The Monmouth Baptist ladies' cook book

Part two — One cup milk, one tablespoon flour, yolks of two eggs. Mix and add part one, then cook. Fill baked crust and add meringue of beaten whites of two eggs sweetened to taste. Set in oven to brown. CHOCOLATE PIE. Mrs. Earl O. Stewart. Two cupfuls of milk, yolks of two eggs, six tablespoons of sugar, four tablespoons of grated chocolate and two tablespoons cornstarch. Let milk and sugar come to boiling point, add corn starch wet up in milk, then chocolate, a teaspoon of vanilla extract and last the well beaten yolks of eggs. Pour into a baked crust and cover with meringue of whites of two eggs. CHOCOLATE PIE. Mrs. Mabel Hanna Porter. Grate one-half teacup of chocolate, place in a sauce pan with one cup of hot water, butter the size of a walnut, one teaspoon vanilla and one-half cup sugar. Beat the yolks of two eggs with one-half cup sugar, add two tablespoons cornstarch (dissolved in a little water) Mix and add to the chocolate. Cook until thick, stirring constantly. Pour into a pie shell and let cool. When ready to serve put whipped cream over the top of the pie. Mrs. Ross B. Hickman. One and one-half lemons, grated rind of one, one cup sugar, one tablespoon of butter, beat to a cream, four tablespoons sweet milk, two eggs, (save white of one for top), one-half cup luke warm water with one large tablespoonful cornstarch. Same for orange pie. PINE APPLE PIE. Mrs. Margaret C. Landon. One grated pineapple, its weight in sugar, half its weight in butter, one cup of cream, five eggs. Beat the butter to a creamy froth, add the sugar and yolks of the eggs, continue beating until very light, add the cream, the grated pineapple and the whites of the eggs beaten to a stiff froth. Bake with an under crust. PUMPKIN PIE. Miss Lucretia Stewart. One cup stewed pumpkin, one cup sweet milk, onehalf cup of sugar, two well beaten eggs, pinch salt, onehalf teaspoon each of ground cinnamon, ground cloves, and vanilla extract. This makes one large pie. Mrs. L. J. Merrold. One-fourth teaspoon salt, one-fourth teaspoon mustard, a little pepper, one teaspoon flour, two tablespoon sugar, one cup sour cream, one cup vinegar, one or more eggs. Boil until thick. FRENCH DRESSING. Mrs. Robert Seaton, Seaton, III. One and one-half teaspoon salt, one-quarter teaspoon pepper, six tablespoons olive oil, two tablespoons of vinegar, a little cayenne, a little juice of an onion. Add salt and pepper, olive oil and vinegar. Stir for five minutes with a piece of ice, remove ice and beat until quite thick. Keep in cool place until ready to serve. CELERY SALAD. Mrs. Robert Seaton. Cut the tender stalks of celery into inch pieces to make three cups, mix with a French dressing. Serve in a ring of tomato jelly and garnish with curled celery, shredded lettuce and mayonnaise dressing. KLONDYKE SALAD. Mrs. Robert Seaton. One can French peas, cheese cut in small cubes, sweet pickles chopped very fine. Mix with mayonnaise. SPICED BEEF. Mrs. Mary E. Sykes.