Recipes Tried and True Part 15

Grate a tablespoonful of Bakers chocolate in a dish; add one tablespoonful of flour, the yolks of two eggs, and one-half cup sugar; beat all together; add one pint sweet milk. Bake with lower crust.

Take the whites of eggs for frosting. This will make one large pie.

LEMON PIE. MRS. SUSIE B. DE WOLFE.

Grate the rind and squeeze the juice from two lemons; add two and one-half cups of boiling water, three cups of sugar, one-half cup of flour, the yolks of three eggs, and one tablespoon of b.u.t.ter; cook until thick and clear; put in pans prepared with pastry, and bake.

Beat the whites of eggs with a little sugar; put over top, and brown lightly.

LEMON PIE. MRS. H. A. MARTIN.

One lemon, the yolks of two eggs, one heaping cup of sugar, b.u.t.ter the size of a walnut, three cups of water. Grate the rind of the lemon, and squeeze out the pulp and juice; add the other ingredients; put in a stew pan, and let come to a boil; then stir in one large tablespoonful of corn starch, wet with cream. Bake crust first, and turn in filling. Beat up the whites of two eggs, with a little pulver ized sugar added, and put over the top. Put in oven, and brown a little.

LEMON PIE. MRS. E. HUGHES.

Grate the rind of one smooth, juicy lemon, and squeeze out the juice, straining it on the rind. Put one cup of sugar and a piece of b.u.t.ter the size of an egg in a bowl, and one good-sized cupful of boiling water into a pan on the stove. Moisten a tablespoonful of corn starch, and stir it into the water; when it boils, pour it over the sugar and b.u.t.ter, and stir in the rind and juice. When a little coo], add the beaten yolks of two eggs. b.u.t.ter a deep plate, and cover all over with cracker dust (very fine crumbs). This is the crust. Pour in the mixture, and bake; then frost with the whites (beaten stiff), and brown.

LEMON PIE. MRS. JENNIE KRAUSE.

One heaping tablespoon of corn starch, one cup of boiling water, one cup of sugar, one egg, one tablespoon b.u.t.ter, and the juice and rind of one small lemon. Make into custard, and bake with bottom crust.

LEMON PIE. MRS. G. M. BEICHER.

For one pie, take one lemon, one cup of sugar, yolks of two eggs, one cup of water, and two heaping tablespoons of flour. After the pie is baked, beat the whites of the eggs with one tablespoon of sugar; spread over pie, and brown in oven.

LEMON PIE. MRS. MARY d.i.c.kERSON.

One cup of sugar, one large spoon of flour, the grated rind and juice of one lemon, two eggs, a piece of b.u.t.ter as large as a hickory nut, and two cups of boiling water; make into custard, reserving whites of eggs for the top.

LEMON PIES. MARY AULT.

For three pies, take one lemon, one egg, one tablespoonful of corn starch, one and one-half cups of sugar, one and one-half cups of water; boil all together for the custard.

CRUST.--One cup of lard, and a little salt, to three cups of flour.

LEMON PIE. MRS. FENTON FISH.

Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in milk; pour into one pint of boiling milk, and let cook about three minutes; add to this the juice and grated rind of one lemon, and pour into a baked crust. Beat the whites to a stiff froth; add one-half cup of sugar; spread on top. Put in oven, and let slightly brown.

MINCE MEAT. MRS. R. H. JOHNSON.

Chop fine four pounds of good boiled beef (one tongue is better), one pound suet, and eight apples; add two pounds of raisins (seeded), two pounds of currants, two grated nutmegs, two ounces ground cloves, one pound citron (cut fine), two pounds brown sugar, two tablespoonfuls salt, one pint boiled cider. This may be canned like fruit. When ready to bake pies, add a gla.s.s of grape jelly, diluted with water, a little b.u.t.ter, a few raisins, and sugar if needed.

SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.

Two teacups of sugar, one teacup of mola.s.ses, two teacups of hot water, one teacup of chopped raisins, one-half cup of b.u.t.ter, one-half cup of vinegar, two eggs, six rolled crackers or bread crumbs; cinnamon, allspice, cloves, and nutmeg to taste.

MINCE MEAT. MRS. B. TRISTRAM.

Three and a half pint bowls of chopped meat, two and a half bowls of suet, four bowls of apples, three bowls of raisins (half of them chopped), two bowls of currants, half a pound of citron (chopped very fine), seven teaspoons even full of salt, four teaspoons cloves, six teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls of granulated sugar; mix with sweet cider.

PUMPKIN PIE. MRS. C. C. STOLTZ.

Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar, one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of salt. This is enough for one pie.

PUMPKIN PIE. MRS. T. H. LINSLEY

One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted b.u.t.ter or cream, one tablespoonful of flour a small pinch of salt, one teaspoon of ginger, one teaspoon of cinnamon, one half nutmeg, one half teaspoon of vanilla, one half teaspoon of lemon extract, two-thirds cup of sugar.

PUFF PASTE.--One third cup of lard, a little salt, mix slightly with one and one half cups of flour, moisten with very cold water, just enough to hold together; get into shape for your tin as soon as possible. Brush the paste with the white of egg. Bake in a hot oven until a rich brown.

BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.

Steam Hubbard Squash, or good sweet pumpkin, until soft, and put through a colander. Put one-half cup of b.u.t.ter into an iron frying pan over the fire. When it begins to brown, add one quart of strained pumpkin; let it cook a few moments, stirring all the time; put into a large bowl or crock; add two quarts of good rich milk, eight eggs, beaten separately, two large cups of sugar, one teaspoonful of salt, one of pepper, one of ginger, one of cinnamon, one of cloves, one grated nutmeg, and one tablespoonful of vanilla. Bake in moderate oven, with under crust only. Brush the crust with white of egg before filling. This will make five pies.

PUMPKIN PIES. MRS. E. FAIRFIELD.

One quart of pumpkin, one cup of Orleans mola.s.ses, one cup of brown sugar, one pint of milk, three eggs, one tablespoon each of nutmeg, ginger, and cinnamon, and one teaspoon of salt. This will make two large, or three small pies.