Quaker recipes

PASTRY 1 cup sifted all-purpose flour 2 teaspoon salt Y% cup salad oil 2% tablespoons ice water (Makes 1 9-inch crust) Sift together flour and salt. Combine oil and ice water in measuring cup. Beat with fork until thickened and creamy. To avoid separation, immediately pour (all at once) over entire surface of flour mixture. Toss and cut with fork. The dough will be moist. Form in ball. Shape dough with hands into flat round. Place between two squares of wax paper (about 12 inches square). Roll out until dough forms circle, to edges of paper. Remove top sheet wax paper, invert dough over pan. Peel off bottom paper. Fit pastry into pan. Trim. Fold edge and flute. For 2-crust pie double all ingredients given. For a baked pie shell prick entire surface of crust. Bake in hot oven (475°) 10 to 12 minutes. ELIZABETH R. Poston (Mrs. Banks) APPLE-LEMON PIE ¥2 cup chopped apples % cup rolled cracker crumbs 1 cup sugar 2 tablespoons lemon juice 1 beaten egg Grated rind of 1 lemon 1 teaspoon melted butter Add sugar to apple. Then add beaten egg, cracker crumbs, lemon juice, grated rind, and butter. Bake in two pie crusts. Mrs. MARTHA BLAIR BUTTERMILK CUSTARD PIE 1 pint fresh buttermilk 3 level tablespoons flour 14% cups sugar 3 eggs beaten separately Y2 cup butter Cream sugar, butter and egg yolks, add flour, then buttermilk, mix well. Fold in stiffly beaten egg whites and bake on pastry in a moderate oven. This will make two pies. Miss HARRIET R. TOMLINSON 126 PIES APPLESAUCE-LEMON PIE 3 pounds apples 1 cup sugar Pastry for 9-inch 2-crust pie Rind of 2 lemons 6 tablespoons butter or Nutmeg (optional) margarine Make pastry from a mix or your own recipe. Fit half the rolled pastry into pie pan, save remaining half for pie top. Chill until ready to use. Start your oven at 425° or hot. Then peel, core and slice apples. Melt butter or margarine in large skillet. Dump in apples, cover tightly, and cook over medium heat for about 15 minutes or until apples are soft. Stir occasionally. Mash with potato masher if apples look lumpy, then stir in sugar and grated lemon rind. Pour into unbaked pie shell. Roll out remaining pastry and slash to allow steam to escape. Cover pie and seal edges securely. Bake 20 to 25 minutes. Real good. IoNE LOWE BUTTERSCOTCH PIE ¥%4 cup brown sugar (closely ¥2 cup nut meats (optional) packed) 2 tablespoons flour 14 teaspoon salt 2 tablespoons butter 1 cup scalded milk 12 teaspoon vanilla 3 egg yolks Meringue: : 1 tablespoon water ¥4 teaspoon cream of tartar 6 tablespoons sugar ¥%4 teaspoon vanilla 3 egg whites Combine brown sugar, flour, butter and salt in double boiler. Stir and cook until blended and add the cup of scalded milk. Beat egg yolks until light. Pour a little of the milk mixture over them. Beat thoroughly and add to mixture in double boiler. Cook until slightly thickened. Cool and add vanilla. Add nut meats if desired. Pour in baked pie shell, cover with meringue and bake in slow oven 300° for 15 to 20 minutes. Meringue: After ingredients are combined continue beating for several minutes (until it holds shape well). Pile lightly on filled pie shell and spread lightly with spatula. Permit to cool slowly. LUNA DAILE PARKER (Mrs. A. S., Jr.) 27 THE QUAKER COOK BOOK BUTTERSCOTCH PIE 1 cup brown sugar 1 teaspoon vanilla or 1 large can evaporated milk % teaspoon walnut flavoring 14 teaspoon salt 3 tablespoons butter 2 eggs Beat eggs and sugar together. Add milk, salt and flavoring. Then add melted butter and pour into unbaked pie shell. Bake 25 to 30 minutes at 350°. Top with pecans if desired. MAGGIE WALTON (Mrs. Clarence) BUTTERSCOTCH PIE 1% cups milk 3 tablespoons flour 1 cup brown sugar 3 eggs 3 tablespoons butter