This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 cup fine chopped raisins or 1 cup moist coconut
1/2 cup honey, sirup or sugar
1 lemon, grated rind and juice
2 tablespoons cream 2 tablespoons butter
Press the cheese through a ricer, add other ingredients and mix thoroughly. Turn into paste lined pie-pan and bake (450° F.) until the mixture thickens slightly. Lower the heat (325° F.) and bake until firm.
2 or 3 eggs or 4 to 6 yolks 1/2 cup sugar 1/2 teaspoon salt
1/8 teaspoon cinnamon or nutmeg 2 cups hot milk
Beat the eggs, add sugar, salt, cinnamon and milk. Mix well and pour into unbaked crust. Place in a hot oven (450° F.) for ten minutes to bake sides and bottom of crust. This will help to prevent a soggy crust. Decrease the heat and cook (at 325° F.) until a silver knife inserted in the center will come out clean (about thirty minutes). The custard must not boil at any time. If it does, it will be watery.
1/2 cup sugar
2 cups hot milk
1/4 teaspoon nutmeg 1 cup moist coconut 1/4 teaspoon salt
Beat the eggs and sugar together until light, then add the milk, nutmeg, coconut and salt. Line a deep pie-pan with crust, pour the mixture in and bake at 450° F. for ten minutes. Then reduce the heat to 325° F. and bake until a silver knife inserted in the center will come out clean (about thirty minutes). These quantities will make one thick pie or two thin pies.
1 1/2 cups sour cream
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg 4 tablespoons flour 1/2 cup chopped raisins
1 teaspoon vanilla
2 tablespoons sugar
Scald one cup of the cream in a double boiler. Mix egg-yolks, spices, flour, sugar and remaining cream and add slowly to the hot mixture. Cook fifteen minutes. Add raisins and vanilla. When partly cooled, pour into a baked crust. Cover with meringue made from stiffly beaten egg-whites and 2 tablespoons sugar. Brown in a slow oven (300°-350° F.).
1 1/2 cups prepared pumpkin 2/3 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon ginger
1 teaspoon salt
2 cups milk
Steam or bake fresh pumpkin and put it through a sieve. Canned pumpkin is ready to use. Add remaining ingredients in the order given. Turn into a crust-lined pan and bake. Use a high temperature at first (450° F.) to cook the bottom and sides of crust. Reduce the temperature and continue cooking at 325° F. until a silver knife inserted in the center will come out clean. Do not let the pie boil, as that will make it watery.