To every white add 1 heaping tablespoon sugar and 1 tablespoon water✪ Lemon Meringue Pie and beat very stiff. Spread over cooked pies and bake in slow oven until brown. This meringue never fails. Magic Lemon Meringue Pie 1 can Eagle Brand Sweetened Y% teaspoon lemon extract Condensed Milk 2 eggs separated 1% cup lemon juice 2 tbsp. sugar Grated rind of 1 lemon or 1 box crushed vanilla wafers✪ Magic Lemon Meringue Pie Blend together the milk, lemon juice, rind or extract, and egg yolks. Pour into baked pie shell. Cover with meringue made by beating egg whites until stiff and adding sugar gradually. Bake in moderate oven 350° F. 10 minutes or until brown. Chill. If desired make pie shell of crushed vanilla wafers, greasing pie pan well before putting in wafers. Mrs. R. P. DEw. THE WILSON CooK Boox 63 Lemon Pie 3 eggs ' Piece of butter it cup sugar, full 1 heaping tablespoon flour 7 Pinch of salt 1 cup boiling water 14% lemons, juice, grated rind✪ Lemon Pie Make 1 pie shell and bake. Then combine ingredients, except egg whites. Cook in double boiler stirring constantly until thick. Cool and place in baked pie crust. Cover with meringue made of whites stiffly beaten and 2 tablespoons sugar and brown. Mrs. STANLEY BoyKIN. Chess Pie (Inexpensive) 1 egg 1 teaspoon vanilla 1 cup brown sugar % tablespoon milk Butter size of egg 1 tablespoon flour✪ Chess Pie (Inexpensive) Mix flour and sugar, add butter and mix well. Then add egg, beat well and then add milk and vanilla. Mix well and bake in your favorite pie crust. Pecan Pie 2 rounded tablespoons butter 1 cup Blue Label Karo Syrup 1 cup white sugar 3% cup pecans 2 eggs Cream butter and sugar, add eggs, and syrup and beat well. Add pecans and bake in your favorite pie crust. Molasses Pie 8 egg beaten separately 2 tablespoons butter 1 cup brown sugar 1144 cups molasses✪ Molasses Pie beaten into egg yolks and sugar, add egg whites, pinch of salt and spices if wished. Cook in pie crust. Mrs. C. C. FERRELL. Strawberry Pie 1 pie shell 1 cup sugar 1 quart berries 2 tablespoons flour✪ Strawberry Pie Make pastry for 1 pie shell and cook. Pick out half quart berries (nicest and best). Put remaining half on stove, add 1 cup sugar, 2 table- spoons flour, or 1 tablespoon corn starch. Cook until thickened. Pour into pie crust and dot whole berries in crust. Top with whipped cream. Miss BESSIE ROUSE. 64 THE WILSON CooK Book Cranberry Cream-Cheese Tarts 2 cups cranberry sauce or jelly 12 marshmallows, diced % cup confectioner’s sugar 4% cup nut meats chopped 1 cup whipping cream (Pecans are best) 3 oz. pkg. cream cheese Tart shells✪ Cranberry Cream-Cheese Tarts Drain sauce or jelly in coarse sieve. Whip cream until stiff and add cream cheese that has been mashed smooth with fork. Fold marshmallows into cream. Mix lightly with nuts, cranberries and pile into cooled tart shells. Garnish with candied green cherry if desired. In making tart shells, add 1 teaspoon sugar to your favorite pastry recipe. A sprinkling of grated orange rind gives an additional tang of flavor. Bake shells on inverted muffin tins or molds. Jelly Pie 5 eggs 11% tablespoons flour 2 cups sugar % cup butter 2 cups boiling water Thicken in double boiler, add vanilla and three tablespoons tart jelly✪ Jelly Pie. Bake in uncooked pastry and cover with meringue. Makes two pies. This is the best foundation recipe I know. Mrs. HERBERT ELLIS. Jam Pie eggs cup sugar tablespoon butter cup boiling water tablespoons flour cup jam teaspoon cinnamon teaspoon cloves teaspoon nutmeg DHH eH oo pt et Re If you like, a little wine. Mrs. HERBERT ELLIS. Chocolate Pie Yolk 2 eggs 2 squares chocolate 1% cup sugar % pt. milk 1% heaping tablespoons flour Butter size of walnut✪ Chocolate Pie Melt chocolate and add to heated milk. Mix flour, sugar and beaten egg yolks. Add to milk mixture and cook until thick. Cool and fill baked pie Shell; cover with meringue and bake until brown in slow oven. ✪ Meringue

