WHITE POTATO CUSTARD (AUNT SARAH’S RECIPE)

Boil one medium-sized potato, mash fine, add 1 large tablespoonful of butter and a generous 1/2 cup sugar.  Beat to a cream.  When the mixture has cooled add yolks of 2 eggs, 1/2 cup sweet milk and grated rind and juice of half a lemon.  Lastly, stir in the stiffly beaten whites of the two eggs.  Bake in a medium-sized pie-tin with one crust in a moderately hot oven about 25 minutes, until a rich brown on top.  This is a delicious pie and would puzzle a “Bucks County lawyer” to tell of what it is composed.

“RHUBARB CUSTARD” PIE

Two cups of rhubarb, uncooked, do not skin it, cut in half-inch pieces.  Cream together 1 cup of sugar, 1 tablespoonful of cornstarch, 2 eggs (reserve white of one egg).  Add the 2 cups of rhubarb to this mixture and place all in a pie-tin lined with pastry.  Place in oven and bake until rhubarb is tender.  Remove from oven and when pie has cooled spread over it the stiffly beaten white of the egg, to which had been added one tablespoonful of sugar.  Place pie in oven and brown a light fawn color.

“LEMON APPLE” PIE

Grate the yellow rind from a lemon (discard the white part of rind), grate the remainder of the lemon, also pare and grate 1 apple.  Add 1-1/2 cups of sugar, then add 2 well-beaten eggs.  Pour this mixture into 1 large pie-tin lined with rich pastry; place on a top crust, pinch edges, moistened with water, together; bake in an oven with a steady heat.  When pie has baked sift pulverized sugar thickly over top and serve cold.  From these materials was baked a fair sized pie.

GREEN CURRANT PIE

Line a pie-tin with rich pastry; place oil this crust 2 tablespoonfuls of flour and 2 tablespoonfuls of sugar; then add 2 cups of well-washed and stemmed green currants, previously mixed with 1 tablespoonful of cornstarch, moistened with a small quantity of cold water.  Add 1 cup of sugar (from which had been taken the 2 tablespoonfuls placed on crust;) add 2 tablespoonfuls of water; cover with a top crust, cut small vents in crust, bake in a moderate oven.  When crust loosens from side of pan the pie should be sufficiently baked.

A COUNTRY “MOLASSES” PIE

Place in a mixing bowl 3/4 cup flour (generous measure), 1/2 cup granulated sugar, 1 generous tablespoonful of butter.

Crumble all together with the hands until quite fine.  Then to 1/4 cup of New Orleans (baking) molasses add 1/4 cup of boiling water and 1/4 teaspoonful of soda (saleratus).  Beat together the molasses, water and soda until the mixture is foamy and rises to top of cup.  Then pour into a medium-sized pie-tin, lined with pie crust (the pie-tin should not be small or the mixture, when baking, will rise over top of pan).  Sprinkle the prepared crumbs thickly over the molasses mixture and with a spoon distribute the crumbs well through the mixture.  Bake in a moderate oven from 25 to 30 minutes and you will have the old-fashioned pie your Grandmother used to bake.