Cook book (Methodist church, Garland NC, 1950)

Add sugar gradually to beaten egg whites and beat until it stands in peaks. Cut brown paper to fit bottom of pie pan or tin. Grease well. Pour in egg whites and bake at 300 degrees F., for 1 hour. Turn bottom side upon plate, remove paper. Chill thoroughly in cool place. 4 egg yolks 1 grated lemon rind l/Z cup sugar 3 tablespoons lemon juice l/2 pint whipped cream Cook in double boiler, beating egg yolks, lemon rind, sugar and juice until thick. Cool use baked meringue as pie shell. Put layer of cream then layer of filling. Top with cream. Chill in refrigerator for 24 hours. Mrs. F. J. Broadwell, Jr. HEAVENLY PIE 1 — 1 /Z cups granulated sugar 1 tablespoon lemon rind, l/4 teaspoon cream of tartar grated 4 eggs, separated l/8 teaspoon salt 3 tablespoons lemon juice 1 pint whipping cream Sift 1 cup sugar and the cream of tartar. Beat egg whites until stiff and add sugar mixture and beat until thoroughly blended. Grease pie pan and line with meringue. Hollow out center like pie crust, not too thin. Bake in slow oven, 275 degrees F., for 1 hour. While baking, beat egg yolks slightly in top of double boiler. Add 1/2 cup sugar, lemon juice, lemon rind and salt. Cook about 8 to 10 minutes until real thick. Cool and add most of the whipped cream (leave enough to cover the top) and put into shell after cooling shell. Chill for 24 hours. Cover with whipped cream and serve. Mrs. J. D. Stott. LEMON MERINGUE PIE 1 cup water l/8 teaspoon salt 1 cup sugar 2 lemons 2 tablespoons flour 2 level tablespoons sugar 4 eggs, for big pie for meringue Boil water and sugar together. Add the flour moistened with a little cold water. Cook for 5 minutes. Add yolks of eggs, lemon juice, lemon rind and salt. Cool slightly and pour into a previously baked crust. Cover with a meringue made by beating the whites of 3 eggs with the sugar. Put into a moderately warm oven to set and brown the meringue. Mrs. O. W. Howard. PRIZE PEACH PIE 1/2 cup undiluted evaporated l/4 teaspoon salt milk 16 quartered marshmallows 1-1/2 teaspoons plain 1 teaspoon grated lemon gelatin rind 2 tablespoons lemon juice 1-1/2 cups canned cling 2/3 cup syrup from peaches peaches, sliced l/2 cup granulated sugar 1 baked 9 inch pastry shell Chill milk until ice cold. Soften gelatin in lemon juice. Combine peach syrup, sugar, salt and marshmallows and cook. Stir over very low heat until marshmallows are melted. Stir in softened gelatin and lemon rind. Chill until slightly thicker than unbeaten egg whites. Whip chilled milk with cold rotary beater until fluffy. Fold into cold gelatin mixture. Fold in well drained peach slices. Pour into baked pastry shell and chill until firm. Decorate with additional peach slices and serve with whipped cream, if you like. Can be used as dessert without the pie shell. Mrs. J. D. Stott. ANGEL FOOD PIE 1 cup sugar 1 cup drained crushed l/4 cup cornstarch pineapple l/4 teaspoon salt 1 teaspoon vanilla 2 cups boiling water 1 tablespoon lemon juice 2 egg whites