Shallowford cookery

Melt chocolate with butter. Remove from heat, blend in milk. Then mix sugar, cornstarch, salt and beat in eggs and vanilla. Slowly add chocolate. Pour into unbaked pie shell. Sprinkle with coconut and nuts. Take a fork and stir lightly to keep from breaking pie shell. Bake 350 degrees about 30 to 35 minutes until pie cracks in center. Cool at least 20 minutes. Mrs. Bobby Longest Rena's Buttermilk Pie 3 eggs 1/8 teaspoon salt 2 cups sugar ¥y cup buttermilk 1 stick margerine melted 1 teaspoon vanilla 2 tablespoons flour %, cup nuts Bake at 350 degrees for 45 minutes, sprinkling nuts over top before baking. Ethel Hooper Chocolate-Mint Dessert % cup graham cracker crumbs 3 egg whites 2 tablespoons melted butter % cup sugar % cup sugar % cup whipping cream, 1 env. unflavored gelatin whipped 2 tablespoons cornstarch 1% teaspoon cream de 2 cups milk menthe syrup slightly beaten egg yolks 2 sas. unsweetened chocolate, melted Blend first two ingredients. Reserve 1 tablespoon crumbs; spread remaining 10 x 6 x 1% inch baking dish. Combine sugar, gelatin and cornstarch, add milk, cook and stir until it boils. Add small amount of the hot mixture to the egg yolks. Return yolks to mixture and cook one minute. Let cool until partially thickened. Beat egg whites to soft peaks. Gradually add the remaining % cup sugar beating the whites to form stiff peaks. Fold into custard, then fold in whipped cream. Remove 1% cups of the mixture, add syrup to it. Stir chocolate into remaining mixture. Spread % chocolate mixture over crumbs in pan, cover with mint mixture then remaining chocolate. Top with the reserved crumbs. Chill until firm. Mrs. Hedy Speigner Japanese Pie 1 cup sugar 1 cup Angel Flake Coconut 2 eggs, beaten 1 teaspoon vanilla 1 cup pecans 1 cup raisins 1 teaspoon vinegar 1 unbaked pie shell Mix sugar and margarine. Add eggs, vanilla and vinegar. Mix well. Add coconut, pecans and raisins. Spread in pie shell and cook at 325 degrees for 40-45 minutes. Yields 6 servings. 97 Mrs. Elmer F. Wyrick French Coconut Pie 1/2 stick melted butter or 1 can flake coconut margarine 1 tablespoon vinegar 1% cups sugar 1 teaspoon vanilla 3 eggs beaten Beat eggs, add sugar, stir in coconut, vinegar, melted butter, and flavoring. Pour in unbaked pie shell, cook 350 degrees for 45 minutes. Mrs. J. V. Evans Lemon Chess Pie 2 cups sugar 4 tablespoons grated 1 tablespoon plain flour lemon rind 1 tablespoon plain corn % cup lemon juice meal 4 eggs, unbeaten % cup butter, melted % cup milk Put sugar, flour and corn meal in bowl. Toss lightly with fork and add eggs, butter, milk, lemon rind and lemon juice. Beat until smooth and thoroughly blended. Line a 9" pie pan with pastry. Pour into pie shell. Bake 375 degrees F. 35 to 45 minutes or until golden brown. Cut warm. Makes a thick 9" pie, shimmery and golden inside. Mrs. Roger Beauchesne Cakes Cranberry Lane Cake 2 pkgs. white cake mix 4 egg yolks 4 egg whites *% Cup cranberry 1 pkg. yellow raisins juice cocktail % cup bourbon or 2 cups walnuts apple juice % cup flaked coconut 1/3 cup cocoa 1 jar (14 oz.) Cranberry- Additional walnut orange Relish halves Add coconut. Prepare white cake mix according to package directions. Bake batter in 4 greased and floured 9 or 10 inch layer cake pans in a 350 degree oven for 20 to 25 minutes or until top springs back when pressed lightly with finger. Remove layers from pans and cool on a rack. Coarsely grind raisins, walnuts and coconut. Stir in cranberry-orange relish. Combine egg yolks, cranberry juice and bourbon or apple juice. Cook while stirring over low heat until mixture thickens. Do not boil. Stir hot mixture into fruits. Stir in cocoa. Cool.