The 1918 Fanny Farmer Cookbook

and salt, cover, and bake forty−five to fifty minutes in a moderate oven. For sweetening, some

prefer to use one−third molasses, the remaining two−thirds to be sugar. Six green grapes

(from

which seeds have been removed) cut in small pieces much improve the flavor, particularly

huckleberries are used in place of blueberries.

where

Cranberry Pie

1/2 cups cranberries

/2 cup water

/4 cup sugar

Put ingredients in saucepan in order given, and cook ten minutes; cool, and bake in one crust,

with a rim, and strips across the top.

Currant Pie

cup currants

/4 cup flour

cup sugar

egg yolks

tablespoons water

Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants,

drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover

with Meringue I. Cook in slow oven until delicately browned.

Cream Pie

Bake three crusts on separate pie plates. Put together with Cream Filling and dust over with

powdered sugar. If allowed to stand after filling for any length of time, the pastry will soften.

Custard Pie

eggs

/8 teaspoon salt

tablespoons sugar

1/2 cups milk

Few gratings nutmeg

Beat eggs slightly, add sugar, salt, and milk. Line plate with paste, and build up a fluted rim.

Strain in the mixture and sprinkle with few gratings nutmeg. Bake in quick oven at first to set

Chapter XXVIII − PIE

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