The Gertrude Bobbitt Circle cook book

Mrs. M. T. Owen 9-INCH VANILLA CREAM PIE 2/3 cup sugar 2 2/3 cup milk 2/3 tsp. salt 3 egg yolks 2 2/3 tbsps. cornstarch 2/3 tbsps. butter 1 1/3 tbsps. flour 1 1/3 tsp. vanilla Mix sugar, salt and cornstarch and flour in top of double boiler. Stir in milk. Bring to boil over low heat and boil 3 minutes stirring constantly. Remove from heat. Stir a little of the hot mixture into slightly beaten egg yolks, then blend into hot mixture. Place over boiling water and cook 10 minutes stirring occasionally. Blend in vanilla. Pour into cooled baked pie shell. Mrs. C. H. Thornton MILK CUSTARD 4 eggs 3 tablespoons of flour 1 cup sugar V2 teaspoon baking powder 3 cups of milk Flavor with nutmeg 3 teaspoons of butter Bake in two crust Recipe of Mrs. A. J. Tilley Mother of Mrs. W. C. Slate BROWN SUGAR PIE 1 pound of brown sugar 2 eggs, (whole) 1/4 pound of butter Cream together two whole eggs, mix thoroughly and pour into crust. Bake. Mrs. G. A. Palmer CRUSTY PEACH COBBLER 3 cups of sliced peaches (fresh) 3 teaspoons baking powder 1/4 cup of sugar 1 tablespoon sugar 1 teaspoon grated lemon peel 1/2 cup shortening 1 teaspoon almond extract y2 cup of milk 1 tablespoon lemon juice 1 well beaten egg 1 1/3 cups enriched emergency flour 2 tablespoons sugar V2 teaspoon salt Arrange peaches in greased, 8-inch square pan. Sprinkle with mixture of 1/4 cup sugar, almond extract, lemon juice and lemon peel. Heat in oven while preparing shortcake. Sift together flour, salt, baking powder and 1 teaspoon sugar. Cut in the shortening until mixture is like coarse crumbs. Add milk and eggs at once. Stir until flour is moistened. Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar. Bake in hot oven (400 degrees) for 40 minutes. Serves 6 people. Mrs. C. 1. Scruggs PECAN PIES 3 cups light brown sugar 3 eggs % cup melted butter 1 teaspoon vanilla "3/4 cup sweet milk 3 tablespoons flour Beat eggs. Add sugar. Beat well. Add flour then melted butter, milk and flavoring. Pour in shell. Top with pecans. Mrs. Alvah Sides BUTTERMILK CUSTARD 1/2 pint fresh buttermilk 3/4 cup of sugar 1 egg Piece of butter size of walnut 3/4 teaspoon flour Beat eggs and sugar together. Add flour and butter creamed and buttermilk. Flavor with lemon. Bake in pie pastry. Very old recipe. Mrs. Roy Burdette, Jr. COCOANUT CHOCOLATE PIE 6 tablespoons flour 2 egg yolks, slightly beaten % cup sugar 1 cup of shredded cocoanut V2 teaspoon salt 1 teaspoon vanilla 3 squares of chocolate, cut in 1 baked nine-inch pie shell small pieces 4 tablespoons sugar 2 cups of milk, scalded 2 egg whites, stiffly beaten Combine flour, sugar, salt and chocolate. Add milk gradually. Place in double boiler and cook until thickened, stirring constantly. Pour small amount of mixture over egg yolks, return to double boiler, add cocoanut and cook 3 to 4 minutes longer. Add vanilla. Cool, Pour into pie shell. Top with meringue made by folding sugar into egg whites. Sprinkle cocoanut over meringue and bake in oven 12 to 15 minutes or until delicate brown, 350 degrees. Mrs. Roy Burdette, Jr. EGG PIE 1 tablespoon melted butter 1 pint of milk 3 tablespoons sugar 2 eggs (separated) 1 tablespoon flour