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Pies |
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Free Books / Cooking / Recipes From Here And There / | |
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Pies |
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This section is from the book "Recipes From Here And There", by The Thirty Group Bethany Union Church.
"Crispy pies, toothsome pies, pies so very dainty, That you will always want pies like these aplenty. "
Melt one-half cup lard in four tablespoons boiling water. Sift one and one-half cups pastry flour, one-third teaspoon baking powder, one teaspoon salt together. Add to liquid. Stir thoroughly. Chill. Roll out. Marian B. Jackson.
Mix three tablespoons sugar, pinch salt, two heaping tablespoons flour. Add to three beaten egg yolks. Slowly add one pint scalded milk. Cook until thick. When cool add one teaspoon vanilla. Pour into baked crust. When ready to serve slice two bananas on top. Cover with meringue made with three egg whites. Bake in quick oven until light brown.
Mrs. Jules Escheman.
Cook one cup sugar, one tablespoon flour, one teaspoon cinnamon, one teaspoon allspice, one cup hot water, butter size of walnut, three egg yolks, in double boiler until thick. Pour into baked pie crust. Spread with meringue of three egg whites beaten stiff, three tablespoons sugar, one teaspoon vanilla. Brown in oven. Mrs. C. W. BRILSFORD.
Cook in double boiler until thick, three egg yolks, beaten light: juice one lemon, and a little rind: three tablespoons hot water; one-half cup sugar; pinch salt. To three stiffly beaten egg whites add one-half cup sugar. Fold into cooked mixture. Cool. Place in previously baked shell.
Mrs. H. O. Day. Washington, D. C.
Mix three cups pumpkin, three slightly beaten eggs, one-half teaspoon nutmeg, one teaspoon cinnamon, one tablespoon vanilla, one teaspoon salt, two and one-half cups sugar, two cups milk. Fill unbake pie shells.
Mrs. Wm. McCumber.
Mix one and one-half cups pumpkin, two-thirds cup brown sugar, one teaspoon cinnamon, one-half teaspoon ginger, one-half teaspoon salt, one and one-half cups milk, one-half cup cream, two eggs. Bake in shell one hour, 375°.
Mrs. D. A. Steel.
One-half cup raisins chopped fine, one scant cup sugar, one cup sour cream, one-half teaspoon cloves, one-half teaspoon cinnamon, yolks two eggs. Make meringue with two whites. Hake in one crust. Mrs. H. C. OlmSTEAD.
Bake pie crust. Add one cup powdered sugar to one box berries. Place in crust in slow oven. When berries are warm remove from oven. Cool slightly. Serve at once with sweet-ened and flavored whipped cream.
Mrs. W. WILBUR Hatfield.
Cover two heaping cups rhubarb with boiling water. Drain. Add one cup sugar, one heaping tablespoon flour, one egg. Mix well. Allow to blend while making crust.
Mrs. O. E. Vrooman.
Soak one-half tablespoon gelatine in one-third cup water. Place three or four egg yolks: two to three tablespoons lemon juice, grated rind of one-half lemon, one-half cup sugar, few grains salt, in double boiler. Cook, beating constantly, until it becomes firm and creamy. Remove from fire, add gelatine. Heat egg whites stiff, fold in one-half cup sugar. Add to yolk mixture. Four into baked crust. When ready to serve add one bottle whipped cream. Mrs. O. L. McMurry.
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