The Central cook book

Mix sugar, flour, salt and grated rind; add fruit juice, and cook in double boiler ten minutes, stirring until thickened, and afterwards, occasionally. Add butter and egg yolks beaten light; cook two minutes, and cool. Put in a crust that has been baked on the outside of a tin pie plate. Cover with eightminute meringue and bake. Miss Rutu Dew. Pineapple Meringue Pie Mix one-half cup sugar, teaspoon salt, two tablespoons cornstarch, and slowly add one and one-half cups hot milk. Cook in double boiler until thick (about forty minutes), pour this into two egg yolks, return to boiler and cook until eggs thicken (about three minutes). Cool and add one cup well drained pineapple and one-half teaspoon vanilla. Pour into baked crust and cover with meringue, made of two stiffly beaten whites of egg and two tablespoons powdered sugar. Brown quickly in a hot oven. Mrs. A. P. Heprick. Cocoanut Pie 1 can grated cocoanut 34 cup sugar. 2 tablespoons cornstarch. 3 egg yolks. Use one cup milk, cocoanut milk, and fill up with sweet milk. Put sugar, cornstarch, milk and eggs in saucepan, cook until it becomes thick, then add grated cocoanut, spread on crust and bake. MERINGUE Whites of three eggs, six tablespoons sugar. Blend whites and sugar well, spread on pie and brown. This will make two small or one large pie. Miss Bertie Ruru. Apple Pie Stew and sweeten apples, make bottom crust, pour in apples, add pinch of salt and sprinkle with nutmeg. Roll dough again very thin and cut strips about three-eighths of an inch wide and lay on top about three-eights of an inch apart across each way, making little squares. Put bits of butter all about, and sprinkle with sugar. Any fruit pie may be made the same way, or covered with solid top crust. Mrs. U. B. Alexander. Each package of KNOX GELATINE makes FOUR PINTS of jelly Chocolate Cream Pie 2 sq. chocolate or 14 cup cocoa. 2 cups milk. 4 cup cornstarch. 2 egg yolks. 2 egg whites. 1 teaspoon vanilla. 4 cup sugar. Melt chocolate, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler until it thickens, stirring constantly, favor with vanilla, pour into a baked pie-crust shell, cover with meringue made by beating egg whites stiffly. Bake brown; serve cold. Miss Rutu Dew. Chocolate and Blackberry Custard 1 quart canned or raw berries. 34 cup cocoa. 2 cups sugar. 4 eggs. 1 cup milk. 4 cup butter melted. A little flour. Mix all together well thus: Beat eggs, add sugar, cocoa and flour, then milk, stir well and pour in berries, then butter. Flavor if preferred. This makes three or four pies. Mrs. U. B. Atexanper. Delicious Pie 4 eggs. 14 pound butter. 1 cup sugar. Vanilla. Take yolks of eggs, beat until ight, add one cup sugar, beat well and add one-fourth pound creamed butter and vanilla. CRUST 2 cups well sifted flour. Salt. Y% cup lard. Water. Enough water to make a stiff dough. After making let stand a few minutes, then roll and line two small pie tins; put mixture, divided equally in the two crusts and bake in moderate oven. Now beat the four whites until very stiff, then put in eight tablespoonsful of sugar and beat again; when pie is done, put whites on top and brown to a golden brown. These are delicious. Mrs. W. R. Dorsett. Brown Sugar Custard 1 pound dark brown sugar. 5 eggs. 1/3 pound of butter. Cream butter and sugar, then add yolks of eggs, beat whites to a stiff froth, add two teaspoons of water. Mix all together and bake on crust. Mrs. Charles H. Youngeer. Use KNOX GELATINE—the Four-pint package Molasses Custard