Delicacies

Beat egg yolks in one-half cup sugar, add milk, cook for a few minutes, then add cornstarch dissolved in a little water. Cook until thick, add flavoring and cocoanut, place in pie shell. Beat the whites of eggs stiff, add sugar and baking powder, spread on top of pie and add cocoanut. Place in hot oven for a few minutes to cook white of eggs. — Mrs. Paul Mitchell. All Good Pie 2 cups sugar ^ tsp nutmeg y2 cup butter ^2 tsp allspice 4 egg yolks creamed Y$ tsp cloves 1 tsp cinnamon 1 tsp vanilla 1 tbsp vinegar Mix thoroughly and fold in the 4 stiffly beaten whites of eggs. Pour into crust and bake in slow oven. — Mrs. J. Kelso Macpherson. —85— Thursday Club Delicacies Swiss Pie One pint of milk 1 cup of almonds (blanched 1 cup of sugar and browned in butter) 2 tbsp cornstarch 1 cup of whipped cream 4 eggs candied cherries 1 tsp vanilla Heat milk in double boiler; when hot add one-half of the sugar, mix with cornstarch; stir until thickened. Add beaten eggs and other half of sugar. Cool and add ground almonds and vanilla. Pour into baked pastry shell. Cover with whipped cream, and garnish with almonds and cherries. This will make two small pies. — Mrs. Ruel Liggett. Cranberry Meringue Pie 1 cup sugar 2 eggs 2 cups cranberries 1 tbsp butter y2 cup cold water l/2 tsp vanilla 1 tbsp flour 2 tbsp powdered sugar Cook sugar and water to a syrup. Add cranberries. Cook until berries have popped. Cool a little. Mix smoothly in a bowl the flour and egg yolks. Add 2 tbsp of juice of the cranberries. Add this to the berries and simmer 3 minutes. Stir in butter and vanilla and set aside to cool. Pour into baked pie crust, cover with meringue made from stiffly beaten whites of eggs and powdered sugar. Place in cool oven to set and slightly brown the meringue. — Mrs. Jack Lindsay. Transparent Pie 3 eggs y2 cup butter 1 cup sugar 2 tbsp plum or other tart jelly Beat well and pour into an unbaked crust. Cover with meringue when done or whipped cream may be used. — Mrs. Donald Deibert. —86— Thursday Club Delicacies Pies Kiss Pie 3 egg whites 1 scant teaspoon vinegar 1 cup sugar ice cream Beat egg whites until stiff. Add sugar a teaspoonful at a time (it takes from 5 to 10 minutes), then add slowly, the' vinegar. Bake m hour in slow oven, letting oven be almost cool at the last. Butter pans well. Either hake in 2 layers or spread in small circles ( with outside rim higher — making little shells. ) Serve with ice cream in shells topped with whipped cream or with ice cream between the two layers. — Mrs. Eddie Simpson. French Apple Pie Make crust of the following: Yi lb. graham crackers ( 1 10c pkg.) YA lb butter Pulverize crackers, mix in the butter and press into shape in pie tin. Fill this shell with highly seasoned cold apple sauce. Bake 20 minutes in slow oven, when cool, top with whipped cream and serve. — Mrs. W. H. Frcy. Date Pie Take 1 package of dates, stone and cut tip, 1 cup of water, juice of 1 lemon, 1 quarter cup of sugar. 1 tbsp. hutter, pinch of salt, one cup chopped walnuts. Bake pie crust first. Put ingredients on to simmer for 20 minutes. Fold in beaten whites of 2 eggs. Pour into p:e shell and set in slow oven 15 minutes. Serve with whipped cream. — Mrs. James M. Taylor. Divinity Pie