Quaker recipes

Mix flour and sugar together gradually. Add milk and cook over boiling water until thick. Add well beaten egg yolks and mix well. Continue to cook until thick. Add butter and stir. Let cool slightly. Pour into previously cooked pie shell or individual shells. Cover with meringue. Meringue Beat 3 egg whites until stands in peaks. Add 4 tablespoons sugar and beat slightly. Cover pie and return to slow oven 300° until brown. LALA JOHNSON (Mrs. Edgar) CHESS PIE Little over 14 stick butter 1 beaten egg 1 cup white sugar 1 teaspoon vanilla 1 tablespoon flour Y tablespoon salt 4 tablespoons milk Beat egg, add sugar, flour, salt, milk and melted butter and stir until mixture is smooth. Pour in uncooked pastry and bake 50 to 60 minutes in 350° oven. If you would like pie dressed up—let bake for about 15 minutes and dot pecan halves on top and continue to bake for required lenth of time. STELLA HIATT (Mrs. Wade) BROWN SUGAR CHESS PIE 1 pound brown sugar 3 whole eggs 42 cup butter 1 tablespoon vinegar 4 teaspoon salt 1 teaspoon vanilla - Beat eggs, add other ingredients and stir until smooth. Pour in muffin pans lined with uncooked pastry and bake 30 minutes at 400°. Fill pan about half full. Makes 14% dozen pies. Mrs. JESSE HAYWORTH CHESS PIES 142 cups brown sugar 4 egg yolks Y cup butter 1 tablespoon flour +3 cup milk ] teaspoon vanilla Cream butter and sugar. Add other ingredients in order given. Bake in muffin tins lined with pastry. Will serve 16 people. ALENE JONES (Mrs. A. C.) CHESS PIES Yolks of 6 eggs Pinch salt 44 pound butter Nutmeg to taste 2 cups sugar Use whites of eggs for 1 teaspoon vanilla meringue if wanted Cream butter and sugar as for cake. Add yolks of eggs slightly beaten. Add vanilla, salt and nutmeg. Bake in individual pans or in pie pans as desired. LELIA HILL (Mrs. J. C.) CHOCOLATE PIE 3 eggs separated 1 cup milk 2 cups brown sugar 6 tablespoons cocoa 2 tablespoons flour 1 tablespoon butter Cream butter, add sugar, egg yolks, flour, cocoa and milk. Spread in rich pie crust and bake, then add meringue and brown lightly. Mrs. ARTHUR LYON LEMON CHESS PIE 142 cups sugar 44 cup sweet milk 1 tablespoon flour 14 cup lemon juice 1 tablespoon cornmeal 3 tablespoons grated lemon 3 whole eggs rind Y4 cup melted butter Mix sugar, flour and cornmeal with fork lightly. Add beaten eggs. 2 Pour milk, lemon juice and melted butter into measuring cup to make 3% cup, and add grated lemon rind. Add to other ingredients and mix well. Pour in chilled pie crust and bake 35 to 45 minutes in 350° oven. ELLAMAE FARLOW LouUIsSE BARKER Elizabeth Poston adds 12 cup sugar and one more egg to this recipe. CHOCOLATE BROWNIE PIE 2 tablespoons butter 3 large eggs . 2 squares unsweetened 14 cup sugar chocolate ¥4 cup pecan halves Melt chocolate and butter over hot water. Beat eggs and sugar with rotary beater. Add chocolate mixture and stir in nut meats. Pour into pastry lined pan. Bake 40 to 50 minutes in quick moderate oven 375° just until set. Serve slightly warm or cold garnished with ice cream or whipped cream. Serves 8 to 10. To use cocoa, omit chocolate and sift ¥% cup cocoa with the sugar. Then add %4 cup melted butter to the egg and sugar mixture. ANN MENDENHALL (Mrs. E. E., Jr.) MINCE MEAT 1 pound pork souse meat 24 cups sugar 3 cups raisins 1 teaspoon each nutmeg, Y2 teaspoon salt cinnamon and allspice 6 apples Pare apples, dice and cook until tender. Add other ingredients and simmer a few minutes. Makes 3 pies. ARTA BARKER (Mrs. J. C.) CHOCOLATE PIE 1 tablespoon butter 1 cup sugar 4 tablespoons cocoa 14 teaspoon salt 3 tablespoons cornstarch 1 teaspoon vanilla 2 cups milk 2 egg yolks