Grange cook book and household guide

For two pies separate the whites from the yolks of 4 eggs. Beat the yolks thoroughly with 2 cups sugar, 4 tablespoons flour. Add 2 tablespoons of melted butter and 2 cups of fresh buttermilk flavored with extract of lemon, and pour into pans lined with pastry. To the well beaten whites add 2 level tablespoons of sugar to each egg white and spread over pies after baking. Place in the oven until they become a delicate brown. Miss Ethel Reich, Clemmons Grange CHEESE PIE 3/4 cup sugar 4 tablespoons melted butter Beat well together and add 1 egg, 1 tablespoon syrup, beat well and add vanilla to taste, put in crust and bake in a moderate oven. Mrs. J. S. Ray, McLeansville Grange MOLASSES CUSTARD 6 eggs beaten separately 2 cups molasses 1 small cup of white sugar 1 tsp. soda 2 tsp. flour Mix egg yolks and molasses and then add sugar, soda, and flour and last fold in egg whites. ; : Cook in double boiler till mixture begins to thicken then pour in crusts and bake in medium oven. ; Mrs. A. M. Foster, Mills River Grange LEMON PIE The grated rind and juice of one lemon, yolks of three eggs, one-half teacup sweet milk, one tablespoon corn starch, one cup sugar, a little butter. Beat all together and bake in tins lined with rich crust. Beat the three whites, adding one-half cup fine sugar; place on pies when done and brown in the oven. This makes two nice pies. Mrs. J. A. Perry, Brown’s Chapel Grange PECAN PIE 3 eggs Butter size of egg 1 cup Karo syrup Pinch of salt Mix well, pour into crust and bake slowly. A little before removing from oven place pecan kernals, broken into halves, on pie. Mrs. G. C. Perry, Brown’s Chapel Grange SHOO-FLY PIE (Molasses) Line pan with under crust. : : ‘ Take one-third cup molasses (use a home-made variety if possible), one-third cup boiling water, and a scant % teaspoon soda. Mix well and pour into crust. Take % cup flour, % cup sugar, and a piece of butter the size of an egg. Rub together thoroughly, and sprinkle on top of pie. Bake % hour in moderate oven. Serve cold—the best ever. Mrs. Ed. Thompson, Corriher Grange CARAMEL PIE 2 eggs 2 teaspoons vanilla 2 cups brown sugar 4 tablespoons cold water 2 tablespoons butter Beat eggs, add sugar and vanilla. Then add water and melted butter. Mix well. Pour into unbaked shells and bake in moderate oven until firm. Good for individual pastry shells. Pearl Thompson, Barber Grange LEMON MERINGUE PIE % cups sugar 2 tablespoons butter % teaspoon salt 1-3 cup lemon juice 3 tablespoons cornstarch 1 teaspoon grated lemon rind 2 tablespoons flour 1 9-inch baked shell 1% cups boiling water 2 egg whites 2 egg yolks % teaspoon salt % cup sugar % cup sugar _ Mix % cup sugar, % teaspoon salt, cornstarch, and flour; slowly add boiling water and cook until thick, stirring constantly. Beat egg yolk with “4 Cup sugar until thick; add small amount of hot mixture and stir into remaining mixture. Add butter and cook 3 minutes. Add lemon juice and rind slowly; cool and pour into baked shell. Make meringue of egg whites, % teaspoon salt, and % cup sugar; spread over top; bake in moderate oven (350 degrees) 12 to 15 minutes. Mrs. J. S. McCorkle Patterson Grange CHESS PIE 1 egg 1 tbsp. flour 2 tbsp. sweet milk, beat well 2 tbsp. butter 1 c. sugar a few drops vanilla Pour into unbaked pie crust; drop in a few raisins and bake. Mrs. Frank Hester, Hester Grange LEMON MERINGUE PIE 1 cup water 2 egg yolks 1 cup sugar a 4 tablespoons lemon juice 6 tablespoons self rising flour Grated rind of 1 lemon _ Mix dry ingredients, then add cold water and cook in top of double boiler, stirring constantly until almost thick. Remove from fire, add beaten egg yolks and lemon juice; heat until mixture becomes stiff. Remove from fire, let cool. Fill baked pie shell. Spread meringue on top and place in oven to brown.