ICE BOX LEMON PIE 1 1-3 cups sweetened condensed milk 1% t. lemon extract 2 T. sugar le cup lemon juice 2 eggs Crumb crust Blend milk, lemon juice, lemon ex- tract and egg yolks. Pour into chilled crumb crust or baked pie sheil. Cover with meringue, made by beating egg whites until foamy and adding sugar gradually, beating until stiff. Bake in slow oven 15 minutes. Mrs. T. G. Johnson Abshers Club SUGAR CREAM PIF: Mix 3 cups brown sugar 3 eggs 34 cup cream Te LOuUr 2 T. butter 1 T. lemon flavoring✪ Sugar Cream Pie Mix all together. Pour into unbaked pie shell and bake at 400 F. for 5 min- utes. Reduce heat to 350 F. and bake until done. Mrs. Avery Whittington Ronda Club CHESS PIE 4 eggs 2 cups light brown sugar 14 |b. butter✪ Chess Pie Melt butter and cool. Add eggs and brown sugar and mix thoroughly and put in cooked crust. Cook in oven 300 F. for 1 to 1% hours, depending on the size of pie pan and thickness of filling in pan. Mrs. Grady A. Dimmette Ronda Club 112 HOME DEMONSTRATION CLUB COOK BOOK CUSTARD PIE 3 eggs or 6 egg yolks carve Salt % t. vanilla % cup sugar % t. nutmeg 2 cups scalded milk Beat eges slightly and combine with sugar, salt, nutmeg and vanilla. Slowly add milk. Mix well and pour into un- baked shell. Bake in hot oven 10 min- utes. Serve hot or cold. Mrs. Rufus Gilliam Roaring River Club COCOANUT CREAM PIE Zo lecormmestarch 6 T. sugar 1 cup cocoanut 1 t. vanilla 2 cups milk eateasalt 3 eggs Pastry✪ Cocoanut Cream Pie Mix corn starch with a little cold water. Add rest of water, milk, sugar and salt. Cook until thickened, stir- ring constantly. Add cocoanut, eggs slightly beaten and vanilla. Pour into plate lined with pastry and bake in moderately hot oven until firm. Top with whipped cream. Mrs. I. M. Sparks Ronda Club COCOANUT CREAM PIE 1% cups scalded milk Yt. salt 3 egg yolks % cup shredded cocoanut 1-3 cup sugar Zeiewcorn starch 1T. butter % t. vanilla Add sugar, corn starch and salt to egg yolks. Pour scalded milk into mixture. Pour in double boiler and cook until thick. Add butter, cocoanut and vanilla. Pour in pastry lined pie pan and bake until set, Mrs. Roy Stoker Fairplains Club PUMPKIN PIE 2 cups mashed pumpkin 38 egg yolks, beaten 1% t. cinnamon 4% t. ginger ibe ENA % t. cloves 1 cup milk % t. nutmeg 3 egg whites, stiffly beaten✪ Pumpkin Pie Line a pie pan with plain pastry and pinch with fingers to make a fancy edge. Mix the pumpkin and milk to- gether. Add yolks. Add sugar mixed with spices and salt. Mix well. Fold in egg whites. Turn into pie pan. Bake in quick oven 10 minutes. Reduce heat to 875 F. and bake 20 minutes longer or until the filling is firm. Serve with whipped cream. Mrs. Charlie Warren .Cricket Club % cup sugar LEMON PIE iScup.sugar % t. salt 1% c. water 2 lemon rinds 3 T. corn starch 3 egg yolks Juice of 2 lemons 2 T. butter Put in double boiler water, corn starch and sugar. Cook until thick. Add egg yolks lightly beaten and then add rind and juice of lemon. When thick put in pastry lined pie pan and bake until set. Miss Lou Crysel Cricket Club KARO PECAN PIE 3 slightly beaten eggs 1 t. salt 1 c. sugar 1 cup karo syrup 1 t. vanilla 2-3 c. pecan meats chopped✪ Karo Pecan Pie Mix together adding pecans: last. Pour into 9 inch pan lined with crust. Bake at 450 F. 10 minutes, Reduce heat to 350 F. and bake until silver knife blade inserted in filling comes out clean. Mrs. H. M. Wellman Cricket Club HOME DEMONSTRATION CLUB COOK BOOK 113 APPLE PIE 3 cups apples cooked 1 t. cinnamon % t. nutmeg Y cup sugar % t. allspice 3 T. melt butter✪ Apple Pie Mix well and bake in pastry shell. Mrs. Clate Snider Cricket Club RHUBARB PIE 3 cups diced rhubarb ~ 1 cup sugar oul four 1-8 t. salt 1 pastry lined pan fe a Utter Combine rhubarb, sugar, flour and salt. Fill pastry-lined pie pan; dot with butter and adjust top crust. Bake

