Grange cook book and household guide

_ Beat egg yolks slightly, add cornstarch to make a paste then add milk. Finally add the melted chocolate and sugar. If cocoa is used mix it thoroughly with the cornstarch before adding the egg and milk. Cook in double boiler. Pour in shell. Cool, then cover with egg whites stiffly beaten to which the 2 tbsp. powdered sugar has been added. Mrs. W. E. Shepherd, Ferguson Grange APPLE PIE 4 to 6 tart apples % teaspoon cinnamon ; Pastry % teaspoon salt % cup sugar 2 tablespoons butter Pare, core, and slice the apples. Line a deep pie pan with pastry, spread a layer of apples over the bottom, sprinkle with a mixture of the sugar, cinnamon, and salt, dot with butter, and repeat until all are used. Add the top sheet of pastry. Bake in a moderately hot oven (400°) for 10 minutes, lower the temperature to more moderate heat (375°), and continue the baking for 30 to 35 minutes, or until the apples are tender and the crust is golden brown. APPLE PIE WITH MELTED CHEESE _ After an apple pie is baked, cover the top with American cheese cut into thin slices or grated, and put in a very moderate oven (300° to 325° F.) until the cheese is melted. Serve at once while the cheese is warm. Hither a freshly baked or a cold pie may be prepared in this way. BH. Ferguson, Ferguson Grange CHERRY PIE 1 pt. pitted cherries Butter size of a walnut 1 cup sugar 2 tbsp. minute tapioca Place cherries in unbaked pie shell. Sprinkle on the sugar, dot with butter. Add just enough water to tapioca to make a thin paste, pour evenly over pie. Cover with strip solid crust. Bake in moderate oven (350°) 20 minutes. Mrs. E. L. Bodenheimer, Kernersville Grange LEMON PIE OR TARTS 3 eggs—separated 1 cup sugar 1 lemon—juice and grated rind 1 cup soaked bread crumbs Beat egg yolk, add sugar and lemon, butter and bread crumbs after having pressed out all water possible. Cook in top of double boiler over - boiling water while preparing pastry. MERINGUE Beat egg whites until stiff enough to stand up in peaks but not dry. Allow 2 tablespoons granulated sugar for each egg white and add to the beaten whites a spoonful at a time, beating thoroughly after each addition. Pour over the pie, being sure that top of pie is completely covered and meringue touches the crust all the way around to prevent shrinking. Place in oven and brown. Mrs. B. L. Angell, Lewisville Grange TARTS 10 yolks and 1 egg white ¾ lb. butter ¾ cup sugar ¾ cup of cream Flavor with vanilla Mix pastry like pie dough rather short, roll out and place in small tart pans and pour in ingredients. Bake in moderate oven. Ruth Yarborough, Old Town Grange TARTS 2 whole eggs 2 cups of Brown sugar 4 yolks of eggs ½ cup Butter 1 teaspoon vanilla Line pans with rich pastry, pour in mixture and bake. This makes approximately 24 tarts approximately 24 tarts Annie Wilson, Vienna Grange CAKES AND FROSTINGS POUND CAKE 1 cup butter 5 eggs 1 cwp sugar 2 cups flour 1 teaspoon vanilla extract 1 teaspoon baking powder | 1 teaspoon lemon extract Reserve 2 egg whites for icing Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting made with the two remaining egg whites. ICING 2 cups sugar, 1 cup boiling water. Boil till spins a thread and beat into egg whites till stiff enough to spread. Mrs. E. J. Pinner, Pigeon Valley Grange POUND CAKE 1% cups butter 1% cups sugar % teaspoon mace 6 eggs Grated rind of % lemon 3 cups flour % to % teaspoon salt