. The pride of the household; the bakers' complete management . hecustard, let them stand fromi 3 to 5 minutes, then fill themfull. Stir the custard before filling the pies. Use deep pie plates. Copyright, 1900, by M. A. & K. M. Heinzer. Cream Custard for Pies, I quart of cup of eggs.^ cup of cornstarch. HOW TO MAKE. Put eggs, sugar and cornstarch into^ a two-quart sauce-pan and mix well, then add in the milk and stir with awooden paddle, cook over a slow fire until thick. This cream should be boiled by steam, to prevent itfrom burning, and stirred while boiling to prevent it fr
. The pride of the household; the bakers' complete management . hecustard, let them stand fromi 3 to 5 minutes, then fill themfull. Stir the custard before filling the pies. Use deep pie plates. Copyright, 1900, by M. A. & K. M. Heinzer. Cream Custard for Pies, I quart of cup of eggs.^ cup of cornstarch. HOW TO MAKE. Put eggs, sugar and cornstarch into^ a two-quart sauce-pan and mix well, then add in the milk and stir with awooden paddle, cook over a slow fire until thick. This cream should be boiled by steam, to prevent itfrom burning, and stirred while boiling to prevent it fromgetting lumpy. Use top crust. Copyright, 1900, by M. A. & K. M. Heinzer. Pie Crust. 2 cups of flour. ?J cup of water (scant). f cup of butter and lard (mixed). ?J teaspoonful of salt. HOW TO MIX. Place the flour, butter, salt and lard into a wooden bowland rub them one-half minute through the fingers, thenadd in the water and mix lightly. This will make 3 large pies. Bake the pies in a hot oven. Copyright, 1900, by M. A. & K. M. Heinzer. 163. Copyright, 1900, by M. A. & K. M. Heinzer. ENGLISH MUFFINS. 164 English Muffins. • ! I pint of milk (lukewarm). ?J ounce of compressed teaspoonful of cups of flour. HOW TO MIX. Dissolve yeast and salt in lukewarm milk and place itinto a wooden bowl, then add in the flour and mix thor-oughly. This dough will rise in about 2^ hours, then placeit on a table and roll it one-half inch thick (with a rolling-pin) and cut them out with a small, round cutter, then dusta board with white cornmeal and place them on it and letthem rise 20 minutes. Bake them on a griddle over a slow fire, and whenbrown on one side turn them over. Use a cake turner to place them on the griddle. Copyright, 1900, by M. A. & K. M. Heinzer. i6=
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