The Twin-city housewife

Buttermilk Custards One tablespoon of butter creamed with one tablespoon of flour, one cup sugar, two eggs beaten separately, one cup buttermilk and a pinch of soda. Flavor to taste.—Mrs. P. W. Crutchfield. Butter Scotch Pie Two cups brown sugar, two tablespoons flour, butter size of an egg. Mix these together, then add two and one-half cups boiling water. Lastly add the yolks of two eggs. Let this boil until thick, stirring all the time. Flavor to taste and pour in crust, which has been baked first. Beat the whites of the eggs to a stiff froth and add a little sugar. Spread this over the top of the pie and place in oven to brown. —Mrs. W. L. O’Brien. Brown Sugar Pie One cup brown sugar, one tablespoon of butter, yolks of three eggs. Cream well and bake in pie crust. Flavor with vanilla.—Mrs. H. EH. Jenkins. Caramel Custard . Yolks of four eggs well-beaten, two cups brown sugar, two heaping tablespoons flour, two cups sweet milk. Beat all together thoroughly and cook in double boiler until very thick. Line tins with ‘good pastry, bake, pour in custard, cover with a meringue made of the whites beaten to a stiff froth and sweetened. Set in stove and brown. —Mrs. T. B. Crawford. Chess Cakes Yolks of seven eggs, one-half pound each of brown and white sugar, a scant half pound butter. Flavor with lemon. Do not stir or beat but with a knife cut ingredients together until free from lumps. Bake in patty pans lined with rich pastry.—Miss Sallie Hanes, Mocksville. Citron Tarts Yolks of six eggs, one-half pound butter, three-fourths pound of sugar, one teaspoon ground orange peel. Line tart tins with rich pie crust. Put a spoonful of the mixture in each and bake.—Miss Gertrude Siewers. Cocoanut Pie Take one-half pound of grated cocoanut, one-half pound fresh butter, one-half pound powdered sugar, one wineglass of brandy, four eggs beaten separately, to the utmost, two teaspoons lemon juice and two teaspoons of flavoring to taste. Rub butter and sugar to a smooth cream, whip in the brandy and lemon juice, stir in the beaten yolks and lastly the cocoanut, alternately, with the whites. Bake in open shells of the finest puff paste.—Mrs. C. Buford. Frangipani Tartlets Put one-fourth cup cream and one tablespoon flour in a small sauce- pan and stir until smooth. Place on the fire a few minutes to cook the flour, stirring all the time. Remove from fire and when cool add four tablespoons powdered sugar, one tablespoon each sherry, orange water, grated lemon rind, and chopped citron and yolks of four eggs. Set the saucepan in another pan containing hot water and cook, stirring constantly until the mixture has become a thick cream. Fill tartlet shells that have been previously baked from good pastry, with this cream and over the top spread a meringue. If you like, sprinkle the meringue with chopped almonds and finely cut citron, and place a cherry cut in half in the center. Brown meringue in oven. These are delicious.—Mrs. Wm. Nissen. cig hty-two THE TWIN-CITY HOUSEWIFE Kentucky Pudding Three eggs, two and one-half cups of sugar, three-fourths of a cup of butter, one cup of cream, three tablespoons of flour, one teaspoon of essence of lemon. Bake in one crust.—Mrs. J. B. Moseley. Lemon Pie, No. 1 The grated rind and juice of one lemon, yolks of three eggs, onehalf teacup sweet milk, one tablespoon corn starch, one cup sugar, a little butter. Beat all togther and bake in tins lined with rich crust. Beat the three whites, adding one-half cup fine sugar; place on pies when done and brown in the oven. This makes two nice pies.—Mrs. W. L. Stage. Lemon Pie, No. 2