Sauris North Dakota 1920’s – 30’s  

Custard Pie                                        

2 eggs                                        1/8 tsp. salt

¼ cup sugar                              nutmeg (grated)

2 cups milk                               1 tsp. vanilla

Line a pie tin with pastry, make a good rim on the crust.  Scald the milk and pour over the slightly beaten eggs, add the sugar and salt.  Strain the mixture into the lower crust, and grate a little nutmeg over the top.  Bake in a hot oven to cook the rim well; then reduce the heat and cook more slowly until custard is firm.  Test with knife.  Egg mixtures require a moderate oven. 

Cream Pie                     

Make as same as for Custard Pie, substituting cream for milk and omitting the nutmeg.

Chocolate Pie

Add ¼ squares of Baker’s Choc. After it is melted, to the rule for Cream Pie before baking. 

Pumpkin Pie                                   

1 ½ cup cooked and strained pumpkin.

½ tsp. ginger or nutmeg

2 eggs                                         1 tsp. cinnamon

1 ½ cups milk                            1 tsp. orange juice

2/3 cup br. Sugar                     1 tsp. salt

Mix pumpkin, sugar, salt, and spices, add slightly beaten eggs, add milk.  Beat well; then add the orange juice.  Fill the crust and bake.  When a silver knife inserted in the pie will come from it clean, the pie is done.  Put sweet, whipped cream on top. 

Banana Pie                            

½ doz. Bananas                        ½ tsp. salt

1/8 c. powdered sugar               1 ½ c. whipped cream

Bake single crust of pastry, fill with sliced bananas, add salt and powdered sugar.  Cover with whipped cream first before serving.  Red raspberries may be used instead of bananas. 

Also see October 8^th for a Graham Cracker Crust recipe from this book. 

https://kitchenrecipetreasures.com/2021/10/08/october-8th-1912-relish-1931-graham-cracker-crust/

INGREDIENT REFERENCES and MEASUREMENTS

I have found several references that explains the equivalents to our modern measurements.  Just a few examples are;

Gill – Pronounced Jill; equal to a quarter of a pint; or four fluid ounces which equals ½ cup. 

Lump of (something) the size of a Turkey’s egg – equals 4 ounces

Lump of (something) the size of a chicken’s egg – equals 2 ounces.

Lump of Butter the size of a walnut – equals 1 ounce. (can also be 1 rounded tablespoon)

A Victorian measurement of a wine glassful, will not be the wine glass we think of today.  They were much smaller, about ¼ cup to ½ cup.  So, when using a recipe that askes for a wine glass full be sure to use a lot less than you would think about using from today’s size of glass.

Quite a few of these recipes call for; a coffee cupful. A teacup full, and a wineglass full.

A coffee cupful = 1 cup.

A tea cupful = 1/3 cup, I have also found it to be ¾ cup.

A wine glassful = ¼ cup, ½ gill or 4 T.

A Tumbler = ½ pint or 1 cup

Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven.  These are the equlivent to today’s oven temperatures;

A very slow oven equals 250 to 275 degrees.

A slow oven equals 300 to 325 degrees.

A moderate oven equals 350 to 375 degrees.

A hot or quick oven equals 375 to 400 degrees.

A very hot oven equals 400 to 450 degrees.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563