"Ye Olde Homestead" Recipes




Boston Theological French Silk Pie:



1 stick real butter                             
 3/4 cup sugar               
1 square cooking chocolate            
 2 eggs
1 tsp. vanilla                                    
  Whipped Cream                  
1 baked pie shell 

                                                       
  
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 
     refrigerate.

     I grate chocolate on the top. Pie is SUPER rich, but fantastic.

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 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 cup of granulated sugar, divided      
 1/2 cup cake flour
1/8 teaspoon salt                                
  2 cups milk         
 2 egg whites stiffly beaten                  
1 teaspoon vanilla
                                          
 1 (10 inch) pie shell (Baked)     
                                          
 1/2 pint Whipping Cream


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)

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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 1/2 cup sugar                        
 1/4 teaspoon salt
1 cup shortening                       
3 eggs separated
1 teaspoon baking soda           
 1 cup sour milk
1/2 cup cocoa                          
 2 cups cake flour
1/2 cup raisins                          
 1/2 cup chopped nuts


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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