I enjoy collecting old cookbooks, and pick them up at yard sales and flea markets whenever I can. Each Saturday, I post excerpts from my collection. Today’s post comes from the Sergeantsville Methodist Episcopal Church 1922 Cook Book.

Butter Scotch Pie

One egg, one cupful brown sugar, one cupful milk, three tablespoonsful flour, two tablespoons butter, one baked crust, one teaspoonful vanilla, three tablespoonsful water, 1/4 teaspoonful salt, one tablespoonful powdered sugar. Put yolk of egg into saucepan, add sugar, flour, milk, water, butter, salt and vanilla. Stir over fire until it thickens. Pour into baked crust. Beat up egg white, then beat sugar into it. Spread on top, brown in oven.