Cook book (Methodist church, Garland NC, 1950)

l/4 cup granulated sugar Add nutmeg, salt and vanilla to applesauce. Beat the egg whites until stiff. Add sugar, continuing to beat. Fold into applesauce mixture. Chill and serve plain or with cream. Serves 5 or 6. Marian Rich. BAKED RICE PUDDING WITH RAISINS 4 cups milk 3/4 cup raisins, seedless 3 tablespoons raw white rice 1 teaspoon vanilla l/4 teaspoon salt l/4 teaspoon nutmeg l/4 cup granulated sugar Combine the milk and the rice in top of double boiler and cook for 2 hours, stirring occasionally. Then add other ingredients. Turn into greased pan or casserole and bake in moderate oven for 45 minutes. Marian Rich. PINEAPPLE SHERBET 3/4 cup of sugar 3/4 cup of water Bring to boil. Add 1 small can of crushed pineapple and fruit juices if you have any. Freeze to a mush. Add l/2 cup of cream and 2 stiffly beaten egg whites. Freeze. Mrs. Abel Warren. CHOCOLATE PUDDING 3 eggs 5 tablespoons flour 1 — 1 /Z cups sugar 1 teaspoon vanilla 2 cups milk Butter size of egg 3 tablespoons cocoa Mix all ingredients. Pour into greased pan and cook in hot oven. Use meringue on top. Mrs. H. C. Blackman. LEMON DELIGHT 3 egg yolks, beaten 4 teaspoons lemon juice l/2 cup sugar Mix all ingredients and cook to a custard. Fold in l/2 pint whipped cream and 3 stiffly beaten egg whites. Line the refrigerator tray with graham crackers. Pour in filling. Sprinkle graham cracker crumbs on top. Freeze. Mrs. L. A. Warren, Sr. PEACH ICE CREAM 2 cups of mashed peaches 2 cups rich milk 1 cup sugar Mix thoroughly and freeze in tray until a thick mush. Remove and set in bowl of ice and beat until fluffy. Beat with egg beater. Add cup of whipped cream and return to tray and finish freezing. Mrs. L. A. Warren. CHERRY ICEBOX PIE Drain and save juice from 2 cups sour pitted cherries, cooked or canned. To l/4 cup juice add l/4 cup sugar. Heat to boiling point. Add and stir until dissolved l/2 package lemon gelatin. Add drained cherries and chill until beginning to thicken. Meanwhile rub with soft butter bottom and sides of deep 9 inch pie plate. Roll into fine crumbs, 12 graham crackers, 2-1/2 inches. Add and mix thoroughly l/4 cup sugar, 2 tablespoons melted butter. Reserve 1 /4 cup of mixture. With back of spoon press remaining crumb mixture on bottom and sides of pie plate. Spread chilled cherry mixture over crumbs while preparing the following mixture. Mix together slightly beaten egg yolks, 1/4 cup sugar, l/8 teaspoon salt, 1-1/2 teaspoons grated lemon rind, 3/4 cup evaporated milk diluted with l/4 cup water. Cook over hot water until mixture thickens slightly, about 4 minutes. Add and stir until dissolved l/2 package lemon jello. Chill until beginning to thicken. Beat 2 egg whites stiffly and fold into mixture. Spread on cherry mixture. Sprinkle with reserved crumb mixture. Continue chilling until firm and ready to serve. Serves 6. Mrs. J. D. Stott. CHERRY TARTS 8 baked deep tart shells 2 tablespoons flour 3 cups seeded cherries 3 tablespoons butter 1 cup sugar l/2 teaspoon vanilla Mix all ingredients. Cook in double boiler until thick. Pour into baked shells and serve with whipped cream. Mrs. H. C. Blackman. LEMON UPSIDE DOWN PIE 4 egg whites 1 cup sugar 1/4 teaspoon cream of tartar