
thoroughly, and add one and a half pints buttermilk; line the pie-tins with
crust, slice an apple thin, and lay in each pie, fill the crust with the
mixture, and bake with no upper crust.
CORN STARCH PIES.
One quart milk, yolks of two eggs, two table-spoons corn starch, three cups
sugar; mix starch in a little milk, boil the rest of the milk to a thick cream,
beat the yolks and add starch, put in the boiled milk and add sugar; bake with
an under crust, beat whites with two table-spoons sugar, and put on top of pies,
and when done, return to oven and brown.--Mrs. J. W. Grubbs, Richmond, Indiana.
CREAM PIE.
Take one pint sweet milk, three eggs, small tea-cup of sugar, two table-spoons
corn starch; beat yolks, sugar and starch together; let the milk come to a boil,
and stir in the mixture, adding a teaspoon of butter and a pinch of salt. Bake
crust, fill with the custard, bake, spread on whites (previously beaten to a
stiff froth with two table-spoons sugar), and brown in a quick oven.--Mrs. J. F.
Woods, Milford Centre.
CREAM PIE.
Beat thoroughly together the white of one egg, half tea-cup sugar, and
table-spoon of flour; then add tea-cup rich milk (some use part cream), bake
with a bottom crust, and grate nutmeg on top.--Mrs. Luther Liggett.
CREAM PIE.
Pour a pint cream upon a cup and a half powdered sugar; let stand until the
whites of three eggs have been beaten to a stiff froth; add this to the cream,
and beat up thoroughly, grate a little nutmeg over the mixture, and bake in two
pies without upper crusts.--Mrs. Henry C. Meredith, Cambridge City, Ind.
WHIPPED-CREAM PIE.
Sweeten with white sugar one tea-cup very thick sweet cream, made as cold as
possible without freezing, and flavor it with lemon
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Classic
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