The Warrenton cook book

Rub butter, flour, pepper, and salt together, heat Slowly in double boiler; when thoroughly blended, add milk slowly, stirring constantly; when the sauce has thickened as much as heavy cream, add slowly three-fourths pound grated cheese; when mixture thickens add three tablespoons of either sherry or strawberry wine, and serve hot on unsalted crackers. —Mrs. W. H. DAMERON Pies COcoANUT PIE 2 eggs 1/2 c. milk Ye Cc. sugar 1% c. grated cocoanut dot. flour Beat eggs, add sugar and flour mixed together, add milk, then cocoanut. Pour into single uncooked pie shell. f | —Mrs. Rurus S. JoNEs LEMON PIE | 2 egg yolks i c. boiling water “* Cc. Sugar 1 large lemon, juice and rind 1 T. flour 1 T. butter Beat egg yolks, add sugar and flour. Pour boiling water over them, stirring constantly. Add lemon juice, rind, and butter. Cook in double boiler until thick. Pour into baked crust and top with meringue. Meringue 2 egg whites 2 T. powdered sugar 4 t. baking powder I, t. flavoring Put baking powder into egg whites and beat until stiff. Gradually add Sugar and continue beating until meringue holds its shape. Add flavoring and spread on pie and bake in slow oven (300°-325°) for 15 minutes —Mrs. HERMAN ROPWELL Brown Sucar Pies | 4 eggs 1 t. vanilla i,Z lb. butter 1 lb. brown sugar Cream butter with half of sugar. Beat eggs with rest of sugar, mix well, add vanilla. Bake in uncooked individual crusts. —Mrs. Lucy WILLIAMS CHIFFON PIE 4 egg yolks % c. crushed pineapple Y pkg. lemon jello PE lemon juice Yc. sugar YY, t. grated rind Salt ly c. hot pineapple juice 4 ege whites Baked pie crust Beat egg yolks with sugar and salt. Dissolve jello in hot pineapple juice. Add lemon juice and rind. Add to egg mixture, fold in pineapple and stiffly beaten egg whites. Makes two small pies. Make cherry chiffon pie using cornflake crust. —Mrs. RuFwus 8. JONES o9 LEMON CHESS PIE 4 eggs 3 or 4 T. cream or milk 14% c. sugar 1 T. meal 2 lemons (juice and rind) 2 T. butter Beat eggs, add sugar, cream, meal, melted butter, and rind and juice of lemon. Pour into uncooked crust. Bake at 450° for 10 minutes. Reduce to 375° until firm. —Mrs. J. E. BANZET CARAMEL PIE . 4 eggs (beat yolks together; 2 c. sweet milk Save whites for meringue) Butter size of an egg 2c. sugar (brown) 1 t. vanilla 4 T. flour Place in pie crust and bake. LEMON CHIFFON PIE 6 eggs, separated Juice of 14% lemons 1/2 c. sugar Grated rind of 1 lemon Put above in double boiler and cook until very thick; remove from fire and add the whites of three eggs which have previously been beaten and to which three tablespoons Sugar have been added. Pour into baked crust and serve with meringue made from the three remaining egg whites by adding six tablespoons sugar to the well beaten egg whites. Slip pie into oven and brown the meringue before serving. Makes 12 tarts or one pie. —Mrs. JOHN Kerr, Jr. GRANDMA SALLIE ALLEN’S Cuess Pre } 12 egg yolks 1 rounding T. meal 1.5 lb. butter 4 T. thick cream 1 lb. sugar 2. t. vanilla Cream butter and sugar, add well beaten yolks of eggs, meal, cream and vanilla. Line individual] pie pans with pastry, fill three-fourths full. Put into 350° oven and bake until center is set. —MIss Huta Ler ALLEN Quick Lemon Cumron Pre 1/2 lb. sugar { pkg. lemon jello % c. pineapple juice { can Carnation milk, chilled 2 eges Juice of 1 lemon Cook sugar, pineapple juice, and eggs in double boiler until Slightly thickened. Add one package lemon jello and cool. Whip carnation milk with lemon Juice. Add to jello mixture. Pour into graham-cracker crust and put into refrigerator to set.