Saturday, February 2, 2013

Quaker Lemon Pie

From "Clayton's Quaker Cook-Book", 1883.

  • Grated rind and juice of two lemons
  • 2 cups sugar
  • butter, the size of an egg
  • 2 tablespoonfuls corn-starch
  • 4 eggs

Rub the butter and sugar smooth in a little cold water; have ready 2 cups boiling water, in which stir the corn-starch, until it looks clear; add to this the butter and sugar, and, when nearly cold, the yolks of four eggs, and the white of one, well beaten, and the rind and the juice of the lemons.

After lining two deep dishes with a delicate paste, and pouring in the mixture, beat the remaining whites of the eggs to a stiff froth, adding two spoonfuls of powdered sugar.

Spread this over the pies when done, returning to the oven to brown.

Tuesday, January 15, 2013

Country Style Green Apple Pie

From "Mrs. Wilson's Cookbook", 1920.

Pare the apples and then cut into thin slices. Now place a layer of apples in a pudding pan and sprinkle each layer wit:


Two tablespoons of flour,
Six tablespoons of brown sugar,
One-quarter teaspoon of cinnamon.


Repeat this until the pan is full. Now place a crust on top and bake in slow oven for forty minutes.

To serve: Run a knife around the edge of the pan to loosen the crust. Invert the plate over the pie and turn the pie upside down upon the plate. Cover with fruit, whip and cut into wedge-shaped pieces and serve with custard sauce.