Pecan Pies and Pastry
i C. cooked carrots % t. mace Carrot Pie 44 C. brown sugar 4% t. nutmeg 1 egg 4% t. salt 1 CG. milk % t. vanilla 1% t. cinnamon % T. butter ¥% C. chopped pecans
Put carrots through colander, and add remain- ing ingredients, having the egg well beaten. Bake in a pastry shell until set. When cold, top with whipped cream or ice cream.
% C, butter Chess Pie 8 eggs 1 C. brown sugar % T. thick cream CG. grated pecans
Cream butter and sugar, add well beaten egg yolks, whipped cream, and pecans. Cover with a meringue made from the egg whites, and bake in a pastry shell.
Juice and grated rind 5 T. sugar Chiffon of 1 lemon 1 T. water Lemon Pie 5 T. water 2 T, grated pecans 3 eggs 6 T. powdered sugar
Add lemon juice and grated rind to water and boil. Beat egg yolks well and add 5 T. sugar and i T. water. Stir boiling lemon juice and water slowly into egg yolks. Return to double boiler and cook until thick. Cool. Beat 2 egg whites very stiff and add 4 T. powdered sugar. Fold into other mixture and pour into baked crust. Brown slightly in oven, remove and add meringue made from remaining egg white, sugar, and pecans. Return to oven to brown slightly.
263
