Transcribed by Michele Gibson Pierson
3 cups flour, one cup shortening, 1 teaspoon salt, one scant cup cold water; sift flour and salt. Rub shortening into flour lightly with finger-tips. Add water gradually, stirring as little as possible. Roll out on well-floured board. Roll up like jelly roll, cut off 1/4 for one crust. Roll out and put in pan. If crust is to be baked alone, prick with fork.
Mrs. C. C. Parry
One quart boiling milk, 1 cup scalded bread crumbs, 1 cup sugar, 4 tablespoons grated chocolate, 3 egg yolks and 1 white, 2 whites for frosting, 1 teaspoon butter.
Mrs. D. W. Speck
Lemon Filling for Pie
One cup sugar, 2 cups water, 1 lemon (juice and grated rind), small lump of butter, 2 eggs (yolks for custard, whites for meringue), 3 heaping teaspoons flour or 2 of flour and 1 of cornstarch. Cook all together in double boiler until thick,, adding lemon when almost done.
Meringue -- Beat whites of eggs until very still. Beat in gradually 5 lever tablespoons of sugar. Pour custard in pastry shell, spread meringue over top and brown in oven.
Mrs. B. F. Cooper
Lemon Sponge Pie
Two lemons, grated rind of a lemon, 2 cups sugar or enough to sweeten, 2 tablespoons butter, 2 tablespoons flour, 4 eggs, beaten separately, 1 pint of milk; add white of eggs last. Bake with one crust, without meringue.
Mrs. Frank B. Reed
Orange Cream Pie
Mix thoroughly the yolks of 2 eggs with 1/2 cup sugar, add 1 small tablespoon of flour, 1 tablespoon cornstarch dissolved in a little milk. Flavor with orange, pour into 1 pit of boiling milk and let cook about three minutes, then pour into a baked crust. Beat the whites to a stiff froth, add 2 tablespoons of white sugar, flavor with orange, spread on top, put in oven and let slightly brown.
Cream Custard Pie
One quart of milk, 4 or 5 eggs, small cup sugar large 1/2 cup flour, vanilla; beat the yolks of eggs, flour, and sugar together. Add to boiling milk and flavor. Make a meringue of whites of eggs and 4 level tablespoons of sugar beaten very stiff. Add a few drops of vanilla. Bake under crust, add custard, then meringue, let brown. Enough for 2 pies.
Clare H. Good
Four eggs (separate), 3 tablespoons flour, 1 pint milk, 1/2 cup sugar (scant). Put the milk in a double boiler to scald. Beat the yolks of eggs up light with the sugar, add the flour, and put it in the scalded milk. Stir until it thickens; Add a teaspoon of vanilla. Put this in a pie crust which has already been baked; make a meringue of the whites of the eggs, put over the top, and brown in the oven.
Mrs. H. R. Youngman
Stir to a cream 1/2 cups of sugar, 1 tablespoon butter, 2 well beaten eggs and 2 tablespoons flour; add 2 2 cups milk and 1 teaspoon vanilla.
Sour Cream Pi
One cup sour cream, whites of 2 eggs, 2 tablespoons cornstarch, sugar and vanilla to taste. Bake in shells.
One half cup butter, 2 cups sugar creamed together, 1 cup milk, 4 eggs; add yolks to sugar and butter, add milk, flavor with vanilla. When set add whites for meringue.
Mrs. H. B. Fulford
Peach Custard Pie
Beat up 3 eggs light, add 2 or 3 tablespoons sugar, pinch of salt, teaspoon of vanilla and 2 or 3 cups of milk. Pour into pie crust and quarter either fresh or canned peaches, canned preferred, and lay around in pie. Bake until custard is formed.
Mrs. William Graves
Four eggs, 1 pint milk, 3 tablespoons sugar, 1 teaspoon vanilla, 1 cup shredded cocoanut, whites of 2 eggs beaten stiff and put in pie, whites of 2 eggs for frosting. This makes 1 pie.
Mrs. D. W. Speck
Butter Scotch Pie
One cup dark brown sugar, 1 tablespoon butter (full), yolks of 2 eggs, 2 tablespoons flour, 1 cup water. Cream butter and sugar, add eggs, etc. Put on stove and cook until it thickens. Have pie crust baked and put in filling, over which put whites of eggs beaten light. Vanilla may be used in filling. Set in oven until light brown.
Mrs. S. Arthur Row
One lemon, 1 cup sugar, 1 cup raisins, 1 cup cold water, 1 egg, 1 tablespoon flour. Cover raisins with 1 cup water, soak 2 hours, beat egg until light, add sugar and juice and grated rind of 1 lemon. Mix with flour. Add raisins and water and cook until mixture thickens. Cool and bake between 2 crusts.
Mrs. S. Arthur Row
One and one-half cups maple syrup, 1 1/2 cups of water, 1 heaping tablespoon cornstarch. Boil until it thickens. Let get cold, put in pie crust and cover with 1/2 pint whipped cream.
Mrs. John R. Gearhart
One and one-half cups steamed and strained pumpkin, 2-3 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 2 eggs, 1 1/2 cups milk, 1/2 cup cream. Mix ingredients in order given and bake in one crust.
Mrs. Emmott Harder
Two cups pumpkin, 1 tablespoon butter 1 1-2 cup sugar, 3 eggs, 2 cups milk. Beat yolks of eggs; whip pumpkin; beat whites of eggs until very stiff. Do not add whites until last.
Ms. George Dimeling
Three lbs. raisins, 3 lbs. currants, 1 lb. citron, 3 lbs. meat, 2 1/2 lbs. suet, 6 lemons,(juice and grated rind), 1 peck apples, 1 pint molasses, sugar, nutmeg, cinnamon, cloves, pepper and salt to taste. Sherry wine, brandy or spice peach juice will add to taste.
P. S. Tonner
One-half of shortening, 1 cup boiling water, 1 cup of flour, 1/8 teaspoon salt, 2 teaspoons baking powder, 3 eggs. Heat the water and the shortening until they boil up well, add flour sifted with salt all at once and stir vigorously. When mixture has thoroughly cooled, add baking powder. Mix well. Bake about 25 minutes in hot oven. With sharp knife, cut to admit filling.
Cream filling--1 cup sweet cream. Whip until very think 1/2 cup sugar, 1 teaspoon vanilla, 1 cup chopped walnut meats or 1 cup cocoanut.
Mrs. Ralph Rauch, Surveyor, Pa.
2 cups sugar, 1/4 butter, 1 cup milk, 2 eggs beaten separately (add whites last), 2 tablespoons flour. Bake with under crust only. Enough for two pies.Clare H. Good
This page was last updated on Wednesday, March 15, 2006
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