Evening Republican, Volume 21, Number 45, Rensselaer, Jasper County, 23 February 1917 — Pineapple Custard Pie- [ARTICLE]

Pineapple Custard Pie-

Won’t someone please try my pineapple custard pie? It is delicious. I used the pineapple that I canned. Shred thoroughly ripe pineapples until you have two cupfuls; add one cupful granulated sugar and the yolks of four eggs, well beaten. Stir in a pint of milk which has been scalded —not boiled —and which has been allowed to cool; then add the whites of eggs beaten stiff and stir all thoroughly. Put the pastry on tin plates and bake until the crusts are rich and brown.— Boston Globe. — —— ——