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(Pies And Pastry) - (The International Jewish Cook Book)

Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.
Pick a quart of berries, wash and drain, then sugar. Take the yolks of
four eggs beaten well with one-half cup of sugar and stir the beaten
whites gently into this mixture. Pour over strawberries. Put in
pie-crust and bake until brown. This mixture with most all fruit pies
will be found delicious.

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Make a rich crust, line a pie-tin and fill with clean, hulled
strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle
a generous handful of flour over the berries, having plenty of flour
around the inside edge of pie. Use 1/2 cup of flour all together. Cut
a teaspoonful of butter into small bits over top of berries, cover
with top crust with vents cut in to allow steam to escape, pinch edges
of crust together to prevent juice escaping from pie, and bake.

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2 cups water
3 tablespoons cornstarch
2 tablespoons flour
1 cup sugar
3 eggs
4 tablespoons lemon Juice
1 teaspoon grated lemon rind
1 teaspoon salt
Line pie plate loosely with pastry and bake about 10 minutes or until
very light brown. Put water on to boil; mix cornstarch, flour and
sugar with 1/2 cup cold water until smooth; separate eggs; add egg
yolks; mix well and add slowly to boiling water. Cook 5 minutes,
stirring constantly; add lemon juice, rind and salt. Pour into baked
crust. Beat egg whites; add 3 tablespoons sugar and spread thickly
over top of pie. Dust with sugar and brown slightly in slow oven.

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