Scotch Tarts

From 1917: One pound oatmeal, one-half pound flour, one-fourth pound granulated sugar, one-fourth pound lard or drippings, one tablespoon baking powder, and egg and salt. Mix the oatmeal, flour, sugar, salt and baking powder together, melt the lard and pour into the beaten egg, then add this to the dry ingredients, using sufficient cold water or milk to make the whole into a stiff paste. Then roll to about the… Continue reading


Beat 2 eggs to a froth, with ½ teacup of sugar. Add, gradually, 1 pint of buttermilk, and a tablespoonful of butter, slightly warmed. Mix all these together, and pour into a shallow pastry-lined pie dish. Bake in a steady oven until set. Any flavouring may be used, but a little grated nutmeg on the top is usually liked.… Continue reading

Push Pie

Soak equal quantities of dried apples and dried peaches until plump. Cook until tender and chop slightly. To two cups of the apple-peach mixture add ¾ cup thin cream, 1 tablespoon of cornstarch and ½ teaspoon of lemon extract. Fill pie tin lined with plain paste and bake without a top crust. Serve with whipped cream.… Continue reading

The Secret of Suet Crust

This recipe for suet crust comes from the island of St. Helena.

For example, in making an apple pudding with the suet crust, proceed as follows: To two cups finely chopped suet take three cups flour and a scant teaspoon of salt and soda together, and rub in the suet thoroughly, as for pie crust; then add enough water to make a dough that can be… Continue reading

Grandma’s Pumpkin Pie

Mix one cup each of milk and dry steamed pumpkin, half a cup of sugar, two tablespoons each of molasses and melted butter, one tablespoon of ginger, two eggs slightly beaten, one teaspoon of cinnamon, half a teaspoon of salt. Pour into a pastry lined dish and bake about 45 minutes. When baking cake dust the greased pan with flour and the cake will never stick.… Continue reading

Orange Pie

From 1911:

Cover the inside of a pie dish with paste and lay in it some oranges cut in slices. Then put over them some sliced apples, from which the cores and rinds have been removed.
Place more oranges on them, and plenty of sugar with enough water to moisten them. Cover the pie with paste, bake it and sprinkle some powdered sugar over the surface.… Continue reading

Cherry Pie

2 ½ cupfuls cherries
2 ½ tablespoonfuls flour
2/3 cupful sugar
1 teaspoonful butter

Line pie plate with paste, fill with cherries which have been stoned. Add sugar and flour mixed and dot butter over top. Cover with paste and bake in moderate oven. It may be necessary to add more sugar if cherries are sour… Continue reading

Cheese Pie

From 1922:

Mix one cup sugar, one heaping teaspoon flour or bread crumbs, two cups grated cheese, grated rind and juice of one lemon, one whole egg and the yolks of two more (keeping the whites for the meringue). When all are well mixed, place in a double boiler and cook. Line pie plate with crust, pour in the above mixture and cook until the crust is done and… Continue reading

Nut Mince Pie

From 1922:

Grind together one cup walnuts, pecans or peanuts, one cup seeded raisins, two cups apples, one and a half cups sugar; add one teaspoon cinnamon, half teaspoon cloves and salt, and one half teaspoon each of vinegar and water. Mix well together, place in crust and bake. This amount will make two good full pies… Continue reading


From 1915:

Bake small individual pies by putting a rich crust over the bottom of each little muffin pan. Bake crust to golden brown. Wash and stem berries; to each pint of berries add 1 cup of sugar, mash a little and set aside for 2 hours. When ready to serve fill crusts with berries, dot top with a little whipped cream, top with a big red berry and… Continue reading


Cream a cup of sugar with a tablespoon butter. Dissolve a large tablespoon cornstarch in a half cup cold water and stir into a cup boiling water. Stir until smooth, then mix with the sugar and butter and set aside to cool. Add to it then the juice and grated rind of a large lemon, and one egg beaten light. Turn into a pie plate lined with good pastry and… Continue reading

Real Raisin Pie

Iron and Energy -give them to your husband in a pie that he’ll crave because of its luscious flavor.
The man for whom you choose the food, madam, depends largely on you to keep him fit for the modern business grind. He needs foods that give him luscious flavor to enjoy, and energy and iron to refresh and vitalize him. Raisin pie is prime food in both respects. Raisins are… Continue reading

Lemon Pie

Grate rind of one lemon, pull off the white skin, and after rolling out your crust and putting it on the plate, slice the peeled lemon very thin and lay on the crust.
Crumble one large slice of bread, strew the crumbs over the lemon.
Beat the yolks of two eggs in a bowl with a cup of sugar and one of water and the grated rind of the lemon… Continue reading