Natchez recipes

Three squares unsweetened chocolate cut in pieces, two and one-half cups cold milk, four tablespoons flour, one cup sugar, one-half teaspoon salt, four egg yolks slightly beaten, two tablespoons butter, two teaspoons vanilla, one baked 9-inch pie shell, eight tablespoons sugar, four egg whites stiffly beaten. Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater one minute or until mixture is smooth and blended. Combine flour, sugar and salt, add to egg yolks. Pour small amount of chocolate mixture over egg mixture, stirring vigorously. Return to double boiler and cook until thickened, stirring constantly. Add butter and vanilla. Cool. Pour into pie shell and cover with meringue made by folding .sugar into egg whites. Bake in slow oven, 300 degrees, for 12 minutes or until delicate brown. This filling may be varied by adding one cup Bakers cocoanut. Southern style. PECAN PIE One cup sugar, two tablespoons butter, two tablespoons cream, pinch of salt, three eggs, one-half cup dark Karo syrup, three-fourths cup pecans, broken. Beat eggs together. Mix the sugar with butter. Add the eggs, syrup, cream, salt. When well mixed, add the pecans and pour into pie pan lined with regular pie crust. Bake -.slowly for 25 minutes in moderate oven. CHOCOLATE PIE One cup sugar, one heaping tablespoon cocoa, two heaping tablespoons flour, three egg yolks, one cup sweet milk. Scald milk and mix all ingredients together. Cook in double boiler until thick. Put into baked pie crust. Beat whites of eggs, add one teaspoon baking powder, two level tablespoons sugar. Spread on top of pie and bake in oven 325 degrees. HEAVENLY PIE Four eggs (separated), beat whites well, add one cup sugar .slowly, onefourth teaspoon cream of tartar, grease pie plate, spread to make a meringue. Bake in slow oven 375 degrees for hour. Let cool. FILLING: Four egg yolks beaten with one-half cup sugar, three tablespoons lemon juice. Put in double boiler, cook until thick. Let cool, add one cup whipped cream. Put on meringue. [illustration: pies] MOLASSES PIE Four eggs, one cup sugar, one teaspoon nutmeg, two tablespoons flour, three tablespoons butter, one-fourth cup water, one and one-half cups molasses,. Beat all together, dissolve flour in the water then bake in a good pastry lined tin in a moderate oven until the filling is firm. Mrs. Adolph Wagner, Church Hill RICHMOND DEWBERRY PIE FILLING: Three cups fresh, clean dewberries, one and one-half cups sugar, two cups water. Drop berries in water, putting sugar on top, and boil over a slow fire for one-half hour. CRUST: Two cups flour, five level tablespoons lard or shortening, two teaspoons salt, six tablespoons ice water. Mix flour, lard and salt together until mixture looks crumbly, then add ice water and mix into a good thick batter. Place batter in pie pan after it has been rolled and patted until completely smooth. Pour dewberry mixture over the batter. Use remainder of batter on top in strips crossways each other or as a smooth light covering. Put a thin coating of butter on top of batter just added and slide into oven. Lei pie stay in oven until it is pleasingly brown and crisp. Recipe will serve four people easily. Theodore Marshall, Richmond CLAYTER PIE