=Cream--Par excellence=--1½ pt. rich milk, ⅔ cup flour laid lightly in
cup, scant cup of sugar, 2 eggs, salt, 1 teaspn. vanilla. Mix flour,
salt and sugar, put into oiled saucepan, pour boiling milk over,
stirring until smooth, boil, add yolks of eggs, just heat, add vanilla,
turn into baked granella or pastry crust. Meringue. With some brands
of pastry flour, a scant measure only will be required. Thin slices of
banana may be laid on the baked crust before the filling is put in, for
banana flavor.
=Cocoanut Cream--Famous=--Same as cream pie with ¾ cup sugar only and
about ¾ cup desiccated cocoanut. (If cocoanut is fresh grated, use
1 cup sugar.) Add cocoanut just before putting filling into crust,
reserving enough to sprinkle the top of the meringue before baking.
Do not brown the meringue, just heat it until it puffs up and possibly
tints the tips of the cocoanut.
=Nut Cream=--Use chopped hickory or other nuts in place of cocoanut in
Cocoanut Cream Pie.
=★ Farina Cream=--Scant pt. rich milk, 1 tablespn. Hecker’s, 1½
tablespn. Am. Cereal Co’s farina, ⅓ cup sugar, 2 eggs (3 eggs enough
for 2 pies), 1 teaspn. vanilla. Heat milk and sugar to boiling, sift
in farina and cook for ¾-1 hour in double boiler; add slightly beaten
yolks of eggs, just heat through, remove from fire, add flavoring,
turn into baked granella or pastry crust. Meringue. Thin slices of
banana may be used to flavor this pie also but it is delicious with no
flavoring. Farina may be cooked 45 m. only, yolks and flavoring added
and the filling be baked in the crust.
=Cream of Rice=
1 qt. rich milk
⅓ cup rice
⅓ cup sugar
pinch of salt
Cook all together until thick and creamy. Turn into baked crust, brown
delicately over the top, cool.
Better the second day. Do not use with granella crust.
=Caramel Cream=--Steep ¼-⅓ cup cereal coffee in milk of cream pie, in
double boiler for 15 m., strain through 2 thicknesses of cheese cloth,
add milk or cream to make 1½ pt. Finish the same as cream pie. Flavor
with vanilla.
The pie may be made with not very rich milk and covered, after cutting,
with flavored, sweetened, whipped cream instead of being meringued.
=Tomato Cream--Fine=
1½ cup very rich milk
1½ cup strained tomato
1 cup sugar
⅔ cup flour
salt
2 eggs
vanilla
Mix sugar and flour, pour boiling milk over, then boiling tomato, boil
up, add salt and yolks of eggs, cook, add vanilla and put in baked
crust. Meringue. Use a little more flour when pie is to be eaten the
day it is made.
=My Mother’s=
1 pt. thick cream
⅓-½ cup sugar
1 tablespn. flour
1 egg
Mix and bake in 1 crust; serve in very small pieces. No flavoring but
that of the cream is required and no meringue is necessary as the cream
gives a beautiful finish to the top of the pie.
=Parched Corn Cream=
2⅔ cups rich milk
¼ cup parched corn meal
⅓ cup sugar
salt
3 eggs
Soak corn meal in milk 1 hour, cook until thickened; add salt, and eggs
beaten with sugar. Put into crust and bake. One white may be beaten to
stiff froth and stirred in last, and if wished, a little sugar may be
sprinkled over the top.
=Cream--Sour=
1 egg
1½ tablespn. flour
½ cup sugar
salt
1 teaspn. vanilla
1 pt. thick sour cream
Mix flour, sugar and salt; turn beaten egg over and stir in cream
gradually; add vanilla and turn into crust; bake in moderate oven. If
preferred, 1 more egg may be used, the white beaten to a stiff froth
and stirred in last.
=Sour Cream=
2½ cups sour cream
2½-3 tablespns. flour
1 cup sugar
salt
2 eggs
vanilla, almond, rose or lemon
Bring cream just to boiling and pour over sugar and flour which have
been mixed together; boil up, add yolks of eggs, heat to thicken but do
not boil; add flavoring, turn into baked crust. Meringue with whites of
eggs.
=White Cream=
whites of 3 eggs
2 level tablespns. flour
½-1 cup sugar
1 pt. cream
flavoring
Beat whites with sugar, add other ingredients which have been mixed
together; bake in 1 crust.
=Custard Pie=--2½ cups rich milk, ⅓ cup sugar, 3 eggs, salt. Dusting of
coriander or anise, or any suitable flavoring.
