Quaker recipes

Melt cocoa and butter in top of double boiler while scalding milk. Mix sugar, cornstarch and salt and stir into milk then add the mixture to cocoa mixture and blend well. Cook until thick. Remove from stove and add two well beaten egg yolks. Return to double boiler and cook two more minutes. Add vanilla, cook, and pour into baked pie shell. Top with meringue and brown in medium oven (350°). Meringue 2 egg whites 2 tablespoons sugar Beat egg whites until almost stiff, then gradually add sugar and beat until stands in peaks. (This is more complicated than mixes, but oh! the difference is worth your time! ) Louise L. Cox (Mrs. Elwood) MINCE MEAT FOR PIES 2 pounds beef 1 pint molasses 1 pound currants 1 nutmeg grated 2 pounds raisins 4 ounce of cloves 14 pound citron 14 ounce of cinnamon 1 pound beef suet 1 tablespoon salt 114 pounds candied lemon 2 lemons, juice and rind peel 2 oranges, Juice and rind 4 pounds apples 1 pint vinegar 2 pounds sugar 3 pints water Cook meat, chop fine, chop apples, chop 1 pound raisins leaving 1 pound whole. Mix all ingredients and let stand over night. Cook until fruit is done, seal while hot. Improves with age. This recipe is an old one and is said to have been used by the Curtis family of Virginia. Mrs. W. L. HORNEY eee ee ee ee CHOCOLATE CHIFFON PIE 1 package chocolate nuggets 2 egg yolks Cook in double boiler until thick. Let cool then fold in: 2 beaten egg whites 12 pint whipped cream 1 teaspoon vanilla Use this filling with graham cracker crust. COCONUT CUSTARD PIE 4 ounces (about 1 cup) 2 eggs coconut, grated 2 tablespoons butter 12 cup sugar 4 teaspoon salt 1 cup milk Put grated coconut in pie crust, pour milk, beaten egg and salt over it. Put butter on top and bake until set and brown on top. VERA BARKER (Mrs. Luther) COCONUT CUSTARD PIE 1 coconut, grated 4 tablespoons grated bread 2 cups sugar crumbs 4 eggs beaten separately Butter size of egg Cream butter, sugar and egg yolks well. Add coconut milk and bread crumbs. Mix well. Add stiffly beaten egg whites. Bake on pastry. Will make two pies. Miss HARRIET TOMLINSON EGG CUSTARD 4 eggs 2% cups milk Y cup sugar 1 teaspoon vanilla Y2 teaspoon salt Grated nutmeg Beat eggs slightly, add sugar and salt. Add milk and vanilla. Pour into unbaked pie shell and sprinkle with nutmeg. Bake 35 minutes in 425° oven. VERA F. BARKER (Mrs. Luther) COCONUT CUSTARD PIE ¥4 cup sugar 1 cup scalded milk 4 teaspoons flour 3 eggs, separated 1 medium sized coconut, 1 tablespoon butter grated 1 teaspoon vanilla Mix sugar and flour. Add scalded milk and cook in top of double boiler until thick. Add beaten egg yolks and cook until custard consistency. Add butter and stir until melted. Remove from stove. Add vanilla and grated coconut after about five minutes. Pour into cooked pastry shell. Top with meringue and place in oven 350° to brown. Meringue 3 egg whites 1% teaspoon vanilla 1 tablespoon water 6 tablespoons sugar Dash of salt Pinch baking powder Beat egg whites until stiff. Add the sugar, 1 tablespoon at a time beating well after each spoonful. Add the vanilla. Beat. Add pinch of baking powder, salt and water. Mix well. Put on pie. LYNN WHITLEY (Mrs. A. H.) FROSTY PINEAPPLE PIE Bring to boil 114 cups crushed pineapple. Add 1 package lemon flavored gelatin and stir until dissolved. Mix in 3% to 1 cup sugar (depending on sweetness of fruit). Cool until almost stiff. Whip until stiff 1 cup chilled undiluted Carnation evaporated milk with 1 tablespoon lemon juice. Pour whipped evaporated milk on top of gelatin mixture and beat in slowly with rotary beater or electric mixer at low speed. Pour into baked pie shell. Chill at least one hour. When serving garnish with drained crushed pineapple if desired.