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Cream Pie, no. 2. —Sweet cream, 1 cup; sugar, 3 table-spoonfuls; flour, 1 table-spoonful; butter, the size of an egg; a little grated nutmeg, all creamed together; bake like a custard, or put strips of crust across the top. —Eliza Walts, Croton, Iowa, in Toledo Blade.
Boiled Custard Pie. —" Mrs. B. H. H. (" in Farm and Fireside, gives the following directions for making: Morning's milk, a qt. Let it simmer— not boil; stir into it sugar, 1 cup; the yolks of 3 eggs; flour, 3 table-spoonfuls, and a little nutmeg. When it becomes thick, pour it into the crusts—which should be previously baked—and when just done spread with frosting made of the whites of the eggs with sugar, 3 table-spoonfuls, with a little nutmeg, and brown slightly. This makes 3 pies.
Pumpkin Pie. —Stewed pumpkin, 1 heaping pint; 6 eggs; flour, 6 table-spoonfuls; butter, size of an egg; sugar, 1% cups; cinnamon, 2 level teaspoonfuls;, ginger, % tea-spoonful; % a grated nutmeg. Directions—Rub the pumpkin through a colander, adding the butter, sugar and spices, and make hot, then the beaten eggs and flour; mix smoothly together, and while hot put into the dish, having a thick crust to receive it, and bake in a moderate oven. —Henry Crane, Frost House, Eaton Rapids, Mich.
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