Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in PIEces half an inch long; line a PIE dish with paste rolled rather thicker than a dollar PIEce, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew it over with a saltspoonful of salt and a little nutmeg grated; shake over a little flour; cover with a rich PIE crust, cut a slit in the centre, trim off the edge with a sharp knife and bake in a quick oven until the PIE loosens from the dish. Rhubarb PIEs made in this way are altogether superior to those made of the fruit stewed.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Put a quart of picked huckleberries into a basin of water; take off, whatever floats; take up the berries by the handful, pick out all the stems and unripe berries and put them into a dish; line a buttered PIE, dish with a PIE paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of flour over, strew a saltspoonful of salt and a little nutmeg grated over; cover the PIE, cut a slit in the centre, or make several small incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife and bake in a quick oven for three-quarters of an hour.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together; after the milk has come to a boil, stir in the mixture and add a pinch of salt and about a teaspoonful of butter. Make crust the same as any PIE; bake, then fill with the CUSTARD, grate over a little nutmeg and bake again. Take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of sugar, spread over the top and brown in a quick oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

• 1½ cups cooked squash ¼ teaspoon cinnamon
• 1 cup sugar ½ teaspoon nutmeg
• ¾ teaspoon salt 1 egg beaten
• ¼ cup sifted crumbs 1½ cups milk

Mix in order given. Prepare paste, fill, and bake the same as CUSTARD PIE.

Better Meals for Less Money, by Mary Green (Year 1909)

• 1½ cups hot milk Juice of 1 orange
• ½ cup cake crumbs 1 egg slightly beaten
• ½ cup sugar 1/8 teaspoon salt
• Grated rind of ½ orange

Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as CUSTARD PIE.

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.

Add

• 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