Favorite recipes (North Carolina, 1948)

to serve cut in wedges and top with whipped cream. Mrs. G. P. Fowler COOK BOOK 33 EGG CUSTARD PIE 4 eggs beaten separately 2 tablespoons confectioners sugar 2 cup granulated sugar 1 teaspoon vanilla 2 cups milk Rich pastry 1 large teaspoon butter Line a deep pie plate with rich pastry. Beat egg yolks lightly, add the % cup sugar. Scald milk, add butter, and pour over egg mixture. Add vanilla and cool. Pour mixture into crust and bake in 400 degree oven to prevent crust from becoming soggy. When crust has browned turn heat off and allow pie to remain in oven for 30 minutes. Beat egg whites stiffly with pinch of salt and 4 tablespoons confectioners sugar. Spread meringue over pie and brown in slow (325 degrees) oven. Mrs. Kate Shell, Newton, N. C. CHERRY CREAM PIE Melt two tablespoons butter. Blend in mixture of 1 cup sugar, % cup corn starch, 4 teaspoon salt. Stir in 1 cup Pet milk, diluted with 1 cup of water. Cook over boiling water 20 minutes, stirring frequent- ly. Remove from heat and stir into a slightly beaten egg yolk. Return to heat and cook 2 minutes longer. Add 2% teaspoons vanilla. Cool. Drain well a No. 2 can pitted cherries. Put in bottom of baked pastry and cover with cooled custard. Beat 2 egg whites (not dry.) Beat in gradually % cup sugar. Spread on top of pie. Bake in slow oven (300) 15 minutes, or until brown. Mattie Thomason CHERRY COBBLER 2 cup flour 1 egg 2 teaspoons baking powder 1 pint canned cherries % teaspoon salt 1 tablespoon quick tapioca % cup sugar 3 tablespoons shortening 1/3 cup milk Sift flour before measuring, then sift with baking powder, salt, and sugar. Blend in shortening, add milk to beaten egg. Stir in dry in- gredients ,mix well. Rub baking dish with shortening, pour in cherries, drop batter in six mounds on top. Bake in moderate oven. Mrs. J. D. Thomason CUSTARD PIE 3 eggs 1 teaspoon vanilla 3/4 cup sugar 4 teaspoon salt 2 cups milk scalded Beat eggs slightly, add sugar, salt and scalded milk slowly. Line pie plate with plain or rich pastry and pour in custard. Bake in moderate oven at 325 degrees for 25 to 30 minutes. Custard is done when a knife inserted in center comes out clean. Mrs. M. J. Abernethy 34 CORINTH GUILD COCOANUT PIE Follow recipe for Custard Pie, using only 2 eggs and adding 1 cup freshly grated cocoanut. Mrs. M. J. Abernethy PINEAPPLE PIE Mix % cup.sugar and % teaspoon salt. Add 2 tablespoons corn starch and slowly add 14 cups hot milk. Cook in double boiler until thick, about 40 minutes. Pour onto 2 well beaten egg yolks and return to boiler and cook until it thickens about 3 minutes. Cool and add 1 cup drained crushed pineapple and % teaspoon vanilla. Pour into a baked crust and cover with meringue. Brown in hot oven. Mrs. D. G. Rowe, Sr. CHIFFON PUMPKIN PIE 1 cup sugar 1 teaspoon cinnamon 1% cup pumpkin 3 teaspoon nutmeg 2/3 cup milk 3 eggs + teaspoon ginger 1 tablespoon gelatin x teaspoon salt Put % cup sugar, pumpkin, milk and seasoning into top of double boiler. Heat and add egg yolks, slightly beaten. Cook until thick. Pour % cup cold water into bowl and sprinkle gelatin on top. Add the hot pumpkin mixture and mix thoroughly. Set aside to cool. When mixture begins to stiffen, beat egg whites until stiff, adding remaining % cup sugar and fold this into the pumpkin mixture. Pour into baked pastry shell and garnish with whipped cream. Mrs. Leslie Moody CHOCOLATE PIE 1% cups milk 2 eggs 1% squares chocolate 2 tablespoons corn starch 34 cup sugar % teaspoon vanilla 13 teaspoons butter Seald 1 cup of milk with chocolate. Beat until well blended. Add sugar, butter, eggs slightly beaten, and corn starch ,diluted with remain- ing milk. Cook 20 minutes stirring constantly. Fill cooked pie shell and serve with whipped cream. Mrs. Leon Ivey UNCOOKED CHOCOLATE PIE 1 package semi-sweet chocolate 4 eggs