Favorite recipes (North Carolina, 1948)

3 eggs 1 tablespoon flour 1 cup brown sugar 2 tablespoons butter 1⁄4 cup white corn syrup 2 teaspoons vanilla % cup granulated sugar 1⁄4 teaspoon salt 1 cup pecans 1 baked pie shell 1 tablespoon cornstarch, Beat eggs slightly, mix sugar and syrup. Add to eggs and beat. Add flour and corn starch, butter and vanilla. Add pecans last and pour in baked shell and bake slowly for 30 minutes. Mrs. Oliver Moore BROWN SUGAR PECAN PIE eggs % cup chopped pecans cups brown sugar 1⁄2 teaspoon nutmeg ‘cup cream 1⁄4 teaspoon salt tablespoons butter . Beat eggs lightly. Add sugar slowly. Then cream, butter and nuts. Piace in uncooked pie shell and bake 25 minutes or until done. Mrs. Homer Robinson VIRGINIA CHESS PIE 1 cup sugar 1 egg white 1 cup butter 3 tablespoons water 3 egg yolks 1 teaspoon vanilla Cream butter and sugar, add eggs, and beat until foamy. Add water and vanilla and beat well. Pour into pie pan lined with pastry and bake. When done cover with meringue made with 3 egg whites and 6 table- spoons sugar. Bake slowly for 20 minutes. Mrs. Wade Shuford CHESS PIES 4 eggs yolks beaten well 4 tablespoons of sugar 4 tablespoons of cream 1 teaspoon of vanilla 4 tablespoons of melted butter _ Line tart tins with rich pastry and fill half full. Bake in moderate oven. Mrs. Harold Shuford BROWN SUGAR PIE 3 teaspoons flour 4 teaspoon vanilla 38 cups brown sugar 3 whole eggs beaten well 3 teaspoons milk 1⁄4 lb. melted butter Mix in order given. Pour into unbaked crust. Bake in slow oven 325 degrees. Frances Field BLACKBERRY JELLY PIE Cream together: 1 glass blackberry jelly 1 tablespoon butter 1 teaspoon vanilla 2 cup sugar 1 cup cream or rick milk 3 egg yolks, add: ~ 1 scant teaspoon flour Add whites of eggs beaten stiffly and pour into unbaked crust and bake until done. This is a very old recipe. Mrs. Robert Tarrant STRAWBERRY SHORTCAKE Rich, crusty biscuit, split while it’s hot. 2 cups enriched flour 1/3 cup shortening % teaspoon salt 1 well beaten egg 4 teaspoons baking powder % cup milk 1 tablespoon sugar 1 quart sugared berries Sift dry ingredients, cut in shortening until mixture resembles coarse crumbs. Add combined egg and milk. Stir just until all flour is moistened. Spread evenly in greased 8-inich round cake pan. Bake in hot oven (450) until golden brown, about 15 to 20 minutes. Split cake with a sharp knife and spread bottom half with softened butter. Have berries sugared and ready. Spoon berries, some mashed for juiciness, over bottom half. Slip on top of shortcake. Heap with more berries. Serve with cream. Mrs. William Norwood CHOCOLATE CREAM PIE (Cake Part) 4 large eggs, beaten separately 1 cup sugar 4 cup flour cup cocoa teaspoon vanilla iF NIK Beat eggs separately. Divide sugar and beat each half into the yolks and whites separately, then fold the two egg mixtures together. (The longer the beating of the sugar into the eggs the better the cake.) Add the vanilla to the yolk mixture before putting the two together. Sift the flour and cocoa together, then sift lightly into the egg mixture, folding in as lightly as possible. Bake in a moderate oven as for any sponge cake, in a layer cake pan. When done and cooled, split through layer, making two layers. Filling One cup of sugar, one half cup flour, sifted together. Blend with the sifted flour and sugar, two and one half cups of sweet milk, then cook in top of double boiler for 15 minutes, stirring constantly. While cooking add 2 squares, or ounces of cooking chocolate, and 1 rounded tablespoon of butter. Blend well. At the end of 15 minutes cooking, remove from fire and beat in 2 beaten eggs. Cook three minutes longer, add vanilla to taste (1% teaspoon.) Cool. When ready to use put the filling between the split layers, and over the top. Chill again. When ready