Atlanta women's club cook book

Add water and sugar gradually to egg yolk, stir in milk and butter melted. Cook in double boiler until thick. Pour in ready baked shell and set in oven about 5 minutes. Meringue — Beat the egg white stiff, add 1 tbls. sugar, spread on top and brown. Mrs. M. L. Smith. BUTTER SCOTCH PIE NO. 3. 1 cup brown sugar. 2 eggs. 1/2 cup water. 2 tbls. flour. 1 tbls. butter. 1 cup milk. Cream butter, egg yolk and sugar together ; mix smoothly flour and milk, add vanilla and pinch of salt. Mix all together well and cook in double boiler until it thickens. Pour into rich pastry crust (not baked) and cook in moderate oven. Make meringue of well beaten egg whites and 2 tbls. sugar. Place in oven a few minutes to brown. Mrs. A. E, Arnold. MOLASSES PIE. 1 cup sugar. 3 eggs. 2 tbls. flour. 1 cup nuts. 1 cup molasses. Butter size of egg. Cream sugar, butter and eggs together well ; add molasses. Put nuts in the flour and add to mixture. Bake pastry a bit, put m filling and bake in moderate oven until done. Mrs. C. K. Ayer. ENGLISH MINCEMEAT. 1 lb. suet. Vi lb. shredded mixed candied 1 lb, currants. peel. 1 lb. raisins. 2 lemons. 1 lb. apples. y^ gill brandy. 1 lb. sugar. V^ salt spoon nutmeg. 1/2 lb. Sultanas. V^ salt spoon mace. 1/2 saltspoon cinnamon. Chop suet finely, wash and pick currants, stone and quarter raisins, chop apples. Pare lemons thinly, simmer the rinds in a little water until perfectly tender and then pound them or rub thru a fine sieve. Mix all ingredients well together, press into a jar, cover closely and keep in a cool dry place for at least one month before using. Mrs. Rupert E. Hall. BURNT CARAMEL PIE. 2 cups sugar. ■ 4 eggs. 2 cups milk. 5 tbls. flour. 2 tbls. butter. 1 t-spoon vanilla. Cream butter and sugar together with well beaten egg yolks. Mix to a paste the flour with one half cup milk. Add with balance of milk to mixture. Cook in double boiler stirring constantly until very thick. Put remaining sugar in iron skillet or heavy aluminum pan, melt until a very dark brown liquid. Stir this liquid in boiler, add flavoring. Put in rich crust already baked and hot. Set in top of moderate oven 10 minutes. Make meringue of well beaten whites, adding two tbls. sugar. Place on pies and brown. This amount makes two pies. Mrs. J. A. Carlisle. PINEAPPLE PIE. 1 can grated pineapple. IV2 cups sugar. 2 lemons. 2 tbls. corn starch. 3 eggs. 1/2 cup water. 1 tbls. butter. Drain juice from pineapple ; add lemon juice, sugar; boil 3 minutes, add corn starch and water which have been well mixed ; then pineapple. Break yolks in hot mixture stirring quickly, cook until thick. Line and bake pastry shell ; then fill with mixture. Make meringue of whites into which 3 tbls. sugar have been added. Spread on custard and bake in oven until meringue is firm and brown. Mrs. Jesse M. Manry. CARAMEL PIE. 2 cups brown sugar. 1 tbls. butter. ll^ cups cream or milk. 4 tbls. flour. 3 egg yolks. 1 t-spoon vanilla. 1 white of egg, (beaten). Mix flour and sugar, stir in milk, add well beaten egg yolks, melted butter, vanilla and Q%g white. Cook in double boiler until thick. Put mixture in rich crust, ready baked but warm. Cover with meringue made of 2 well beaten egg whites and 2 tbls. sugar. Brown in oven. Mrs. G. C. Chick, Lexington, Ky.