Pineapple Pie

Ingredients

• 2 tablespoons cornstarch
• 1 pint sugar
• 1 1/2 cups sweet milk
• 34 teaspoon cinnamon
• 1 cup bread crumbs
• 1 tablespoon of flour
• 1 teaspoon cornstarch
• 1 cup sugar
• 1 cup raisins
• 2 cup rich cream
• 2 tablespoons flour
• 4 eggs
• 2 eggs
• 2 table- spoons of cream
• 1 raisin pie
• 1 lemon
• 1 egg
• two crusts
• 1 heaping cup sugar
• 1 scant cup butter
• 3 eggs
• 4 egg
• two large
• 2 pies
• salt
• nutmeg

Directions

1. Mary P. Moffett, Sharpsburg, Ky.

2. iy2 pints milk. I io-cent can shredded

3. Beat all well together and bake in raw crust till firm. •

4. PUMPKIN PIE No. i.

5. Mrs. Perrine Spellman.

6. 2 eggs. i teaspoon vanilla. I cup sugar. Pinch of salt.

7. I small cup pumpkin. I tablespoon flour.

8. i teaspoon cinnamon, I pint of milk.

9. Mix well together, put in open crust, and bake.

10. PUMPKIN PIE No. 2.

11. Mrs. Fannie Smith Tobey.

12. i cup stewed pumpkin, I heaping tablespoon bread

13. strained. crumbs.

14. ½ cup sugar. l/± teaspoon ginger.

15. Well-dried bread is prepared by grinding and sifting. Line pie pan with pastry and fill with mixture. Then add 2 table- spoons of cream. Do not stir cream in, but spread over top. Add generous sprinkle of nutmeg. Bake 30 minutes in hot oven.

16. Pies. 1 5 1

17. RAISIN PIE No. i.

18. Mrs. Elmer R. Shipley.

19. I cup raisins. Yolks of 2 eggs.

20. 1 cup bread crumbs. Juice of 1 lemon.

21. Stew raisins 10 minutes. Add bread crumbs, juice of lemon, and cook until thick. When cool, put into baked crust, put whites of eggs beaten stiff over top, and brown in oven.

22. RAISIN PIE No. 2.

23. Mrs. Homer Gard.

24. Cover the raisins with water and let soak for 2 hours. Beat the egg and sugar together until very light ; add the grated rind and juice of lemon, the flour, and cornstarch. Then add the raisins and water in which they have been soaked; cook until thick. Cool and bake in two crusts.

25. TRANSPARENT PIE No. 1.

26. Mrs. Paul M. Hooven.

27. 1 scant cup butter. few drops of water.

28. Cream all together. Put a thin layer of good jelly in pie pan lined with pie dough; then fill with the transparent filling; then add another thin layer of jelly on top of whole mixture, and bake in moderate oven.

29. TRANSPARENT PIE No. 2.

30. Mrs. Mary P. Moffett, Sharpsburg, Ky.

31. 4 egg"s (yolks). J/2 cup rich cream.

32. To the yolks of 4 eggs, well beaten, add flour and sugar, and beat well; add cream and butter; lastly the whites of eggs well beaten. Beat all together.

33. This will make two large or twelve small pies.

34. 1 5 2 Pies.

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.