Pastry And Pies. Part 4

Description

This section is from the book "Hanover Cook Book", by The Library Association. Also available from Amazon: The Hanover Cook Book.

Pastry And Pies. Part 4

Chocolate Custard

1 pt. sweet milk, 3/4 cup sugar, yolks of 3 eggs, 1/2 cup flour, 3 tablespoonfuls chocolate. Boil all together, put in a baked crust with the whites beaten stiff with 1 1/2 tablespoonfuls sugar on top. Set in oven to brown. Mrs. L. B. Spreknle.

Chocolate Tart

1 1/2 cups of sugar, 6 egg yolks beaten well together; 1 teaspoonful each of cinnamon, cloves and all-spice, 1/4 lb. of chocolate (melted), 1/4 lb. of almonds (blanched and cut fine), juice of 1 lemon, 1 tea-spoonful of baking powder, and the stiff beaten whites of the eggs.

Mrs. David Greenebaum.

Ambrosia Custard

Juice and rind of 2 lemons, yolks of 4 eggs, 2 cups of sugar, 1 cup of milk, 2 teaspoonfuls of cornstarch. Bake with lower crust. For meringue beat the whites of the 4 eggs with 6 tablespoonfuls of sugar.

Mrs. T. J. Little.

Egg Custard Pie

2 eggs, 1 pt. sweet milk, 2 tablespoonfuls sugar, 1 1/2 tablespoonfuls flour, flavor to taste. Line dishes with pastry and pour in the custard.

Mrs. A. L. Benford.

Old Fashioned Egg Custard Pie

5 eggs, 1 qt. good rich milk, 3 heaped tablespoon-fuls sugar, 1/2 teaspoonful flour. Beat sugar and eggs until very light, then fill the crusts and bake in a moderate oven. This portion will make 2 good sized custards.

Mrs. John A. Cremer.

Crumb Pie

1 cup of brown sugar, 1/2 cup of butter, 1/2 cup of sweet milk, 1 teaspoonful of soda, 2 1/2 cups of flour, Mix dry ingredients together, taking out 1 cup of crumbs for top, then add milk. This will make two pies. Mrs. Ruth Bender.

Sugar Crumb Pie

2 cups of flour,1 1/2 cups of white sugar,3/4 cup but-ter and lard. Rub well together,take out 1 cupful. Mix the rest of the crumbs with 1/2 cup sweet milk, 2 eggs, 2 teaspoonfuls baking powder. Flavor with nutmeg. Put the cupful of crumbs on top.

Mrs. B. R. Shultz.

Crumb Pie

1 cup of molasses, 1 cup of boiling water, 1 egg, 1 teaspoonful of soda, 1 teaspoonful of cream tartar. Stir all together; divide in 3 dishes.

For Crumbs

1 cup of sugar, 2 1/2 cups of flour 1/2 cup of lard. Strew a little cinnamon and cloves on before the crumbs.

Mrs. H. W. Swartz.

Montgomery Pie

1 lemon, 1 cup each of sugar, molasses, and water, 1 egg, 1 tablespoonful cornstarch. Mix all together, divide into 4 dishes, with under crust. Then mix 1 1/2 cups sugar, 4 cups flour, 1/4 cup butter, 1 cup thick milk, 1 teaspoonful soda, 1 teaspoonful cream tartar; divide this on top of each of the 4 pies.

Mrs. W. C. Stick.

Mock Cherry Pie

1/2 cup of cranberries. Halve and wash so seeds will come out, 1/2 cup of raisins, 1 cup of sugar, 1 tablespoonful of flour mixed with the sugar, 1 cup of boiling water, and 1 teaspoonful of vanilla. Cook until it thickens, and use as the filling for a two-crust pie. Mrs. C. P. Wolcott.