FoodNet

Wilkes County Home Demonstration Club cook book

1947

Page 47 · 8 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.
1% cups crushed graham crackers or other cookies 1% cup sugar ¥% cup melted butter Mix ingredients together. Place in pie plate firmly against bottom and - sides. Chill. Put in double boiler: 1 2-3 eup milk 3 egg yolks 1-8 t. salt 2-3 cup sugar 5 T. flour or cornstarch 1% t. vanilla Seald milk. Place over boiling wa- ter, stir until smooth and thick. Let cool. Pour over cracker crust. Top with meringue made of 3 egg whites, 2 T. sugar, 1 t. baking powder. Brown lightly and put in refrigerator. Mrs. Rex Bumgarner Millers Creek Club LEMON MERINGUE PIE (Cooked) 5 T. corn starch 1 cup sugar 3 egg yolks, beaten 5 T, lemon juice 2 cups cold water TS tea salt 2 T. butter✪ Lemon Pie 2 T. grated lemon rind Mix corn starch with % cup cold water in top of double boiler. Blend in sugar and salt. Add remainder of water and when well blended, stir constantly over low heat until mix- ture boils. Cover and cook over boil- ing water 10 minutes. Gradually pour hot mixture over beaten egg yolks, stirring constantly. Return to double boiler and cook 2 minutes. Remove - from heat, add butter, lemon juice and rind and pour into pie shell. Pile meringue on top and brown. Mrs. J. C. Shepherd Ferguson Club COCOANUT BUTTERSCOTCH PIE 1 pint milk % cup flour Y% t. salt 1 cup brown sugar Pastry 3 T. butter 2 eggs 1 cup grated cocoanut 1 t. vanilla✪ Cocoanut Butterscotch Pie Mix flour, salt, and sugar with milk. Add butter and beaten egg yolks. Place in double boiler over rapidly boiling water. Cook until thick as de- sired, stirring constantly. Remove from fire. Add % cup cocoanut and vanilla and beat until smooth. Pour this filling into a baked pastry shell and cover with meringue made by add- ing 3 T. sugar and 3 or 4 drops vanilla to stiffly beaten egg whites. Sprinkle 1% eup cocoanut over this and place in slow oven until meringue is light brown. , Mrs. J. M. Bentley Pores Knob Club 104 HOME DEMONSTRATION CLUB COOK BOOK summer oe: aammamemat Tirie PiRs i CITY GROCERY STORE } ; PRODUCE, STAPLE & FANCY ; é GROCERIES ; $ Phone 188 Tenth St. ; So I IUOI I INP, Si ebvey er Hobe ee 88 POO OO GSS SF OH199G0G9GOG9G9SS9OGOGG9O98 999009000909 990906550 e 2 i | f $ ¢ Esso Service - Groceries - Feeds 3 ; “Let Us Serve You” ; - SERVE-U-GROCERY ; ROBERT K. HAYES $ Near Millers Creek On 421 $ 3 0000000005600000060600060000000060000600000600000000008 SVG G99 O9GH09G99950069G9O99GG99O9G9990900596900009009000090 % % SUE I Se POTEET HSER FRANK H. CROW WHOLESALE Candies - Notions - Drugs - Novelties - Hosiery School Supplies - Paper Products Phone 239 — 910 C Street NORTH WILKESBORO, N. C. POS OS SS S9SGG9S99GHHGEGGHGGGFOSSOGSSOHGOOHOY : § ; ; | HOME DEMONSTRATION CLUB COOK BOOK 105 BUTTERSCOTCH PIE 1 cup brown sugar % cup white sugar 6 T. flour Pots Sah 2 egg whites 3 cups milk 4 T. butter Its vamilla 4 egg volks Mix and cook in double boiler until thick. Put in orepared pastry lined pie pan. Beat whites; add 3 T. sugar and % t. vanilla. Pile on filling and place in oven and brown. Mrs. T. G. Walsh Pleasant Ridge Club COCOANUT CREAM PIE 1% eups scalded milk y% t. salt 3 egg yolks 1% cup shredded cocoanut 1-3 cup sugar 2 T. corn starch 1 T. butter % t. vanilla✪ Cocoanut Cream Pie Add sugar, corn starch and salt to egg yolks. Pour scalded milk into this mixture. Put in double boiler, Cook and stir until thickened. Add butter, cocoanut and vanilla. Pour into pie tin lined with pastry. Bake in a hot oven 450 F. until the crust is well done. Reduce the temperature to 325 F. The pie may be covered with mer- ingue if desired. Mrs. Cora Welborn Pleasant Ridge Club