Shallowford cookery

Beat 2 egg yolks, add to milk mixture and cheese. Then add one can of drained cherries (sour). Beat egg white for topping. Cook until brown. 325 degrees. Use. graham cracker crust. Melt ⅜ stick margarine. and mix with crumbs for bottom and place crackers around edge. Joe Simpson 4) Japanese Fruit Cake 3. cups sugar ¾ teaspoon salt +4 pound margarine 3 cups flour % cup crisco % teaspoon baking 5 eggs powder 1 cup sgeet milk 1 tablespoon vanilla Bake 2 layers 20-25 minutes at 350 degrees. Then add the following to rest of batter to make two dark layers. 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg Bake 20-25 minutes at 350 degrees. Filling: 2 cups sugar 2 cups grated coconut 2 cups boiling water 3 tablespoons corn 1 cup crushed pineapple starch Juice and rind of two lemons. Sprinkle with coconut. Joe Simpson Candied Fruit Cake 1% pounds pitted dates 2 teaspoons double 1 pound candied pineapple acting baking 1 pound candied cherries, powder _ plus some for garnish % teaspoon salt 1 cup pear preserves 4 eggs 1 cup fresh coconut 1 cup sugar 1 cup white raisins 2 pounds pecan 2 cups sifted all-purpose halves plus some flour for garnish Cut up all ingredients together real good in large pan. Cook in tube pan for 1½ hours at 275 degrees. Garnish with white corn syrup as soon as you remove from oven (% cup). Let stand in pan over night. 45. Joe Simpson Quick Pie 2 cups sugar 2 tablespoons flour 1 cup fresh sweet milk 1 teaspoon lemon 4 eggs flavoring 2/3 cup melted butter 1 tablespoon lemon juice Bake at 325 degrees about 35 minutes. Joe Simpson Lemon Cream Meringue 4 egg whites (at room % cup sugar temperature) 2 teaspoons grated % teaspoon cream of tartar lemon rind 1 cup sugar 3 tablespoons lemon 4 egg yolks juice 2 cups cream 1 tablespoon sugar Beat whites until foamy. Add cream of tartar and beat until they start to stiffen. Add cup of sugar gradually (about 2 tablespoons at a time), and continue beating until meringue is glossy and stiff enough to hold its shape. Spread on a lightly buttered 9 inch pie or cake pan. Make outside rim higher than middle. Bake in a slow oven (300 degrees) 40 minutes. While this is cooling, beat yolks until thick and lemon colored. Beat in % cup sugar, lemon juice and rind. Cook in double-boiler about 15 to 20 minutes until thick. Cool. Whip 1 cup cream. Fold it into lemon mixture blending thoroughly. Fill center of meringue with this mixture and chill in refrigerator 8 to 16 hours. When ready to serve, cover top with cup of cream whipped with tablespoon of sugar. Bill Parker h6 74 Hour Pickles 7 pounds cucumbers 4 box mixed pick- 2 cups lime (get lime at ling spice drug store) 2 quarts vinegar 1 cup salt 4 to 6 pounds sugar % cup alum Cut cucumbers into thin slices. Soak in lime water 14 hours or over night. Wash and soak in salt water 4 hours. Drain and soak in cold water 2 hours. Drain again and bring to a boil in alum water. Drain and rinse. Cook 30 minutes in vinegar, spices and sugar. Pack while still hot and seal. Joe Simpson Icicle Pickles 2 gallons of cucumbers, cut lengthwise. Dissolve 1 pint salt in 1 gallon boiling water and pour over cucumbers. Let stand 1 week. Stir every day. Then drain this off and cover with clear boiling water. Let stand 24 hours. Drain and pour 1 gallon boiling water and 2 tablespoons of powdered alum over cucumbers. Let stand 24 hours. Drain this off. Pour hot over cucumbers, 2 quarts vinegar, 8 pints sugar, reheat vinegar 4 mornings and pour over pickles. Can add spice if desired. Put in jar and seal. Okra Pickles