Pour this into two pie crusts which have alread}' been cooked. Cover with meringue and set in stove to brown. MERINGUE Whites of three eggs and four tablespoons of sugar. Beat whites thoroughly and add sugar slowly. , Mrs. M. a. Barber. CARAMEL PIE No. 1 1 cup butter 1 teaspoon Virginia Dare va- 2 cups brown sugar nilla 2 eggs 14 cup sweet milk 2 tablespoons flour Cream butter and sugar together, add eggs, beat good and hard, then add flour and milk, vanilla last. Bake in a good pie crust for about 30 minutes in slow oven. Mrs. Claiborn Carr, Durham, N. C. 65 1 cup Karo syrup 1 cup sugar CARAMEL PIE No. 2 1 cup butter 4 ego-s Cook this on top of stove first, then put in a pie crust and bake. This will make two pies. Mrs. Murray Allen. CITRON CUSTARD % lb of butter '% lb citron chopped fine 1 dozen eggs 1 lb sus'ar Mix yolks of eggs and sugar good, add butter and citron. Beat whites of eggs and add last and bake on rich erust. Mrs. Charles Farmer. BREAD PUDDING WITH LEMON 1 pint milk 2 eggs 1 tablespoon melted butter 1 tablespoon sugar 1 cup bread crumbs % cup sugar 1 egg 1 teaspoon nutmeg SAUCE ^4 cup butter ^ lemon 11/4 tablespoons hot water Mrs. R. Y. McPhersojs-. SUET PUDDING 1 quart flour 1 cup molasses 1 cup beef suet, cut fine and all 2 eggs strings taken out Y2 lb raisins 1 cup of milk, sour or sweet 1 teaspoon cream of tartar y2 teaspoon soda Boil in pudding mould 2 hours. Mrs. W. T. McGee. 66 MOLASSES PIE 2 eggs 1 cup molasses V2 Clip white sugar 1 tablespoon butter or crisco % cup sweet milk 2 teaspoons corn starch 1 teaspoonful Royal Baking l^/o nutmeg Powder This makes one pie. Mrs. F. H. Busbee. CHOCOLATE FILLING FOR PIE 1 cup milk 2 egg yolks 1% tablespoons grated choco- % cup granulated sugar late 2 tablespoonfuls flour Let milk come to a boil, add chocolate, sugar, milk, flour and eggs. Cook in double boiler until it is thick. Beat together II/2 tablespoons butter, % cup brown sugar, 1 teaspoon Virginia Dare vanille and spread over chocolate filling. Cover with meringue made with the whites of two eggs and two tablespoons sugar. Mrs. Claibokn Caer. Durham, N. C. CHOCOLATE PIE 2 squares chocolate grated 1 tablespoon Virginia Dare Ex- 1/2 cup sugar tract of vanilla Ys cup corn starch 2 egg whites 3 egg yolks 3 to 4 tablespoons sugar 2 cups milk Beat first four ingredients together and pour hot scalded milk over it. Cook mixture until it thickens, either in double boiler or stir con- stantly if over direct fire. Remove and add vanilla. Cook pie crust, fill with mixture, make a meringue of last two ingre- dients and brown in oven. Mrs. W. B. Drake. JELLY PIES 3 eggs 34 cup milk % cup butter 1 glass jelly or 6 tablespoonfuls 1 cup brown sugar✪ Jelly Pies 67 Beat eggs separately, melt butter and sugar, stir it into yolks, add milk, add melted jelly, add stiffly beaten whites last. This makes two pies. Miss Louise T. Busbee. CUSTARD SOUFFLE

AI-modernized reading of the original text

Pour this into two pie crusts which have already been cooked. Cover with meringue and set in stove to brown. MERINGUE Whites of three eggs and four tablespoons of sugar. Beat whites thoroughly and add sugar slowly. , Mrs. M. a. Barber. CARAMEL PIE No. 1 1 cup butter 1 teaspoon Virginia Dare va- 2 cups brown sugar nilla 2 eggs 14 cup sweet milk 2 tablespoons flour Cream butter and sugar together, add eggs, beat good and hard, then add flour and milk, vanilla last. Bake in a good pie crust for about 30 minutes in slow oven. Mrs. Claiborn Carr, Durham, N. C. 1 cup Karo syrup 1 cup sugar CARAMEL PIE No. 2 1 cup butter 4 eggs Cook this on top of stove first, then put in a pie crust and bake. This will make two pies. Mrs. Murray Allen. CITRON CUSTARD % lb of butter '% lb citron chopped fine 1 dozen eggs 1 lb sugar Mix yolks of eggs and sugar good, add butter and citron. Beat whites of eggs and add last and bake on rich erust. Mrs. Charles Farmer. BREAD PUDDING WITH LEMON 1 pint milk 2 eggs 1 tablespoon melted butter 1 tablespoon sugar 1 cup bread crumbs % cup sugar 1 egg 1 teaspoon nutmeg SAUCE ^4 cup butter ^ lemon 11/4 tablespoons hot water Mrs. R. Y. McPherson. SUET PUDDING 1 quart flour 1 cup molasses 1 cup beef suet, cut fine and all 2 eggs strings taken out Y2 lb raisins 1 cup of milk, sour or sweet 1 teaspoon cream of tartar y2 teaspoon soda Boil in pudding mould 2 hours. Mrs. W. T. McGee. MOLASSES PIE 2 eggs 1 cup molasses V2 cup white sugar 1 tablespoon butter or crisco % cup sweet milk 2 teaspoons corn starch 1 teaspoonful Royal Baking 1 1/2 nutmeg Powder This makes one pie. Mrs. F. H. Busbee. CHOCOLATE FILLING FOR PIE 1 cup milk 2 egg yolks 1% tablespoons grated choco- % cup granulated sugar late 2 tablespoonfuls flour Let milk come to a boil, add chocolate, sugar, milk, flour and eggs. Cook in double boiler until it is thick. Beat together II/2 tablespoons butter, % cup brown sugar, 1 teaspoon Virginia Dare vanille and spread over chocolate filling. Cover with meringue made with the whites of two eggs and two tablespoons sugar. Mrs. Claiborn Carr. Durham, N. C. CHOCOLATE PIE 2 squares chocolate grated 1 tablespoon Virginia Dare Ex- 1/2 cup sugar tract of vanilla Ys cup corn starch 2 egg whites 3 egg yolks 3 to 4 tablespoons sugar 2 cups milk Beat first four ingredients together and pour hot scalded milk over it. Cook mixture until it thickens, either in double boiler or stir constantly if over direct fire. Remove and add vanilla. Cook pie crust, fill with mixture, make a meringue of last two ingredients and brown in oven. Mrs. W. B. Drake. JELLY PIES 3 eggs 34 cup milk % cup butter 1 glass jelly or 6 tablespoonfuls 1 cup brown sugar Beat eggs separately, melt butter and sugar, stir it into yolks, add milk, add melted jelly, add stiffly beaten whites last. This makes two pies. Miss Louise T. Busbee. CUSTARD SOUFFLE

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Jelly PiesVinegar CustardCaramel Pie No. 1Molasses PieCustard SouffleCaramel Pie No. 2Citron CustardBread Pudding with LemonSuet PuddingChocolate Filling for PieChocolate Pie

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