PUMPKIN PIE 
1 V2 cups canned pumpkin 
  1/2 cup white sugar 
  L cup brown sugar 
  V/2 cup milk 
  1/2 cup cream 
  V2 teaspoon salt 
2   eggs 
1   teaspoon cinnamon 
  1/2 teaspoon ginger 
  /2 teaspoon nutmeg (mace may be 
    substituted) 
1   teaspoon vanilla 
2   tablespoon butter 
  Cream sugars and butter. Add eggs 
and continue to cream until light and 
fluffy. Fold in pumpkin, spices, cream, 
and milk. Add vanilla. Pour into 8-inch 
unbaked crust and bake in oven about one 
hour at 350°F. to 375°F. 
 
 
   RHUBARB CUSTARD PIE 
2   cups rhubarb, cut in V/2 inch lengths 
1V2 cups sugar 
2   rounded tablespoons flour 
 teaspoon salt 
/2 teaspoon nutmeg 
3   egg yolks 
3   tablespoons water 
2   tablespoons butter 
  Blend flour, sugar, salt and nutmeg. 
Beat egg yolks and water together and 
add to other mixture. Add rhubarb and 
put in raw pie shell. Dot with butter. 
Bake for 20 minutes in a 425°F. oven; 
reduce heat to 350'F. and bake until 
rhubarb is tender. Make meringue of 3 
egg whites and Y4 cup sugar. Put on hot 
pie and bake until meringue is brown 
(350°F.). 
 
 
     FUDGE BOTTOM PIE 
               CRUST 
1   cup graham cracker crumbs 
¼ cup powdered sugar 
3 cup melted butter 
  Mix crust ingredients, press into pie 
tin and bake 5 minutes at 350'F. 
 
 
2 
1 
2 
4 
1 
¼ 
11¼ 
¼4 
 
 
           FILLING 
cups milk 
cup sugar 
tablespoons cornstarch 
eggs, separated 
tablespoon gelatin softened in: 
cup cold water 
ounces baking chocolate 
teaspoon cream of tartar 
 
 
  Heat milk in a double boiler. Blend 
cornstarch and half of the sugar to- 
gether. Add enough of the hot milk to 
moisten well, then add to the balance of 
the hot milk and continue cooking in 
double boiler. Beat egg yolks, pour some 
of the hot milk mixture over them, beat- 
ing well, and then add them to the hot 
milk mixture in the double boiler. Cook, 
stirring constantly until thick and 
smooth. Add softened gelatin, blend well 
and set mixture aside to cool. 
  Melt chocolate over hot water. Take 1 
cup of the hot custard mixture, stir it 
into the melted chocolate and set aside 
to cool. When it becomes cool, but not 
stiff, beat the egg whites with the cream 
of tartar. When they are stiff enough to 
hold peaks, add the remaining half cup 
of sugar gradually and continue beating 
until well blended. Fold beaten egg whites 
into the cooled vanilla custard mixture. 
Now pour the cooled chocolate custard 
mixture into a graham cracker pie shell. 
Pour the custard-egg white mixture over 
it, and refrigerate several hours, or over 
night. Top with whipped cream      and 
grated sweet chocolate before serving. 
 
 
3 
1 
1 
1 
 
 
        PECAN PIE 
cup butter 
cup brown sugar 
eggs 
cup white corn syrup 
cup pecan meats 
teaspoon vanilla 
 
 
  Cream butter, add sugar and cream 
together. Add eggs one at a time, beating 
well after each addition. Add corn syrup, 
then the nuts and vanilla. Pour into an 
unbaked pie shell and bake 45 minutes 
in a 375°F. oven. 
 
           CHERRY PIE 
1   number 2 size can of cherries 
1   cup sugar 
2   tablespoons butter 
3   tablespoons cornstarch 
3   tablespoons cold water 
1/4 teaspoon red food coloring 
  Strain juice from cherries. Put juice 
into a sauce pan, add sugar and bring 
to a boil. Dissolve cornstarch in the cold 
water and add to hot juice mixture. Con- 
tinue to cook, stirring constantly until 
it becomes thick and clear. Add butter 
and food coloring. Put cherries into an 
unbaked pie shell, pour thickened juice 
over, top with another crust and bake 
in a 400'F. oven for 30 minutes. 
 
 
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