1 heaping cup of seeded
1 teaspoon of flour Butter, size of a walnut 1 teaspoon of nutmeg 1 teaspoon of cinnamon
Mix all ingredients thoroughly and bake with two crusts. Bake about 1/2 hour in a moderate oven.
Butter Scotch Marshmallow Pie
2 cups milk
1 cup brown sugar
2 tablespoons cornstarch
3 tablespoons butter 1/4 teaspoon salt
1 teaspoon vanilla
2 dozen marshmallows Pastry crust
Scald milk in double boiler, mix sugar and cornstarch, add to milk, stir until thick, cover and cook fifteen minutes. Add butter and salt and pour over egg yolks slightly beaten. Return to double boiler, stir and cook one minute; remove from fire and cool. When ready to serve add vanilla and pour into a baked pastry crust. Cut marshmallows in pieces and put into a warm place until they are soft. Beat egg whites until stiff, beat in marshmallows and spread over the top of the pie. Bake in the oven until delicately browned.
6 tablespoons butter
1 1/2 cups brown sugar
2 1/2 cups milk
2 eggs Pie dough.
3 tablespoons cornstarch
4 tablespoons granulated sugar
1/2 teaspoon vanilla
Line a small pie tin with pastry, flute the edge.
Cook the butter and brown sugar together until it turns a rich brown. Add scalded milk and heat until the sugar dissolves.
Beat the yolks of two eggs slightly, add the cornstarch and pour the milk mixture over gradually, stirring continually. Flavor with one-quarter teaspoon vanilla and pour into the lined pie pan. Bake for ten minutes in a very hot oven (450 degrees F.) and then reduce the heat to a moderate heat (325 degrees F.) until the custard is firm.
Cover with the meringue made of the beaten whites to which the granulated sugar and one-quarter teaspoon vanilla are added gradually. Brown for ten to fifteen minutes.
1 1/2 tablespoons cornstarch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon White of 1 egg
2 tablespoons sugar for meringue
Mix cornstarch with a little cold water. Heat the cup of water and add the cornstarch paste. Cook until transparent. Add the butter, sugar, lemon juice and grated lemon rind. Set aside to cool.
Beat well when cool and turn into a pie pan lined with pastry. Cover with a meringue of the white beaten very stiff with the sugar. Brown the meringue but serve the pie cold.
1 1/2 cups sugar
4 tablespoons flour
5 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon vanilla
2 1/4 cups boiling water
1/2 cup lemon juice Grated rind of one lemon 6 tablespoons granulated sugar for meringue
Stir boiling water into the mixed dry ingredients. Cook in a double boiler for fifteen minutes, stirring as the mixture thickens. Beat the yolks and pour the cornstarch mixture on slowly; stir in well. Return to the double boiler and cook two minutes longer. Remove from the flame, add the lemon juice and grated rind.
When cold pour into a baked pastry shell. Cover with a meringue of egg whites beaten stiff with the sugar and bake the meringue to a light brown for about fifteen minutes.
1/2 cup brown sugar
1 tablespoon cornstarch
2 tablespoons water
1/2 cup confectioners' sugar
Dissolve the cornstarch in the water and add to the melted brown sugar. Beat the egg yolks and stir into the mixture. Add the grated rind of one lemon and the juice of the two. Cook for five minutes, stirring to make a smooth custard. Line a pie dish with unbaked pastry. Fill with the lemon custard and bake for fifteen to twenty minutes in a moderate oven.
Make a meringue of beaten egg-whites and powdered sugar added gradually. Cover the pie with this meringue and return to the oven long enough to brown.
Mincemeat as follows: 2 cups chopped lean beef 4 cups chopped tart apples 2 cups currants 2 cups seeded raisins
1 cup chopped suet or fat
2 cups sugar
2 teaspoons salt
1 cup strong coffee
1 tablespoon each of nutmeg, ground cloves, cinnamon and ginger
1 cup meat-Stock
Boil the meat until tender, cool in the juice and chop fine. Mix the materials in the order written. Simmer slowly; bottle and seal while hot.
When making a pie, line a deep pie pan with crust, fill with mincemeat, using one quart, pour over a tablespoon of cream, a tablespoon of sugar and dot with a tablespoon of butter. Put on the top crust and bake in a very hot oven (450 degrees F.) for half an hour. Serve hot with pieces of American cheese.
1 cup cranberries
1/2 cup raisins
3/4 cup sugar
1 tablespoon flour
1 teaspoon butter
Cut the cranberries in halves and the raisins into pieces. Mix flour and sugar together and add to the cranberries and raisins. Fill the lower crust with the mixture and dot over it with butter. Bake between crusts.