Cook, except egg whites, over low heat. When slightly thick pour into uncooked pie shell. Cook until done. Add meringue made with egg whites and 3 tbsps. sugar. Put on pie and return to oven to brown. Recipe has been in my family for over a hundred years. Mrs. E. F. Eagle CHOCOLATE CREAM PIE V± cup flour 2 tablespoons butter 1 cup sugar x/i teaspoon vanilla 1 4 teaspoon salt 1 nine-inch baked pastry shell 2 cups scalded milk 3 egg whites 3 slightly beaten egg yolks 6 tablespoons sugar 2 1-oz. squares chocolate✪ Chocolate Cream Pie Mix flour, 1 cup sugar and salt, melt two 1-ounce squares unsweet- ened chocolate in scalded milk. Cook in double boiler until thick stir- ring constantly. Add small amount of hot mixture to egg yolks. Stir into remaining hot mixture. Cook 2 minutes. Cool, add butter and vanilla extract. Pour into baked shell and spread with meringue made of egg whites and 6 tablespoons sugar. Bake in moderate oven (350) 12 to 15 minutes. Mrs. Ed Lyerly A KITCHEN PRAYER (Good Housekeeping) May labor make me glad, May I have eyes to see Beauty in this simple room Where I am called to be. The scent of clean blue smoke, The old pans polished bright, The kettle's chuckling joke, The red flame's lovely light, May T have wit to take The joy that round me lies, Whether I brew or bake, May labor make me wise ! 104 SALADS AND SANDWICHES Almost anything1 that you can find Will make a salad or sandwich to suit your mind, Of fruit or fowl, or flesh or fish, You'll surely find here the one you wish. PEAR SALAD 1 cup cottage cheese x/2 CUP currant jelly 1 tbsp. lemon juice 1 tbsp. gelatin melted in 1 cup cream, whipped 1 cup warm water Salt and paprika Whip together cheese and jelly and add lemon juice, salt, and paprika. Add gelatin. Whip cream and fold into mixture. Pour in Kelvinator tray and freeze. Serve a rounded tablespoon on each half a pear. Place pears on bed of lettuce leaves. Mrs. Mildred Seaber MARSHMALLOW SALAD z/\ pound Marshmallows cut in four pieces 1 large can of pineapple cut in cubes V-2 pound English walnuts (after shelled) cut in pieces, mix into dressing and let stand 2 hours on ice. DRESSING 1 2 teaspoon salt oughly 2 teaspoons dry mustard Add \'o teaspoon butter 1 tablespoon flour Yolks of 3 eggs (beaten) 1 tablespoon sugar — mix thor- 2V2 tablespoons vinegar Cook in double boiler on low heat (stirring all the time) until very thick, then add enough plain sweet cream to beat mixture smooth. When cold add V2 pint of cream whipped thick. Mrs. J. R. Pretty man Contributed by Mrs. W. M. Eagle FRUIT SALAD 1 can white cherries (Stones removed) 2 grapefruit — 1 large can sliced pineapple 2 packages lemon Jello Cut pineapple — cut grapefruit taking out pulp. Prepare Jello using juice from fruits Boil juice — Let congeal, serve on lettuce with a spoonful of Mayonnaise dressing Mrs. W. M. Eagle 105 TWELVE-HOUR SALAD 2 eggs beaten 2 cups sliced diced pineapple 5 tablespoons lemon juice V£ pound cut niarshmallows 5 tablespoons sugar *4 pound nuts 2 tablespoons butter 1 cup cream 2 cups white cherries, cut in half Put eggs in double boiler, add sugar and lemon juice, beating con- stantly until thick and smooth. Remove from fire, add butter and niarshmallows and cool.

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Cook, except egg whites, over low heat. When slightly thick pour into uncooked pie shell. Cook until done. Add meringue made with egg whites and 3 tbsps. sugar. Put on pie and return to oven to brown. Recipe has been in my family for over a hundred years. Mrs. E. F. Eagle CHOCOLATE CREAM PIE V± cup flour 2 tablespoons butter 1 cup sugar x/i teaspoon vanilla 1 4 teaspoon salt 1 nine-inch baked pastry shell 2 cups scalded milk 3 egg whites 3 slightly beaten egg yolks 6 tablespoons sugar 2 1-oz. squares chocolate Mix flour, 1 cup sugar and salt, melt two 1-ounce squares unsweet- ened chocolate in scalded milk. Cook in double boiler until thick stir- ring constantly. Add small amount of hot mixture to egg yolks. Stir into remaining hot mixture. Cook 2 minutes. Cool, add butter and vanilla extract. Pour into baked shell and spread with meringue made of egg whites and 6 tablespoons sugar. Bake in moderate oven (350) 12 to 15 minutes. Mrs. Ed Lyerly A KITCHEN PRAYER (Good Housekeeping) May labor make me glad, May I have eyes to see Beauty in this simple room Where I am called to be. The scent of clean blue smoke, The old pans polished bright, The kettle's chuckling joke, The red flame's lovely light, May T have wit to take The joy that round me lies, Whether I brew or bake, May labor make me wise ! 104 SALADS AND SANDWICHES Almost anything1 that you can find Will make a salad or sandwich to suit your mind, Of fruit or fowl, or flesh or fish, You'll surely find here the one you wish. PEAR SALAD 1 cup cottage cheese x/2 CUP currant jelly 1 tbsp. lemon juice 1 tbsp. gelatin melted in 1 cup cream, whipped 1 cup warm water Salt and paprika Whip together cheese and jelly and add lemon juice, salt, and paprika. Add gelatin. Whip cream and fold into mixture. Pour in Kelvinator tray and freeze. Serve a rounded tablespoon on each half a pear. Place pears on bed of lettuce leaves. Mrs. Mildred Seaber MARSHMALLOW SALAD z/\ pound Marshmallows cut in four pieces 1 large can of pineapple cut in cubes V-2 pound English walnuts (after shelled) cut in pieces, mix into dressing and let stand 2 hours on ice. DRESSING 1 2 teaspoon salt oughly 2 teaspoons dry mustard Add \'o teaspoon butter 1 tablespoon flour Yolks of 3 eggs (beaten) 1 tablespoon sugar — mix thor- 2V2 tablespoons vinegar Cook in double boiler on low heat (stirring all the time) until very thick, then add enough plain sweet cream to beat mixture smooth. When cold add V2 pint of cream whipped thick. Mrs. J. R. Pretty man Contributed by Mrs. W. M. Eagle FRUIT SALAD 1 can white cherries (Stones removed) 2 grapefruit — 1 large can sliced pineapple 2 packages lemon Jello Cut pineapple — cut grapefruit taking out pulp. Prepare Jello using juice from fruits Boil juice — Let congeal, serve on lettuce with a spoonful of Mayonnaise dressing Mrs. W. M. Eagle 105 TWELVE-HOUR SALAD 2 eggs beaten 2 cups sliced diced pineapple 5 tablespoons lemon juice V£ pound cut niarshmallows 5 tablespoons sugar *4 pound nuts 2 tablespoons butter 1 cup cream 2 cups white cherries, cut in half Put eggs in double boiler, add sugar and lemon juice, beating con- stantly until thick and smooth. Remove from fire, add butter and niarshmallows and cool.

The Gertrude Bobbitt Circle cook book