Favorite recipes (St. Luke's Mission, Durham, 1956)

whipped cream. Pour into crust and chill until firm in refrigerator. After pie is firm, whip remaining cup of cream, add sugnr, and spread on top of pie. Grate "bitter chocolate over the top. Serve chilled. This is one of the famous pies served at the Cavalier Hotel at Virginia, Beach, Va* Mrs. Steve Marjnic INDIVIDUAL PIZZA PIES 1 can (8 oz.) ready to make biscuits 1 can (6 oz.) tomato paste 1/2 cup shredded sharp processed cheese . . : 1/2 teappcon olive or salad oil 10 fillets of anchovies or sardine strips Srlt c>nd Oregano Roll or pat biscuits to 5 in« rounds. Place on urigreased cookie sheets. Spread with tomato paste. Sprinkle with salt, a bit of oregano, and cheese. Drizzle with olive or salad oil. Center with anchovy fillets or sardine strips. Bake in hot oven 450° 10 min. Garnish with parsley and olives, 'if desired. Md^es 10 servings* Mrs. John H. King PECAN OR BLACK WALNUT PIE 20 Ritz crackers crumbled 1 cup sugar less 3 tablespoons 1 cup chopped pecans or walnuts 3 egg whites beaten until stiff but not dry Mix together and put in greased pie pan. Bake 20-25 minutes in 375° oven. Top with whipped cream and grate chocolate on this. CHESS PIE 1 cup dark brown sugar 1 cup white sugar 3 eggs 1 stick butter or margarine 1 tablespoon crean 1 teaspoon vanilla 1 tablespoon flour 1 uncooked pie shell Cream butter and sugar, add eggs, crean, vanilla, and flour. Blend until well nixed* Pour into shell. Bake 45 minutes at 375° (watch during baking). TThis is like pecan pie without the nuts. So good and so rich! HINT: Brush the under crust of fruit pies with white of egg before adding the fruit. It will prevent juices from soaking through the crust. Pannie White Vicky Carol McWhirt COOKISS SPRITZERS (cookies) Cream together: 1 egg yolk 3/4 cup confectioners' sugar Add: 1 teaspoon almond extract 2 1/2 cups sifted flour Press through cookie press or chill in roll and slice. Cook on ungreased cookie sheet 3-5 minutes in moderate oven (350°). Buttermilk Cream shortening and sugar. Add beaten egg, molasses and sour milk. Sift dry ingredients gradually into this, mixing thoroughly. Add raisins last. Spread dough in pans, as you would for "brov/nics. Bake at 375° about 30 minutes. Cool slightly. Cut into 1"x3" bars while still warm. Hrkcs 5-4 dozen. Mrs# C, R. Baucom MOLASSES SPICE BARS 1/3 cup shortening 1 cup sugar 2 1/2 cups sifted flour 1/2 teaspoon cinnamon 1 teaspoon cloves 1 ogg 1/4 cup molasses 1 teaspoon soda 1 cup raisins 3/4 teaspoon salt 1/3 cup sour milk or Mary Louise Lewis MERINGUES 2 egg whites (room temperature) 1 cup granulated sugar Pinch of salt Pinch of cremn of tartar 1 teaspoon vanilla Beat eggs slightly. Add salt and cream of tartar. Continue beating, adding sugar a little at a time. When mixture stands in fluffy peaks, add vanilla. Drop on cookie sheet covered with brown paper. Bake at 325° about 20 minutes. Let cool before removing. Makes about 20. Eleanor Bird GINGER SNAPS 2 l"bs. flour 1 pt« molasses Dash of cayenne . 1 large tablespoon ginger 1/2 lb. brown sugar 1/2 lb. butter Mix butter and flour, add sugar, then seasoning. Add molasses and mix well. Knead and roll out veiy thin. Bake in moderate oven until light brown.