[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Pies

“No soil upon earth is so dear to our eyes,

As soil we first stirred in terrestrial pies.”



MINCE MEAT

1 gallon ground lean meat 1 quart gooseberries

2 gallons apples, finely chopped 1 cup vinegar

4 boxes seeded raisins 2 qts. Syrup from preserved

2 boxes currants fruit, such as peaches,

1 quart cherries pears, strawberries

Sugar to sweeten as you like

For the meat use the neck of beef or the lean parts of the hogs’ head. Cook until it falls from the bone, then grind. To the meat add the apples, cooked until tender, then the raisins and currants, also cooked; sugar and some water, if necessary. After cooking this for a short time, add the cherries and gooseberries and allow them to become hot; then seal in glass jars.

--Grace Miller



MINCE MEAT

2 lbs. of boiled beef 1 tablespoon of cloves

1 lb. of suet 1 tablespoon of allspice

5 lbs. of apples 1 tablespoon of salt

2 lbs. of raisins (washed) 1 tablespoon nutmeg

2 lbs. currants 2 ½ lbs. of sugar

2 tablespoons of mace 1 quart sweet cider

1 pint vinegar

Chop beef and suet and apples fine. Mix all together and cook and then seal. This amount will make seven quarts and is excellent.

--Mrs. Lizzie Zinnert, Ashton



MINCE MEAT

3 cups of cold boiled meat 2 cups of raisins

ground 5 cups of sugar

5 cups of chopped apples 1 tablespoon each of clove,

1 cup of molasses cinnamon, nutmeg

1 cup of cider vinegar 1 teaspoon each of salt and

1 cup of water pepper

1 cup of suet 1 large lemon, juice and

grated rind

Cook all together until raisins are tender.

--Mrs. Cora Harleman, Bois D’Arc



MINCED MEAT FOR PIES

2 lbs. lean meat chopped fine 2 lbs. currant

5 lbs. apples chopped fine 2 tablespoon cinnamon

½ gallon grapes, seeded 1 tablespoon each nutmeg,

½ gallon plums, seeded cloves, allspice

3 lbs. raisins 1 tablespoon salt

2 ¼ lbs. sugar

Mix all together and heat. Seal.

--Mrs. J. P. Delzell, Springfield



MINCE MEAT

1 gallon ground meat 3 cups vinegar

4 quarts canned or stewed 7 cups sugar

peaches 3 level tablespoons each of

4 quarts stewed apples ground allspice, ground

3 or 4 boxes raisins cinnamon, ground cloves

This ground meat is hogshead, not using ears or jowls, salt the head and cook until tender, then grind. Cook all together until it boils good to cook the raisins. Don’t let burn. Seal in glass jars while hot. Is very rich. Makes about twelve quarts.



MINCE MEAT

1 quart meat 2 cups vinegar

2 quarts apples 1 glass jelly juice

1 quart raisins Rind of one lemon

1 quart currants 1 teaspoon each of cloves,

2 cups flour ginger, nutmeg, cinnamon,

1 cup molasses allspice

Let come to a boil and seal. For larger amount just double the amount.

--Mrs. Elmer Thomas, New Cambria



MINCE MEAT

6 lbs. lean meat (beef) 2 tablespoons cloves

2 lbs. brown sugar 2 tablespoons cinnamon

1 lb. suet 1 pint boiled cider

2 lbs. raisins 1 teaspoon ginger

2 lbs. currants 1 teaspoon allspice

½ lb. citron 1 teaspoon salt

5 lbs. apples ½ teaspoon black pepper

Cook meat until tender, grind fine, chop or grind apples. Mix all ingredients and cook until apples are done, can hot and seal.

--Mrs. Harry Cannefax



MINCE MEAT

5 lbs. meat 2 or 3 oranges

10 lbs. apples 1 teaspoon pepper

5 lbs. raisins 3 teaspoons cloves

4 lbs. sugar 10 teaspoons cinnamon

3 pints molasses 1 teaspoon nutmeg

Juice and rind of 2 or 3 lemons Salt and vinegar to suit taste

Add water to thin down and cook till done.