=Custard Pie that Makes Its Own Crust=--1½ pt. rich milk (or scant 1½
pt. skimmed milk and 1½ tablespn. of butter), ⅓-½ cup sugar, 3 eggs,
4 tablespns. flour, salt; almond, lemon or coriander flavoring. Mix
ingredients, stirring flour with milk and pour into an oiled pie pan.
Bake very slowly.
The flour will settle to the bottom and form a delicate crust.
Use 1 more egg, mix ingredients with 2 whole eggs and 2 yolks more,
then add the 2 whites stiffly-beaten, at the last. This makes a more
attractive pie.
=Custard Pie Without Milk=--4 eggs, 3 or 4 tablespns. sugar, salt, 1
pt. boiling water, flavoring. Beat 2 whole eggs and 2 more yolks with
sugar and salt, pour boiling water over gradually, stirring, pour into
crust, dust with coriander, bake; meringue with whites of 2 eggs.
Vanilla, lemon or orange flavoring may be used in the pie. The whites
may be beaten stiff and stirred into the filling before baking instead
of adding the meringue.
=Rice Pie=
1 good pint rich milk
1 cup well cooked rice
2 eggs
4 tablespns. sugar
vanilla, or no flavor
Dust with coriander sometimes. May beat eggs separate and add whites
last. One crust.
=Crumb Pie=
Line the pan with crust, put into it a large pint of rather dry bread
crumbs (cracker crumbs may be used) and turn over them sweetened, thin
cream to fill the crust. Bake. Serve warm or cold. Any desired flavor
may be used.
=★ Crumb Pie No. 2=
1 cup fine dry bread crumbs
½ cup sugar
1 tablespn. flour
1 egg,
2½ cups milk
ground coriander seed or other flavoring
Mix crumbs, sugar and flour, add milk to beaten egg and pour over dry
ingredients, stirring, turn into crust, dust with coriander, bake in
moderate oven. Lemon or vanilla flavoring may be used in the pie but
they do not compare with the dusting of ground coriander seed.
=Buttermilk Pie. Excellent=
1½ pt. buttermilk
¾ cup sugar
scant ½ cup flour
2 eggs
salt
lemon and rose flavor
Mix lemon flavored sugar with flour, heat buttermilk quickly in double
boiler and pour over the mixture, boil up well, add yolks of eggs, heat
to cook eggs but do not boil, add salt, turn into baked crust, cover
with meringue flavored with rose.
=Buttermilk Pie No. 2=
¾ cup sugar flavored with lemon
2 eggs
2½ tablespns. (¼ cup) flour
1½ pt. buttermilk
salt
Mix, bake in crust ½ hour in moderate oven. Flavor meringue with orange.
=Sour Milk Pie--Mock Lemon=
2 eggs
1 cup sugar
1⅓ tablespn. corn starch
2½ cups sour milk
lemon flavor
salt
Mix, leaving out whites of eggs, bake, meringue.
=Sour Milk Pie with Raisins=
1 cup chopped raisins
1 cup sugar
2 eggs
1 cup sour milk
1 tablespn. butter
flavoring if desired
2 crusts
May use juice and grated rind of 1 lemon instead of butter.
=Sweet Potato Pie=
1 cup mashed sweet potato
½ cup sugar
yolks of 2 eggs
2 cups rich milk
salt
Mix all with beaten yolks of eggs, bake slowly, flavor meringue of
whites of eggs with vanilla.
=Squash Pies. Two large=
2½ cups squash, not very dry
1 scant cup sugar
2 tablespns. flour
salt
2 eggs
1 qt. rich milk
1½ teaspn. vanilla
a few drops of almond flavor
Mix sugar, flour and salt and stir into squash. Break eggs in and beat
a little, add milk gradually, then flavoring, bake in moderate oven.
With 3 cups of squash use a little less flour. For variety, flavor with
lemon or vanilla only, or with neither and stir in a little cocoanut,
sprinkling a little over the top.
=Bro. Cornforth’s Squash and Sweet Potato Pie=
2 eggs, ½ cup sugar, 1 pt. dry mashed squash and sweet potato (½
potato, ⅔ squash), 1 qt. milk, salt. No other flavor.
=Lemon Squash Pie=
1½ cup nice dry squash
2⅓ cups water or 2½ of milk
¾-1 scant cup sugar
salt
¾ teaspn. vanilla
2 tablespns. lemon juice
1½-1¾ tablespn. flour
3 eggs
3-5 drops lemon extract
Mix as usual, reserving the lemon extract and white of 1 egg for the
meringue. Bake in moderate oven and meringue with the white of egg
beaten not very stiff with 1-1½ tablespn. sugar and the lemon extract.
(A thick meringue seems out of place on a squash pie.) If preferred, 1
or 2 of the whites may be beaten stiff, flavored and stirred into the
pie before it is baked. ½-¾ cup soup cracker crumbs may be used instead
of eggs.
