Evening Republican, Volume 16, Number 297, Rensselaer, Jasper County, 13 December 1912 — PIES THAT ALL WILL LIKE [ARTICLE]

PIES THAT ALL WILL LIKE

Recipes Have Had the Sanction of Generations of Presiding Geniuses of the Kitchen. Cherry Pie.—Line the pieplate with good crust, fill half full with stoned ripened cherries ; put a teaspoon of flour with a cup of sugar and sift; sprinkle this over cherries; dot over a few bits of butter. Now fill the crust full to the top with more cherries. Cover with upper crust and bake. Currant Pie.—One cup of mashed currants, one*of sugar, two tablespoons of water, one of flour, beaten with the yolks of two eggs. Fill crust, bake. Frost the top with the beaten whites of the tw6 eggs and two tablespoons of powdered sugar. Brown lightly in oven. Cream Pie. —Porur a pint of earn over one and a half cups of sugar. Let it stand until the whites of three eggs have been beaten to a stiff froth. Add to this the cream and sugar and beat up well; grate a little nutmeg over the mixture and bake without an upper crust. A heaping teaspoon of Bifted flour sifted with the sugar will make a firmer pie liked. Custard Pie. —Beat up the yolks of three eggs to a cream. Stir and sift together a tablespoon of flour and* three tablespoons of sugar; add this to the beaten yolks with a pinch of salt, a teaspoon of vanilla and a little grated nutmeg; next the well beaten whites of the eggs and then a pint of scalded milk (not boiled) which has been cooled. Mix this in by degrees and turn all into a deep pieplate lined with puff and bake from 25 to 30 minutes.