|
Classic
Cook Books
< last page | next page >
page 187
or vanilla to taste; beat until as light as eggs for frosting, and keep cool
until the crust is ready; make crust moderately rich, prick well with a fork to
prevent blistering, bake, spread on the cream, and to add finish, put bits of
jelly over the top. The above will make two pies.--Mrs. A. M. Alexander,
Harrisburg.
CRUMB PIE.
Soak one tea-cup bread-crumbs half an hour, add three table-spoons sugar, half a
tea-spoon butter, half a cup of water, a little vinegar, and nutmeg to suit the
taste; bake with two crusts, made the same as for other pies.--Mrs. Sylvia J.
Courter.
COCOA-NUT PIE.
One pint milk, a cocoa-nut, tea-cup sugar, three eggs; grate cocoa-nut, mix with
the yolks of the eggs and sugar, stir in the milk, filling the pan even full,
and bake. Beat whites of eggs to a froth, stirring in three table-spoons
pulverized sugar, pour over pie and bake to a light brown.
If prepared cocoa-nut is used, one heaping tea-cup is required.--Miss N. B.
Brown, Washington City.
COMBINATION PLAN.
Fill a bottom crust with ripe grapes or cranberries, sweeten well and dredge
over it a little flour; when baked, pour over it a sponge-batter made as
follows: Three eggs, one cup sugar, one cup flour, two table-spoons water, two
tea-spoons baking-powder; return to oven and brown slightly. This is sufficient
for two pies.--Miss Mary Collins, Urbana.
CUSTARD PIE.
For a large pie, take three eggs, one pint of milk, and half table-spoon of corn
starch, half cup sugar, and flavor.--Mrs. N. S. Long.
CHESS PIE.
Three eggs, two-thirds cup sugar, half cup butter (half cup milk may be added if
not wanted so rich); beat butter to a cream, then add yolks and sugar beaten to
a froth with the flavoring; stir all together rapidly, and bake in a nice crust.
When done, spread with the beaten whites, and three table-spoons sugar and a
little flavoring. Return to oven and brown slightly. This makes one pie, which
should be served immediately.--Miss J. Carson, Glendale.
< last page | next page >
Classic
Cook Books
|
