The Gertrude Bobbitt Circle cook book

Mix sugar and corn starch together and add boiling water. Cook until it thickens, then add egg yolks, lemon juice, rind and butter and cook again for about 15 minutes. Pour in baked shell, top with meringue made from egg whites and use 1 tablespoon sugar to each 1 tsp. vanilla, Brown. Mrs. J. B. Wagner PINEAPPLE CUSTARD 94 cup drained crushed pineapple 2 tablespoons evaporated milk 1 box brown sugar % cup butter 3 eggs Pinch of salt 2 tablespoons flour or corn starch Mix well and cook in uncooked pie shell. Mrs. }. B. Wagner 95 CHERRY CHIFFON PIE 1 tablespoon plain gelatin 1 tablespoon lemon juice Vi cup cold water 1/8 teaspoon salt V/2 cup pitted cherries y2 cup whipping cream % cup cherry juice V2 teaspoon red cake coloring % cup sugar 1 baked pie shell Sprinkle gelatin over cold water and allow to soften. Combine cherries, juice and sugar. Cook about five minutes. Stir in gelatin and thoroughly dissolve. Add lemon juice and salt. Chill. When mixture begins to thicken, fold in cream which has been whipped till stiff. Pour into pie shell and chill until set. Decorate with halves of cherries. Mrs. E. P. Hughes COCOANUT PIE DE-LtTXE V2 cup sugar 2 slightly beaten egg yolks V2 cup flour 2 tsp. vanilla ]4 tsp. salt 1 tblsp. butter 3 cups milk 1 baked 9-inch pie shell 1 cup shredded cocoanut Combine sugar, flour, and salt in double boiler, add milk gradual- ly, stirring until smooth. Add % cup cocoanut. Cook over rapidly boiling water 15 minutes, stirring. Mix small amount of mixture with egg yolks, return to double boiler and cook two minutes longer. Re- move from heat. Add vanilla and butter. Turn into cooked pie shell. Sprinkle with remaining *4 cup cocoanut. Top with meringue. Mrs. C. M. Rives PEANUT BUTTER PIES 1 cup sugar 1 cup karo 3 eggs 1/3 cup peanut butter Cream peanut butter and sugar together. Then add karo and mix with egg beaten together. Then bake in a pastry shell. Mrs. E. C. Aven Water Valley, Miss. (Sister Mrs. J. M. Moore) APPLE CRISP PIE (No Crust) Butter a deep pie pan well and into it put as many peeled cored and sliced apples as it will hold, sprinkle with cinnamon and pour over a small amount (about \'o cup) of water. Make a crumbly mix- ture of 1 cup of brown sugar, V2 cup butter, \2 cup floui*, cover apples with this mixture and press down firm. Bake as for other pie, except- ing occasionally gash through crust so sugar will mix with apples. Cook about 45 minutes in moderate oven. Remove I'rom oven a short time before serving (5 or 10 minutes) and serve with whipped cream or vanilla ice cream. Mrs. /. R. Lowery 96 BROWN SUGAR PIES 6 eggs 1 cup milk 1 lb. brown sugar ' V^ lb. butter 1 cup granulated sugar 2 tsp.s. vanilla flavoring Heaping tablespoon flour Mix all ingredients together and bake for 30 minutes in pie shell. Makes 2 pies. Mrs. Gertrude Bobbitt Bray Submitted by Carol Jacobs, daughter BUTTERSCOTCH PIE 3 egg yolks 4 tablespoons flour IV2 cup brown sugar 1 pinch salt 2 ounces butter V/2 cup sweet milk 3 teaspoons vanilla