FoodNet

Wilkes County Home Demonstration Club cook book

1947

Page 49 · 11 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.
4 eggs Toute salt izGevann|a✪ Egg Custard Break eggs in mixing bowl. Beat until blended. Add % cup sugar, % t. salt, 1 t. vanilla, 2 cups milk and beat well. Strain into unbaked pie shell. Shake nutmeg over custard. Bake in hot oven until silver knife, when in- serted, comes out clean. Mrs. Atwell German . Boomer Club APPLE PIE Cook apples until well done. Sweet- en. Pour apples in uncooked pie shell. Mix together 3 T. sugar, 2 T. flour, 2 T.. butter. Sprinkle over apples and bake until done. Mrs. J. B. Rash Millers Creek Club DSF OG 99099 GHH G90 G9 $4 GOH199GG9SO99O9FGH 5990S 9 GH HHI HOOH BUTTONS COVERED Mmowered Buttons and Buckles Tailor Made Belts, Buttonholes and Hemstitching MRS. W. E. SNOW Route 1, Box 362, North Wilkesboro, N. C. Fairplains Road, 2 Mile Out Highway 18 PHONE 15-F-24 ; ; ; CHESS PIE 1 cup sugar 3d eZe's 3 T. corn meal Mix well. Cook in double boiler. Bring to boil. Pour into uncooked pie Shells. If desired this same mixture may be used for tarts. Mrs. Gales Scroggs Roaring River Club 1 cup butter 9 APPLE PIE 2 cups thick apple sauce 1 t. lemon flavoring 2 egg yolks, beaten✪ Apple Pie Mix all ingredients thoroughly. Put in unbaked pie shell. Bake in moder- ate oven until done. Top with merin- gue made with 2 egg whites and 2 T. sugar flavored with lemon or else use whipped cream. Mrs, C. P. Brock Pores Knob Club Le». fe, é SOOS SOSH HOS SOTO SOSSOSS S. V. TOMLINSON Wholesale Groceries and Distributor AMOCO GAS - OILS é TIRES i 300 0000000000099999600900004 108 HOME DEMONSTRATION CLUB COOK BOOK BUTTERSCOTCH PIE 3 egg yolks 6 T. flour tA TS Salt wile avanihla 1 cup brown sugar 2 cups milk 3 T. butter Dat SY LUD Beat egg yolks with sugar. Mix flour with little water to make smooth paste. Add to first mixture. Add milk, salt and syrup. Cook in double boiler until thick. Remove from fire and add butter and vanilla. Cool. Pour in crust. Use white of eggs for meringue. Add 4 T. sugar to mer- ingue. Mrs. Sallie Norman Pleasant Ridge Club ORANGE-PINEAPPLE PIE % cup sugar 1-3 cup flour ta te salt 38 T. orange juice 2 cups milk Zev puter 2 eggs 1 cup crushed pineapple Combine sugar, flour, and salt. Add well beaten egg yolks. Stir in milk. Add butter. Cook over hot water until thick and smooth. Add orange juice and pineapple. Pour into pastry lined pan and bake in hot oven, 425 F. Mrs. JBeParhier Pores Knob Club SWEET POTATO PIE 1% cups sweet potatoes Y% to % cup sugar 2 beaten eggs % t. nutmeg % t. cinnamon tet. Salt 1 cup milk 5.1. butter _ Boil potatoes in jackets until tender. Remove skins and force through col- ander. Beat until smooth. Add sugar, eggs, spices, and salt. Blend thor- oughly then add milk and melted but- ter. Pour into pan lined with pastry. Bake in hot oven 20 minutes. Reduce heat to slow oven 300 F. and continue baking 30 to 40 minutes. Mrs. A. S. Clark Millers Creek Club BUTTERSCOTCH PIE 1% cups milk 2 eggs Ae Lee buLtels 1 cup brown sugar 2 T. whole wheat flour Heat milk in top of double boiler. Add the cup of brown sugar and stir until thoroughly dissolved. Mix the flour with a little milk to make a smooth paste. Add the beaten egg yolks and pour gradually into the hot milk mixture, beating vigorously. Cook for 10-15 minutes and remove from fire; add butter. Cool before filling a baked pastry crust. Cover with a meringue; brown in a slow oven. Mrs. J. E. Foster Ferguson Club APPLE-PINEAPPLE PIE 1 cup pineapple juice 1 cup sugar 6 apples, quartered 2 'T. cold water 1 t. corn starch Few grains salt 1% t. flavoring 2a Pebu tte 2 T. lemon juice ✪ Butterscotch Pie