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This section is from the "The P.E.O. Cook Book" book, by Chapter Z. Also available from Amazon: P.E.O. Cook Book.
1 Cup powdered sugar, 1/2 cup butter, 2 eggs, 1 small can grated pineapple. Cream butter and sugar, add beaten yolks and pineapple. When well mixed add well-beaten whites, mix lightly and bake with under crust only.
Mrs. D. A. Lehman.
1 Can grated pineapple, yolks of 5 eggs, whites of 2, 1 cup sugar, juice of 1 lemon. Cook in double boiler until thick. Have rich crust already baked, pour in mixture. Use whites of 3 eggs for meringue, spread on top, put into oven and brown slightly. Makes 2 pies. Mrs. Loren Felts.
Line a piepan with rich crust and bake, cover with a layer of peaches and pour over the following cream filling:.
Scald 2 cups milk, add 2 well-beaten eggs, 1/2 cup sugar, 1/8 teaspoon salt, 1/3 cup flour and cook 15 minutes in double boiler, stirring often. Top with sweetened whipped cream.
Mrs. D. A. Lehman.
1 Heaping cup cranberries, 1 cup sugar, 1 tablespoon flour, 1/2 cup water. Mix well and bake with 2 crusts.
Mrs. D. A. Lehman.
1 1/2 Cups sweet milk, 1 cup sugar, yolks of 3 eggs, 2 tablespoons flour, a pinch of salt. Cook in double boiler until thick. Cool and add 1 teaspoon vanilla. Have rich crust baked and cool. Slice 3 bananas very thin in bottom of crust and pour over the cream filling. Spread meringue on top and brown lightly. Mrs. D. A. Lehman.
Bake crust first; stew rhubarb with sugar and 1 tablespoon flour, put in crust. Make custard of yolks of 2 eggs, 2 tablespoons sugar, 1 tablespoon flour, 1 cup milk and a little bit of nutmeg. Put in pan with rhubarb and bake. Beat whites stiff, put on pie and brown.
Mrs. Fred Baumer.
1 Cup cooked carrots, mash fine, 1/2 cup sugar, 2 eggs, 1 pint milk, 2 tablespoons molasses, 1/2 teaspoon ginger, 1/2 teaspoon cinnamon. Bake in one crust.
Mrs. Fred Baumer.
1 Cup freshly seeded grapes, 1 cup sugar, 1/2 cup butter, 2 tablespoons cornstarch, yolks of 2 eggs. Bake in 1 crust. Put whites of eggs, beaten stiff with a little sugar, on top and brown. Mrs. Fred Baumer.
1 Cup sugar, 1 cup seeded grapes, lump of butter, 1 tablespoon flour mixed with 2 tablespoons water, 1 egg yolk.
Beat egg, add other ingredients and bake in I crust. Beat white of egg, with a little sugar and use for top.
Mrs. A. E. Somers.
1/2 Cup butter, 1/2 cup milk, I cup powdered sugar, 2 cups flour, 2 eggs, 2 teaspoons baking powder, 1 teaspoon vanilla. Cream sugar and butter, add eggs well beaten, milk and vanilla, then the flour and baking powder sifted together. Beat well and bake in a deep pie tin 15 minutes in a moderate oven. Split and put the following cream between layers: 2 Egg yolks, 1 cup cocoanut soaked in a cup of boiling milk, 1 teaspoon flour, 3 tablespoons sugar. Cook in double boiler until thick. Put between layers and dust with powdered sugar. Mrs. G. G. Mugge.
1 Cup each raisins, fresh rhubarb and sugar, juice of 1 lemon, 1 egg, 1 tablespoon butter. Chop raisins and rhubarb fine, add sugar, lemon juice, egg and butter. Bake between two crusts in a moderate oven 45 minutes.
Mrs. Portia Parish.
Put unbaked crust into piepan. Into this crust slice apples very thin, shaving the slices off thin like potato chips. Mix sugar and a little cinnamon or nutmeg all the way through the layers of apples. Fill the crust very full with sugar on the top, pour 2 tablespoons water over pie to start sugar to melting. Bake very slowly so that sugar will permeate apples. Pie is done when apples look clear.
Mrs. Clarence Bonnell.
Make a rich biscuit dough, adding 1 rounding tablespoon sugar to each cup of flour. Roll about 1/4 inch thick, sprinkle generously with finely chopped apples, sugar and cinnamon or nutmeg. Roll and cut across in inch lengths, stand upright in a baking dish with boiling hot corn syrup about an inch in depth, and bake. Mrs. M. S. Coleman.
1 1/2 Pints pumpkin, 4 eggs, 1 pint sweet milk, butter the size of a walnut, sugar to taste, pinch of salt, 1 tablespoon cinnamon, 1 teaspoon ginger. Mrs. Oval Ferrell.
1 Quart milk, 3 scant cups pumpkin, 1 1/2 cups brown sugar, 1/2 cup sorghum, 3 eggs beaten separately, pinch of salt, 1 level tablespoon each of cinnamon and ginger. Mix all together and bake in undercrusts. Makes 3 pies.
Mrs. M. S. Coleman.
1 Pint pumpkin, 2 tablespoons cream, 1/2 cup brown sugar, 3 tablespoons molasses, 2 tablespoons flour, 2 eggs, 1/2 teaspoon salt, 1 teaspoon ginger, pinch of cloves, 3 cups milk. Mix sugar, flour and spices, add pumpkin, molasses, cream, milk and beaten eggs. Makes 2 pies.
Grace Lane Raymond, Sidney, 111.
2 Eggs, pinch of salt, 1 scant cup pumpkin, 1 tablespoon melted butter, 1/2 cup sugar, \\ cups whole or rich milk, 1/4 teaspoon each of ginger, spice and nutmeg, 1/2 teaspoon vanilla. Bake in moderate oven until custard is set, then it is better to have slower heat until nicely browned. Pumpkin pies require longer cooking. Mrs. Loren Felts.
Bake crust first. Make a thick white sauce, using 1 heaping tablespoon flour, 1 tablespoon butter and 1 cup sweet milk. Cook until thick and add 1/2 cup sugar, 1 egg yolk, 2 kitchen spoons cooked pumpkin and spices to flavor. Let cook a few minutes, then remove from fire and cool slightly. Add the stiffly beaten white of egg. Pour into crust and place in oven till it glazes over top.
Mrs. Ethel Kane.
2 Cups milk, 1/2 pound chopped dates, 2 eggs, 1/4 teaspoon salt, 2 tablespoons flour, a few gratings of nutmeg. Cook dates with milk 20 minutes in double boiler, add salt, yolks of eggs and flour. Put in crust already baked, using the whites of eggs beaten with a little sugar for top.
Mrs. C. E. Combe.
SLICED SWEET POTATO PIE •
Boil 2 medium sweet potatoes, slice thin: 1 cup sugar, 1/2 cup butter, 1/2 cup sweet cream or whole milk. Line deep pie tin with rich crust, place in bottom a layer of potatoes, pour over it half of the sugar, sprinkle with nutmeg, then another layer of potatoes, remainder of sugar and nutmeg as before. Put the butter in bits on top, then criss-cross with thin strips of crust and bake to a nice brown. When done pour in the cream, put back in oven a few minutes until heated through. A few drops of lemon extract adds to the flavor. Mrs. Mary J. Duncan.
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