Natchez recipes

Line pie plate with any good rich pastry, then spread lightly with strawberry preserves or jam. Cover with the following: One stick butter, two cups sugar, four eggs, one teaspoon vanilla. Cream butter and sugar, then add one egg at a time, beat well, then add vanilla. Spread filling over jam or preserves in pie crust and bake 45 minutes. Mrs. Morrell Feltus, Hide-A-Way CREAM PIE Two cups sweet cream, two eggs beaten well, one cup granulated sugiir, one tablespoon cornstarch, one-fourth teaspoon salt, one-half teaspoon vanilla. Beat eggs well and add sugar, salt and com starch. Beat again until smooth, then add cream and vanilla. Bake in a moderate oven like custard pie. Whipped cream or meringue spread over the top makes the pie especially fine. Mrs. Adolph Wagner, Church Hill -PIE S JELLY PIE Jell) tlie size of a goose egg, two eggs, one cupful sugar, one large tablespoon flour, butter the size of a walnut, one cup sweet milk. Heat the jelly and butter until irelted; mix flour with sugar, add eggs and beat well. Then add milk and melted butter. Pour into a pastry lined pan and bake in a !U(xlerate oven. Recipe will make one large or two small pies. A/rs. Adolph Wagner^ Church Hill SWEET POTATO PIE One pound boiled sweet potatoes, one-half pound butter, one pound brown sugar, one-half pint sweet milk or a little more, four eggs, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one teaspoon vanilla. Put potatoes through sieve, add butter, sugar and other ingredients, adding the milk last. Bake in a good pie cnist, place whipped cream on top for a meringue. Will serve six. LANSDOWNE PUNCH Two cups strong green tea, one pound sugar, one dozen lemons. Squeeze so that you will get .some of the juice from the rind in addition to the inside juice. One pint Jamaica nim. One pint applejack or o-ne-half pint brandy if applejack cannot be had. One pint can sliced pineapple. Six quarts pounded ice. Put one-half the amount of ice in, then the spirits before stirring. Mix well. Add balance of ice and stir again, which should be kept up awhile before serving. Tea. punch for about 25 people. This will make about two and a half gallons. George M. Marshall, II WHIPPED SYLLABUB One pint rich sweet cream, one-half cup pulverized sugar, one glass of any good wine, one teaspoon vanilla. Sweeten the cream and when the sugar is thoroughly dissolved churn to a strong froth. Lastly, stir in the wine and i‘xtract, carefully. Serve at once in glasses or syllabub cups, like our antique ones, and eat with cake. Mrs. Gerard Brandon, Sr. Four dozen, lemons, five pounds sugar, one gallon tea, sixteen bottles orange crush, eight bottles 7-Up. Squeeze lemons, grate peel of six. Put rinds in water, cover, boil a few minutes. Add sugar to this water after lifting out rinds. Heat to thin syrup. Add lemon juice and grated rinds to (his syrup— it should measure about one gallon. Combine orange cnish and mie gallon tea and put in mixture. Add 7-Up when served. Yield about 100 flips of punch. DEWBERRY WINE