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Free Books / Cooking / Eureka Cook Book / |  |
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Pies. Part 2 |
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Free Books / Cooking / Eureka Cook Book / | |
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Pies. Part 2 |
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This section is from the book "Eureka Cook Book", by The Ladies League of the First Congregational Church Eureka, California. Also available from Amazon: Eureka Cook Book.
1lb. meat, 2 lbs. suet, 2 lbs. raisins, 3 lbs. currants, 4 lbs. apples, 4 lbs. brown sugar, 2 nutmegs, 2 tablespoons cinnamon, 1 tablespoon* cloves, salt and citron to taste, 1 qt. cider.
Mrs. Fenwick.
3 bowls of meat, 3 bowls of apples, 1 bowl of molasses, 1 bowl vinegar, 2 bowls suet or butter, 2 bowls raisins, 5 bowls sugar. 2 tablespoons cinnamon, 2 tablespoons nutmeg, 2 tablespoons cloves, 1 tablespoon salt, 1 tablespoon vanilla, citron.
Mrs. Ethel Langford.
Thee eggs 1 cup of sugar, pinch of salt, juice and rind of 1 large orange, 1 cup cream or milk. Mix the yolks and sugar, add the juice and rind, then the milk.
Mrs. W. W. Warren.
Line a pie pan with crust, prick with a fork and bake. One teaspoon corn starch, made smooth in cold water, 2 crackers rolled to a powder, 1 cup boiling water, 1 cup sugar, juice of 1 lemon, and a part of the rind grated, yolks of 3 , eggs and white of 1. Cook a few minutes, turn into the crust, cover with the whites of 2 eggs, beaten and sweetened, browned slightly in the oven. Miss Amanda Bonnickson.
Mix together and turn into a pie crust 1 .1-2 cups sugar, juice and grated rind of one lemon, 1 tablespoon melted butter
2 tablespoons sweet milk, 4 eggs reserving the whites of 2 for the top. Bake like a custard. Mrs. S. T. Weatherby.
Half cup butter, 1 cup sugar, 1 cup grated pineapple, 1 cup milk, 2 eggs, bake in a crust. Mrs. C. E. Robinson,
Philadelphia.
Juice of 2 lemons, I cup of sugar, yolks of 3 eggs and a little salt beaten to a foam, the whites of 3 eggs beaten stiff, and 3 tablespoons milk. Mix all together, turn into a crust and bake like a custard for about 40 minutes. Beat the whites of 2 eggs stiff with a little sugar, spread over the pie and brown. Mrs.Jess Bacon.
One cup sugar, 2 eggs, small piece butter, 1 lemon. 1 tablespoon corn starch made smooth in cold water and 1 cup boiling water. Mrs. Mary McKay.
One cup of steamed and mashed pumpkin, 1 cup of milk, 1-2 cup sugar, 2 eggs, 1 teaspoon each ginger and cinnamon. 2 tablespoons each melted butter and molasses. Mix together, fill a pie crust and bake until set. Mrs. Buchanan.
One pint of steamed and mashed squash, 1 pint of milk, 3 eggs, 1 cup sugar, 1 teaspoon each ginger, cinnamon and nutmeg, salt to taste. Bake with an under crust.
Mrs. McGillivray.
The pastry in custard pie is often soggy. This can be prevented by partially cooking the crust before filling, first pricking it with a fork. The eggs should be beaten, the yolk and white together, until thick and ceamy, the longer the better and the custard baked just long enough so that a knife blade trust into the center will come out clean. If baked too long or in a very hot oven, the custard will separate. Use 3 eggs, 3-4 cup sugar, and a teaspoon flavor to 1 pint of milk.
Mrs. Jersey.
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