The Central cook book

Mix one-half cup sugar, one-eighth teaspoon salt, two tablespoons cornstarch and slowly add one and one-half cups hot milk. Cook in double boiler until thick. (About thirty minutes.) Pour into two egg yolks. Return to boiler and cook until egg thickens (three minutes). Cook and add one cup well drained crushed or grated pineapple, and half teaspoon vanilla. Pour into a baked crust and cover with a meringue made of two stiffly beaten egg whites and two tablespoons powdered sugar. Brown quickly in a hot oven. Mrs. W. L. Nevins. Lemon Pie 6 eggs. 2 cupfuls sugar. 1 cup water. 2 tablespoons flour. 2 lemons. Beat yolks of three and two whole eggs until very light, add grated peel of one lemon and sugar, stir the flour in a little water, add it and the lemon juice, then the water, pour in pie pans lined with good paste. When baked, spread over them the whites beaten smooth with four tablespoons of pulverized sugar. Mrs. M. M. Murcuison. Lemon Pie 1 heaping tablespoon cornstarch. 1 cup sugar. 1 scant cup boiling water. 1 teaspoon butter. Juice of 1 large lemon. 2 eggs. Mix cornstarch with sugar, add boiling water and boil five minutes. Add butter, lemon juice and yolks of eggs well beaten. Bake in one crust. When done make a meringue of the eggs beaten until stiff, two tablespoons of powdered sugar and onehalf tablespoon lemon juice, spread on top of pie and bake over a low flame fifteen minutes. Mrs. W. J. Richardson. KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons Lemon Custard 5 eggs, seperate whites. 1 cup sugar. 1 lemon (juice). 2 tablespoons butter. 2 tablespoons cornstarch. 1 cup water. Mix ingredients and cook over slow fire or double boiler until thick custard. Beat the whites very stiff and fold one-fourth into the custard. Cook two crusts and then pour custard into them. Add two tablespoons sugar to remaining whites and spread over custard and brown in quick oven. Mrs. R. E. Prince. Cream Pie 3 eggs. 1 cup sugar. 1 1/4 cups flour. 1 tablespoonful sweet milk. 11% teaspoonfuls baking powder. Beat together thoroughly and bake in round cake plates. When ready to use, split open and fill with cream. For the cream take one pint milk, three-fourths cup sugar, two eggs, teaspoonful vanilla, three tablespoonfuls flour, pinch salt. When milk begins to boil add other ingredients which have previously been well mixed and boil slowly a few minutes, stirring constantly. Mrs. J. W. Weaver. Apple Pie 11% cups flour. 114 teaspoons Rumford Baking pow- Y% teaspoon salt. der. 1/3 cup shortening. Cold water. 4 apples, or 1 quart sliced apples. 4 tablespoons sugar. 1 tablespoon butter. Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar, and small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water ; roll out remainder of pastry; cover pie, pressing edges tightly together, trim off extra pastry; prick top, and bake in moderate oven thirty minutes. Miss Maser Day. Cocoanut Pies Grate cocoanut and make a custard as for plain egg custard or omit part of milk and use cocoanut milk, adding a little more flour to thicken. Mrs. U. B. Arzxanper. Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed Orange Pie Filling 1 cup sugar. 1/3 cup flour. 14 teaspoon salt. Grated rind of 1 Sunkist orange. 1 cup orange juice. Juice 14 lemon. 2 tablespoons butter. 3 egg yolks.