Wilkes County Home Demonstration Club cook book

PINEAPPLE PIE 2 T. cornstarch % t. salt 2 egg whites 1 T. lemon juice 1% cup sugar 1 No. 2 can crushed pineapple 2 egg yolks Mix cornstarch, sugar and salt. Add pineapple. Cook until clear and thickened. Add beaten yolks and cook one minute. Cool, add lemon juice. Pour into baked pie shell. Top with meringue made by folding 4 T. sugar into stiffly beaten egg whites. Brown in 350 F. oven. Mrs. D. J. Redding, Sr. Clingman Club 1% cups scalded milk % +t. salt 3 egg yolks % cup shredded cocoanut 1-3 cup sugar 2 T. corn starch 1 T. butter 1% t. vanilla Add the sugar, corn starch and salt to the egg yolks. Pour the scalded milk into this, return to double boiler, stir and cook until thickened. Add the butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. Bake in a hot oven until the crust is set, then reduce the temperature to moderate. The pie may be covered with meringue. Mrs. Dewey Myers Mulberry Club 1 cup brown sugar 4 T. cream 6 T. flour 3 T. shortening 1 cup milk 1 egg yolk Cook sugar, shortening and cream together until dark brown. Add milk, flour and egg yolk. Blend well and cook until thick. Pour in prepared pie shell. Whipped cream may be served on top. Mrs. Loyd Martin Clingman Club RED CHERRY PIE 1 box quick frozen red sour cherries 1% T. flour or corn starch 2b Sugar 1-8 t. salt Line an 8-inch pie plate with pastry. Fill pie shell with cherries. Mix together sugar, flour and salt and sprinkle cherries. Dot with butter if desired. Roll out top crust and cut into triangles to each wedge of pie. Cut a circle from each wedge. Arrange on pie and press a half cherry into each circle. Bake in hot oven until brown. Mrs. Clinard Johnson Ferguson Club QUICK FRUIT OR BERRY PIE Pick and wash nice blackberries and put in baking dish. Sprinkle enough granulated sugar to sweeten. Set in oven. and heat while biscuit dough is being rolled out the size to cover berries. Cut a few places in dough to let steam escape. Place over berries and sprinkle with sugar and dot with butter. Bake in hot oven until nicely browned. Prick in center with fork to see if done and if not leave oven door open or lower heat and bake until well done. Serve plain or with whipped cream. Apples, peaches, pears, or most any kind of fruits may be substituted for blackberries. Ground cinnamon gives apples and pears a delicious flavor. Mrs. J. B. Bell Ronda Club BROWN SUGAR CREAM PIE 3 eggs iT. butter 3% cup cream 3 cups brown sugar 1 T. flour 1 T. lemon extract Mix together all ingredients. Pour into unbaked pie shell and bake in moderate oven 375 F. until done. Mrs. Quincy Whittington Fairplains Club RHUBARB CUSTARD PIE % cup sugar 1% t. salt 4 cup white syrup 1 T. melted butter or margarine % lb. rhubarb (3 cups) 2 T. corn starch 1 egg Line a 9-inch pie pan with pastry. Wash. rhubarb and cut into 1 inch lengths. Place rhubarb in pie shell. Combine sugar, corn starch and salt. Add egg and beat well. Add syrup and melted butter. Pour over rhubarb. Roll out remaining pastry. Cut in narrow strips. Arrange lattice of pastry strips across top. Bake in hot oven 15 minutes; reduce heat and bake 30 minutes. Mrs. Ralph Wooten Millers Creek Club PECAN PIE 1% cup butter 3 eggs 1 cup light corn syrup 1% t. vanilla 1% cup brown sugar 14 t. salt . 1% cup milk 1 cup chopped pecans Cream butter and sugar, then add - other ingredients and mix well. Line pie plate with plain pastry, pour in filling and bake 40 minutes in moderate oven. Chill. Serve with whipped cream. Mrs. Jack Wagoner Millers Creek Club RHUBARB PIE 3 cups rhubarb, uncooked %4 cup butter 1 cup sugar Cook rhubarb. Add butter and sugar. Turn in uncooked pie shell and bake until brown. : Mrs. E. F., Edwards Ronda Club ,