The Central cook book

Five eggs, beaten separately, one and one-half cups molasses, one cup sugar, two tablespoonfuls of melted butter. While beating the eggs cook the molasses and sugar until it boils, melt the butter in-the boiling mixture and pour over the eggs, while still boiling hot, a pinch of soda and a little salt. Flavor with vanilla. Bake with bottom crust only. Sweet Potato Custard 2 medium sweet potatoes boiled 4 eggs, separate whites. and mashed. 1 cup sugar. 2 cups milk. 2 tablespoons butter. 1 teaspoon vanilla. To mashed potatoes add eggs, sugar, milk and butter. Cook in double boiler or over very slow fire until thick custard. Spread on crusts previously baked. Beat whites very stiff, adding two tablespoons sugar, then spread over custard and brown in quick oven. FOR CRUSTS (2) 2 cups flour. 16 cup shortening. 14 teaspoon salt. Mix, roll and put in pans and bake quickly. Mrs. R. E. Prince. Lemon Pie 1 cup sugar. 3 tablespoons flour. 1% cup boiling water. 4 tablespoons cornstarch. 1/8 teaspoon salt. 3 egg yolks. 5/8 tablespoon butter. Juice 1 1/4 lemons. Mix sugar, flour, cornstarch and salt in top of double boiler, add boiling water slowly and stir and cook over the fire until boiling point is reached. Place over hot water and cook twenty minutes, stirring occasionally. Mix grated rind and Juice of the lemons and egg yolks lightly beaten, and add to the mixture in double boiler. Add butter and stir and cook two minutes. Cool and turn into cooked pastry crust. Spread with meringue and bake eight minutes in a moderate oven. Mrs. T. T. WeELtons. Eight-Minute Meringue Beat three egg whites until stiff, gradually add one-third cup powdered sugar, beating vigorously, fold in one-sixth cup sugar ; add grated lemon rind to flavor and bake eight minutes 1n moderate oven. Mrs. T. T. WELLONS. ot Where recipes call for Gelatine, use KNOX SPARKLING Raisin Pie 34 cup sugar. 1/8 teaspoon salt. 14 teaspoon cinnamon. 14 teaspoon cloves. 1 egg. 14 cup molasses. | ly cup vinegar. 1 cup chopped raisins. 14 cup butter. 2 scant tablespoons cornstarch. Mix sugar, salt, cinnamon and cloves, add to slightly beaten egg, add molasses, vinegar, raisins, cornstarch and melted butter. Mix well and bake between two crusts in a moderate oven. Mrs. C. A. Wax.in. Chocolate Pie Yolks of 3 eggs. 34 cup of sugar. — 2 tablespoons grated chocolate. 1 teacup sweet milk. Cream the yolks and sugar together. Pour heated milk and chocolate over it and flavor with vanilla. Beat whites of eggs, add three tablespoons of sugar, cover pies and brown. Mrs. Hee Rupy. Buttermilk Pie 1 cup buttermilk. 1 cup plain cake crumbs. 14 cup sugar. 2 eggs. 1 teaspoon Bee Brand lemon Butter size of small egg. extract. Bake and cover with meringue made of two remaining whites and two tablespoons sugar. Mrs. T. T. Wettons. Chocolate Pie 3 eggs (yolk). 34 cup sugar. 2 tablespoons of grated chocolate. 1 teacup sweet milk. Flavor with vanilla. Make two pies of this, and bake, then whip whites of eggs, add to these three tablespoons of sugar, cover pies and brown slightly. C. W. ELLINGTON co. DRUGGISTS Fayetteville and Morgan Streets When you want it Quick phone ““ONE-OH-SIX”’ where Your Trade will be appreciated Fo tt de ane Hee Hf] ee fH} mee fff ee ff mes ff me Hf me if] Ff mf ff ef ff} fff nf) em ff ome ff emf ff ee ff] so ff ae} sm ff] eee i = KNOX GELATINE solves the problem of ‘‘What to have for dessert’’ PUDDINGS AND SAUCES Spanish Cream 3 teaspoons gelatine (Knox’s). 3 egg whites. 3 egg yolks. 3 cups milk. 11% cups sugar. 2 teaspoons vanilla.