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To every white add 1 heaping tablespoon sugar and 1 tablespoon water and beat very stiff. Spread over cooked pies and bake in slow oven until brown. This meringue never fails. Magic Lemon Meringue Pie 1 can Eagle Brand Sweetened Y% teaspoon lemon extract Condensed Milk 2 eggs separated 1% cup lemon juice 2 tbsp. sugar Grated rind of 1 lemon or 1 box crushed vanilla wafers Blend together the milk, lemon juice, rind or extract, and egg yolks. Pour into baked pie shell. Cover with meringue made by beating egg whites until stiff and adding sugar gradually. Bake in moderate oven 350° F. 10 minutes or until brown. Chill. If desired make pie shell of crushed vanilla wafers, greasing pie pan well before putting in wafers. Mrs. R. P. DEw. THE WILSON CooK Boox 63 Lemon Pie 3 eggs ' Piece of butter it cup sugar, full 1 heaping tablespoon flour 7 Pinch of salt 1 cup boiling water 14% lemons, juice, grated rind Make 1 pie shell and bake. Then combine ingredients, except egg whites. Cook in double boiler stirring constantly until thick. Cool and place in baked pie crust. Cover with meringue made of whites stiffly beaten and 2 tablespoons sugar and brown. Mrs. STANLEY BoyKIN. Chess Pie (Inexpensive) 1 egg 1 teaspoon vanilla 1 cup brown sugar % tablespoon milk Butter size of egg 1 tablespoon flour Mix flour and sugar, add butter and mix well. Then add egg, beat well and then add milk and vanilla. Mix well and bake in your favorite pie crust. Pecan Pie 2 rounded tablespoons butter 1 cup Blue Label Karo Syrup 1 cup white sugar 3% cup pecans 2 eggs Cream butter and sugar, add eggs, and syrup and beat well. Add pecans and bake in your favorite pie crust. Molasses Pie 8 egg beaten separately 2 tablespoons butter 1 cup brown sugar 1144 cups molasses beaten into egg yolks and sugar, add egg whites, pinch of salt and spices if wished. Cook in pie crust. Mrs. C. C. FERRELL. Strawberry Pie 1 pie shell 1 cup sugar 1 quart berries 2 tablespoons flour Make pastry for 1 pie shell and cook. Pick out half quart berries (nicest and best). Put remaining half on stove, add 1 cup sugar, 2 table- spoons flour, or 1 tablespoon corn starch. Cook until thickened. Pour into pie crust and dot whole berries in crust. Top with whipped cream. Miss BESSIE ROUSE. 64 THE WILSON CooK Book Cranberry Cream-Cheese Tarts 2 cups cranberry sauce or jelly 12 marshmallows, diced % cup confectioner’s sugar 4% cup nut meats chopped 1 cup whipping cream (Pecans are best) 3 oz. pkg. cream cheese Tart shells Drain sauce or jelly in coarse sieve. Whip cream until stiff and add cream cheese that has been mashed smooth with fork. Fold marshmallows into cream. Mix lightly with nuts, cranberries and pile into cooled tart shells. Garnish with candied green cherry if desired. In making tart shells, add 1 teaspoon sugar to your favorite pastry recipe. A sprinkling of grated orange rind gives an additional tang of flavor. Bake shells on inverted muffin tins or molds. Jelly Pie 5 eggs 11% tablespoons flour 2 cups sugar % cup butter 2 cups boiling water Thicken in double boiler, add vanilla and three tablespoons tart jelly. Bake in uncooked pastry and cover with meringue. Makes two pies. This is the best foundation recipe I know. Mrs. HERBERT ELLIS. Jam Pie eggs cup sugar tablespoon butter cup boiling water tablespoons flour cup jam teaspoon cinnamon teaspoon cloves teaspoon nutmeg DHH eH oo pt et Re If you like, a little wine. Mrs. HERBERT ELLIS. Chocolate Pie Yolk 2 eggs 2 squares chocolate 1% cup sugar % pt. milk 1% heaping tablespoons flour Butter size of walnut Melt chocolate and add to heated milk. Mix flour, sugar and beaten egg yolks. Add to milk mixture and cook until thick. Cool and fill baked pie Shell; cover with meringue and bake until brown in slow oven.

The Wilson cook book