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"Ye Olde Homestead" Recipes

Boston Theological French Silk Pie:

1 Cream butter, add sugar very gradually beat until mixture does not
feel "grainy" when rubbed between thumb and finger.

2 Over boiling water, melt chocolate, add vanilla and mix into
ingred. above.

3 Add eggs, ONE AT A TIME, and beat 5 min. after each egg.

4 Pour into baked pie shell, spread with whipped cream and
I grate chocolate on the top. Pie is SUPER rich, but fantastic.

Burton's White Pie (1933 recipe)

From Jane Lawrence, Bonnie, Ill. This recipe came from a lady that
started the "Burton's White Pie Craze". Jane had tasted
the pie in 1933 & modified it. She gave the recipe to a
friend that worked across from Burton's in Benton, Illinois. The
restaurant got the recipe from Jane's friend & the rest is history!

People travel from several states away just to go to Burtons' for this pie...

1 Cook 3/4 cup sugar, flour, salt, and milk in a double boiler until
thick, stirring constantly.

2 Beat egg whites until stiff, adding remaining 1/4 cup of sugar.
Fold mixture into cooked mixture along with the vanilla.

3 Pour into a baked and cooled pie shell; top with whipping cream
. Chill overnight!

NOTE: If you do not have cake flour, you may substitute 1/2 cup
regular flour, minus 2 tablespoons and add 2 tablespoons of
cornstarch, to replace the flour you removed! (for each 1/2 cup)

Lyda & Tony Jansen's Hollyhock Tea Room

Years ago, in Battle Creek, Michigan, my Gr.-Aunt & Uncle had a tea
room. He worked at the Battle Creek Sanitarium, which was a
forerunner of our health-conscious culture. They had a home
with a veranda & decided to put it to use as a tea room.
Hollyhock Tea Room was born, on the veranda. They were
an instant success! Tables had placemats tole-painted to look
like lace & fine china was used for place settings. Add
relaxing music, good food, antiques, & good conversation...

This was one recipe Aunt Lyda was famous for. Both are gone now,
Hollyhock Tea Room long closed, but thanks to Mom telling me
about it... Hollyhock Tea Room is a memory I have when I
bake any of Lyda's cakes or doughnuts!

Lyda & Tony's Mahogany Cake

1 Cream shortening, sugar, add egg yolks and beat.

2 Sift flour, baking soda, and salt. Combine flour mixture with 1/2 cup
of the sour milk, add to 1st mixture.

3 Combine remaining 1/2 cup of sour milk, with cocoa, and beat
over hot water until cocoa melts. Cool and then add to batter.

4 Beat egg whites.

5 Dredge raisins and nuts in 2 tablespoon of flour. Fold in beaten
egg whites, raisins, & nuts to above mixture.

6 Pour into a Bundt pan, or loaf pans. Bake at 350 degrees, until
toothpick inserted comes out "clean". Can serve with
Whipped Cream & sprinkle chopped nuts on top of cream.

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