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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR PIES

RHUBARB CUSTARD
 
 
 Pour boiling water over 2 teacupfuls of chopped rhubarb, drain off the water after 4 or 5 minutes. Mix with the rhubarb, 1 teacupful of sugar, the yolk of 1 egg, 1 tablespoonful of butter and 1 tablespoonful of flour, moistening the whole with 3 tablespoonfuls of water. Bake with lower crust only. Make a meringue of the white of the egg with 3 tablespoonfuls of sugar. Spread over the top of the pie and return to the oven to brown.

Sister Emma Detweiler; Johnstown, Pa.
 
 

. PIES pg 2 . . Mince Pie . . Mock Mince Pie #1 . . Mock Mince Pie #2 . . Mock Mince Pie #3 . . Mock Mince Pie #4 . . Molasses Pie . . Old Fashioned Crumb Pie . . Orange Pie . . Peach Pie #1 . . Peach Pie #2 . . Pie Dough . . Pineapple Pie . . Plain Pie Crust . . Potato Pie #1 . . Potato Pie #2 . . Prune Pie . . Pumpkin Pie . . Raisin Cream Pie . . Raspberry Pie . . Rhubarb Custard . . Rhubarb Pie . . Rich Man's Pie . . Squash for Pies . . Squash Pie . . Sweet Potato Pie . . Syrup Pie . . Tailor Pie . . Transparent Pie (2 Recipes) . . Vinegar Pie . . Whipped Cream Pie .

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