FoodNet

The Warrenton cook book

1951

Page 18 · 8 recipe records on this page

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
—Mrs. JAMES R. FRAZIER 40) PECAN Pir % c. granulated sugar 4 T. butter or margarine 1 c. dark corn syrup 1 t. vanilla extract 3 eges 1 c. broken nut meats Cook Sugar and syrup until mixture thickens. Beat eggs without separating and slowly add hot Syrup to eggs, beating constantly. Add butter, vanilla, and nuts. Pour into unbaked pie shell. Bake in pre- heated 450° oven for 10 minutes. Then reduce to 300° for 35 minutes. When cool serve with or without whipped cream. —Mrs. FRANK REAMS CHERRY CREAM PIE 4 1 can cherries 1% c. cold water ¥% c. sugar (more if cherries %5 pt. whipping cream are Very SOur) 2b. cornstarch Strain juice from cherries into small pan, add to juice the sugar, then dissolve cornstarch thoroughly in half cup of cold waier. Add this to juice and sugar in the pan. Bring this mixture to a boil; then allow to simmer slowly for half an hour. While simmering, split the cherries in half and remove the stones, putting cherries in a bowl. Then pour the heavy thick syrup over cherries and chill. Combine the pie at time you want to serve it. Whip cream until stiff. Then fill pastry tart or shell with whipped cream. Over the cream place cold cherries and serve. Blueberries or strawberries can be used the same way. —Mrs. Tom HAWKINS CHOCOLATE PIE * Cc. sugar 1% c. milk✪ Coconut Pie 1 T. butter 3 T. cocoa 2 egg yolks Oe Le LOUT: Mix flour, sugar, and cocoa and add a little milk, then ege yolks; scald milk and pour on first mixture. Cook slowly in doubie boiler until thickened. Pour in baked pastry shell. Cover with meringue or whipped cream. —Mrs. WALKER P. BURWELL O-So-Goop Pres ly 4 eggs, separated Igiescinnaimon 1144 c. sugar 1 t. cloves 1 ec. raisins—seedless 3 t. vinegar 1 ec. chopped nuts 1 T. melted butter Beat yolks lightly, add sugar and butter, spices and vinegar, raisins and nuts. Add beaten egg whites last. Bake slowly in raw crust only. Makes i 12 small ones. two pies or 12 s —Mrs. W. R. LANCASTER 41 OLpD VIRGINIA LEMON PIE 3 eges beaten together Juice of 2 lemons IC esucar 1% t. nutmeg 1% to 14 c. butter Pinch of salt 1 T. sifted cornmeal✪ Virginia Lemon Pie Beat eggs together, add sugar, melted butter and other ingredients, put in unbaked pie shell and bake at 425° for five to 10 minutes and then at 350° until the filling is set. —Mkrs. JOHN TARWATER HEALTH PIE IoC SUmarascant) 1 c. cooked prunes 1 c. cooked dried apricots Pastry for 2 crust pie✪ Health Pie Sprinkle sugar in uncooked crust, add layer of apricots and layer of prunes. Top with crust. Cook in moderate oven. -—_Mrs. JOHN DAMERON CRANBERRY AND RAISIN PIE 1 c. cranberries ¥% ce. water 1 c. raisins 4 lemon, juice + Cc. Sugar Nutmeg✪ Cranberry and Raisin Pie Mix together and cook until cranberries pop. Cool and pour into unbaked pie shell, cover with strips of piecrust and bake about 30 minutes at 450°. —Mrs. RurFrus S. JONES CHOCOLATE CREAM PIE 14% c. sugar AEC eink %, t. salt 2 squares chocolate (cut in 4 T. cornstarch✪ Chocolate Cream Pie pieces) Mix above ingredients together. Cook over direct heat, stirring con- stantly until thick and smooth. Set over boiling water and cook five minutes longer. Remove and beat a little of hot mixture into two beaten egg yolks, then blend into the rest of chocolate mixture thoroughly. Cook over hot water five minutes longer. Remove from heat and add half teaspoon vanilla. Cool. Fill baked pie shell, and spread with meringue or slightly sweetened whipped cream. —Mrs. MANLEY S. MARTIN 42 ’ ® - . . i “ ” ‘ , = -; nC 2 i a! nl se Po #) “a o. Faery ~ } a 5 — +4 i, / 3 75 Py otis a ? 7 . Pickles, Jellies, etc. CHILI SAUCE 12 lb. ripe tomatoes 20. sugar 10 medium sized onions T. whole spice 4 large red sweet peppers T. whole cloves 1 large head celery in. stick cinnamon 3. ¢.\ vinegar T. grated nutmeg T. salt✪ Chili Sauce