Wilkes County Home Demonstration Club cook book

CHOCOLATE PIE 2 eggs 1 T. flour 2 T. butter 1 t. vanilla 1 square chocolate 1 cup white sugar % cup canned milk Melt together chocolate and butter. Cream sugar and egg yolks. Add flour and mix well. Add chocolate mixture and milk, Add vanilla. Bake in moderate oven (350 F.) Mrs. C. H. M. Tulbert Millers Creek Club y PUMPKIN PIE 1 pie shell *% cup sugar 1 T. butter 4 t. allspice 1 cup cooked pumpkin YM cup rich cream or milk y% t. cinnamon 2 eggs Cook and strain pumpkin, using the measure of fine pulp. Place in a bowl and thin with half the milk. Mix in lightly beaten eggs and melted butter. Mix thoroughly the spices with sugar. Stir into first mixture. Add enough of the remaining milk to reduce to batter-like consistency. Pour into prepared pastry shell and place in oven for about 15 minutes or until shell has browned. Reduce heat and bake for about 30 minutes. Mrs. Coley Layal! Pleasant Ridge Club CHOCOLATE PIE 2 cups milk 1-8 t. salt 3 egg yolks 1 T. gelatine % t. vanilla 1% cup grated unsweetened chocolate 1% t. nutmeg 1% cup granulated sugar 3 T. sugar 3 T. cold water 3 egg whites, beaten 1 cup sweetened whipped cream Heat milk in double boiler with nutmeg. Beat egg yolks with sugar and salt until light. Pour the hot milk over the egg mixture; return to double boiler and cook until the consistency of thick cream. Remove from heat; add the gelatin which has been soaking 5 minutes in cold water. Add vanilla. Cool. When cool and ready to set, beat the egg whites stiffly and fold in, Pour the mixture into a baked pie crust. Set in the refrigerator. When thoroughly cold, cover with whipped cream, sprinkling with grated choco- late. , Mrs. J. E. Foster ad Ferguson Club DONUT PUMPKIN CUP CUSTARDS 1-3 cup sugar 1 t. salt % t. nutmeg 1 T. molasses 2 eggs 4 plain doughnuts ielstour 1 t. ginger 114 cups canned pumpkin 1 T. melted butter 1% cups milk Combine sugar, salt and spices in bowl. Add pumpkin, molasses and melted butter. Mix well. Beat eggs slightly. Add with milk. Pour into custard cups, filling 2-3 full. Float doughnut on each. Set custard in pan of water. Bake in moderate oven 1 hour. Mrs. J. C. Johnson Abshers Club DADAAAAAAAAAAAAAAAAAAAL AAS $SO99O3OOOOO Wilbar, N. C. : BODO 9G 99999 G99 9090999009599 0499994950909400O400000006 FAW INSURANCE AGENCY, Inc. > Security and Service Office in The Northwestern Bank Bldg. Telephone 368 999OSOOO000900600000600060000000000 O. L. PALMER GROCERIES AND FEEDS Ksso Services LEMON CHIFFON PIE 1 baked 8-inch shell 1 T. gelatin 4 egg yolks % cup cold water % cup sugar % cup lemon juice ToNEASAaly 1 t. grated lemon rind 4 egg whites Add gelatin to cold water and let stand 5 minutes. Separate eggs and beat yolks in top part of double boiler. Add sugar, lemon juice, salt and grated rind. Mix well. Cook over hot water until mixture coats spoon. Add. gelatin and stir in well. Cool. Beat -egg whites until stiff but not dry and add % cup sugar. Fold mixture in beaten egg whites and turn into a baked pie shell. Chill thoroughly. Coat with meringue or whipped cream. Mrs. Walter Irvin Moravian Falls Club : $9400000000000000009 North Wilkesboro, N. C. . $90060000000000060660000009 | EGG CUSTARD 2 cups milk % cup sugar