Trinity cook book

Filling: One cup of milk, one even tablespoon of sugar, let come to a boil in a double boiler. Rub one heaping teaspoon of flour in a little cold milk, beat in the yolk of one egg and stir into the boiling milk until creamy and thick, then add a pinch of salt and remove from the fire. Add one-half teaspoon of vanilla and let cool. Split the cake with a warm knife, spread cream on lower part and replace the top. Beat the two whites of eggs with two heaping tablespoons of sugar, spread on top, and return to oven to brown slightly. When cold place small cubes of stiff, clear jelly on the meringue. APPLE CUSTARD PIE Two eggs, one teacup of cooked apples, one cup of sugar, one cup butter, one cup cream. Flavor with nutmeg, and bake in rich crust without top. Two lemons, one-half pint sugar, mixed with lemon, four eggs beaten separately. Mix the beaten yolks with lemon and sugar, and add nearly a pint of boiling water, and let boil until it begins to thicken. Dissolve two tablespoons of corn starch in a little cold water, and add this to the mixture, and cook until thick. After taking from the fire, add a piece of butter the size of an egg. Beat the whites of the eggs and add four tablespoons of sugar; put over the top of pies, and brown. ( 37 ) We Buy to Serve You Well S.flHEIRONIMUSS "Roanoke's Leading Department Store" LEMON CREAM PIE Juice and grated rind of one lemon, yolks of four eggs, four tablespoons sugar, two teaspoons boiling water. Stir well and put in double boiler. Let simmer until thick, stirring continually. Beat the whites of eggs stiff, with two tablespoons sugar. Remove filling from the stove, and beat in whites, then put this in pastry, which has been previously baked, and let stand in the oven for a few minutes. Serve hot or cold. MOLASSES PIE One cup of molasses, one-half cup of sugar, two eggs, lump of butter size of a walnut, one tablespoon of flour. Flavor with nutmeg or vanilla. Beat well and spread on thin, rich crust. One lemon, two-thirds cup of sugar, two tablespoons of water, one teaspoon of butter. Cream the yolks of three eggs and sugar together, add the lemon juice and water and the butter melted. Bake in pastry in a slow oven. Use the whites of the eggs for meringue. This makes one pie. SWEET POTATO PIE Three well-beaten eggs, one pint of finely mashed sweet potatoes, two cups sugar, one cup cream, one-half cup butter. Flavor with lemon and a little nutmeg. This amount makes two pies. Bake in crust as custard pies. CHESS PIE Three eggs, one cup of sugar, one-fourth cup of butter, three tablespoons of cream. Flavor with nutmeg. Separate the eggs. To the beaten yolks add the sugar, melted butter, cream and nutmeg. Mix well and bake in one crust, using the whites of the eggs for the meringue. LEMON TARTS Take the scraps left from pie crust, roll out and cut into rounds and hearts; half of the number should be pierced with holes made by using the small end of a funnel or a thimble. Bake a delicate brown, and when cool put lemon cheese on plain crust, lay one of the pierced tops on each and press together. RAISIN PIE