--Mrs. Lee Padget, Arbella



MINCE MEAT

2 lbs. lean beef 2 tablespoons mace

1 lb. suet 1 tablespoon cloves

5 lbs. apples 1 tablespoon allspice

5 lbs. raisins 1 tablespoon salt and

1 lb. Cultana small raisins pepper

¾ lb. citron 1 teaspoon nutmeg

2 tablespoon cinnamon 2 ½ lbs. brown sugar

Boil the meat till tender, then remove cover and stew till dry. Chop fine, mix with other ingredients using fruit juices to moisten to suit taste.

--Mrs. H. B. Gorrell, Canton



GREEN TOMATO MINCE MEAT

1 peck green tomatoes 1 ½ cups chopped suet

1 peck apples 2 cups water

3 lbs. raisins 2 tablespoons allspice

2 cups vinegar 3 tablespoons cinnamon

5 lbs. sugar 3 tablespoons ground cloves

Wash and chop the tomatoes in small pieces. Peel apples and cut in small pieces or grind in the food chopper. Place tomatoes in a colander, pour boiling water over them three times, draining well. Put all ingredients in a kettle and let simmer slowly until tender.

--Ethel E. Kelley, Ash Grove



NEVER-FAIL PIE CRUST

1 cup flour 3 tablespoons water

2 tablespoons lard

Mix flour, lard and salt with hands, then add the water. This makes one large pie crust.

--Mrs. Joe R. Barnett, Odessa





FLAKY PIE CRUST

1 cup lard 1 level teaspoon salt

1 cup boiling water 3 cups flour

1 teaspoon baking powder

Put lard in pan, add salt and water and put on stove until it comes to boil. Sift baking powder and flour together and stir into other ingredients. Put plenty of flour on bread board and roll. Bake on back of pie pans or paper plates. This makes five shells.

--Mrs. D. S. Browning, Verona



PIE CRUST

1 pint flour Pinch of salt

4 tablespoons lard 1 teaspoon baking powder

Sift salt, baking powder and flour together. Work in lard and mix with enough water to make soft dough.

--Dorothy Kutzner, Gorin



RHUBARB PIE

2 cups rhubarb, chopped Lump of butter

1 cup sugar 1 tablespoon flour moistened

1 egg with 3 tablespoon water

Pour boiling water over rhubarb; drain off water after 5 minutes. Mix with other ingredients, saving white of egg for top. Bake with one crust.

--Mrs. Roy Belts, Wellsville



RHUBARB CUSTARD PIE

Cover four cups of fine, chopped rhubarb with cold water and let stand for 10 minutes; then drain. Mix in bowl:

2 tablespoon flour 3 eggs (yolk only)

2 cups sugar 1 heaping tablespoon butter

Beat well, add rhubarb. Bake with one crust and frost with whites of eggs. Makes two pies.

--Mrs. F. R. Winters, Macon



RHUBARD PIE

1 cup rhubarb 1 cup sweet milk

1 cup sugar mixed with 1 egg (yolk)

1 tablespoon flour

Bake with one crust. Beat the white of egg very stuff, add teaspoon of sugar, spread over the pie and return to oven to brown.

--Mrs. M. W. Renoe, New Cambria



RHUBARD PIE

Make a tender crust and line pan. Cut rhubarb stalks in small bits, put in pan, sweeten to taste, add small lumps of butter, and sprinkle with allspice, cover with top crust and bake. A delicious pie.

--Mrs. Lula Hume, Kahoka



ORANGE PIE

2 large oranges 1 heaping tablespoon flour

1 cup sugar 2 eggs (yolks)

½ lemon (juice) 2 tablespoons melted butter

Use juice of two oranges and grated rind of one. Mix sugar and flour together, add well beaten yolks of eggs, then butter, turn into a pie pan lined with pastry and bake in a quick oven. When done so as to resemble a finely baked custard spread on the top the beaten whites sweetened with two tablespoons of sugar. Brown slightly. The juice of half a lemon improves it.



CUSTARD PIE

2 eggs Pinch of salt

3 tablespoons sugar 1 ½ cups milk

Beat two eggs slightly, add three tablespoons of sugar, pinch of salt and one and half cups of milk. Pour into a pie plate lined with a good crust.

--Mrs. Arthur Steiger, New Haven

CUSTARD PIE

(Sent in by Mrs. S. B. Smith, Superior, Neb., who said she was not a W. P. F. A. member, but would be if she lived in Missouri.)

4 heaping tablespoons sugar 3 eggs

2 scant tablespoons of flour 3 cups sweet milk

Pinch of salt

Beat the whites last and stir in just before putting the custard in the pan. Flavor with nutmeg. This will make two pies.



