Delicacies

Yolks of 3 eggs, juice of 1 lemon and rind, J/2 cup of sugar, cook in a double boiler; beat the 3 whites of eggs very stiff, adding nearly another l/2 cup of sugar. Have crust baked, mix both ingredients well, put in crust and bake slowly until heated through. —Mrs. Margaret Short. ' —87— Thursday Club Delicacies Apple Cream Pie One pint stewed, sweetened apples. Rub through sieve. Add 2 yolks of eggs beaten well, 4 tablespoons sweet cream. Stir stiffly beaten whites in. Bake in short crust. When cool, cover with whip cream. — Mrs. H. L. Frisbic. Banana Pie 3 bananas Y\ cup sugar 1 tbsp butter 2 eggs Y& tsp salt 1-3 cup flour ■V4 cup boiling water %. tsp vanilla Cream together sugar and butter, add egg yolks slightly beaten, flour and boiling water, and cook in double boiler, stir constantly until thick. Cool and add vanilla. Peel and slice bananas, and put a layer of them in baked pie shell. Spread with a layer of cream filling; lay on another of the bananas, and top with cream filling. Make a meringue of the two egg whites and six tbsp sugar. Spread on top of pie and brown. — Mrs. W. B. Melhorn. Chiffon Pie 3 eggs Pie shell 1 cup sugar 1 large lemon 2 tbsp water Beat yolk with y2 cup sugar and juice and rind of lemon and water. Cook as custard in double boiler till thick. Set aside to cool. Beat whites, add % cup sugar and beat again. Work in yolk mixture gradually, using a spoon. Pour into pie shell and cook in moderate oven about 8 or 10 minutes. — Mrs. Earl Hunsicker. Lemon or Orange Chiffon Pie 6 eggs \y2 lemon or orange 1 cup sugar 3 tablespoons sugar meringue Thicken in double boiler yolks of eggs, whites of 4 eggs, sugar and juice of lemon or orange. Pour into cooked pie shell, cover with meringue made of remaining 2 egg whites and sugar. Brown in oven. — Mrs. Daniel Perkins. —88— Thursday Club Delicacies Pies Chess Pies y2 cup walnuts T4 cup butter % tsp vanilla 1 egg pinch of salt y2 cup rais'ns pastry Cream butter and sugar, add egg, and mix well, add raisins and walnuts, salt and flavoring. Line muffin tins with pie crust rolled thin. Fill with mixture, cook about 10 or 15 minutes. Serve with cream. This makes six. — Mrs. John Zimbleman. / Chess Pies 1 cup sugar 1 cup raisins y2 cup butter or Nucoa 1 cup walnuts 3 eggs Cream sugar and butter, add egg yolks, add walnuts put through food chopper, add raisins, vanilla, pinch of salt and beaten egg whites. Place in unbaked p:e crust and bake about 45 minutes in moderate oven. Pie Crust. 1 cup flour Pinch of salt and l'ttle water 1 heaping tbsp shortening line 12 to 16 muffin pans These little pies keep fresh for a week or so, and are lovely to take on picircs. — Mrs. Martin Ortlicb. Banbury Pie 1 lb seeded raisins, chopped, 1 lb sugar, 1 egg, juice and grated rind of one lemon, put y2 teaspoonful on small piece of pie crust and cover with crust. This will make 5 dozen small tarts. — Mrs. Harold Brucker. Infallible Pie Crust Two cups of white flour (generous), 7-8 cup of shortening (scant), y> teaspoon salt, y2 teaspoon baking powder, r/- cup ice water. Thoroughly mix all dry ingredients before blending with shortening. Add cold water last. — Mrs. E. A. Brelin. —89— /',:(-.s- Thursday Club Delicacies Pie Crust With Vinegar 2 cups flour XA cup cold water