Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

On just how careful you are in cutting and folding this mixture will determine the success of your meringues.  After the whites are beaten stiff they are full of little air bubbles, which if stirred break down and become watery and then the entire mixture becomes flat and tough.  To prevent this, sprinkle the prepared sugar over the stiffly beaten white of egg and then with a spoon cut down through the centre and fold over; turn the bowl half-way around, then cut and fold again.  Repeat this until sufficiently mixed, then place on the hot pie, sprinkle with granulated sugar and place in the oven to brown.  Open the oven door and let stand for a few minutes, then remove to a place free from drafts where it will cool slowly, so as to prevent a sudden shrinking of the meringue, due to a sudden chill.

To make cocoanut pie, add one-half cup of cocoanut to the custard pie just before putting in the oven.

PEACH CUSTARD PIE

Crush a sufficient number of pared peaches to measure one cup.  Place in a mixing bowl and add

  One-half cup of sugar.

Now place in a saucepan

  Three-quarters cup of milk,
  Two tablespoons of cornstarch.

Stir to dissolve and then bring to a boil.  Cook for two minutes and then pour very slowly, while beating hard to blend, on the peaches and sugar that are blending in the mixing bowl.

Add

  Yolks of two eggs,
  One-quarter teaspoon of cinnamon.

Beat again and then pour into prepared pie plate lined with pastry and bake in a slow oven.  Use whites of eggs for meringue.

CUSTARD PIE

Now to prepare the filling for the custard pie, place in a mixing bowl

  One-half cup of sugar,
  One and one-quarter cups of milk,
  Yolk of one egg,
  Two whole eggs,
  One-quarter teaspoon of nutmeg.

Beat with an egg-beater to thoroughly mix and then pour into the prepared pastry lined pie tin.  Use white of egg for meringue.

LEMON CUSTARD PIE

Place in a saucepan

  One cup of sugar,
  One and one-half cups of water,
  One-half cup of cornstarch.

Stir to dissolve and then bring to a boil, and cook for five minutes.  Now add

  Rind of one-quarter lemon, grated,
  Juice of two lemons,
  Yolks of two eggs.

Beat to thoroughly mix and then pour into pie plate prepared as for custard pie.  Bake in a moderate oven for twenty-five minutes and then cover with meringue made of whites of eggs.

NORTH CAROLINA PEACH CUSTARD PIE

Prepare the pastry and line a pie plate with it, then rub with shortening as directed in the custard pie.  Now cover the bottom thickly with sliced peaches and then prepare a custard as follows:  Place in a mixing bowl

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Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.