The Williamston cook book

Mix cornstarch, cold water and salt. Place over the fire and stir constantly until thickened. Place over steam until the cornstarch is thoroughly cooked, about 10 minutes. Add the sugar, lemon juice and rind, butter, and beaten egg yolks. Cook for 1 or 2 minutes over steam. Pour the mixture into baked pie shell and cover with meringue, made by beating the egg whites until stiff, and adding 3 tablespoons of sugar and a pinch of salt. Bake at a low temperature, 250 degrees F., for 20 minutes, then raise the temperature until meringue is light brown. Mrs. John A. Manning. LEMON PIE 1 baked pastry shell Juice and rind of one large 3 egg yolks lemon 1 cup sugar 3 tablespoons self-rising 2 tbsp. butter flour ¥% cup milk or water Beat egg yolks, add the other ingredients, cook over hot water until mixture is thick or of jelly consistency. Pour into pastry shell, cover with meringue, and bake in a slow oven, 300 degrees F., about 15 minutes. Mrs. W. C. Manning, Jr. REFRIGERATOR LEMON PIE 1 can sweetened cond. milk 3 tbsps. sugar 2 small boxes vanilla wafers Juice of three lemons 3 egg yolks, 3 eggs whites Rind of 14% lemons Beat egg yolks, add milk, grated lemon rind and lemon juice; mix well. Roll the vanilla wafers with a rolling pin to make fine crumbs and line a well buttered pie plate with them. Pour in the lemon mixture and top with a meringue of stiffly beaten egg whites and sugar. Bake in a moderate oven (375 degrees) 15 minutes until the meringue is slightly brown. Chill in refrigerator 2 or 3 hours. MrssJe be barnbn| MILE HIGH CHIFFON PIE 4 beaten egg yolks Y% cup cold water 1 teaspoon grated lemon rind Y% teaspoon salt 2 tablespoons lemon juice 4 egg whites 1 cup crushed pineapple 1% cup sugar Y% cup sugar 1 8-inch baked pastry shell 1 tablespoon (1 envelope un- 1% cup whipped cream flavored gelatine) Combine egg yolks, lemon rind and juice, pineapple and % cup sugar in double boiler, cook until thick, stirring constantly. Add gelatine softened in cold water, stir until dissolved. Cool slightly. Add salt to egg whites, beat stiff, gradually beat in remaining sugar. Fold in custard mixture, fill baked shell, chill—spread with whipped cream. Misideteharris, PECAN SWEET POTATO PIE 1144 cup sweet potato, cooked . 14% cups sweet milk, scalded and mashed Y teaspoon salt ¥% cup brown sugar 1 teaspoon ginger 2 eggs, well beaten 1 teaspoon cinnamon Y% cup butter 34 cup pecans Mix all together, put into uncooked pie shell, and cook until set. Then sprinkle top with % cup brown sugar, % cup butter, and %4 cup of pecans. Return to oven and cook slowly until done. MirsieP 4 Bs Cone. SWEET POTATO PIE 2 cups cooked, mashed po- 2 cups milk tatoes 1% tsp. nutmeg lg cup sugar 1 tsp. cinnamon 1% tsp. salt 2 tablespoons butter 2 eggs 3 Mix the sweet potatoes, milk, sugar, spices and salt. Beat until creamy and smooth. Heat in the upper part of a double boiler. Remove from stove, add the beaten eggs and the butter. Pour hot filling into a pastry shell and bake in a moderately hot oven until the filling sets. Mrs. H. Jack Hardison. CHERRY PIE 1 can Red Tart Pitted 1 cup sugar Cherries 2 teaspoons lemon juice 3 tablespoons cornstarch Drain cherries, saving juice. Mix cornstarch and sugar; stir in cherry juice. Boil until thickened, stirring constantly. Add lemon juice and cherries. Pour into unbaked 9-inch pie shell and arrange strips on top in criss cross pattern. Bake in hot oven (450 degrees F.) 20 minutes; reduce heat to moderate (350 degrees F.) and bake 15 minutes longer, or until browned. Mrs. John Edwin Manning. CHERRY PIE 2% cups good grade canned lg teaspoon salt cherries, drained 1/3 cup cherry juice 1 cup sugar 1 teaspoon butter 214 tbsps. tapioca or corn starch