Page:The Pilgrim Cookbook.djvu/71

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PILGRIM COOK BOOK 67

Banana Cream Pie.

Bake a very rich crust in deep pie tins, when done fill with 2 good size sliced bananas. Filling: ¾ cup sugar, 2 tablespoons flour, stir together. Butter size of an egg, pinch of salt, yolks of 3 eggs, 1 pint of rich milk. Stir all together and cook in double boiler until thick. Remove from fire, flavor with 1 small teaspoon vanilla and pour over bananas. Beat whites of 3 eggs to a very stiff froth, add ¼ teaspoon cream of tartar, fold in 3 tablespoons of sugar, pile on top of cream and set in bottom oven to brown. This filling is enough for 2 pies. — Mrs. Arthur Emde.

Butterscotch Pie.

Boil 1 cup brown sugar, 2 tablespoons of flour, 1 cup water, 1 tablespoon butter, yolks of 2 eggs. Pour into a baked crust, put a meringue on top of pie and brown in a moderate oven. — Mrs. H. W. Bruedigam.

Brown Sugar Pie.

Cook until smooth ⅔ cup brown sugar, ½ tablespoon butter, 2 tablespoons milk. Mix together the yolks of 2 eggs, 2 heaping tablespoons flour and 2 cups milk. Add this to first mixture and boil till thick. Bake crust first and put a meringue on top of pie. — Mrs. W. Brockschmidt.

Chocolate Pie.

One cup sugar, ½ cup grated chocolate, 2 tablespoons cornstarch or flour, 2 cups boiling water, 2 eggs, 2 tablespoons butter, and 1 teaspoon vanilla. Blend together the sugar, chocolate and flour, add water and cook until thick. Then add the beaten yolks and let simmer for 5 minutes. Add the butter and vanilla and pour into a baked crust. Beat the whites stiff, add 3 tablespoons powdered sugar, place lightly over the top and brown. — Mrs. Sodeman.

Cottage Cheese Pie.

One cup fresh cottage cheese mashed fine, 2 well beaten eggs, ½ cup sugar and enough rich milk or cream to make the