FoodNet

Wilkes County Home Demonstration Club cook book

1947

Page 45 · 5 recipe records on this page

Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
FOOOOOOO 90000996 6000000509 0069 OO OO OU ego gne ; : HOME DEMONSTRATION CLUB COOK BOOK PIES AND CUSTARDS “No soil upon earth is so dear to my eyes, As the soil we first stirred in making mud pies.” 3) LEMON MERINGUE PIE (Uncooked) 1 can sweetened condensed ts Juice of 1% lemons 2 egg whites 1 T. sugar 2 ege yolks 14 box vanilla wafers✪ Lemon Meringue Pie tevanila Ne our” Blend well the egg yolks with the condensed milk. Mix thoroughly this mixture the lemon juice. © cooking is required). Line bottor, side of buttered pie pan with + ‘pilla wafers. Pouy ’ (which are Make a mg whites, 1 ¢ Add dashg pie. Pl 1 cup sugar 2 T. corn starch 2 egg volks Juice of 1 lemon 2 T. flour 1% cups water 1 T. butter Blend sugar, salt, flour and corn- starch together. Mix water with dry ingredients. Cook, stirring constantly until mixture boils. Pour slowly over - egg yolks. When thoroughly blended return to stove and cook slowly about two minutes. Add lemon juice and butter. Pour into baked pie shell. Make a meringue by beating 2 egg whites until frothy. Add 4 T. sugar. Beat to a stiff foam. Spread over pie. Place in oven and bake until brown. Mrs. H. J. Spicer Abshers Club ~ utter. LEMON CHESS PIES 2 cups sugar 3 lemons (rind of 1; juice of 3) % pound butter 2 level T. corn meal 4 eggs Sift sugar and meal together several times. Add lemon juice, grated rind, » well beaten yolks of eggs and moe Beat mixture for, five minute “Tien eee whites to a stift-froth wit Mo: salt and add to the “ee ~ Pour into uncooked bastry y Taw Paaland bake for 10 minutes in h Wen and in moderate oven until done. Viakes two 9-inch pies. Mrs. G. S. Scrogg Moravian Falls “Chul LEMON PIE In double boiler mix: 4 jecup sugar . I. corn starch 1-3 cups boiling water 4 & - Rind of 1 lemon Z T. butter ee: egg yolks and 1 whole egg 14 cup lemon juice Cook until thick, stirring constantly. Pour into baked pie shell. Cover with meringue. Brown in moderate oven. Mrs. Trealy Harrold Mulberry Club LEMON MERINGUE PIE 1 baked pie shell ¥% cup lemon juice 2 egg yolks 1 1-3 cups sweetened condensed milk 2 egg whites 4 T. sugar Blend milk, lemon juice and egg yolks. Pour into pie shell. Beat egg whites stiff; add sugar gradually beat- ing until stiff. Pile lightly on filling. Bake in slow oven 15 minutes. Cool. Mrs. Vernon Dyer Lewis Fork Club 100 HOME DEMONSTRATION CLUB COOK BOOK PN ahaa aaa Seon dnd Pear alitn cr RNR AA Lote ins ete nd btn 5 : 4 4 : Time To RETIRE—Get A FISK 3 ; ALSO OTHER ITEMS FOR : : THE AUTO FROM ; Sg $ C.D.COFFEY & SONS, Inc. : Telephone 1 $ £000000060609000404000909006900060O0000006000000000805. wa: ee DPA ABROAD AAAMORRAM Dn A AG & F e ; cone ‘TS ; i < ¢€ a 7 $ Nery eee 4 $ RHODES.DAY ¢ NORTH WILK : $ 4 $ F00000066000606000000500000000 os SHPOOSSE OTH SLOOOC FOO HO OH Piss HARRY T. KERLEY Complete Men’s Outfitter 1002 D Street North Wilkesboro, N. C. Telephone 691-J * De ee ee ee ie ee fe i i Oe i ee i en i i i i i i i td Sn bo on On bo oO ln nb bn nb hn bo bn i i bo bn bo i ot ht bs ond HOME DEMONSTRATION CLUB COOK BOOK 101 | LEMON CHIFFON PIE FAMOUS LEMON PIE 4 beaten egg yolks. 3 T. corn starch 1% lemons 1% cup lemon juice 1% cups boiling water 1 T. unflavored gelatin 142 cups sugar 3 eggs 1 t. grated lemon rind Mix together corn starch and sugar. 4 stiffly beaten egg whites Cover with grated rind and juice of % cup sugar lemons. Add beaten egg yolks and 1% t. salt boiling water. Cook until thick. Pour % cup cold water into baked pie shell. Beat egg whites % cup sugar stiff. Sweeten and spread over top of Combine egg yolks, % cup sugar, pie. Place in hot oven and brown. lemon juice, and salt. Cook in double Mrs. J. R, Calloway boiler until thick. Add gelatin soften- Clingman Club ✪ Lemon Pie