Stevenson Memorial Cook Book Part 23

B. C. Hansen

One cup of sour cream; two egg yolks; one-fourth cup vinegar; two teaspoonfuls salt; two teaspoonfuls sugar; one teaspoonful mustard; one-eighth teaspoonful pepper. To cream, add egg yolks, slightly beaten, vinegar and remaining ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture thickens.

ROQUEFORT CHEESE DRESSING

Mrs. A. E. Kaltenbrun

Take a ripe piece of cheese, cream with a fork and add cream or vinegar until it makes a paste. Add oil and vinegar, salt and paprika as for French dressing.

CHEESE MAYONNAISE

Half a cream cheese; four tablespoonfuls of olive oil; one tablespoonful of vinegar; one teaspoonful of salt; dash of cayenne. Rub the cheese to a paste with the olive oil, seasonings and vinegar until it is thick like an egg mayonnaise. To some the flavor of oil is unpleasant, but a very good mayonnaise can be made without oil, provided you use two eggs instead of the one egg yolk ordinarily required.

PIES

"_No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies._"

PIE CRUST UNFAILING

Mrs. H. S. Mount

One cup flour; two tablespoonfuls of lard; three tablespoonfuls of boiling water; pinch salt; baking powder enough to cover the end of silver knife. Put lard into water. Beat well; then add to dry ingredients, and roll out.

PIE CRUST

Anna May Price

One cup shortening; one-half cup boiling water; cream. Two cups sifted flour and two level teaspoonfuls baking powder.

PIE CRUST

Mrs. N. L. Hurlbut

One cup flour; two heaping tablespoonfuls lard; pinch salt; one teaspoonful baking powder. Cold water enough to make dough. Handle as little as possible.

LEMON CREAM PIE

Mrs. Becker

Bake crust separate. One heaping tablespoonful lard; one-half cup flour; two tablespoonfuls water; one-fourth teaspoonful salt. Filling: Two cups water; juice of one lemon; yolks of two eggs; two tablespoonfuls corn starch; one-half cup sugar; pinch of salt. Boil filling separate and when cool fill in baked crust. Beat whites of eggs with two tablespoonfuls sugar and put on the top.

LEMON PIE

Juice of three lemons; three eggs; pint milk; one-half cup sugar; one-fourth cup rolled crackers; one lemon rind.

LEMON CREAM PIE

Mrs. Willet Wanzer

Bake the crust, then fill with the following: One cup sugar; one lemon juice and peel; three egg whites saved for frosting; three heaping teaspoonfuls flour stirred up in a little cold water; one teacup boiling water; mix together and boil up. Then place in baked crust. Stir whites of eggs until thick. Add about one-half cup sugar, a little at a time.

Then place on pie and brown slightly.

LEMON CREAM PIE

Mrs. H. Clay Calhoun

One cupful granulated sugar; one tablespoonful b.u.t.ter, creamed; two tablespoonfuls flour; juice of one large lemon; yolks of two eggs; one cupful milk; stir all together and fold the stiffly beaten whites of the two eggs in last.

LEMON PIE

Mrs. R. F. Morrow

One lemon; one-half orange; one cup sugar; yolks three eggs; one cup water; one tablespoonful (heaping) flour; one lump b.u.t.ter; beat all together and cook until thick custard. Put into crust; with whites beat stiff one spoonful sugar.

FLAT CUSTARD PIE

Mrs. Earl Combs

Four eggs beaten; one quart of milk; two tablespoonfuls flour; one pinch salt; one tablespoonful b.u.t.ter; put in hot pan. Then pour custard and bake about twenty minutes. When done put creamed sugar on top while hot.

Creamed sugar. One cup powdered sugar; two tablespoonfuls b.u.t.ter; one teaspoonful vanilla; cream all together.

CRANBERRY PIE

Mrs. Harry M. Boon

One pint cranberries; one-half cup raisins. Wash and cut up raisins, put with cranberries with a small cup of sugar; cook and when soft put in pie crust.

BOSTON CREAM PIE

Mrs. J. G. Sherer

Two cups milk; three-fourths cup sugar; three-fourths cup cocoanut; pinch salt. Put in double boiler and heat. Teaspoonful vanilla; three tablespoonfuls corn starch dissolved in a little milk; beaten whites of four eggs last; then beat steadily. Bake crust first. Beat a bottle of cream until stiff; sweeten it with three tablespoonfuls of powdered sugar and a teaspoonful vanilla and spread on pie.