|Old and New Cook Book|
|by Martha Stanford|
Published in 1904 by Martha Stanford this book is a treasure of New Orleans cookery.
1 - 10 of 35 for transparent pie
Result Page: 1
Melt butter. Add to rest. Beat with mixer. Bake about 1 hour at 350 degrees, until brown on the top and a knife cuts cleanly. Shake when partially ...
Mix and bake in uncooked pie shell.
Combine milk, 1 ... degrees for about 40 minutes. Make a meringue with 2 egg whites and 2 tablespoons sugar. Put on pie and return to oven for 15 minutes.
Mix and pour in pastry lined pie tin and bake until set.
Preheat oven to ... Put into unbaked pie shells (the little ... minutes. Turn off oven and let pies stay in oven a little longer, until set. Makes 1 dozen.
Beat eggs, sift both sugars and flour and salt together. Mix eggs, milk, sugar, and vanilla with mixer. Pour in unbaked pie crust. Bake 1 hour at 350 degrees.
Mix with mixer. Pour in unbaked pie shell. Bake at 350 degrees for 35-40 minutes. Makes 2 pies.
Preheat oven to ... into one 9 inch deep dish pie shell (unbaked) and bake for 60 minutes or until filling is a light golden brown. Cool before serving.
Cream together 1 stick butter and 2 cups sugar. Add 3 eggs and 1 cup whipping cream and vanilla and flour. Makes 2 small pies. Bake at 350 degrees for 1 hour.
When eggs are ... another 15 or 20 minutes. This makes a small thin pie. If large pie is desired add another egg and another 1/3 cup sugar and Karo syrup.
Result Page: 1
top of page