=Pumpkin Pies=
_Suggestions_--Select a dark, rich-colored pumpkin with deep
indentations and thick meat. Some of the small sugar pumpkins are very
nice.
Good pies cannot be made out of coarse-grained, watery pumpkins.
Baked pumpkin makes richer pies than stewed, with less work. To bake,
cut or saw a pumpkin into halves, and if large, cut into quarters;
place on a large tin and turn another over it; bake until tender.
To boil, cut in strips, remove fibrous portion from center, cut in
pieces and put over the fire in some thick-bottomed utensil, either
copper, re-tinned, or iron; add just enough water to keep it from
burning and simmer slowly, stirring often, for several hours until
the pumpkin becomes a rich brown and is well dried out. Rub through
colander while hot.
Pumpkin may be steamed in strips, unpeeled, but is not so rich.
The question of peeling is an open one; many claim that the rind gives
a richer flavor to the pies as well as a darker color, while others
fear it may give a strong flavor.
“The real genuine old-fashioned golden-brown pumpkin pie our
great-grandmothers prided themselves on” is made without eggs.
Long, slow baking is necessary to the perfection of pumpkin pies.
Cover crust of pies with a circle of paper if in danger of becoming too
brown.
Meringued patty pan pies or tartlets are very dainty and nice.
The addition of ¼ cup of date pulp (½ cup of dates steamed and rubbed
through the colander) to the filling for each pie gives a more
old-fashioned flavor, without harmful condiments.
=Pumpkin Pies Without Eggs--3 pies=
1¼ qt. rich, dark, dry pumpkin
3 pts. rich milk
¾ cup sugar
¼ cup molasses
1 teaspn. salt
1½ tablespns. browned flour No. 3
or 3-6 tablespns. browned flour No. 2
Bake in not too rich crust in moderate oven 1½ hour. Use 1 cupful more
of pumpkin if not dry, and if necessary, 1½ level tablespn. of white
flour.
=Pumpkin Pies with Eggs--3 very large pies=
1 qt. rich dark dry pumpkin
2 qts. milk
6 eggs
1-1½ cup sugar
or ¾ cup sugar and ¼ cup molasses
1 teaspn. salt
1½ tablespn. browned flour No. 3
or 3-6 tablespns. browned flour No. 2
Beat whites and yolks of eggs separate; bake slowly until firm in
center. Use 1¼ qt. of pumpkin if not dry, and 1¾ qt. only of milk. May
use a little less pumpkin when adding dates.
=★ One Pumpkin Pie=
1¾ cup moderately dry pumpkin
½ tablespn. browned flour No. 3, or
1-2 tablespns. browned flour No. 2
½ level tablespn. white flour
¼ cup sugar
1 tablespn. molasses
½ level teaspn. salt
2⅓ cups milk
1 egg
Bake in moderate oven. ⅓ nice winter squash improves the pie.
One recipe says ¼ teaspn. ground coriander seed. Some of the best pies
have no added flavoring.
1 teaspn. of butter or 1 or 2 tablespns. of thick cream in the filling
will give a gloss to the surface.
Some prefer flour, a little granella or a few zwieback crumbs to eggs,
for thickening when the pumpkin is not very thick.
=Grated Pumpkin Pie=
Grate pumpkin without peeling. If moist, put into a piece of cheese
cloth and squeeze out the water; for each pie take:
1 cup pumpkin
2 eggs
2 tablespns. molasses
1 or 2 tablespns. sugar
pinch of salt
½ tablespn. browned flour No. 3 or 1-2 of No. 2
1 teaspn. ground coriander, or ¼ level teaspn. ground anise seed,
or 1 teaspn. vanilla, or no flavoring
small piece of butter
2 tablespns. cracker or zwieback crumbs
1½-2 cups milk
Sprinkle top with cocoanut or not. Bake thoroughly.
=Carrot Pie=
1¾ cup mashed cooked carrot
½ tablespn. browned flour No. 3
or 1-2 tablespns. browned flour No. 2
1 level tablespn. white flour
⅓ cup sugar
1 tablespn. molasses
½ level teaspn. salt
2⅓ cups milk
1 egg
dust with coriander
Or, use 3 tablespns. only of carrot, omit browned flour and flavor with
lemon or vanilla.
=Turnip Pie=
1½-2 cups mashed turnip
⅓-½ cup brown sugar
2 tablespns. molasses
1 tablespn. melted butter
2 eggs (or 1 egg and scant ¼ cup of granella)
½-1 tablespn. browned flour No. 3
2 teaspns. ground coriander seed
2 cups milk
salt
The turnip should be the sweet Swedish turnip.