The Gertrude Bobbitt Circle cook book

2 cups sugar 1 tsp. vanilla extract % cup butter Cream butter and sugar and add extract. Add beaten egg yolks, and then beaten whites. Bake in a pastry shell at 325 degrees. JEFF DAVIS PIE 3 eggs 2 tablespoons flour 2 cups sugar 1 cup milk 3/4 cup butter 1 cup plum or damson preserves Line pastry shell with the preserves and cover with custard made of other ingredients. Bake until firm. VINEGAR PIE 2 egg yolks 2 tablespoons vinegar 3 tablespoons flour 2 tablespoons butter 1 cup boiling water V2 tsp. lemon extract 1/16 tsp. salt % tsp. mace 1 cup sugar Beat egg yolks and add sugar mixed with flour. Add vinegar and butter and pour into boiling water. Cook until thick. Add salt and flavoring and pour into baked pie shell. Make meringue with 2 egg whites, 4 tablespoons sugar, 1/4 teaspoon salt, and 1/8 teaspoon cream of tartar. Spread over pie and bake in slow oven until brown. JELLY PIE 1 cup sugar 1 glass jelly V2 cup butter Yolks 4 eggs 1 tablespoon flour 1 teaspoon vanilla extract Mix all of the ingredients and bake in pie crust. Beat the 4 egg whites and add 2 tablespoons sugar. Spread the meringue over the pie and brown. This makes one large pie. The above pie recipes are very, very old. Mrs. Roy Burdette, Jr. PINEAPPLE PIE 1 14-oz. can (1 2/3 cup) crushed 2/3 cup syrup from pineapple pineapple 1 beaten egg 2 tablespoons sugar 16 marshmallows, quartered 3 tablespoons flour 1/2 cup heavy cream, whipped Drain pineapple. Mix sugar, flour and dash of salt. Add pineapple syrup: blend. Cook over low heat until thick. Add small amount to egg, stir into remaining hot mixture. Cook until thick. Add marshmallows. Stir until melted. Add drained pineapple. Chill 1 hour. Fold in whipped cream. Pour into 8-inch pie pan lined with 2/3 cup vanilla wafer crumbs, mixed with 2 tablespoons melted butter and 12 whole wafers upright. Chill. Mrs. Jas. F. Marsh PINEAPPLE PIE 1/3 cup sugar 3 eggs 1 small can crushed pineapple Butter size of walnut Juice of 1 lemon Beat eggs and sugar together, add juice of lemon, then pineapple and butter. Bake in pie shell. Mrs. C. I Scruggs PINEAPPLE PIE 1/4 cup flour 3 egg yolks, beaten 1 cup sugar 2 cups crushed pineapple 1/2 teaspoon salt 3 tbsps. confectioner's sugar 2/3 cup pineapple juice 3 egg whites 1 cup hot water Baked plain pastry shell 1 tablespoon butter Mix flour, sugar, and salt together. Add the pineapple juice and water. Bring slowly to the boiling point, stirring constantly. Cook 15 minutes, over hot water. Remove from fire, add butter and welldrained pineapple. Pour this mixture onto the egg yolks and mix well. Pour the filling in pie shell, cover with a meringue made by beating the confectioner's sugar into the stiffly beaten egg whites. Bake in a moderate oven (325 deg.) 15 minutes. Mrs. Osborne T. Snow SWEET POTATO PIE Mix together 3/4 cup brown sugar, 1 tablespoon flour, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 1 1/2 cup mashed sweet potatoes, 1 1/2 cup canned milk, 1 beaten egg, 2 tablespoons dark molasses. Pour into deep 9-inch pie pan unbaked pastry. Bake 15 minutes in very hot oven 450 degrees. Reduce heat to slow 325 degrees and bake 25 minutes longer. Mrs. C. H. Thornton LEMON OR ORANGE PIE Juice and rind of 1 orange 1 cup sugar 3 eggs