Cranberry Meringue Pie
11/2 cups cut cranberries
1 cup of seeded raisins
2 tablespoons of butter
1/2 cup corn syrup
11/2 tablespoons flour
2eggs
1 tablespoon of sugar
To 11/2 cups cut cranberries add a 1 cup of seeded raisins. cream two tablespoons of butter substitute with a half cup corn syrup. add 11/2 tablespoons flour, beat well and mix with the cranberries. Line a plate with the pastry shell and fill with the cranberries. Bake in a moderate oven. Beat the whites of two eggs, until dry add one tablespoon of sugar, heap roughly over the top of the pie, and return to the oven to brown lightly.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL DECEMBER 1921