Quaker recipes

Success tip—For a fluffy high pie be sure the gelatin mixture is almost stiff and that the evaporated milk is whipped until it stands in stiff peaks. ANN MENDENHALL (Mrs. E. E., Jr.) LEMON AMBROSIA PIE 142 cups sugar 1 tablespoon finely grated % teaspoon cream of tartar lemon rind 4 eggs Ye teaspoon salt 3 tablespoons lemon juice 1 pint heavy cream, whipped Sift together 1 cup sugar and cream of tartar. Beat egg whites at high speed until glossy and stiff. Gradually add sugar mixture while beating, scraping bowl with rubber scraper, to a stiff meringue. Line bottom and sides of a well greased 9-inch pie plate with meringue, hollowing out center slightly and being careful not to spread meringue too close to rim. Bake in oven 275° for 1 hour. Cool. Place egg yolks in small saucepan, beat slightly. Blend in % cup sugar, lemon juice, rind and salt. Cook over medium heat until very thick. Remove from heat and cool. Fold half the whipped cream into lemon-egg mixture. Fill center of meringue shell and spread remaining whipped cream on top. Chill 24 hours in refrigerator before serving. SARA HUNEYCUTT LEMON PIE 1 cup sugar 3 egg yolks 1142 tablespoons cornstarch 1 teaspoon salt Juice and grated rind of 1 1 tablespoon butter lemon 142 cups hot water Meringue 3 egg whites 6 teaspoons xxxx sugar (Beat egg whites until stiff, adding sugar one spoon at a time.) Mix thoroughly sugar, salt and cornstarch. Add lemon and egg yolks, beating well. Add hot water and cook in double boiler until thick, then stir in butter. Pour into baked pie shell, top with meringue and bake in 275° oven about 20 minutes. Slow baking insures a meringue that will not wilt. For a good flaky pie crust try ice cold 7-Up instead of water in your pastry. Sounds silly, but try it! EDNA Y. BULLA (Mrs. James) MERINGUE PIE 3 egg whites 10 soda crackers Y2 cup nut meats 1 teaspoon baking powder 1 cup sugar 1 teaspoon vanilla Mix sugar, rolled crackers, nuts, baking powder, vanilla and add to stify beaten egg whites. Pour into buttered pie tin and bake 20 minutes in moderate oven 300°. Serve with peaches and whipped cream. JEANETTE WILSON (Mrs. Clark) TWO-CRUST LEMON PIE 2 whole eggs 1 cup sugar 1 tablespoon flour 1 cup milk 1 tablespoon butter 1 large lemon Cut lemon in thin slices. Mix eggs, sugar, flour, butter and milk. Place thin slices of lemon in pan lined with unbaked crust. Pour other mixture over lemon. Put on top crust and bake 30 minutes in 350° oven. LOUISE B. BARKER ORANGE PIE Pastry: 2 cups flour (measured after = 4 pound margarine sifting once.) ' 5 tablespoons cold water Filling: 3 medium sized oranges 1 cup sugar 1 tablespoon lemon juice 34 tablespoon flour With dough blender or by hand, mix margarine and flour. Make into a ball with water and roll into two round crusts to fit a 9 inch pan. Line pan and cover crust with half the flour-sugar mixture. Prepare the oranges by peeling, quartering and slicing as you would apples. Tough center membrane and seeds should be cut out but slicing across other sections is adequate. Put fruit in crust, add lemon juice and remaining sugar and flour. Cover with top crust which has been pricked or decorated. Seal edges and bake about 55 minutes at 375°. Esta B. HAworTH (Mrs. Cecil) MACAROON PIE 12 saltines, rolled fine 1 cup sugar 12 dates, chopped fine % teaspoon baking powder 2 cup chopped pecans Mix all ingredients listed above well. 3 egg whites 1 teaspoon almond extract Beat above stiff but not dry. Fold egg whites (with extract) into dry mixture. Pour into well buttered pie plate. Bake 30 minutes in 350° oven. Cool and serve with whipped cream. HELEN B. TOMLINSON (Mrs. S. H., Jr.)