Anson County cook book

Peel apples, slice thin, put on crust and pour the sugar over them. Add water and top crust. When nearly done, glaze with butter. — Miss Maude Knotts. Sit BROWN SUGAR PIES Yolks of 7 eggs x/z lb. butter V2 lb. each brown and white sugar Flavor, if desired Beat until free from lumps. Bake in pie pans lined with rich pastry. —Mrs. J. L. Little, Morven, N. C. CHESS PIE 2 cups sugar 4 eggs 1 cup butter 1 teaspoon Sauer's lemon extract Beat eggs, add sugar, melted butter, and extract. Put in pie pan lined with pastry and bake. — Mrs. W. F. McQueen. LEMON PIE WITH MERINGUE 1 tablespoon corn starch 3 eggs % cup sugar Juice of 1 lemon Pinch of salt 1 cup water. • Mix the sugar and corn starch, add yolks of eggs and one white, well beaten. Add the lemon juice and water. Bake in pan lined with rich pie crust, in moderate oven. Make meringue of 2 whites, beaten stiffly, and Vn cup powdered sugar. Put in oven and brown. — Mrs. B. E. Bennett. LEMON PIE 3 eggs 3 tablespoons hot water Juice and rind of 1 lemon y2 cup sugar Pinch of salt Line pie pan with pastry and bake. Put filling in double boiler and cook slowly until thick, stirring constantly. Have whites of eggs beaten stiff and add to them V2 cup sugar. Fold into the cooked mixture and put in pie shell. Slip into oven and brown on top. — Mrs. R. B. Boylin. BUTTER SCOTCH PIE 1 cup brown sugar 2 egg yolks 2 tablespoons Melrose flour (use whites for meringue) 2 tablespoons butter 1 cup milk. Cream butter, sugar, and flour. Mix eggs in milk and heat to boiling point. Remove from fire and pour over sugar, butter and flour. Mix well and let boil until thick. Pour into pastry which has been browned. Beat the whites of eggs, sweeten and spread over top of pie. Put in oven and brown. — Mrs. T. C, Coxe. FOOLISH PIE 6 egg whites 2 tablespoons vinegar 2 cups sugar 1 teaspoon Sauer's vanilla Whipped cream. - Beat egg whites five minutes; add sugar gradually; beat another five minutes; add vinegar; beat another five minutes; add vanilla. Bake in buttered pie plates in slow oven until pie crust is crisp. This makes two pies. Spread whipped cream over pie crust after it cools. Sprinkle fresh strawberries over cream, or any fruit desired. — Mrs. Morgan Sauls. BOSTON CREAM PIE 1 pint milk 1 cup sugar 2 eggs y2 cup Melrose flour Put milk in boiler and set on stove. Break eggs in bowl, add sugar and flour, beat well, and stir into milk just as it begins to boil. Add 1 tablespoon butter and cook until it thickens. Flavor with Sauer's vanilla. Pastry 3 eggs iy2 cups Melrose flour 1 cup granulated sugar 1 teaspoon Royal baking powder 2 tablespoons cold water. Beat eggs separately, add other ingredients and bake in 2 pie tins. When cool, split cakes, making two layers and put together with cream filling. —Ethel B. Dunlap. CREAM PIE 3 eggs IV2 cups sugar IV2 teaspoons Royal baking powder V2 cup cold water One and two-thirds cups flour Sauer's extract (lemon or vanilla) Beat eggs and sugar 10 minutes, then add cold water. Add flour with baking powder sifted into it 3 times. Bake in moderate oven . Filling IV2 cups milk 1 cup sugar 2 eggs V2 cup butter 2 tablespoons corn starch Sauer's vanilla extract