CUSTARD PIE

1 pint scalded milk ½ teaspoon salt

½ cup sugar ½ teaspoon nutmeg or

3 eggs (yolks) vanilla

For cocoanut custard allow one cup of cocoanut to stand in the hot milk before using.

Custard pie must bake slowly and is done when a sliver knife inserted in the center comes out clean.

--Mrs. W. R. Roderick, Oak Grove



WHITE COCOANUT PIE

2 cups milk 4 tablespoons flour

8 tablespoons sugar 1 cup cocoanut

3 eggs (whites) Lump butter

Pinch salt

Two cups of milk with lump of butter about the size of a small hickory nut, set on stove to heat. When hot add one cup of cocoanut, eight tablespoons of sugar, four tablespoons of flour and a pinch of salt well mixed together. Cook this mixture until thick and let stand till almost cool. Fold in the whites of three large eggs and turn into pie crust already baked. Sprinkle with cocoanut.



COCOANUT ORANGE PIE

1 cup shredded cocoanut 3 eggs separated

4 oranges 2 tablespoons flour

1 cup sugar 2 tablespoons melted butter

Mix cocoanut with grated rind of one orange, add juice of orange sugar, yolks of eggs and flour and butter. Pour into pastry lined pie plate, bake in oven. Cover with whites of eggs and brown. This makes two pies.

--Mrs. Harry Freitag, New Haven



CREAM PIE

1 pint rich cream 3 eggs (whites)

1 ½ cup powdered sugar ½ teaspoon vanilla

Pinch salt Dash of nutmeg

Pour pint of rich cream upon sugar, let stand until egg whites have been beaten to a stiff froth, add them to the cream and beat up thoroughly. Add flavoring. Bake with one crust. This makes two pies.

--Delia Richardson



CREAM PIE

1 tablespoon flour 2 eggs (yolks)

3 tablespoons sugar Vanilla to suit taste

1 ½ cups sweet cream

Mix flour and sugar, add eggs and cream, put on and boil till thick.



CREAM PIE

1 ½ cup sugar 1 pint cream

2 tablespoons flour 3 eggs (whites)

Mix sugar and flour, add cream and stiffly beaten egg whites. Sprinkle cocoanut on top and bake in one crust.

--Mrs. E. B. Baker, Arbella





ENGLISH CREAM PIE

1 cup milk 2 eggs (yolks)

½ cup sugar ½ cup milk

¼ cup flour Pinch of salt and butter size

of walnut

Scald the one cup of milk with pinch of salt. Mix the sugar and flour, beat yolks and add to half cup milk. Add this to scalded milk and cook until it thickens. Cool, add vanilla. Use the two whites of eggs for meringue after the custard has cooled. Fill your baked crust, put meringue on top and brown in oven.

--Mrs. R. D. Belew, Lone Dell



CREAM PIE

1 cup cream 1 heaping tablespoon

1 cup sugar, scant 2 eggs (whites)

Mix sugar, flour and cream, whip eggs stiff, stiff in lightly, flavor. Pour in crust and bake as custard pie.

--Mrs. P. M. Harvey, Arbella



BAKER’S CUSTARD PIE

3 eggs (yolks creamed) 3 eggs (whites well beaten)

½ cup sugar 2 cups sweet milk

1 tablespoon flour Any desired flavoring

This receipt is from a celebrated cook in a New York bakery. This secret is the addition of this but of flour—not that it thickens the custard any, but prevents it from wheying and gives the smooth appearance when cut.



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BUTTERSCOTCH

2 cups milk 1 tablespoon butter

1 cup brown 1 teaspoon vanilla

2 tablespoons cornstarch 1/8 teaspoon salt

2 egg yolks 2 egg whites, beaten until stiff

Mix cornstarch with ¼ cup milk. Scald remaining milk in double boiler. Melt butter, add sugar, and cook, stirring constantly, until…



BANANA PIE

1 cup of sugar 2 eggs (yolks)

2 teaspoons of cornstarch or 1 pint milk

flour

Make all together in one crust.

