Recipes from our hearth

Beat eggs, sugar and vanilla together. Add scalded milk (Scald means to heat milk just to the boiling point but do not allow to boil.) Blend milk into egg mixture. Pour into pie shell, sprinkle with nutmeg. Bake in a 450-degree oven for 20 minutes, Remove from oven and cool. Mrs. Norman Highfill EASY DEEP DISH FRUIT PIE 1 cup sugar 1 cup flour 1 cup milk tsp. baking powder 1 stick butter or margarine Melt the butter in a glass baking dish or casserole. Heat fruit with sugar to taste. Mix the flour, sugar, milk and baking powder and pour the batter into the baking dish; put the fruit on top of the batter and it will rise to the top when it begins to bake. Bake at 375 degrees for 25 minutes. Mrs. Curtis A. Myers JAPANESE FRUIT PIE cup cocoanut cup raisins Tbsp. vanilla Tbsp. vinegar stick margarine cups sugar eges cup chopped pecans ree hm hb Pe Re Melt margarine and add to sugar. Beat eggs and add to mixture. Stir in remaining ingredients. Pour into 2 unbaked pie shells. Bake at 350 degrees for 45 minutes. Mrs. William M. Chniel BOTS lad a satan aed EN PRR er an Ne ate aera LEMON MERINGUE PIE 1/2 cup plus 1 Tbsp. sifted all purpose flour 1-1/4 cups sugar 1-3/4 cups water 1-1/2 Tbsp. butter 3 egg yolks 1/4 cup lemon juice 2 Tbsp. grated lemon rind Sift together flour and sugar. Add water and butter. Cook over low heat until thick, stirring constantly. Remowe from heat. Beat egg yolks. Add small amount hot mixture to egg yolks. Return to remaining mixture in pan and cook over low heat 4 minutes stirring constantly. Remove from heat, slowly add lemon juice and rind. Mix well, cool, and pour into baked pie shell. Make a meringue with the 3 egg whites and put on top of pie. Brown in a slow oven. Mrs. Henry Crotts KEY LIME PIE 2 egg yolks 1 tsp. vanilla 1 can Eagle Brand milk (sweetened, condensed) 1/2 cup lime juice (lemon, orange or pineapple) Mix together. Pour into graham cracker crust. Refrigerate overnight. Mrs. Nettie B. Gobble HILDA'S KEY LIME PIE 6 egg yolks, lightly beaten 1 - 15 oz. can Eagle Brand sweetened condensed milk 1/2 cup fresh lime juice 1/2 pint whipping cream, whipped MERINGUE : 6 egg whites, stiffly beaten with 6 Tbsp. sugar added 2 baked pie shells, pastry or graham cracker Combine egg yolks and condensed milk. Mix well. Add lime juice and blend well. Fold in whipped cream. Turn into baked, cool pie shells. Swirl meringue onto pie, spreading to edge of pie shell all around, Bake in 300 degree oven until meringue is pale honey-colored. Cool before cutting. (The whipped cream may be omitted or 5 heaping Tbsp. of Cool Whip may be substituted, but the pie is definitely better with the cream. ) Margaret Harrison OATMEAL PIE 3/4 cup margarine or melted butter 2 eggs 2/3 cup white sugar 2/3 cup regular uncooked oatmeal 1/4 tsp. salt 2/3 cup white corn syrup 1/8 tsp. salt 2 tsp. vanilla 2/3 cup flaked cocoanut Mix butter and sugar, add eggs, beat well, stir in corn syrup, vanilla and salt, cocoanut and oatmeal. Pour in uncooked pie shell and bake 35 minutes at 350 degrees, Mrs. W. W. Ernst FROZEN ORANGE PIE Soften 1 Tbsp. gelatin in 1/4 cup cold water, Heat 1/2 cup evaporated milk and 1/4 cup water and add gelatin and dissolve. Add 2/3 cup sugar, 1/8 tsp. salt and 6 oz. concentrated orange juice. Pour into ice tray until it gets stiff. Pour into a bowl and beat. Fold in 1 cup whipped cream. Make cookie crumb crust. Place 1/2 in bottom of tray and pour in cream mixture, Place other crumbs over top. Freeze and cut in wedges to serve, Bessie Matthews MOCK PECAN PIE 3/4 cup uncooked oats 3/4 cup dark corn syrup 1/2 cup brown sugar 2 eggs beaten 3/4 cup milk 72 cup sugar 1/2 cup margarine (melted) 1 tbsp. vanilla.