Strawberry Custard Pie

1 1/2 cups (3/4 pt.) milk

1 cup (1/2 lb.) sugar

2 eggs, separated

1 tablespoon cornstarch 1 baked pie crust Fresh ripe strawberries

Mix one cup of the milk with sugar and yolks of eggs and bring to boiling point; then add cornstarch dissolved in remainder of milk and cook five minutes. Cover bottom of pie crust with strawberries cut in halves, pour over custard, and cover with meringue made of whites of eggs stiffly beaten and mixed with a little powdered sugar. Brown lightly in oven.

Tyler Pie

Pie crust

1/2 cup (4 ozs.) butter

3/4 cup (6 ozs.) sugar

1/2 cup (3 ozs.) brown sugar

2 eggs, separated

1/2 cup (1 gill) milk

1/2 teaspoon vanilla extract

1/2 teaspoon powdered nutmeg

Line pie plate with pastry. Beat butter and sugar until creamy; add yolks beaten and milk. Now cook over hot water until clear. Take from fire, add egg whites stiffly beaten and vanilla. Turn into pastry, sprinkle with nutmeg, and bake in hot oven twenty to twenty-five minutes. Serve cold.

Apple-Sauce Cake

2 eggs, beaten

1 cup (8 ozs.) sugar

1/2 cup (4 ozs.) shortening, melted

1 teaspoon powdered allspice

1 teaspoon powdered cinnamon

1/2 teaspoon powdered ginger

1/2 teaspoon powdered nutmeg

1 cup (1/4 lb.) flour

1 yeast cake 1/2 cup (1 gill) milk

2 tablespoons (1 oz.) butter substitute

1 cup (1/4 lb.) flour

1 cup (1/4 lb.) barley flour 1/4 teaspoon salt 1 teaspoon soda 1 cup (1/2 pt.) hot apple sauce 1/2 cup (3 ozs.) Sultana raisins 1/2 cup (2 ozs.) currants 1/2 cup (2 ozs.) English walnut meats, chopped

1 teaspoon salt

2 tablespoons (1 oz.) sugar - 1/2 cup (1/4 lb.) seeded raisins

4 tablespoons chopped candied citron peel

Beat eggs, add sugar, shortening, spices sifted with flours and salt, soda dissolved in apple sauce, fruit, and nuts. Mix well, pour into greased pan, and bake in slow oven one hour and fifteen minutes.

Barm Brack

Mix yeast with one tablespoon of the sugar. Make milk and butter substitute lukewarm, add this with remaining sugar to yeast. Heat bowl and flour, make well in center of flour, sprinkle salt round edges, pour yeast, etc., into center, make into a batter and beat well with a wooden spoon five minutes, next beat in the fruits. Pour into a greased cake tin and leave to rise in a warm place one and one half hours. It should rise double its own bulk. Bake in hot oven twenty to thirty minutes.

Boiled Fruit Cake

1/4 cup (2 ozs.) drippings

1 cup (8 ozs.) seeded raisins

1 cup (4 ozs.) currants

1/2 cup (2 ozs.) stoned dates, chopped 1/2 cup (2 ozs.) figs, chopped 1 cup (4 ozs.) shredded candied citron peel 1 teaspoon powdered cinnamon 1 teaspoon powdered nutmeg

1/2 teaspoon powdered cloves 1/2 teaspoon powdered ginger 1/4 teaspoon salt 1 cup (6 ozs.) brown sugar or honey 1 1/2 cups (3/4 pt.) water

1 teaspoon baking powder

2 cups (8 ozs.) flour

1/2 cup (2 ozs.) barley flour 1 teaspoon baking soda

Caramel frosting

Into saucepan put drippings, fruits, spices, salt, sugar, and water. Bring to boiling point and boil eight minutes. Turn into a bowl, and when cool add baking powder, and soda sifted with flour. Mix and pour into greased and floured cake tin and bake in moderate oven one hour and fifteen minutes. When cold cover with frosting.