Cook in double boiler until thick, put in a baked crust and add meringue. — Mrs. Chester Kirkpatrick. Lemon Pie Supreme Add p:nch of salt to the yolks of 3 eggs and beat, add two tbsp. of cold water and ^2 cup sugar and beat well. Add a little rind and juice of one lemon. Put into double boiler and stir until the consistency of honey. Beat whites of eggs and 1 tbsp. of cold water until stiff, then add x/% cup of sugar and beat again. Stir this into Yz cup of sugar and beat again. Put this into the hot egg yolk mixture. Put in baked pie crust and brown. — Mrs. Alan L. Houser. Butter Scotch Pie 1 cup brown sugar 2 egg yolks 1^2 tbsp. flour 1 cup milk \l/2 tbsp. butter Scald milk, beat sugar and eggs to a cream, add milk to eggs, mix butter and flour. Then pour custard over mixture. Cook until thick. Use egg whites for meringue. — Mrs. D. W . V anas en. —83— Pies Thursday Club Delicacies Custard Pie 4 eggs 2 cups milk 1 tsp. vanilla✪ Custard Pie yA cup butter 1 cup sugar Beat eggs, add sugar, then the scalded milk and melted butter and flavoring. Pour in unbaked crust and bake in moderate oven until set. — Mrs. Melvin Wilson. Karo Syrup Pie 3 eggs beaten 1 cup Karo Y-2 cup sugar 1 tsp. vanilla *4 cup melted butter Pinch of salt✪ Karo Syrup Pie Bake pie crust just enough to set. Add mixture and bake slowly 45 minutes. If desired add one cup of chopped pe- cans, meringue if no nut in pie. Meringue: 1 pinch baking powder 2 egg whites beaten stiffly Brown slowly 4 tbsp. sugar ■ — Mrs. Robert T. Conycrs. Lemon Pie Cake 1 cup sugar 2 eggs 2 tbsp. flour Juice of 2 lemons Butter size of egg 1 cup milk %. tsp. salt✪ Lemon Pie Cake Cream, sugar, flour and butter add lemon juice, egg yolks, milk and salt. Fold in beaten whites, pour in pie crust and bake slowly about 30 minutes. — Mrs. Chester Cleator. Lemon Delight Pie 1 cup boiling water 4 eggs 1 tbsp. butter ->4 cup sugar 1 lemon 2 tbsp flour✪ Lemon Delight Pie Put boiling water in pan with butter and grated rind of 1 lemon. Mix sugar and flouf thoroughly and add to the 4 well beaten egg yolks. Add this mixture gradually to the boiling water and cook for a few minutes, stirring constantly. Add lemon juice. Beat the whites of 2 eggs and fold into the mix- Thursday Club Delicacies Ph ture. Pour into baked crust, beat two remaining whites and pale on top of pie. The meringue is made by beating egg whites until stiff, gradually adding a tablespoonful of sugar and lemon juice <>r vanilla to flavor. — Mrs. IV m. H. Perry. Chocolate Cream Pie 2 squares of chocolate T/2 cup sugar % cup cornstarch 2 eggs 2 cups milk x/\ tsp salt 1 tsp vanilla✪ Chocolate Cream Pie Melt chocolate, add sugar, cornstarch and milk, egg yolks and salt. Cook in double boiler until thick, stirring constantly. Flavor with the vanilla. Pour in baked shell and cover with meringue. — Mrs. Harold McLean. Cocoanut Cream Pie Filling 2 or 3 lbs cocoanut 2 egg yolks Top ]/2 cup sugar 2 egg whites 1 pint milk 2 tbsp sugar 2 heaping tbsp cornstarch % tsp baking powder✪ Cocoanut Cream Pie

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Cook in double boiler until thick, put in a baked crust and add meringue. — Mrs. Chester Kirkpatrick. Lemon Pie Supreme Add p:nch of salt to the yolks of 3 eggs and beat, add two tbsp. of cold water and ^2 cup sugar and beat well. Add a little rind and juice of one lemon. Put into double boiler and stir until the consistency of honey. Beat whites of eggs and 1 tbsp. of cold water until stiff, then add x/% cup of sugar and beat again. Stir this into Yz cup of sugar and beat again. Put this into the hot egg yolk mixture. Put in baked pie crust and brown. — Mrs. Alan L. Houser. Butter Scotch Pie 1 cup brown sugar 2 egg yolks 1^2 tbsp. flour 1 cup milk \l/2 tbsp. butter Scald milk, beat sugar and eggs to a cream, add milk to eggs, mix butter and flour. Then pour custard over mixture. Cook until thick. Use egg whites for meringue. — Mrs. D. W . V anas en. —83— Pies Thursday Club Delicacies Custard Pie 4 eggs 2 cups milk 1 tsp. vanilla yA cup butter 1 cup sugar Beat eggs, add sugar, then the scalded milk and melted butter and flavoring. Pour in unbaked crust and bake in moderate oven until set. — Mrs. Melvin Wilson. Karo Syrup Pie 3 eggs beaten 1 cup Karo Y-2 cup sugar 1 tsp. vanilla *4 cup melted butter Pinch of salt Bake pie crust just enough to set. Add mixture and bake slowly 45 minutes. If desired add one cup of chopped pe- cans, meringue if no nut in pie. Meringue: 1 pinch baking powder 2 egg whites beaten stiffly Brown slowly 4 tbsp. sugar ■ — Mrs. Robert T. Conycrs. Lemon Pie Cake 1 cup sugar 2 eggs 2 tbsp. flour Juice of 2 lemons Butter size of egg 1 cup milk %. tsp. salt Cream, sugar, flour and butter add lemon juice, egg yolks, milk and salt. Fold in beaten whites, pour in pie crust and bake slowly about 30 minutes. — Mrs. Chester Cleator. Lemon Delight Pie 1 cup boiling water 4 eggs 1 tbsp. butter ->4 cup sugar 1 lemon 2 tbsp flour Put boiling water in pan with butter and grated rind of 1 lemon. Mix sugar and flouf thoroughly and add to the 4 well beaten egg yolks. Add this mixture gradually to the boiling water and cook for a few minutes, stirring constantly. Add lemon juice. Beat the whites of 2 eggs and fold into the mix- Thursday Club Delicacies Ph ture. Pour into baked crust, beat two remaining whites and pale on top of pie. The meringue is made by beating egg whites until stiff, gradually adding a tablespoonful of sugar and lemon juice <>r vanilla to flavor. — Mrs. IV m. H. Perry. Chocolate Cream Pie 2 squares of chocolate T/2 cup sugar % cup cornstarch 2 eggs 2 cups milk x/\ tsp salt 1 tsp vanilla Melt chocolate, add sugar, cornstarch and milk, egg yolks and salt. Cook in double boiler until thick, stirring constantly. Flavor with the vanilla. Pour in baked shell and cover with meringue. — Mrs. Harold McLean. Cocoanut Cream Pie Filling 2 or 3 lbs cocoanut 2 egg yolks Top ]/2 cup sugar 2 egg whites 1 pint milk 2 tbsp sugar 2 heaping tbsp cornstarch % tsp baking powder