Durham cook book ...

CARAMEL PIE. One cup brown sugar, one-third cup butter, one cup milk, two tablespoonfuls flour or corn starch, three eggs, saving whites of two for meringue, vanilla to taste. Mix sugar, flour and butter, add beaten eggs, heat milk pour mixture into hot milk and cook in double boiler till thick. Pour into baked pastry, cover with meringue made of whites of two eggs with two heaping tablespoonfuls of sugar spread over filling and brown slowly. — Mrs. D. F. Parker. PINEAPPLE MERINGUE PIE. Take one can of Libby 's grated Hawaiian pineapple, four well-beaten yolks of eggs, four tablespoonfuls of corn starch. Cook in a double boiler until thick. Bake crust, then pour the filling in and cover with a meringue made of the four whites beaten to a stiff froth with four tablespoonfuls of sugar and a pinch of cream of tartar. Return to oven and brown lightly. This will make two pies. — Mrs. E. G. Cheatham. CARAMEL CUSTARD. Two tablespoonfuls corn starch, one-half cup sweet milk, three cups brown sugar, four eggs, one teaspoonful vanilla, two tablespoonfuls melted butter. Beat eggs and sugar together, then add the other ingredients, one-half pint of flour and one heaping tablespoon Snowdrift rubbed together, one pinch Royal Baking Powder. Mix with sweet milk or water. Line two pie plates with the pastry and pour in the filling and bake in moderate oven. — Mrs. E. G. Cheatham. BUTTER SCOTCH PIE. One cup brown sugar, one cup warm water, two tablespoonfuls flour, yolks of two eggs, butter size of an egg. Mix and boil until thick, flavor with vanilla and pour into baked crust. Make meringue of whipped whites of the eggs and two tablespoonfuls powdered sugar. Bake until brown. — Mrs. M. F. Markham. MOLASSES CUSTARD. One tea cup molasses, one tea cup milk, one-half tea cup sifted flour, one egg, one tablespoonful lard or butter. Flavor to taste with vanilla or spice. If sweet milk, a pinch of soda; if sour milk, a teaspoonful of soda.— Mrs. M. F. Markham. LEMON CUSTARD. Grate rind of two lemons, juice of one lemon, three eggs, one half cup butter, three cups sugar, two tablespoonfuls flour to thicken. Cook slowly. — Mrs. C. B. Laws. CHOCOLATE CUSTARD. Dissolve chocolate, four eggs, two cups sugar, one cup butter. Cook slowly. — Mrs. C. B. Laws. CHESS CUSTARD. Yolks of tAvo eggs, one cup sugar, butter size of an egg. Beat well and cook slowly; when brown take out of the oven and add meringue, flavor with vanilla. — Mrs. T. L. Bailey. CHOCOLATE CUSTARD. One cup milk, one and one-half tablespoonfuls chocolate, yolks of two eggs, three-fourths cup white sugar, two tablespoonfuls flour. Let milk come to a boil, in double boiler, add chocolate, sugar, flour and eggs beaten together; stir until thick. Cream together, one and one-half tablespoonfuls butter and three-fourths cup brown sugar and one teaspoonful vanilla. First spread the chocolate filling on a cooked pie crust, then spread the caramel filling and lastly the whites of two eggs to which two tablespoonfuls of sugar have been added and bake a light brown. — Miss Annie Louise Vaughan. LEMOX CUSTARD. Four eggs, beaten separately, one cup sugar, one tablespoonful butter, one tablespoonful flour in one-half cup water, one lemon. This makes two pies. — Mrs. E. E. Bernard. ^OVR PINTS of jelly in each package of KNOX GELATINE