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PASTRY, PIES AND TARTS. 331

WHIPPED CREAM PIE.

LINE a pie plate with a rich crust and bake quickly in a hot oven. When done, spread with a thin layer of jelly or jam, then whip one cupful of thick sweet cream until it is as light as possible ; sweeten with powdered sugar and flavor with vanilla; spread over the jelly or jam; set the cream where it will get very cold before whipping.

CUSTARD PIE.

BEAT together until very light the yolks of four eggs and four tablespoonfuls of sugar, flavor with nutmeg or vanilla ; then add the four beaten whites, a pinch of salt and, lastly, a quart of sweet milk ; mix well and pour into tins lined with paste. Bake until firm.

BOSTON CREAM PIE.

Cream Part. "Put on a pint of milk to boil. Break two eggs into a dish and add one cup of sugar and half a cup of flour pre- viously mixed after beating well, stir it into the milk just as the milk commences to boil ; add an ounce of butter and keep on stirring one way until it thickens ; flavor with vanilla or lemon.

Crust Part. Three eggs beaten separately, one cup of granulated sugar, one and a half cups of sifted flour, one large teaspoonful of baking powder and two tablespoonfuls of milk or water. Divide the batter in half and bake on two medium-sized pie-tins. Bake in a rather quick oven to a straw color. When done and cool, split each one in half with a sharp broad-bladed knife, and spread half the cream between each. Serve cold.

The cake part should be flavored the same as the custard.

MOCK CREAM PIE.

TAKE three eggs, one pint of milk, a cupful of sugar, two table- spoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together ; after the milk has come to a boil, stir in the mixture and add a pinch of salt and about a teaspoonful of but- ter. Make crust the same as any pie ; bake, then fill with the custard, grate over a little nutmeg and bake again. Take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of sugar, spread over the top and brown in a quick oven.

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