Crush a sufficient number of pared peaches to measure one cup. Place in a mixing bowl and add
- One-half cup of sugar.
- Now place in a Saucepan
- Three-quarters cup of milk,
- Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil. Cook for two minutes and then pour very slowly, while beating hard to blend, on the peaches and sugar that are blending in the mixing bowl.
- Yolks of two eggs,
- One-quarter teaspoon of cinnamon.
Beat again and then pour into prepared PIE plate lined with pastry and bake in a slow oven. Use whites of eggs for MERINGUE.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss