Recipes from times past
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BUTTERSCOTCH PIE
C. R. Clement
2 Tbs. butter or Crisco
2½ c. scalded milk
2 Tbs. cornstarch
1½ c. brown sugar
2 eggs
4 Tbs. granulated sugar
½ tsp. vanilla
Melt butter and brown sugar together. Cook until rich brown. Cool. Add scalded milk and beat. Beat egg yolks slightly, add cornstarch dissolved in a little of the milk cold, and pour the milk and sugar mixture over it gradually stirring constantly. Add ¼ teaspoon of vanilla. Pour into a pastry-lined pie plate and bake 450°F. 10 minutes and then at 325°F. until custard is firm. Cover with meringue made from the beaten egg whites to which the granulated sugar and ¼ teaspoon of vanilla have been added, and brown for 15 minutes.
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