How We Cook in Tennessee

Ingredients

• one cup hot water
• one cup sugar
• one tablespoon corn starch dissolved in cold water
• one-half cups sugar
• one-half cups sweet milk
• half cup sugar
• two teaspoons vanilla
• one pint mashed stewed apples
• one pint of stewed apples
• quarter pound butter
• one-half pint cream
• two cups sugar
• half cup thick cream
• one cup butter
• one cup jelly
• one quart milk
• one quart of heated milk
• two lemons
• three eggs
• one lemon
• one custard
• half cake chocolate
• one heaping tablespoon butter
• four eggs well beaten
• six eggs
• four eggs
• one spoon of butter
• four whites
• two pies
• two custards
• one large tablespoon of corn starch
• salt
• nutmeg

Directions

1. juice and grated rind of two lemons; line pie plates with pastry, bake just a little, then pour in custard and bake a light brown.

2. Lemon Custard. — One cup hot water, one cup sugar, let come to a boil; add one tablespoon corn starch dissolved in cold water and the yellows of two or three eggs ; stir till it thickens, then set off and add piece of butter size of walnut, a little salt and juice and grated rind of one lemon. Use meringue on top of custard. This will make one custard.

3. Chocolate Custard. — Half cake chocolate, one and one-half cups sugar, one heaping tablespoon butter, one and one-half cups sweet milk; cook all together very little (not like candy) ; when cool add yolks of four eggs well beaten. Bake on rich pastry. Meringue of the whites of six eggs, half cup sugar, two teaspoons vanilla. When custards are done and nearly cool spread on meringue and bake.

4. Apple Custard. — One pint mashed stewed apples, four eggs, one cup sugar, a little nutmeg or lemon, one spoon of butter, bake slowly. Good.

5. Apple Custard. — One pint of stewed apples, quarter pound butter, one-half pint cream, three eggs, beaten light, sugar and grated nutmeg to taste. Mix the ingredients and bake in a puff paste in a moderate oven.

6. Jelly Custards. — Four eggs, two cups sugar, half cup thick cream, one cup butter, one cup jelly; use meringue of four whites. Makes two pies.

7. Jelly Custard. — No. 2. — One cup jelly, one cup sugar, two- thirds cup butter, four eggs. Makes two custards. — Mrs. A. H. Ellington.

8. Caramel Custard. — One quart milk, one cup sugar, three eggs, one large tablespoon of corn starch; put half the sugar in the pan and make a dark brown syrup, then pour in one quart of heated milk. When caramel is thoroughly dissolved in the milk, add the rest of the sugar well beaten in the yolks of

Nutrition, whole recipe (rough)

Counts 12 of 15 ingredients. The other 3 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.