--Mrs. Louella Wallace, Rosendale



BANANA PIE

(Custard Filling)

1 cup sugar 2 eggs (yolks)

2 tablespoon flour 1 cup sweet milk

Lump butter size of hickory nut

Stir sugar and flour well together, add yolks of eggs, beat well and add slowly the milk and butter. Cook in double boiler until thickens. Have a crust baked and when cool fill moderately with sliced bananas. When a filling is cool pour over sliced bananas in pie crust, beat the whites of eggs, add one tablespoon of sugar, spread this over the top and brown.

--Mrs. Mary Adams, Trenton



BANANA PIE

1 cup sweet milk, let boil 1 cup sugar

4 eggs (yolks) 4 heaping tablespoons flour

Thin the flour with a little milk and add to boiling milk; let cook until thick. When cool put in baked crust; first a layer of filling, then a layer of sliced bananas. Repeat until crust is full. Cover with a meringue of whites of eggs. Brown in oven.

--Mrs. Emil Dvorak, Bolivar



CHOCOLATE PIE

2 heaping teaspoons cornstarch 6 tablespoons sugar

Mix with beaten yolks of ½ teaspoon vanilla

3 eggs 1 quart water

4 or 5 tablespoons grated Pinch of salt

chocolate

Boil briskly. Use whites on top. This makes two pies.

--Boil briskly. Use whites on top. This makes two pies.

--Mrs. J. A. Lindner, Union





CHOCOLATE PIE

1 cup sugar 2 tablespoons cornstarch

2 eggs (yolks) 1 teaspoon vanilla

1 cup hot water 1 tablespoon butter

½ cup of chocolate

Put sugar and chocolate in a pan, add water slowly, then butter and beaten egg yolks with cornstarch in a little water. Cook well, remove from fire and add flavoring. Pour into baked crusts and spread with stiffly beaten egg whites sweetened with one tablespoon of sugar. Brown in oven.

--Miss Pearl DeHaven, Springfield



CHOCOLATE PIE

1 cup sugar Butter size of egg

2 level tablespoons flour 3 eggs (yolks)

2 level tablespoons cocoa 1 pint sweet [w]ilk

Mix ingredients together and stir until smooth, add to milk and cook until thick. Make a meringue of the whites of the eggs beaten stiff, two tablespoons sugar and half teaspoon vanilla.

--Mrs. Elmer Breit, Rovendale



VINEGAR PIE

1 cup sugar ½ cup water

½ cup cider vinegar

Let all come to boil, add butter size of walnut and when cool add one egg well beaten and four tablespoons of grated stale light bread crumbs or cracker crumbs. Bake in two crusts. Fine.



VINEGAR PIE

1 cup sugar 1 cup water

2 eggs 2 tablespoons flour or cornstarch

2 tablespoons vinegar

½ teaspoon of lemon extract

Cook in double boiler, and fill in baked crust; cover with frosting. Do not flavor until just as it is taken off stove and add a lump of butter.

--Mrs. C. R. Ramsay, Bellflower, MO



CARAMEL PIE

1 cup brown sugar 2 tablespoons flour

½ cup white sugar 1 ½ cups milk

2 tablespoons water Lump butter

Punch salt 2 eggs (yolks)

1 teaspoon extract

Then use the whites of the eggs for meringue. This may be made without eggs and use whipped cream for frosting.

--Mrs. Lizzie Folkers, New Cambria



BROWN SUGAR PIES

3 cups brown sugar 5 eggs, whites of 3 for top

2 tablespoons butter 1 cup sweet milk

3 tablespoons flour Flavor with vanilla

Bake in one crust and when done spread with meringue and brown.

--Mrs. Eddie Allen, Elsberry



BUTTER SCOTCH PIE

2 eggs 2 tablespoons flour or cornstarch

1 cup sugar (scant), dark brown

or granulated 1 tablespoon butter

1 cup milk Flavor to suite taste

Use whites of eggs for frosting. This will make one pie.

--Mrs. Mertie Furlong, Nodaway County



BUTTER SCOTCH PIE

1 cup brown sugar Butter size of an egg

1 pint water or milk 2 tablespoons cornstarch

2 eggs (yolks) 1 tablespoon flour

Mix sugar, cornstarch and flour and blend with cold water, then add the remainder boiling water and let boil till thick. Then add butter and flavor with vanilla and fill in baked crust. Spread top with the well beaten whites of eggs.

