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Wisconsin cookbook, 1900-1920
Page 44
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Beat 1 1/2 cups milk Mix [?] cup sugar 1/8 tesp salt & [2?] taspoons cornstarch & slowly add hot milk cook in double boiler untill thick and corn st, is well cool about 40 min[put?] in 2 egg yokes return [?] boiler and cook untill eggs thicken about 3 min cool then add 1 cup of well drained pineapple and 1/2 tesp vanellia. cover whith [merq?] or serve with whipped cream. Pineapple Pie heat 1 1/2 c. milk Mix 1/2 c sugar 1/8 tesp salt and 2 T of cornstartch slowly add hot milk cook in double boiler untill thick and cornstartch is well cooked about 40 min pour on 2 egg yokes beaten return to double boiler and boil 3 min longer cool. then add 1 c. well drained pineapple and 1/2 tesp vanilla. cover with merq. or whipped cream
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Beat 1 1/2 cups milk Mix [?] cup sugar 1/8 tesp salt & [2?] taspoons cornstarch & slowly add hot milk cook in double boiler untill thick and corn st, is well cool about 40 min[put?] in 2 egg yokes return [?] boiler and cook untill eggs thicken about 3 min cool then add 1 cup of well drained pineapple and 1/2 tesp vanellia. cover whith [merq?] or serve with whipped cream. Pineapple Pie heat 1 1/2 c. milk Mix 1/2 c sugar 1/8 tesp salt and 2 T of cornstartch slowly add hot milk cook in double boiler untill thick and cornstartch is well cooked about 40 min pour on 2 egg yokes beaten return to double boiler and boil 3 min longer cool. then add 1 c. well drained pineapple and 1/2 tesp vanilla. cover with merq. or whipped cream
Szathmary Culinary Manuscripts and Cookbooks
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