Recipes from our hearth

Mix all ingredients together and pour in pie shell. Bake at 375 degrees 40 min- utes or until golden brown. Katie Morgan SWEET POTATO PIE Boil 3 or 4 small sweet potatos. Peel and mash, ADD: l cup sugar 2 eggs 2 cups milk | 2-7osp. butter itep, vanilla 1/2 tsp. lemon Pour in 1 or 2 unbaked pie shells and bake 375 degrees 40 to 50 minutes or until done. Mrs. Everett Duggins OLD FASHIONED SWEET POTATO CUSTARD PIE 1 unbaked pie shell 9" 1-2/3 cup cooked, strained sweet potatos 1 pinch salt 193 PLES a in a Sh Se 1/4 tsp. ground (or grated) nutmeg 1 large egg well beaten (or 2 small eggs) 3/4 cup sugar 1 cup milk Mix all ingredients and pour into unbaked pie shell. Preheat oven to 400 degrees and bake 10 minutes at 400 degrees. Reduce heat to 350 degrees and bake until center of pie is done. Mrs. Mozelle S, Kinney PUMPKIN PIE Ll cup sugar 1-1/2 tsp. cloves 1/2 tsp. allspice 1/2 tsp. nutmeg 1/2 tsp. ginger 1 9" unbaked pie shell Lye (Gey eae e 2 eggs 1-1/2 cup cooked pumpkin Ll large can evaporated milk L-IDpsp, ELOUE l Tbsp. melted butter Blend sugar, spices, salt and flour to- gether, Beat eggs with evaporated milk and combine with sugar, spice mixture and pumpkim. Pour in pie shell. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue baking about 40 minutes or until silver knife 194 inserted in pie comes out clean. Mrs. Henry Crotts PUMPKIN PIE 3 cup cooked pumpkin 3 egg whites 1-1/2 cup brown sugar 2 tsp. cinnamon 1-1/2 tsp. ginger Pour into unbaked pie shell and bake at 425 degrees for approximately 20 minutes or until done. Mrs. Raymond E, Bowman FRESH STRAWBERRY PIE cup sugar cup water Tbsp. cornstarch cup strawberries CO coll Cook the above until thick. Take off heat and add 1 cup of strawberries. Cool and spoon into a baked crust. Spread with whipped cream or cool whip. Chill 3 hours before serving. | Pat Chniel 195 BEES SHONEYS STRAWBERRY PIE 1 qt. strawberries 1-1/4 cup water 1-1/3 cup sugar 1/3 cup cornstarch bia espe isale 1 Tbsp. lemon juice red food coloring Mix sugar in 1/2 cup water. Boil and dissolve cornstarch in rest of water. Gradually add to syrup. Mix and cook until clear. Add salt and lemon juice, coloring and mix in berries. Let cool. Pour mixture into baked pie shell. Katie Morgan 196 SA TitWo Vhs PUA uty AW cae } vee Pe i RisecWt Senin oy ied et IE. Li a ae i ‘Pale. ore a ah Ah AA ot Pe hy * AS wh i) eee a} Wy Sram 1 ya ous a a a ee 4 Ai eer hirty De ; zt VaNT Ace i y Vind 8S y era a " Saerse Z ‘ RAs BE oe stl a ‘ “se (Fe ‘ . “i. Pia 2 lay. * aakik he a * els en is at ‘ 7 af oer evpheiipeg ined es AL RELISHES (PICKLES) fae 180 BREAD AND BUTTER PICKLES SLICE 20 large cucumbers and soak in 1/2 cup salt for 2 hours. (Do not use water with salt) 2 cups of vinegar 2 cups of white sugar 6 onions if desired 1 tsp. ginger 1 tsp. turmeric 1/2 tsp. black pepper 2 tsp. celery seed 2 tsp. mustard seed 1 Tbsp. cornstarch Let this come to a boil. Drain cucumbers from salt brine and put into boiling li- quid. Let boil 5 minutes and can. Mrs. Curtis A. Myers DILL PICKLES 1 qt. vinegar 3 qts. water 3/4 cup salt Fresh green dill or 1 Tbsp. dill seed to each quart Pack cukes in jars and heat vinegar, water and salt. Put pieces of dill on top of cucumbers in jar and pour hot solution over them and seal at once in preheated 13s. Mrs. Raymond E. Bowman 199 RELISHES (PICKLES ) MILLION DOLLAR PICKLES 3 qts. cucumbers, sliced thin 1 qt. sliced onions 3 thinly sliced green peppers Let stand overnight covered with water and salt (1/2 cup). Drain and add: 2 tsp. tumeric 2 tsp. mustard seed 1 can pimento, cut up in little pieces