--Mrs. C. A. Binder, Macon



BUTTER SCOTCH PIE

1 cup brown sugar 2 eggs (yolks)

2 rounding tablespoons butter 1 cup milk

2 rounding tablespoons flour

Cream brown sugar, butter and flour together. Mix eggs and milk together and heat to boiling. Remove from fire and pour over the sugar, butter and flour. Mix all together and let come to a boil until thick, pour into crust which has been browned; beat whites of eggs and spread over top, adding a little sugar. Brown in oven.

--Mrs. Herbert Schmidt, Union



BUTTER SCOTCH PIE OR SHORTCAKE

Bake on a tin sheet three circles of thin pastry (that have been well pricked) the size of a pie plate. When cool put butter scotch filling between layers of pie crusts, cover with meringue and brown.

Butter Scotch Filling

¼ cup butter 2 cups scalded milk

¾ cup brown sugar 2 eggs (yolks)

¼ cup flour ¼ teaspoon salt

Cream butter and sugar, add flour. Stir this mixture into scalded [milk] in double boiler, add beaten yolks of eggs. Cook, stirring all the [illegible] until the mixture thickens when, lastly, add one-fourth teaspoon salt.

--Mrs. Jno. A. Wells, Tras[rest illegible]



BURNT CARMEL PIE

Mix three tablespoons of butter, two cups of brown sugar and enough milk to begin the cooking and boil to a stiff wax. Mix together the yolks of three eggs.

1 cup of water 1 cup of milk

Add to the brown sugar mixture. Flavor if desireid and pour into dough crust and bake. Cover with whites of three eggs beaten with three tablespoons of white sugar. This makes two good pies.

--Mrs. G. W., New Haven



BUTTER SCOTCH PIE

Bake a good pie crust and cool. Fill with the following which should also be cooled before putting in the crust:

1 cup brown sugar 2 eggs (yolks)

2 level tablespoons flour 1 cup rich milk or part

1 rounding tablespoon butter cream

Pinch salt

Mix sugar and flour and butter. Add beaten egg yolks and then gradually add milk and a pinch of salt. Cook until thick, stirring constantly. When cold spread in pie crust and serve either frosting or whipped cream on top.

--Mrs. Earl Cross, Callao



JESS DAVIS PIE

2 cups sugar 3 eggs

2/3 cup butter 1 cup sweet cream

3 tablespoons flour Flavor to taste

Manipulate same as cream pie and pour in baked crust.



CHESS PIE

1 cup sugar 2 cups hot water

4 eggs (yolks) 1 tablespoon cloves

½ cup flour 1 tablespoon cinnamon

2 tablespoons butter 1 tablespoon vanilla

2 cups raisins

Place raisins in bottom of crust; mix other ingredients together, adding hot water last; pour over raisins and bake. When done, cover with the beaten whites of eggs. This makes two pies.

--Miss Bice Looker, Bellflower



SWEET POTATO PIE

Boil or bake sufficient sweet potatoes to make three-fourths of a pint of the pulp when rubbed through the colander. Add a pint of milk.

1 small cupful sugar 1 teaspoon lemon extract

2 eggs (yolks) Pinch salt

A little cornstarch or flour for thickening.

Bake in a shallow pan lined with a rich crust. When done cover with meringue made by beating the whites of the eggs and adding a little sugar. Return to the oven and brown.

--Mrs. John E. Baker, Clark County



DELAWARE SQUASH PIE

¼ cup butter ½ teaspoon salt

¾ cup sugar 1 cup cooked squash

1 egg (lightly beaten) ¾ cup chocolate prepared as

Yolk of another egg beverage

2 tablespoons cream ½ teaspoon cinnamon

½ teaspoon vanilla extract

Mix ingredients together and turn into a deep pie plate lined with [illegible] and bake. Serve with whipped cream.

--Mrs. Irvin Proctor, Odessa



PUMPKIN PIE

3 pints cooked pumpkin 1 ½ cups sugar

1 pint cream ½ teaspoon allspice

1 pint milk 4 eggs

Makes four pies.

--Mrs. Keith A. Watkins, Humphreys



PUMPKIN PIE

2 cups pumpkin 3 well beaten eggs

1 cup sugar 1 tablespoon salt

2 cups milk 1 tablespoon ginger

2 tablespoons flour mixed with 1 tablespoon cinnamon and

sugar nutmeg

2 tablespoons sorghum molasses

This recipe makes two pies.

