Carolina cookery from Quaker kitchens

1 cocoanut, grated 4 tbs. grated bread 1 lb. sugar (granulated) crumbs 4 eggs, beaten separately Butter size of egg Cream the butter, sugar and yellows well. Add the cocoa- nut milk and bread crumbs; mix well. Add the stiffly beaten whites. Bake on pastry. Will make two pies. —Miiss Harriet Tomlinson. CREAM PIE 1 tbs. butter 1 cup cream 2-3 cup sugar 1 tbs. flour % tsp. vanilla Cream butter, add sugar and flour sifted together, then add cream and flavor. Pour into a pie pan lined with pastry and bake. —Mrs. Allen Blair. ope CAROLINA COOKERY FROM QUAKER KITCHENS BUTTERMILK CUSTARD PIE 1 pint fresh buttermilk % cup butter 1% cups sugar 3 level tbs. flour 3 eggs beaten separately Cream sugar, butter and egg yolks, add flour, then buttermilk, mix well. Fold in stiffly beaten egg whites and bake on pastry in a moderate oven. This will make two pies. —Miss Harriet R. Tomlinson. CURD CHEESE CAKES To the curds of 3 pints of milk, add 4 ozs. of butter, 5 eggs, 6 ozs. currants, 2 ozs. candied peel, a little nutmeg, and 2 tablespoons of dry cake crumbs. Line deep individual pans with pastry, fill with the mixture, and bake. —Mrs. T. A. Sykes. CHESS PIES Yolks of 7 eggs % lb. white sugar 4% lb. brown sugar % lb. butter Lemon flavoring Do not stir or beat, but with a knife cut ingredients together until free from lumps. Bake in patty pans lined with rich pastry. —Mrs. O. E. Mendenhall. CHESS PIES 2 eggs % cup apple jelly 1 cup sugar % eup butter 2 tsp. flour Cream butter ,add sugar, jelly, beaten egg and flour. — Beat until creamy, add a few drops lemon extract. Make a wich pastry,, roll (thin and fit into muffin pans. Put in each a heaping tsp. of the pie mixture and bake. —Mrs. J. C. Barker. CHESS PIES 4 eggs 1 cup sugar 2 tbs. corn meal 1% tbs. butter 1 lemon, juice and rind Beat eggs silgthly, add meal and sugar, melted butter and lemon. Bake in muffin or patty pans lined with rich pastry. —Mrs. H. A. White. BPE) Sica CAROLINA CCOKERY FROM QUAKER KITCHENS CHESS PIES Yolks of 6 eggs % lb. butter 2 cups white sugar 1 scant tsp. vanilla 1 pinch salt Nutmeg to taste Use whites of eggs for meringue if wanted Cream butter and sugar as for other cakes. Add yolks of eggs slightly beaten. Add vanilla, salt and nutmeg. Bake in individual pans or in pie pans as desired. Mire. J... Hill, CHESS PIES 1% cups brown sugar 4 egg yolks % eup butter 1 tbs. flour 2-3 cup sweet milk 1 tsp. vanilla Method: Cream butter and sugar together. Add other ingredients in order given. Bake in muffin tins lined with pastry. Will serve 16 people. —Mrs. A. C. Jones. MOCK MINCE MEAT Mix thoroughly 3 pints chopped green tomatoes from which water has been drained. Add: 1 tbs. cinnamon 3 pts. chopped apple . 1 tsp. clove 5 cups brown sugar 1% cups vinegar 1% tsp. each of mace, 3 cups seeded raisins, allspice and pepper cut up 2 tsp. salt Bring slowly to boil and let simmer 8 hours or cook in fireless cooker, add 1 cup butter, stir until melted and seal in fruit jars. —Mrs. Geo. Houghton. ENGLISH MINCEMEAT 2 Ibs. mixed candied peel 1 lb. suet Rind and juice of 2 lemons 1 lb. brown sugar Spices to taste —Mrs. T. A. Sykes. 3 Ibs. chopped apples 1 lb. raisins : 1 lb. seedless raisins 1% lbs. currants 29a. CAROLINA COOKERY FROM QUAKER KITCHENS MINCE PIE 1 qt. to % gal. meat % gal. apples, dried or green 1 tsp. cinnamun Pinch ground spice 2 Ibs. sugar qt. cherries, canned qt. fig preserves lb. raisins lb. currants tsp. cloves pt. strong apple vinegar de ee ed % Ib. citron Mix and cook about one-half hour then can. —Mrs. J. S. Worth. MINCE MEAT FOR PIES 2 Ibs. beef 1 pt. molasses 1 Ib. currants 1 nutmeg grated 2 Ib. raisins % oz. of cloves % Ib. citron % oz. of cinnamon 1 lb. beef suet 1 ths. of salt