Cook book (Methodist church, Garland NC, 1950)

Combine sugar, cornstarch and salt. Add boiling water and cook, stirring constantly until thick. Allow to cook over hot water 15 minutes longer. Beat egg whites until stiff. Gradually pour hot mixture into egg whites, stirring while adding. Add pineapple, vanilla and lemon juice. Cool and put in baked pie shell. Chill and serve with whipped cream. Mrs. J. D. Stott. APPLE CRUMB PIE 1 cup dark brown sugar Pecan meats 3/4 cup flour l/2 pint whipped cream 1/2 cup butter or margarine Pie pastry 4 apples (tart) Line 9 inch pie plate with pastry. Mix sugar, shortening and flour, blending together. Pare apples and slice thinly. Line pastry with layer of apples. Cover with sugar mixture. Then another layer of apples. Cover with remainder of sugar mixture. Bake in hot oven, 400 degrees F., for 40 minutes or until apples are tender. Decorate top with pecan meats. Return to oven for 5 minutes. Serve warm with sweetened whipped cream. Mrs. Earl Howard. COCONUT, CHOCOLATE PIE 6 tablespoons sifted Swans 2 egg yolks, slightly beaten Down Cake Flour 1 cup Baker's Cocoanut 3/4 cup sugar 1 teaspoon vanilla l/2 teaspoon salt 1 baked 9 inch pie shell 3 tablespoons cocoa 4 tablespoons sugar 2 cups milk, scalded 2 egg whites, stiffly beaten Combine flour, sugar, salt and chocolate. Add milk gradually. Place in double boiler and cook until thick stirring constantly, Pour small amount of mixture over egg yolks. Return to double boiler. Add coconut and cook 3 or 4 minutes longer. Add vanilla. Pour into pie shell. Top with meringue made by folding sugar into stiffly beaten egg whites. Bake in oven, 350 degrees F., 12 to 15 minutes. Mrs. H. C. Blackman. BUTTERSCOTCH PIE 1 cup brown sugar 1 egg yolk 2 tablespoons butter 1 egg white, well beaten 2 generous tablespoons flour 1 cup milk Boil sugar and butter together until soft. Beat egg yolk well and add to flour, then add milk. Beat until very smooth. Mix this well with the sugar and butter mixture and cook until thickens. Vanilla may be used for flavoring. Pour into a pan lined with baked pie crust and top with meringue made from the well beaten egg white. Mrs. A. N. Johnson. CHOCOLATE PIE 2 cups milk 1 cup sugar l/3 cup flour l/8 teaspoon salt 1/2 cup cocoa 3 eggs, separated 1/2 teaspoon vanilla Scald milk in double boiler. Add sugar, flour, cocoa, and salt. Mix well. Stir until thick and smooth about 10 minutes. Beat egg yolks and add. Let cook 5 minutes longer. Add vanilla. Pour into baked pie shell and top with meringue. Bake in slow oven until brown. Mrs. Henry Lamb. RAISIN, APPLE PIE 3 apples, cut as for pie 1 tablespoon cinnamon 1 cup water 1 cup raisins 1/2 cup sugar 1 tablespoon butter Put all ingredients together and mix thoroughly. Put in unbaked pie shell. Top with crust and bake in moderate oven. Mrs. P. S. Heaton. CHESS PIE 1 stick butter l/4 teaspoon salt 2 cups white sugar 1 tablespoon vanilla 2 tablespoons meal 1 cup hot water