Anson County cook book

4 eggs (beaten separately) 2 cups sweet milk Two-thirds cup butter 2 tablespoons corn starch One-third cake Baker's chocolate 1 teaspoon Sauer's vanilla extract Vz teaspoon salt. Mix all ingredients except egg whites, and cook to proper consistency in double boiler. Pour in previously baked crust and cover with meringue made of stiffly beaten whites and 2 tablespoons sugar to each white. Set in oven and brown slightly. — Mary Allen Huntley. COCOANUT PIE NO. 1 3 eggs Vs teaspoon salt Two-thirds cup sugar Two thirds cup of cocoanui; milk 1 cup grated cocoanut V2 teaspoon Sauer's vanilla Beat eggs, add sugar, salt, cocoanut, milk and vanilla, pour into an unbaked pie crust and cook in a moderate oven. — Mrs. H. P. Taylor. COCOANUT PIE NO. 2 % cup sugar 2 tablespoons Melrose flour 2 eggs Butter size of egg. Cream ingredients together and cook in double boiler until thick. Add 1 cup cocoanut and pour into previously baked crust. Place pecans broken in halves cn top. Spread with meringue made of the whites of two eggs and two tablespoons sugar, flavored with almond. Set in oven and brown. — Mrs. C. H. Leonard. MOLASSES PIE 1 cup molasses 2 eggs Two-thirds cup sugar 2 teaspoons Melrose flour 4 taMespoons melted butter % cup nut meats 2 tablespoons lemon juice or vinegar. Mix all ingredients, line pie pan with pastry and bake. — Mrs. K. W. Ashcraft ORANGE PIE % cup sugar 1 tablespoon butter * tablespoons Melrose flour 3 egg yolks 1 cup orange juice Grated rind of 1 orange. Mix grated rind, sugar, and flour together; add beaten egg yolks, orange juice and butter. Cook in double boiler until thick. Pour into baked r ie oust and cover with meringue, made of stiffly beaten egg whites and 2 tablespoons sugar. Set in oven and brown. — Mrs. B. F. Bray. MONUMENTS RAISIN PIE 1 cup chopped raisins 2 tablespoons Melrose flour Vz cup sugar 2 tablespoons butter Juice and grated rind % lemon. Cover raisins and sugar with water and let boil until tender, about 10 minutes. Thicken with flour, moistened with cold water. Add butter, lemon juice, and a little of the grated rind. Fill baked crust with mixture, cover with meringue and set in oven to brown. — Mrs. H. E. Allen. TRANSPARENT PIE 1 cup butter 4 eggs 2 cups sugar 1 lemon, juice and grated rind Grated nutmeg. Cream the butter and sugar, drop in the eggs, unbeaten, one at a time, add lemon and nutmeg. Line two pie pans with paste, and fill with the mixture. Bake. Serve cold. — Mrs. J. D. Home. ALLENTOWN PIE Pare, core and quarter juicy tart apples. Line pie pan with pastry, and put in apples, neatly and closely together, covering with 1 cup brown sugar, into which has been mixed a little cinnamon. Drop small piece of butter over top and add a little water. Do not cover with top crust, but bake in slow oven until apples are tender. If the crust bakes before they are tender, cover with an inverted pan to hasten the cooking of the fruit. Cover with whipped cream. — Mrs. McLean Leath. JELLY PIE 6 eggs 1 Glass jelly 1 cup sugar V2 cup butter 2 teaspoons corn starch V2 cup water Beat eggs separately, mix all ingredients, folding in the stiffly beaten whites last. Cook in medium hot oven. — Mary Allen Huntley. APPLE PIE 3 large apples 1 cup sugar One-third cup water 2 tablespoons butter.