FoodNet

Wilkes County Home Demonstration Club cook book

1947

Page 50 · 12 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.
Combine pineapple juice, sugar, and salt. Heat to boiling. Add apples. Cook slowly until tender. Remove ap- ples from syrup. Arrange in bottom of pastry-lined pan. Combine corn starch and water. Mix thoroughly. Add to syrup stirring constantly until thick and smooth. Add flavoring, but- ter or margarine and lemon juice. Pour over apples. Fe lattice with strips of pastry over surface of pie. Bake in hot oven 10 minutes. Lower heat and bake 35 minutes. Mrs. Walter Irvin Moravian Falls Club HOME DEMONSTRATION CLUB COOK BOOK 109 PUMPKIN PIE 2 cups stewed and strained pumpkin 1 cup granulated sugar % t. salt 2 t. cinnamon 2 cups rich milk or cream 2 eggs 4 t. ginger 1% t. allspice Mix pumpkin with milk, sugar, beat- en eggs, salt and spices. Beat 2 min- utes. Pour into pie pan which has been lined with pastry. Bake 45 min- utes in moderate oven. Mrs. M. B. Lowe Pores Knob Club GRAHAM CRACKER PIE 18 graham crackers 1-8 cup sugar % cup butter Put all of this mixture except 1 cupful in bottom of pie plate. 2 cups milk 3 egg yolks Heat and add % cup sugar mixed with 2 T. corn starch. Cook until thick enough and add 1 t. vanilla✪ Butterscotch Pie. Put on first mixture. Add the beaten egg whites and on top place the 1 cupful of first mixture. Bake in slow oven about 20 minutes. Mrs. Roscoe Wood Mountain View Club RHUBARB SPONGE PIE 2 egg yolks 2 T. melted butter 1 cup milk 1 t. lemon juice 1 cup sugar 2 T. flour 2 ege whites, beaten 2 cups fresh rhubarb diced✪ Rhubarb Sponge Pie Beat yolks in bowl. Add flour and melted butter. Stir in milk slowly. Add sugar and lemon juice. Mix well. Stir in beaten egg whites, Arrange diced rhubarb in bottom of unbaked pie shell. Poxr mixture over rhubarb. Bake in hot oven 450 F. 10 minutes. Reduce to moderate and bake 30 min- utes longer. Mrs. Edna Thompson Pleasant Ridge Club FRESH OR FROZEN STRAWBERRY PIE 1-3 cup flour Tee Salt 3 egg yolks % t. vanilla 3 egg whites 2-3 cup sugar 2 cups scalded milk Zeb abutter 1 pint strawberries 6 T. sugar Mix flour, 2-3 cup sugar and salt. Gradually add milk. Cook in double boiler until thick. Add eggs yolks and cook two minutes. Cook, add but- ter and vanilla. Pour into baked pie shell. Add whole or sliced berries. Cover with meringue made by beat- ing 8 egg whites to stiff foam. Add 6 T. sugar gradually and beat until mixture stands in peaks. Bake in oven (350 F.) until brown. Garnish with whole berries. Mrs. Aaron Brooks Fairplains Club COCOANUT-BUTTERSCOTCH PIE 34 cup cake flour Yt. salt 3 egg yolks 1% t. vanilla 1 pie shell 3 egg whites 1% cups brown sugar 3 cups milk 4 T. butter 1 cup cocoanut 6 T. sugar 1% cup cocoanut Combine flour, sugar and salt. Add milk gradually; place in double boiler and cook until thickened, stirring cons- tantly. Pour small amount of mix- ture over egg yolks; return to double boiler and cook 3-4 minutes, Remove from fire; add butter, vanilla, and 1 cup cocoanut. Cool and pour into pie shell. Top with meringue and ’% cup cocoanut. Brown in moderate oven. Mrs. Troy Redding Clingman Club 110 HOME DEMONSTRATION CLUB COOK BOOK BUTTERMILK PIE 2-3 cup sugar 1 T. lemon extract 2 eggs 1 cup buttermilk 1-8 t. salt 1 t. lemon juice✪ Buttermilk Pie Combine sugar, flour, and butter. Add buttermilk, salt, lemon juice and slightly beaten egg yolks. Mix thor- oughly. Beat egg whites well and mix with pie filling. Pour into pastry lined pan. Bake in hot oven. Mrs. Claude Deal Fairplains Club