Grange cook book and household guide

MERINGUE 2 egg whites % teaspoon vanilla 2 tablespoons powdered sugar % teaspoon lemon juice Mrs. S. F. Miller, Ferguson Grange BUTTER SCOTCH PEACH PIE 3 1/2 sliced peaches 2 tbsp. flour 1 recipe plain pastry 1/2 tsp. salt 3/4 c. brown sugar 3 tbsp. butter 2 tsp. lemon juice Place peaches in pastry lined pie pan. Combine brown sugar, flour, and Salt, add butter. Cook until thick. Remove from heat; add lemon juice; pour over peaches. Make lattice crust. Bake in hot oven (425 degrees) 30 minutes. Makes 9 in. pie. Mrs. F. G. Willis, Pleasant Garden Grange JEFFERSON DAVIS PIE 2 ¢. sugar % c. butter D eggs 2 tsp. flour 1 tsp. vanilla Cream butter and sugar add eggs and beat well. Add flour and vanilla. Pour into one large or 2 small unbaked pie shells. Bake in a moderate oven until set. Mrs. Herbert Lyon, Hester Grange COCOANUT PIE 2 eggs Butter size of walnut w% c. sugar 2% c. rich milk 2 tbsp. cornstarch 1 tsp. flavoring Pinch salt % ¢. cocoanut _ Separate eggs. Cook sugar, cornstarch, egg yolks, milk and butter (stirring constantly) until thick. Add flavoring and cocoanut. Pour into baked pie shell. Cover with meringue made from 2 egg whites, 4 tbsp. sugar, pinch of baking powder. Mrs. Geo. Stamey, Pigeon Valley Grange LEMON PIE 1 cup sugar 1 1/2 cups milk 2 heaping tablespoons flour butter size of walnut 3 eggs juice of 2 lemons Cook in double boiler. Let cool before adding lemon juice. Pour on baked pie shell. Add meringue. Virginia Perkinson, Hester Grange LEMON PIE 1 lemon 2 1/2 tbsp. flour 1 c. sweet milk 1/4 tsp. salt 4 eggs Save out whites of 3 eggs for Meringue. Use 1 tbsp. of sugar for each egg white. Mix and pour in pie crust and cook slowly. Makes 2 pies. Mrs. C. S. Allen, Hester Grange BUTTERSCOTCH PIE 1 cup brown sugar 2 tablespoons butter 2 tablespoons flour 2 egg yolks 1 cup milk Cream brown sugar and butter in top of double boiler. Mix in flour - until smooth. Add egg yolks, beaten and milk. Cook until thick over doubleboiler. Put in baked pie shell. Make meringue out of the two egg whites beaten stiff with six tablespoons (level) sugar added. Spread on ple and brown in oven. Mildred Fleming, Hester Grange BUTTERSCOTCH PIE 1% c. brown sugar 3 tbsp. butter 1% c. milk % tsp. salt 6 tbsp. flour 3 egg yolks 1 tsp. vanilla Heat milk until boiling point. Mix the sugar, flour and salt together. Add to milk and stir. Cook over low heat until thick stirring constantly. Add egg yolks beaten and butter. Cook 2 min. longer. Cool, add vanilla and pour into baked pie shell top with meringue. Brown in oven. MERINGUE 3 egg whites 3 tbsp. cold water 9 tbsp. sugar Add water to eggs and beat eggs until stiff but not dry. Add 3 tbsp. sugar and beat. This makes a meringue that is not tough and one that does not fall. Hattie Meadows, Stem Grange COCOCOANUT CREAM PIE 3 eggs separated 6 tbsp. flour 2 c. milk 1 c. sugar 1/2 tsp. salt 2 tbsp. butter 2 tsp. vanilla Beat egg yolks thoroughly. Add milk and beat again. Mix salt, flour and sugar together. Add to egg mixture and cook in double boiler until thick stirring constantly. Add butter. Cool, flavor and pour into baked pie shell. Cover with stiffly beaten egg whites to which 6 tsbp. sugar has been added. Brown in a slow (800 degrees) oven. Makes 1 9-in. pie. Drudie Porter, Clemmons Grange TAFFY TARTS 1 cup brown sugar 1 tablespoon water 1 tablespoon butter 1 egg 1 teaspoon vanilla Beat eggs and sugar until mixed but not too fluffy. Add other ingredients and bake in tarts. Mrs. J. C. Barber, Barber Grange CHOCOLATE PIE 1 pie shell (baked) 4 tbsp. cocoa TGs IL 3 tbsp. cornstarch % tsp. salt 2 eggs (separated) 1 square bitter chocolate or oC, SOKO 1 tsp. vanilla