Filling: 1 cup sugar, 1 teaspoon flour, ½ teaspoon cinnamon, ½ teaspoon cloves. Mix well and add 1 tablespoon vinegar, 1 cup sour milk, 1 cup raisins, 2 yolks eggs, and 1 tablespoon butter. Carefully cook all until thick, stirring constantly. Put in baked crust and spread the beaten whites of two eggs on top and brown. - Mrs. C. R. Brewer.
Fill buttered baking dish with fruit and pour over top following batter: 1 teaspoon butter, 1 egg, 1 cup flour, ½ cup sugar, ½ cup sweet milk, 1 teaspoon baking powder. Bake in moderate oven and serve with cream, or liquid sauce. (Apples or peaches may be used.) Sauce for pie: 1 cup sugar, 1 teaspoon corn starch, ½ cup water, ½ cup milk. Cook together until it thickens, then fold into it white of 1 egg beaten.
Mrs. Will Rose, Warren, Ohio.
Scald one quart milk, yolks of 3 eggs, well beaten, ½ cup of sugar, small lump of butter, 1 ½ tablespoons of corn starch dissolved in a little cold milk. Stir into the boiling milk and flavor to suit taste. Whites for top sweetened to suit taste and beaten stiff. - Mrs. Winslow Evans.
1 cup of granulated sugar, ½ cup of sweet milk,
2 cups of flour,
½ cup of butter,
Whites of 3 eggs,
2 teaspoons of baking powder.
Bake in round tins. Make custard of corn starch, using egg yolks spread between the layers. - Mrs. Oscar Schaefer.
1 cup of sour cream, 1 teaspoon of cinnamon, ¼ teaspoon of cloves,
½ cup of seeded raisins 1 cup of sugar, 3 eggs.
Use white of one egg only, other two for frosting, put in crust and brown in oven. - Mrs. R. U. Tyson.
Line a three inch granite pie pan with pie dough, made in the usual way. Cover bottom with 3 tablespoons sugar. Place a layer of cooked apples or peaches one inch deep; sweeten according to fruit; cover with pie crust. Place a layer of cherries, previously sweetened, one inch deep, cover with crust, making a shell about one inch deep. Place in oven and bake slowly until done. Remove from oven and fill with a lemon custard as for lemon pie, (previously cooked and chilled.) Cover the whole with a meringue made with the whites of three eggs. Brown slightly in oven and when thoroughly chilled, serve. Delicious for luncheon.
Mrs. Milton L. Ducker.
Chop 1 cup raisins, add 1 cup hot water and boil three minutes. Then add 1 cup of sugar which has been mixed with 1 tablespoon of corn starch. After taking from fire, add 1 egg, juice of 1 lemon and a pinch of salt. Bake between 2 crusts. - Mrs. W. C. Tobias.
One lb. dates, 3 eggs, 2 cups milk, 1 cup sugar, 1 teaspoon cinnamon. Soak dates in warm water over night, then stew and put through wire strainer. Into the pulp stir beaten eggs, cinnamon, milk and sugar. Bake in one crust. - Mrs. G. F. Atkinson.
½ cup sugar, 2 teaspoons flour, Salt,
2 teaspoons butter, 1 cup boiling water.
Mix flour, sugar and salt. Add boiling water, cook until thickens, add butter. Bake crust. Slice bananas in crust and when cool, pour mixture over bananas. Make meringue from white of 1 egg and powdered sugar.
Mrs. J. S. Miller.
Make an open apple pie, when cool and ready to serve cover with stiff whipped cream. Then put 2 Neuchatel cheeses through the potato ricer and sprinkle over the cream. This is delicious and pretty.
Mrs. Blanch Ottenheimer.
1 cup sifted flour,
3 generous tablespoons water,
2 generous tablespoons lard. Roll out and line pie pans. Filling:
2 cups stewed pumpkin,
1 tablespoon cinnamon, 1 tablespoon flour,
1 tablespoon New Orleans molasses, ½ cup sugar,
2 cups milk,
1 tablespoon ginger,
1 tablespoon melted butter.
A hint of nutmeg, allspice and cloves. Mix sugar, spices, flour, then add the beaten yolks with the milk. Beat white stiff and fold in last. This makes two large pies. - Clara Rose.
To one cup of custard pumpkin, (canned pumpkin) add one cup of dark brown sugar, 1 tablespoon butter, ½ teaspoonful each of ginger and cinnamon, ¼ teaspoonful nutmeg, salt and cook five minutes. Remove from fire and add two eggs slightly beaten and mixed with two-thirds cup of milk. Strain the mixture and pour into crust. - Mrs. H. R. Shofe.