Carolina cookery from Quaker kitchens

Add sugar to apple. Then add beaten egg, cracker crumbs, lemon juice, grated rind and butter. Bake in two pie crusts. —Mrs. Martha Blair. STRAWBERRY PIE 1 cup sugar 2 tbs. melted butter 1 cup milk i% tbs. melted butter 2 eggs 1 cup ripe strawberries Vanilla Bone CAROLINA COOKERY FROM QUAKER KITCHENS Rub sugar and flour together until smooth. Add but- ter and egg yolks. Beat until light. Add milk. Bake on rich pastry crust. While this is baking let strawberries stand in one-fourth cup powdered sugar. When custard is done, put berries on top. Cover with meringue made from egg whites and brown lightly. —Mrs. J. W. Clinard. SWEET POTATO CUSTARD 1 egg 1 cup sugar 1 medium sized baked 1 cup cream potato 1 pt. new milk % tsp. salt Beat the egg, add the sugar, then the potato well mashed and the cream. Beat well and thin with th milk. Bake in one crust. Will make two pies. Mrs. A. E. W. Peele. SWEET POTATO PIE 1 pt. boiled sweet potato, 1 cup cream put through a sieve 2 well beaten eggs 2 cups sugar Nutmeg to taste Mix well and bake slowly in one crust. —Mrs. A. M. Briggs. KENTUCKY PUDDING 38 eggs 1 tbs. corn starch 2 cups sugar 1 pt. milk Butter size of an egg 1% tsp. lemon extract Pinch of salt Beat eges very light, add sugar then milk and corn starch moistened with a little of the milk, lastly the but- ter melted. Flavor. Bake in crust. This will make two pies. —Miss Cora E. White. PINEAPPLE PIE 4 eggs 2 tbs. flour : 144 cups sugar 1 small can grated pine- 2-3 cup water apple Beat egg yolks, add sugar and beat well, add flour, mix, add water and pineapple. Line two pie pans with rich <p Ge- CAROLINA COOKERY FROM QUAKER KITCHENS pastry, pour on the mixture above, cook till it is well set. Cover with meringue made of beaten egg whites and four level tablespoons of sugar, brown slowly in oven. —Mrs. Walter White. BUTTER SCOTCH PIE 1 cup brown sugar 3 tbs. flour 2% tbs. butter 1 egg yolk 14% cups milk Brown sugar and butter, add other ingredients which have been well mixed, stir, and allow to cook until smooth. Cool slightly and pour into previously baked crust. Cover with meringue made of the white of the egg and 2 tbsp. sugar. Place in oven to brown. The pastry may be made as follows: 1% cups flour 4 tbs. lard or snowdrift % tsp. salt Cold water Mix dry ingredients, cut in the lard, add enough cold water to make a stiff dough. —Mrs. F. R. Taylor. CHOCOLATE PIE 3 eggs Vanilla 1 cup sugar 1 heaping tbs. flour 4 tbs. cocoa 1% cups sweet milk 1 tbs. butter Mix sugar, flour and cocoa. Add yolks of eggs and milk. Cook in double boiler until thick. Add butter and Bake pastry and fill with the mixture. When cool cover with meringue made of the whites of three eggs and one half cup of sugar. Brown in a slow oven. —Mrs.. David White. vanilla. LEMON PIE Yolks of 4 eggs 1% cups new milk 1 cup sugar 1 tbs. butter 1% tbs. corn starch Juice and grated rind of 1 large lemon Mix corn starch with little milk. Beat eggs and add sugar, milk, corn starch, lemon juice. Melt butter and add. Bat CAROLINA COOKERY FROM QUAKER KITCHENS Use whites of eggs with one-half cup of sugar for meringue. —Mrs. Josiah White. COCOANUT CUSTARD PIE 3 eggs 1 pt. milk 4 tbs. sugar 2 cups grated cocoanut 1 tbs. flour Vanilla Mix sugar and flour. Add eggs and milk. Add one -and one-half cups cocoanut and flavoring. Bake. Make a meringue of the whites, using one-half cup sugar. Sprinkle ore-half cup cocoanut over the meringue and brown. —Mrs. Josiah White. COCOANUT PIE 4 oz. cocoanut 2 eggs 1% cup sugar 2 tbs. butter 1 eup milk %4 tsp. salt Put grated cocoanut in each pie crust, pour milk, beat- ern egg and salt over it. Put butter on top and _ bake. -Mrs. Luther Barker. COCOANUT CUSTARD PIE