Carolina cookery from Quaker kitchens

Fairer hands never wrought at a pastry more fine Brighter eyes never watched o’er its baking, than thine! And the prayer which my mouth is too full to express Swells my heart that thy shadow may never be less That the days of thy lot may be lengthened below, And the fame of thy worth like a pumpkin vine grow, And thy life be as sweet and its last sunset sky Golden tinted and fair as thy own Pumpkin-pie! —J. G. Whittier. PUMPKIN PIE 14% cup stewed pumpkin 2 eggs 1% eup milk % tsp. ginger 34 cup sugar 14 tsp. vanilla 1% tsp. salt Mix the dry ingredients with the pumpkin and the eggs, slightly beaten, add vanilla and milk. Bake in a deep pie pan; use plain pastry. —Mrs. F. R. Taylor. PUMPKIN PIE 1 qt. rich milk 2 cups sugar 3 cups cooked and Butter size of an egg strained pumpkin 4 eges, beaten separately Spices as desired Mix all but eggs, then add well beaten yolks and lastly fold in stiffly beaten whites. Make a rich pie crust and beke in a single crust. This will make two pies. —Mrs. A. M. Briggs. PLAIN PASTRY 2 cups flour 1 tsp. salt % tsp. baking powder 2-3 cup shortening Ice water Method: Sift flour, baking powder and salt together. Tee 4° es CAROLINA COOKERY FROM QUAKER KITCHENS Cut in shortening with two knives. Add only enough water tc hold ingredients together. Do not knead. Sufficient quantity of pastry for 16 chess pies. —Mrs. A. C. Jones. FRENCH TARTS Half fill tart shell of puff paste with orange marma- lade then add half a canned peach and cherry on top. Bake in a quick oven and pour over a little boiled down peach syrup. Fill a baked tart crust with finely cut cooked apples seasoned with 1-2 tsp. grated lemon peel and tbs. lemon juice, pour over a boiled custard and add a little nutmeg. APPLE TART Fill pie crust with sliced or diced tart apples, add thin sliced citron, butter, sugar and a but of surrant jelly. Pour over any tart a reduced syrup colored if you like, to make a glaze. CHEESE STRAWS 1 tbs. butter % tsp. salt 2-8 cup flour 1% tsp. white pepper 1 cup fresh bread crumbs Cayenne 1 cup grated cheese 2 tbs. milk or water Mix flour and seasoning. Cream butter, add other in- gredients. Roll one fourth thick. Cut one fourth inch wide and four or five inches long. Bake until brown in a moderately hot oven. —Mrs. F. R. Taylor. CHOCOLATE PIE 3 eggs, (separated) 1 cup sweet milk 2 Pees sugar 6 tbs. grated chocolate 2 tbs. flour 1 tbs. butter Cream butter, add sugar, egg yolks, flour, chocolate and milk. Spread in rich pie crust and bake, then add meringue and brown delicately. —Mrs. Arthur Lyon. ae), ta CAROLINA COOKERY FROM QUAKER KITCHENS LEMON MERINGUE PIE 1 cup water 3% tsp. corn starch or 1 cup sugar flour 2 eggs or 3 eggs and Pinch of salt less corn starch Boil water, sugar and corn starch together for 5 min- utes then add egg yolks, lemon juice and rind and salt. Let it all thicken together in double boiler, then cool slight- ly and pour into a previously baked crust. Cover with a meringue made by beating the whites of eggs stiff and folding in 2 tbs. sugar. Brown slowly in oven. —Mrs. Banner Davis. Chocolate pie made same as this lemon pie but sub- stitute 1-4 eake chocolate for lemon. —Mrs. J. Van Lindley. PUMPKIN PIE WITH COCOANUT 1 cup stewed pumpkin 1 tsp. nutmeg % cup brown sugar % eup melted butter % cup sweet milk 2 eggs, beaten separately 1 tsp. cinnamon % cup grated coocanut Mix all ingredients except whites of eggs, pour into erust and bake. Then cover with a meringue of egg whites stiffly beaten and with 2 tbs. white sugar folded in and brown delicately. —Mrs. C. M. Hauser. ° APPLE-LEMON PIE % cup chopped apples % eup rolled cracker 1 cup sugar crumbs 1 beaten egg 2 tbs. lemon juice 1 tsp. melted butter Grated rind of 1 lemon