Quaker recipes

PECAN PIE Y2 cup sugar 1% cup butter or margarine 1 cup light corn syrup 4 teaspoon salt 3 eggs 1 cup pecans Cream sugar, butter and salt and beat well. Add eggs one at a time, beating thoroughly. Add pecans. Pour in 9-inch pastry lined pie pan and bake 1 hour at 350°. MAUDE HAYWORTH (Mrs. H. O.) VINEGAR PIE 2 egg yolks 1 cup boiling water 2 tablespoons vinegar Ys teaspoon salt 1 cup sugar Y2 teaspoon lemon flavoring 2 tablespoons butter V2 teaspoon mace 3 tablespoons flour Meringue 2 egg whites beaten 2 tablespoons sugar Mix sugar, flour with beaten egg yolks, add vinegar, butter and flavoring with boiling water and cook until thick. Pour in baked crust and top with meringue. Bake 30 minutes in 350° oven or until brown. LOUISE B. BARKER STRAWBERRY PIE 1 cup sugar 2 tablespoons melted butter 1 cup milk 142 tablespoons flour 2 eggs separated 1 cup ripe strawberries Rub sugar and flour together until smooth. Add butter and egg yolks. Beat until light. Add milk. Bake on rich pastry crust. While this is baking let strawberries stand in ¥%4 cup powdered sugar. When custard is done, put berries on top. Cover with meringue made from egg whites and brown lightly. | NANCY CLINARD (Mrs. J. W.) PUMPKIN PIE 2 cups pumpkin 1 egg 1 cup sugar 1 tablespoon cornmeal ¥, cup evaporated milk 1 teaspoon baking powder 1 tablespoon flour Flavor to suit taste Mix sugar and pumpkin, add egg and meal. (Meal takes place of 1 egg.) Add flour, milk and flavoring. Use rich pie crust. Will make one 9-inch pie quite thick. Bake 40 to 45 minutes at 375°. PUMPKIN PIE 144 cups pumpkin V2 teaspoon salt 1 cup milk | teaspoon cinnamon 2 or 3 eggs 14 teaspoon nutmeg 1 cup brown sugar (packed) Mix all above ingredients in bowl and beat with rotary egg beater until smooth. Pour in unbaked pie shell and bake 40 to 45 minutes in 400° oven. VERA F. BARKER (Mrs. Luther) CHESS PIE (Using Karo) 2 eggs Pinch salt 2 tablespoons melted butter 1 teaspoon vanilla 1 cup Karo (blue label) Beat eggs well. Add all ingredients and beat. Pour into unbaked pie shell and bake 1 hour at 325°. OT Ea nt CHOCOLATE CUSTARD 3 egg yolks > 1 small can milk 1 cup sugar 1 small can water ¥Y2 cup cocoa 1 teaspoon vanilla Mix the first six items and pour into an unbaked pie shell. Bake in a 325° oven for 30 minutes. Remove from oven and cover with meringue. Return to oven and brown slowly. Meringue 3 egg whites 4 tablespoons sugar 2 tablespoons water Mrs. GROOME FULTON Salads and Dressings TOMATO ASPIC 1 package lemon Jello Y teaspoon salt 144 cups hot water Pepper, if desired 1 can Hunt’s tomato sauce Chopped celery and olives may 14% tablespoons vinegar be added Dissolve Jello in hot water. Add tomato sauce and other ingredients. Blend. Pour into individual molds. Chill until firm. Serve on crisp greens with mayonnaise. Yield: 6 servings. NOTE: For extra spiciness, add any of the following before chilling: onion juice, celery salt, cayenne, Worcestershire sauce, pepper sauce, or horseradish. LAURA WHITE (Mrs. Murray M.) MOLDED CRABMEAT 1 package lemon Jello 2 cups flaked crabmeat 1144 cups boiling water ¥4 cup chopped celery 3 tablespoons vinegar 2 tablespoons pimento 14 teaspoon salt 6 teaspoons onion juice 14 cup Hellman’s mayonnaise Dissolve Jello in boiling water, add salt and vinegar and cool. When slightly thickened, add other ingredients, mold in large or individual molds. Chill. Serve on lettuce. Serves 10. GULF COAST SALAD PLATTER 2 packages lime flavored 1 tablespoon minced onion gelatin 1 tablespoon lemon juice 3 cups boiling water 14 cup horseradish 1 pound cottage cheese (the 2 tablespoons mayonnaise creamy fine curd type) Dressing