Manuscript Cookbook 228

steam for 2 hours. Serve with lemon sauce.

Grapefruit Pie

Pineapple Pie 1 pint can of grated pineapple ⅓ C sugar 2 T flour mixed with the sugar little salt 2 eggs beaten ½ t vanilla Mix ingredients + bake as a two crust pie. When putting the top crust on a pie, use a brush to wet the edge of the bottom crust, so the edges of the two crusts will stick to gether.

Honey Squash Pie 1 C mashed squash ½ C honey 1 T flour a few grains of salt 1 T butter substitute 1¼ c milk 2 eggs 1 t mace Mix honey, flour, & salt with the squash. Beat the eggs + stir them in. Heat the milk + thoroughly mix it with the remaining ingredients, also add the mace + butter. Pour into crust + bake in a moderate oven till set.

Butterscotch Pie 1 pt. water ¾ cup dark brown sugar 3 egg yolks 4 T flour 2 T cornstarch 2 T butter 1 t vanilla A few grains of salt Cook as other pies.

Butterscotch Pie (Best Yet) 3 egg yolks 1 cup brown sugar 3½ T cornstarch 2 C milk ¼ t salt 3 T butter 1 t vanilla Beat yolks, add sugar mixed well with cornstarch. Add milk + salt. Cook. Remove + add butter.

Our Best Lemon Pie ⅔ C sugar 1 ⅓ c water 5 T cornstarch A few grains salt 3 egg yolks ¼ C lemon juice Boil the sugar + water. Mix the cornstarch, lemon juice + salt + stir into the water + sugar. When thick, remove from fire. Beat the egg yolks + stir some of the hot mixture into them. Then stir them into the hot mixture. Put in baked crust. All measurements level.