Our favorite recipes (Wilshire Ward LDS, 1957)

1 To. Tapioca Method: Sprinkle lemon juice am sugar over loquats and let stand 1 hour, Fill your favorite two-crust pie recipe with this mixture, sprinkle Tapioca over it evenly. Bake at 400°. Ready prepared pie crust mix may be used. : ~ Mrs. L. H. Bartosh - 167 LEMON CHIFFON PIE 1 Tb. unflavored Gelatin 4 tsp. Salt 4 ©, Cold Water 1 Tb. Grated Rind 4, Eggs, separated 1 Crumb pie shell 1 ©, Sugar Whipped Cream 4 C, Lemon Juice Method: Soften gelatin in water 5 minutes, Beat egg yolks and add 4 C. sugar, Lemon juice, and salt. Cook over boiling water until of custard consistency. Add grated rind and softened gelatin and stir thoroughly. Cool. When mixture begins to thicken fold in stiffly beaten egg whites to which remaining 4 C. sugar has been added, Fill crumb shell and chill. Spread with whipped cream. Makes one 9" pie. - Ethel Lester - FROZEN LEMON PIE 3 Egg Yolks, well beaten ; tsp. Salt # C. Lemon Juice C. Sugar and grated rind Method: Combine and cook until thick custard. Cool. Fold in beaten egg whites and 1 C. heavy crean, whipped. Sprinkle 4 ©, finely crushed vanilla wafers in freezing tray. Pour in other mixture and cover with remaining crumbs. Place in freezer until ready to serve. ~- Sara Hanks - LEMON CREAM PIE 1 Baked 8" Pie Shell + C. Lemon Juice 1l- 15 oz. can Eagle Brand 2 Eggs Condensed Milk + C. Whipping Cream Method: Mix the milk and lemon juice until smooth. Add eg eggs and mix thoroughly. Pour into chilled pie crust and bake in slow oven (325°) for 15 minutes, Cool and top with whipped cream. - Vira H. Fitches - 168 MAMIE EISENHOWER'S SPICY PUMPKIN | CHIFFON PIE 14 C. canned cooked Pumpkin 4 tsp. Nutmeg | 3/4 C. Brown Sugar, firmly 1 envelope unflavored packed Gelatin % C. Milk . t C. cold Water 3 Egg Yolks, beaten 3 Egg Whites 4 tsp. Salt t C, Granulated Sugar 1 tsp. Cinnamon 1 Baked 9" pie shell Whipped Cream Method: 1. Cambine pumpkin, brown sugar, milk, beaten egg yolks, salt, and spices in top of double boiler; cook over boiling water, stirring often, about 10 minutes. 2. Soften Gelatin in cold water; dissolve in hot pumpkin mixture; pour into medium-size bowl; chill just until beginning to set. 3. Beat egg whites until foamy; add granulated sugar, 1 tablespoon at a time, beating well after each addition until meringue stands in soft peaks; fold into pwapkin mixture. 4. Pour into baked pie shell; chill until firm enough to ait. Garnish with a ring of whipped cream. Makes 1- 9" pie. ~ Gazetta McBride -— SPICY PUMPKIN PIE 14 C. canned or cooked 2 tsp. Cinnamon pumpkin 1 tsp. Ginger 1 C. Brown Sugar, firmly 2 Tb. Molasses (optional) packed 3 Eggs, slightly beaten % tsp. Salt 1 C. Evaporated Milk or 1 Unbaked Pie Shell top milk. Method: Combine pumpkin, salt, sugar, spices (to your liking) and molasses and mix. Add eggs and milk and mix thoroughly. Pour mixture into unbaked pie shell, Bake in hot oven (425°) for 40 to 45 mins. or until knife inserted comes out clean. - Marguvite Hughes ~ 169 PINE-ANGEL PIE 1 Pkg. Lemon Jello 1 C. Canned Milk 1 tall can Crushed Pine- 1 Lemon apple (approx. 14 C.) 1 C. Sugar Method: 1. Make unbaked Graham-cracker-—butter crust and chill till ready for use, 2. Place can crushed pineapple in saucepan and bring to boil, Dissolve lemon jello and sugar. Stir - Place in refrigerator until mixture becomes real thick. 3. Chill canned milk and whip with 1 Tb. Lemon Juice 4, Fold gelatin mixture into canned milk whip. 5. Pour into crumb crust and chill, Makes large 9" pie. - Dawn Marcus - SHOEFLY PIE + C. Molasses 4 tsp. Baking Soda , dis- 1 Egg Yook, well beaten solved in 3/4 C. boiling water CRUMBS 3/h C. Flour 1/3 tsp. Cloves + C. Brown Sugar tsp. Cinnamon 2 Tb. Shortening tsp. Salt 1/8 tsp. Nutmeg Method: Line pie pan with unbaked pie crust. Mix all ingredients for crumbs, work in shortening. Make