Recipes from times past

- Posted on May 11, 2011 - 05:01 PM

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.