The Williamston cook book

Soften gelatin in cold water. Mix boiling water and chocolate to a smooth paste and add to gelatin and stir until gelatin dissolves. Add egg yolks which have been beaten until fluffy and combine with % cup sugar. Stir in salt and add vanilla and cool until slightly thick. Beat egg whites stiff, add remaining sugar, and continue beating until mixture forms lustrous peaks. Fold into chocolate mixture then turn into baked pie shell. Spread with thin layer of sweetened whip cream. This dessert can be made the day before needed and kept in refrigerator if so desired. Mrs. G. G. Woolard. CHOCOLATE PIE FILLING 1 cup sugar 1/3 cup cocoa 1/3 cup flour 1% teaspoon vanilla 1 pinch salt 1 teaspoon butter or 2 cups milk margarine 2 egg yolks Using a mixing bowl beat the egg yolks and add the milk. Sift sugar, flour, cocoa and salt and place in top of double boiler. Stir 1/3 cup of milk and egg mixture into dry ingredients to form smooth paste, then stir in remaining liquid. Cook until mixture thickens, then add butter and vanilla. Cool and pour into baked pie shell, top with meringue and brown lightly in moderate oven 325 degrees F. Mrs. John A. Ward. CHOCOLATE PIE 1 baked pastry shell i% cups scalded milk 1% or 2 squares (1% or 2 3 eggs (reserve whites for oz.) chocolate meringue) 1 cup sugar 2 tablespoons butter 3 tablespoons self-rising 1 teaspoon vanilla flour, blended with sugar ee { Pe / Melt chocolate over hot water, add the sugar, flour, milk, and beaten eggs; cook until thick; remove from fire; add the butter and vanilla, pour into a baked pastry shell; cover with meringue, and bake in a slow oven, 300 degrees F, about 15 minutes. Mrs. Elbert Manning. pe KARO PECAN PIE 3 eggs, slightly beaten 1 cup sugar 1 cup Karo 2/3 cup pecan meats 1% tsp. salt 1 tsp. vanilla Mix together all ingredients, adding nutmeats last. Pour into 9-inch pie plate lined with pie crust. Bake in hot oven (450 degrees) 10 minutes, then reduce heat to 350 degrees and continue baking until a silver knife blade inserted in center of filling comes out clean. Mrs. J. T. Barnhill. LEMON PIE FILLING 1 cup sugar ¥% stick butter, creamed together 1% cup flour 1% lemons, juice and grated rind 4 egg yolks 1 cup milk 1 tbsp. cornstarch -Combine ingredients and cook in a double boiler, stirring constantly until thick, When cooled pour in baked pie shell. Cover with meringue made from egg whites. 4 egg whites, 8 tsp. sugar, 1 tsp. baking powder Beat these ingredients together until very thick ... then spread over the lemon filling in pie shell and.bake about 10, or 15 minutes in oven at 390. é Mrs. G. G. Woolard. LEMON MERINGUE PIE 1 teaspoon grated lemon rind or 4% teaspoon lemon extract 2 eggs, separated 4 teaspoon cream of tartar* 4 tablespoons sugar 1 baked 8-inch pie shell 1 1/3 cups (15 oz. can) Eagle Brand Sweetened Condensed Milk % cup lemon juice Blend Eagle Brand sweetened condensed milk, lemon juice, grated lemon rind or lemon extract, and egg yolks. Pour into cool pie shell. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on filling. Bake in slow oven (325 degrees F.) 15 minutes or until lightly browned. Cool. *May be omitted but it makes a more stable meringue. Mrs. “D. B.” Rogerson. LEMON MERINGUE PIE 4 tbsps. lemon juice 34 cup sugar Grated rind of % lemon 3 tbsps. corn starch 1 tbsp. butter 3 eggs 1, tsp. salt 1 cup cold water