Shallowford cookery

1 can Eagle Brand milk % cup lemon juice 1 large container of Cool 2 pts. well drained Whip frozen strawberries ~ 2 baked pie shells Mix milk and lemon juice. Fold in Cool Whip, then add strawberries. Pour into baked pie shells. One large can drained pineapple and 1 cup of nuts may be substituted for strawberries. Mrs. Jean Terrell Be Chocolate Pie/Meringue 1 stick margarine 4 heaping tablespoons 2 cups sugar 4 heaping tablespoons cocoa 6 eggs 2 cups milk 2 heaping tablespoons 1 teaspoon vanilla flour flavoring Cream margarine and sugar. Add egg yolks. Add flour, cocoa and vanilla flavoring. When mixed well, add milk. Pour into two unbaked pie shells and bake at 350 degrees until firm. Meringue 6 egg whites | 3/4 cups sugar 1 teaspoon cream of tartar 1/2 teaspoon vanilla Beat egg whites with cream of tartar until stiff but not dry. Add sugar about two tablespoons at a time. Pile on pies and brown at 400 degrees. Mrs. Mable B. Barber Wonderful Strawberry Pie 2 2/3 cup frozen straw- 1% tablespoon cornberries starch 3/4 cup strawberry 1 teaspoon lemon juice juice 3 tablespoons sugar Pastry for 2-crust 2 1/2 tablespoons quick- (9'') Pie cooking tapioca Thaw berries until most of free ice has disappeared. Drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool. Line pie pan with pastry. Add berries and lemon juice to cooled, thickened juice. Pour filling into lined pie pan. Cut slits in top crust; cover pie, seal and flute rim. Bake in hot oven (425) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf. 93 Marie Koury Pecanettes % pound butter 1 3 oz. cream cheese 1 cup sifted flour Cream butter, cheese until light, blend in flour. Put one teaspoon in small muffin tin and form shell with fingertips. Filling: 1 egg well beaten 1 cup chopped pecans % teaspoon salt 1 tablespoon melted 1/2 teaspoon vanilla butter Combine ingredients and spoon into shell. Bake 350 degrees about 25 minutes. Mrs. Leonard Grossman Cherry Pie 1% cup Graham cracker 1% teaspoon powdered crumbs sugar % stick margarine % teaspoon plain gelatin Mix together for crust. Filling: 1 package Dream Whip teaspoon vanilla % cup cold milk cup sugar at Mix Dream Whip and set aside. Cream 1-3 oz. package cream cheese add to dream whip and stir until smooth. Pour over crust and top with 1 can ready prepared cherries. Chill and serve. Mrs. Edd Anderson 9h, Coconut Pie 2 cups sugar 1 can coconut 3 whole eggs %, 1b. butter or eecup ami lk margarine 3 tablespoons flour 1 teaspoon vanilla Melt butter and cream with sugar. Add beaten eggs, flour, coconut and milk. Add vanilla last. Pour into two 8" unbaked pie shells. Bake at 375 degrees for 30-35 minutes or until done. Mrs. J. P. Ley Pastry For Two Pie Crusts 1 1/2 cups flour 1/3 \ cup Crisco % teaspoon baking 1/3 cup cold water powder % teaspoon salt Sift dry ingredients together, cut Crisco into dry mixture, add water and roll thin. Mrs. Charles G. Harris Quick Lemon Fluff Pie 1 can frozen lemonade (small can) 1 can Eagle Brand Milk 1 carton of Cool Whip (10 oz. size) graham cracker crust Combine ingredients and pour in shell. Chill and serve. Mrs. Frances Chapman Southern Sweet Chocolate Pie 1 package (4 oz.) Baker's 2 eggs German sweet chocolate 1 teaspoon vanilla % cup butter or margarine 1 unbaked pie shell 1 2/3 cups canned milk (1 fluted high % cups canned coconut cup chopped pecans large can) 1% cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt (a dash)