--Mrs. Roy Conley, Macon



PUMPKIN RAISIN PIE

4 cups cooked pumpkin ½ cup nutmeg

½ cup sugar 1 tablespoon cracker

3 tablespoons maple syrup crumbs

1 teaspoon salt 1 cup raisins

1 teaspoon cinnamon 2 eggs

½ teaspoon ginger 1 cup cream

Grated rind of one orange

Add sugar, syrup, salt and spices to pumpkin. Stir in beaten egg yolks and cream. Mix thoroughly, then add chopped raisins, cracker crumbs, orange rind and stiffly beaten egg whites. Bake in moderate oven. The maple syrup and orange peel may be omitted.

--Mrs. U. S. Braught, Cassville





PUMPKIN PIE

1 cup steamed pumpkin A pinch of ginger, nutmeg,

3 eggs cinnamon

¼ cup sweet milk and cream 1 cup sugar

--Mrs. Loren A. Williams



BUTTER MILK CUSTARD PIE

1 cup sugar 3 eggs (yolks)

1 tablespoon butter 1 cup butter milk

3 eggs (whites) ½ teaspoon vanilla

Cream butter, add sugar and beaten yolks, stir in fresh thick butter milk, flavoring, and lastly fold in stiffly beaten whites of eggs or use whites of eggs for frosting. Line a deep plate with pastry and fill with mixture. Bake slowly.

--Mary Fenton, Verona



RAISIN PIE

1 cup raisins 1 tablespoon flour

1 cup water 1 cup brown sugar

Boil together until it thickens and when about cool add tablespoon of vinegar or lemon juice. Bake between two light crusts.

--Mrs. Jake Baum, Rosendale



RAISIN PIE

2 cups raisins, seeded and 3 cups hot water

chopped

Cook half hour, then add: 2/3 cup sugar, 1 whole egg, 1 round tablespoon cornstarch; add nutmeg to flavor and a small lump of butter. Cook until thick. Let cool before filling crusts that have been made with M. F. A. flour. Enough for two pies. Bake with two crusts.

--Mrs. A. R. Ross, Kahoka



LEMON RAISIN PIE

1 cup chopped seeded raisins Juice and grated rind of one

1 cup cold water Lemon

1 tablespoon flour 1 cup sugar

2 tablespoons butter

Stir lightly together and bake with upper and under crust.

--Mrs. Herb Lee, Greenfield



CREAM RAISIN PIE

1 cup sour cream, whipped ½ teaspoon cinnamon

½ cup seeded raisins, chopped fine ¼ teaspoon cloves

½ teaspoon cinnamon 3 eggs (yolks)

¼ teaspoon cloves 1 egg (white)

Bake in moderate oven like lemon pie, using the whites of two eggs with two tablespoons sugar for the meringue.

--Mrs. B. M. W., Springfield



SOUR CREAM RAISIN PIE

1 cup sour cream (or sweet) ½ teaspoon cinnamon

½ cup seeded raisins, chopped 1 cup sugar

fine 2 eggs (yolks)

Bake like lemon pie in uncooked crust, using the whites of two eggs beaten stiff with two tablespoons sugar on top.

--Mrs. J. B. Byser, Clinton



SOUR CREAM RAISIN PIE

3 cups sour cream 3 eggs (save whites of two)

2 cups raisins 4 tablespoons cornstarch

Flavor with vanilla

Line your pie tin with a rich crust and fill with the filling. After done beat the whites of two eggs; put on top of the pie and return to the oven to brown slightly. You can add a cup of hickory nuts if desired.

--Bertha Billeter, Bynumville



MOCH MINCE

2 cups sugar 1 cup water

1 cup raisins ½ cup butter

2/3 cup crackers rolled 2 eggs

½ cup vinegar (if too strong add 1 teaspoon each nutmeg

water to make the quantity) and cinnamon

This makes three pies.

--Miss Enna Marks, Canton



LEMON PIE

2 lemons 4 cups boiling water

3 eggs 1 tablespoon butter

2 cups sugar 4 heaping tablespoons flour

Pinch of salt

Put water into a pan, stir into this sugar, butter and salt, well beaten egg yolks and flour mixed with a little cold water; then add juice and grated rinds of two lemons. Boil until well cooked. Have ready three baked crusts into which pour the filling, add meringue made of the egg whites and half cup of sugar. Brown. This is delicious.

