Favorite recipes (North Carolina, 1948)

3 tablespoons milk 1 teaspoon vanilla 2 tablespoons sugar Melt chocolate, milk, and sugar in a double boiler. Cool and add 4 egg yolks one at a time, beating well after each addition. Add one teaspoon of vanilla. Beat 4 egg whites and fold into mixture. Pour in pie shell and chill several hours. Serve with whipped cream. Mrs. P. D. Hutchison PUMPKIN PIE 8 tablespoons butter %4, teaspoon nutmeg 3/4 cup sugar 12 cups cooked or canned pumpkin 2 eggs beaten % teaspoon salt 2 cups milk 1 teaspoon vanilla % teaspoon ginger 1 teaspoon cinnamon Cream butter, add sugar, then eggs well beaten. Add all remaining ingredients and beat well. Pour into pie plate lined with rich pastry. Bake in hot oven (425 degrees) for 10 minutes, then reduce heat to 300 degrees and bake 30 minutes. Serve plain or with whipped cream. Mrs. Robert Erwin LEMON PIE 1 cup sugar 2 egg yolks 1 cup water Butter size of egg 2 tablespoons corn starch 2 tablespoons lemon juice 2 tablespoons flour Grated rind of 1 lemon Melt butter, mix dry ingredients and blend with % cup water. Add to butter. Beat egg yolks with % cup water, lemon juice and rind. Add to first mixture and cook in top of double boiler until thick, stirring constantly, Pour in baked pie shell, cover with meringue, using 2 egg whites and 4 tablespoons sugar. Bake in moderate oven until delicate brown. Mrs. Leon Ivey LEMON TARTS 1 cup sugar, Seant 1/3 cup butter 2 eggs Juice and rind of one lemon Cream butter and sugar together, add yolks of eggs which have been beaten. Then add lemon juice. Add whites which have been beaten separately until stiff. Put in raw pastry shells and bake in moderate oven. Makes 16. Mrs. Joseph Murphy Compliments of CENTURY FURNITURE COMPANY PICKLES, PRESERVES AND BEVERAGES RELISH Chop or grind with coarse chopper 1 peck green tomatoes. Add 14 cups salt and let stand overnight. Next morning drain well and add 2 medium sized cabbage heads, chopped or coarsely ground. Boil in 2 quarts vinegar and 1 quart water 30 minutes. Add 12 chopped or ground green peppers and 10 medium onions. Add 7 cups sugar, 2 tablespoons celery seed, a bag with 1 stick of cinnamon and tablespoon whole cloves, and 1 tablespoon tumeric. Cook until onions are tender. Mrs. J. T. Regan OVER NIGHT STRAWBERRY PRESERVES 2 quarts large, firm, ripe straw- 6 cups sugar berries Wash berries and scald, leaving in boiling water for two minutes. Drain well and add 4 cups sugar. Boil 2 minutes, counting the ‘time after the entire contents start to boil. Remove from fire and after bubbling stops add 2 cups sugar and boil 5 minutes. Pour into shallow pan so there won’t be more than one inch thickness. Let stand overnight. Next morning pour into sterilized jars and seal with paraffin, then with rubber and top. Make only 2 quarts at a time. Mrs. Hugo Dressler CHOW-CHOW 1 peck green tomatoes 9 onions 2 peck green peppers 8 to 12 hot. red peppers 1 medium head of cabbage Put in enamel or stone pot, add 1 cup salt and let stand overnight. Heat 1 gallon of vinegar, 2 cups sugar, 1 package of pickling spice (tied in cheese cloth.) Squeeze all ground mixture dry. A potato ricer is good to use. Add ground mixture to hot vinegar with 2 tablespoons white mustard seed and 2 tablespoons celery seed. Simmer about 15 minutes. Put in jars and seal. Mrs. Charles Menzies, Jr. CUCUMBER PICKLES Chill cucumbers. Sprinkle salt on them and let stand for an hour. Pour boiling water over them and let stand until cool enough to put hands in. Drop in boiling vinegar and let come to a rolling boil. (Season vinegar with sugar—1 cup sugar to one quart of vinegar—and spices before adding cucumbers.) Pack in jars and seal. Mrs. Joseph Murphy CUCUMBER PICKLES