Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Three cups flour, 2 rounding teaspoonfuls Royal baking powder, 2 tablespoonfuls melted butter, 1 cup milk, 1 egg, 1 teaspoonful salt.

Originally Published:
St. Andrew's, 1977
Original Images:

3 egg whites
1/2 tsp. baking powder

Beat until stiff - add 1 cup sugar, 10 soda crackers crushed and 1/2 cup chopped nuts. Bake in well greased 10" pie pan at 300° for 30 minutes. Cool. Fill with fresh strawberries (or other fresh fruit) and top with whipped cream.

Originally Published:
St. Andrew's, 1977
Original Images:

1 - 10 oz frozen raspberries (thawed)
1 Cup sugar
2 egg whites
1 Tbsp lemon juice
dash salt

Beat above ingredients with electric beater for 15 minutes or until stiff. Add 1 cup whipping cream whipped or 2 cups Cool Whip. Add 1/4 chopped toasted almonds. Pour into a 9" baked pie shell or graham cracker crust. Place in refrigerator for 4 hours or more. It may also be frozen.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One coffeecup of grated raw pumpkin, one teacup of sugar, two teacups of milk, one egg; salt and spice to taste. Bake an hour.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Break in a basin one egg; add the yolks of six more; beat in a half pound of sugar, when dissolved add half a pound of warm butter; beat the whole until if forms a custard; line the patty-pans with nice paste and spread with raspberry or strawberry preserves, then pour on as much of the custard as will make it a quarter, of an inch thick. Bake in a quick oven.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One teacup of grated cracker, two small cups of water, one of molasses, one of sugar, two-thirds of a cup of chopped raisins, one-fourth of a cup of citron, same of zante currants, one-half a cup of butter, two-thirds of a cup of vinegar, one teaspoon of cloves, cinnamon and salt each; stir well; roll the pastry thin. Makes two medium sized pies.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Peel and halve the peaches, lay them on the crust, hollow side up, sprinkle with sugar; take one egg, a tablespoonful of sugar, a pinch of salt; beat together; add milk enough to cover the peaches and bake.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Sweeten with white sugar, one teacup of very thick sweet cream; make as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready; make crust moderately rich, prick well with a fork to prevent blistering, bake, spread on the cream, and to add finish put bits of jelly over the top. The above will make two pies.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

For the crust, take one half teacup of sugar and two tablespoons of butter beaten to a cream, add the whites of three eggs beaten stiff, one-half cup of milk and two cups of flour, into which has been stirred one and a half teaspoons of baking powder. Bake this batter in pie-pans, for the filling take the yolk of the three eggs and beat into them one teaspoonful of
corn starch; then take a teacup of milk and one-half a cup of sugar, and when it comes to a boil, stir in the yolks. Cut the cake open and fill in with the custard.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Make a sponge cake; bake in jelly tins ; when done split open and spread with custard made of one pint of milk, two eggs, one-half cup of flour; beat the whites of the eggs to a froth and spread over it.