--Mrs. Holtmeyer, New Haven



LEMON PIE

3 eggs (yolks) 3 cups boiling water

2 cups sugar Juice of two lemons

3 tablespoons cornstarch

Mix sugar and cornstarch together, add egg yolk well beaten and lemon juice. Cook until thick. Pour into baked crusts and use the beaten whites of three eggs for top and put in oven to brown.

--Mrs. N. McKnight, Savannah



AMBER PIE

½ cup sugar 1 cup jelly

½ cup butter 7 eggs (yolks)

½ cup sweet milk

Make all together in pie crust and when done spread on meringue of whites of the eggs sweetened with one tablespoon of sugar and put in oven to brown.

--Mrs. Newt. Hodgin, Clarence



MOCK LEMON PIE

2 cups sugar 3 eggs (yolks)

2 cups water Flavor with lemon and

4 tablespoons flour 4 tablespoons vinegar and

lump butter

This will make two pies. Beat whites eggs for top.

--Mrs. Ray Walker, Kahoka



DAMSON CARAMEL PIE

2 cups cooked seeded damsons 2 cups sugar

5 eggs ½ teaspoon vanilla

½ cup butter or ½ cup cream

Beat yolks of eggs. Add damsons, butter, sugar and vanilla. Bake with one crust. Beat the whites of the eggs and add five tablespoons sugar for meringue. Makes two pies.



FIFTEEN DOLLAR LEMON PIE

½ cup sugar 1 egg (yolk)

2 tablespoons flour ½ cup milk

1 ½ tablespoon butter 1 egg (white)

Juice of one lemon Pinch of salt

Mix sugar and melted butter, lemon juice and yolk of egg slightly beaten. Add milk, the whites of egg beaten stiffly and pinch of salt. Bake in one crust.

--Mary West, Trenton



LEMON PIE FILLING

2 tablespoons cornstarch 2 eggs

1 cup sugar 1 pint boiling water

1 lemon

--Mrs. Cora Cobbs, Montgomery



LEMON PIE

1 lemon 2 cups boiling water

1 ½ cups sugar 3 eggs (yolks)

1 tablespoon flour (heaping) 1 tablespoon butter

Put water in pan, add sugar, butter and flour mixed with cold water; then grated rind and juice of lemon; lastly beaten egg yolks. Cook till thick, pour into baked pastry and frost with whites of eggs beaten with one tablespoon sugar and brown. This will make two large pies.

--Mrs. Will Otten, Florence



APPLE PIE WITH PINEAPPLE FLAVOR

3 tablespoons grated pineapple 3 tablespoons sugar

1 tablespoon water

Bake an apple pie in the usual way, but without sweetening. While it is baking take the pineapple, water and sugar and simmer together till the fruit looks clear. When the pie is taken from the oven remove the top crust and spread the pineapple over the pie. Set away to cool.

--Mrs. G. W. Patterson, Rosendale



MOLASSES PIE

1 cup molasses 2 tablespoons flour

1 cup sugar 4 tablespoons butter

1 cup milk 4 egg whites for top

--Mrs. J. W. Raybourn, Elsberry



SLICED APPLE PIE

Fill pie pan that has been lined with pastry, with peeled and sliced tart apples that are easily cooked. Sprinkle over them one scant cup sugar and a little cinnamon. Dot with butter and pour over four tablespoons hot water. Bake in medium hot oven until apples are done.



PINEAPPLE PIE

2 cup sugar ½ can shredded pineapple

½ cup butter 1 tablespoon cornstarch

3 eggs 1 cup sweet cream

Cream sugar and butter, add the yolks of eggs, beat well, add the pineapple. Then mix cornstarch with a small quantity of the cream and now add the remaining cream, mix thoroughly. Beat the whites of the eggs auntil stuff and fold in lightly. Have ready two pie tins lined with crust, fill with the pineapple mixture and bake in a moderate oven. Serve cold.



TRANSPARENT PIE

2/3 cup sugar 1 tablespoon sweet milk

1/3 cup butter 2 eggs (yolks)

1 tablespoon flour Flavor with vanilla

Bake in crust and brown the meringue.

--Christa S. Monday, Willard



TRANSPARENT PIE

5 eggs (yolks) 1 cup milk of cream

2 cups brown sugar 1 tablespoon flour

½ cup butter Flavor with nutmeg

If you use cream take a little more than it calls for and don’t use the butter. Bake in crusts. Make a meringue of the whites of eggs and flavor with lemon. This makes two pies.