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ICE BOX LEMON PIE 1 1-3 cups sweetened condensed milk 1% t. lemon extract 2 T. sugar le cup lemon juice 2 eggs Crumb crust Blend milk, lemon juice, lemon ex- tract and egg yolks. Pour into chilled crumb crust or baked pie sheil. Cover with meringue, made by beating egg whites until foamy and adding sugar gradually, beating until stiff. Bake in slow oven 15 minutes. Mrs. T. G. Johnson Abshers Club SUGAR CREAM PIF: Mix 3 cups brown sugar 3 eggs 34 cup cream Te LOuUr 2 T. butter 1 T. lemon flavoring Mix all together. Pour into unbaked pie shell and bake at 400 F. for 5 min- utes. Reduce heat to 350 F. and bake until done. Mrs. Avery Whittington Ronda Club CHESS PIE 4 eggs 2 cups light brown sugar 14 |b. butter Melt butter and cool. Add eggs and brown sugar and mix thoroughly and put in cooked crust. Cook in oven 300 F. for 1 to 1% hours, depending on the size of pie pan and thickness of filling in pan. Mrs. Grady A. Dimmette Ronda Club 112 HOME DEMONSTRATION CLUB COOK BOOK CUSTARD PIE 3 eggs or 6 egg yolks carve Salt % t. vanilla % cup sugar % t. nutmeg 2 cups scalded milk Beat eges slightly and combine with sugar, salt, nutmeg and vanilla. Slowly add milk. Mix well and pour into un- baked shell. Bake in hot oven 10 min- utes. Serve hot or cold. Mrs. Rufus Gilliam Roaring River Club COCOANUT CREAM PIE Zo lecormmestarch 6 T. sugar 1 cup cocoanut 1 t. vanilla 2 cups milk eateasalt 3 eggs Pastry Mix corn starch with a little cold water. Add rest of water, milk, sugar and salt. Cook until thickened, stir- ring constantly. Add cocoanut, eggs slightly beaten and vanilla. Pour into plate lined with pastry and bake in moderately hot oven until firm. Top with whipped cream. Mrs. I. M. Sparks Ronda Club COCOANUT CREAM PIE 1% cups scalded milk Yt. salt 3 egg yolks % cup shredded cocoanut 1-3 cup sugar Zeiewcorn starch 1T. butter % t. vanilla Add sugar, corn starch and salt to egg yolks. Pour scalded milk into mixture. Pour in double boiler and cook until thick. Add butter, cocoanut and vanilla. Pour in pastry lined pie pan and bake until set, Mrs. Roy Stoker Fairplains Club PUMPKIN PIE 2 cups mashed pumpkin 38 egg yolks, beaten 1% t. cinnamon 4% t. ginger ibe ENA % t. cloves 1 cup milk % t. nutmeg 3 egg whites, stiffly beaten Line a pie pan with plain pastry and pinch with fingers to make a fancy edge. Mix the pumpkin and milk to- gether. Add yolks. Add sugar mixed with spices and salt. Mix well. Fold in egg whites. Turn into pie pan. Bake in quick oven 10 minutes. Reduce heat to 875 F. and bake 20 minutes longer or until the filling is firm. Serve with whipped cream. Mrs. Charlie Warren .Cricket Club % cup sugar LEMON PIE iScup.sugar % t. salt 1% c. water 2 lemon rinds 3 T. corn starch 3 egg yolks Juice of 2 lemons 2 T. butter Put in double boiler water, corn starch and sugar. Cook until thick. Add egg yolks lightly beaten and then add rind and juice of lemon. When thick put in pastry lined pie pan and bake until set. Miss Lou Crysel Cricket Club KARO PECAN PIE 3 slightly beaten eggs 1 t. salt 1 c. sugar 1 cup karo syrup 1 t. vanilla 2-3 c. pecan meats chopped Mix together adding pecans: last. Pour into 9 inch pan lined with crust. Bake at 450 F. 10 minutes, Reduce heat to 350 F. and bake until silver knife blade inserted in filling comes out clean. Mrs. H. M. Wellman Cricket Club HOME DEMONSTRATION CLUB COOK BOOK 113 APPLE PIE 3 cups apples cooked 1 t. cinnamon % t. nutmeg Y cup sugar % t. allspice 3 T. melt butter Mix well and bake in pastry shell. Mrs. Clate Snider Cricket Club RHUBARB PIE 3 cups diced rhubarb ~ 1 cup sugar oul four 1-8 t. salt 1 pastry lined pan fe a Utter Combine rhubarb, sugar, flour and salt. Fill pastry-lined pie pan; dot with butter and adjust top crust. Bake

Wilkes County Home Demonstration Club cook book