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Mrs. Kauffman’s Caramel Pie
First part – One cup light brown sugar, one-fourth cup water, butter size of a walnut
Second part – Yolks of two eggs, one heaping tablespoon of flour, one cup sweet milk, a half-teaspoon vanilla.
Put the first part into a sauce pan and place on the stove. Allow to boil about two minutes. Set aside to cool until second part is prepared, then pour the second part into the first part. Put back on the stove and boil until thick, stirring all the time. Have a crust baked and pour this mixture into it. Beat the whites of the two eggs to a very stiff froth, spread evenly over the op of the caramel custard, sprinkle with powdered sugar and set in the oven until a delicate brown. This recipe will make two pies.
To make the crust – Two cups of flour, one-half cup butter, one-fourth cup lard, salt. Rub in the lard and butter cold with the flour and salt, and add enough cold water to make a smooth dough. Line a pie tin with the paste and bake in a moderate oven until a delicate brown. Mrs. Benj. F. Kauffman, Medway, Ohio, Box 12. Source: The Dayton Herald – 12 Mar 1914
Mrs. Leighty’s Caramel Pie
One-half cup brown sugar, butter size of large walnut, one pint milk, two tablespoons flour, one egg, one teaspoon of vanilla. Take one-half cup of brown sugar and butter the size of a large walnut. Put this on the stove and cook slowly until it forms into a taffy, stirring constantly to keep from burning. Pour over this taffy three-fourths pint of sweet milk and stir until the taffy is dissolved. Make a batter of the yolk of one egg, two tablespoons of flour and the remaining one-fourth pint of milk. Beat this until very smooth, the pour this into the pan of boiled milk, sugar and butter. Let come to a boil stirring all the times. Remove from stove and flavor with one teaspoon of vanilla. Have a tine lined with short pastry previously baked, pour the caramel custard into it and spread the meringue made from the white of the egg, on teaspoon of sugar and six drops of vanilla on top of the pie. Bake in a moderate oven until the meringue is brown. Mrs. Wm. A. Leighty, 111 Central Ave., West Carrollton, Ohio.
Mrs. Hole’s Caramel Pie
The secret of making good pie crust is to use as little water as possible to get the dough in shape. Put a cupful of lard to a quart of flour and a teaspoon salt. This makes four crusts. Work the lard into the flour with the fingers until it is thoroughly mixed before adding the water, then add only enough to press dough together, turn out on a well-floured board and roll one way only.
Filling for One Crust – One cup brown sugar, one cup milk, lump butter size of walnut, one tablespoonful flour, two eggs; place milk, sugar and butter in double boiler, make paste of the two yolks and flour and stir into the milk and cook until thick and pour in baked crust; take the two whites and one tablespoon granulated sugar and beat stiff and put on top and slightly brown in oven. Mrs. Pearl Hole, 327 Lowes St., Dayton, Ohio.
Mrs. Copenhefer’s Caramel Pie
One cup of brown sugar, one-third cup of water, a lump of butter the size of a walnut, cook this three minutes; mix one cup of milk, the yolk of an egg, one tablespoon of corn starch, add the two mixtures together, cook till thick; take the white of the egg, beat till frothy, then sweeten to suit taste. Put on top of pie and brown.
Crust – One and one-half cups of flour, one-half teaspoon salt, one-half cup of lard and enough water to make stick together, rivel flour, salt and lard before adding water. Mrs. Jos. Copenhefer, 49 Bierce Ave., City.
Mrs. Stevens’ Caramel Pie
Filling – Take two-thirds cup of light brown sugar, one-third cup of water and butter the size of walnut and boil two or three minutes. Then take one cup of milk and using a little of it mix to a smooth paste one large tablespoon of flour, add the yolks of two eggs, the rest of the milk, scalded, and a teaspoon of vanilla. Put the two mixtures together and bring to a boil. When almost cool pour in a baked crust. Beat the whites of the eggs stiff, add one tablespoon of sugar and beat in; the spread over top of pie and brown in a moderate oven.
Pie Crust – To the crust use one cup of flour, one teaspoonful of salt and one-third cup of lard; mix the flour and salt and lard together with the finger tips until fine, then add enough cold water to hold together. Bake in a deep tin. Mrs. Stevens, R. R. No. 1, Dayton Ohio.
Mrs. Bailey’s Caramel Pie
Lump butter size of egg, put in iron skillet and let brown, then add one cup light brown sugar and half-cup milk, let that come to a good boil, take the yolk of one egg, two scant tablespoons of flour and mix with one and one-half cups of milk, (and avoid lumps), stir this in your skillet and let cook slowly till thickened, have your crust ready to pour caramel in, put white of one egg on top, put in oven to brown. This makes a delicious pie. Mrs. G. E. Bailey, 539 S. Euclid aveune, Dayton, Ohio.