--Mrs. Earl March, Macon, Route 4





SYRUP PIE

3 eggs 1 teaspoon cornstarch

1 cup sugar 1 cup table syrup

Mix sugar and starch, syrup and eggs all together and put in a pie pan and bake with one crust. Bake in a moderate oven.

--Mrs. Tom McDonald, New Haven



SPICE PIE

1 ½ cups sugar teaspoon cinnamon

2 tablespoons flour 1 teaspoon cloves

1 teaspoons allspice 1 teaspoon nutmeg

Mix these ingredients dry and then add two cups boiling water and last add the yolks of four eggs. Pour into rich crust and bake. This is enough for two pies and are delicious. Try it.

--Mrs. Lula Killinger, Leonard



CINNAMON PIE

1 egg 1 tablespoon cinnamon

1 tablespoon butter 2 cups milk

1 tablespoon (heaping) flour 1 cup sugar

Mix flour, sugar and cinnamon together, then add the beaten egg, milk and butter. Pour into an unbaked crust and bake in not too hot an oven.

--Mrs. Maud Grim, Trenton



CLABBER OR “POOR MAN’S” PIE

Line a pie tin with crust. Sprinkle generously with sugar, then scatter a tablespoon of flour evenly over the sugar. Now put in the clabber by spoonfuls until the bottom of pan is entirely covered, being careful to break up the clabber more than can be helped. Then sprinkle another tablespoon of flour evenly over the clabber. Follow the more sugar evenly distributed over the flour using altogether for the pie about one and a half cups. Dust the top with grated nutmeg or cinnamon and bake. The taste of the pie depends upon the amount of sugar used and difference in sizes of pie tins make a difference in amount of sugar. My directions are for a medium sized tin. Always put flour next to the clabber, so as to thicken the whey as the clabber heats.

--Mrs. Lottie Hulett, Bynumville



COTTAGE CHEESE PIE

3 eggs ¼ cup dried currants

½ cup sugar Granted rind of one lemon

¼ teaspoon salt ½ cup powdered sugar

¾ cup cottage cheese 1 ½ cups milk

Mix egg yolks, sugar, cheese, currants, lemon and salt; add milk slowly. Bake until firm in tins lined with pastry. Use egg whites for meringue sprinkled with cocoanut.

-Mrs. C. J. Nordmeyer, Ville Ridge



ECONOMY PIE

2/3 cup vinegar 2 eggs (yolks)

½ cup sugar 2 tablespoons cornstarch

1 cup hot water 1 tablespoon butter

Use spiced vinegar left from home-made sweet pickles. Cook mixture as for cream pies. Pour in baked crust and brown meringue.

--Mrs. Geo. Baum, Rosendale



CHERRY PIE

Line your pie plate with good crust, put tablespoon full of flour and one teacup of sugar and fill up with ripe cherries. Sprinkle over them a little more sugar and cover with upper crust and bake. Cherries should be stoned.

--Mrs. L. E. Dennis, Anabel





FRUIT PIE

1 cup seeded raisin ½ teaspoon cinnamon

½ cup shredded candied citron ½ teaspoon ginger

peel ½ teaspoon cloves

1 cup sour cream 2 eggs

1 cup sugar 2 tablespoon vinegar

¼ tablespoon salt

Into a bowl put raisins, citron peel, sour cream, sugar and spices. Mix well, then add the well beaten eggs and add vinegar, mix and bake in two crusts. Slash a design on the top crust. This pie is delicious hot or cold.



PRUNE PIE

1 lb. prunes 6 tablespoon sugar

3 eggs (whites)

Cook prunes till done, let cool and remove seeds. Have the whites of eggs beaten until stuff, then fold in the prunes and add sugar. Have your pie crust baked and then put in oven to brown.

--Mrs. Herman Klepper, Union



DATE PIE

1 cup sugar 1 cup dates

1 cup nuts 3 eggs

This makes very rich pie. By adding milk and a little flour, this will make two excellent pies.

--Mrs. Geo. Hammett, Bellflower



PINEAPPLE PEACH PIE

1 can sliced pineapple 1 can peaches

1 cup sugar 2 tablespoons flour

2 eggs

Chop fruit together. Cut fruit together, using all the juice. Add well beaten eggs, sugar and flour. Bake in two crusts. This will make four large pies.

--Mrs. A. E. Bennet, Cassville