^'Where Quality and Price Make Shopping a Pleasure''

I ROANOKE RAPIDS, N. C. |

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HUCKLEBERRY PIE

3 cups huckleberries V2 cup butter, melted

3 eggs, beaten V2 cup sugar

Wash and pick berries (if canned ones are used, drain away all juice). Put into unbaked pie shell. Combine beaten eggs, sugar, and melted butter. Pour over berries. Cook in moderate oven till custard is set.

—Mrs. D. E. Moore

BLACKBERRY CUSTARD

1 cup beaten berries, sweetened Butter, size of egg

2 egg yolks 3 tbsp. sweet milk 1 tbsp. flour 1 cup sugar

Beat all together well, add beaten whites to custard. Use vanilla flavoring if desired. Bake in moderate oven in unbaked pie shell. Makes one pie.

— Mrs. D. L. Wheeler

CHERRY PIE

2 cups sour cherries 1 tbsp. cornstarch 1 tbsp. butter 1 cup sugar 1 cup cherry juice

Drain cherries, save the juice and mix cornstarch, sugar and pinch of salt; add juice and cook slowly until thick. Add cherries and butter and cool. Line pan with pastry, pour in filling and cover with top crust. Bake in hot oven 450 degrees for 15 minutes then reduce heat to 350 degrees and bake about 25 min- utes. Makes one 9-inch pie.

— Mrs. Zilla D. Young

SUMMER CHERRY PIE

1 can sour cherries 1/3 c. sugar 1 baked pie shell

1 box cherry Jello Water

Mix Jello according to directions, using cherry juice for liquid and adding water to make 2 cups. Add 1/3 cup sugar to Jello mixture. Dissolve. Add cher- ries. Chill till almost set. Pour into baked pie shell. Chill. Serve with whipped

—Mrs. A. D. Haverstock

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I RETAILERS WHOLESALERS MANUFACTURERS |

I Phone 7-3154 |

I W. GRAHAM LYNCH Home Office |

President ROANOKE RAPIDS, N. C. |

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RAISIN PIE

2 cups raisins 2 tbsp, vinegar 14 tsp. cinnamon

(seeded) 1 cup water 1 tbsp. butter

2 tbsp. flour 2 cups chopped 1 cup chopped nut meats % cup sugar apple (pecans or walnuts)

Cook together raisins, flour, sugar, vinegar, and water. Cool, then add apple, cinnamon, butter, and nut meats. Line two 8" pie plates with pastry. Add the filling. Cover pie with narrow strips of dough, crisscrossed. Bake at 425 de- grees F. for 45 to 55 minutes.

— Hazel E. Wheeler

PEACH PIE SUPREME

2 c. flour V2 c. shortening 4 to 6 tsp. cold water

1 tsp. salt % c. grated cheese

Sift dry ingredients together. Cut in shortening and cheese to form coarse crumbs. Sprinkle water over crumbs and mix lightly. Roll on floured board with floured roller. Fit into 10 inch pie tin. Fill with following mixture:

8 half peaches 2 eggs 1 tbsp. lemon juice

1 c. sugar 1/2 c. syrup 2 tbsp. butter

2 tbsp. flour

Line unbaked pie crust with peaches, round side up. Mix sugar with flour, then beaten eggs. Add syrup and lemon juice. Pour this over peaches, dot with butter. Bake 45 minutes at 425 degrees.

— Edna Collier

PERFECT APPLE PIE

5 to 7 tart apples % to 1 cup sugar 2 tbsp, enriched flour Vs tsp. salt

1 tsp. cinnamon V4 tsp. nutmeg

1 recipe pastry (Ipkg. pie crust mix)

2 tbsp. butter or margarine

Pare apples and slice. Mix sugar, flour, salt and spices and sprinkle half over 9 inch pastry lined pie-pan. Heap apples into pastry shell and sprinkle with remaining sugar mixture. Dot with butter. Adjust top crust. Brush with top milk; sprinkle with sugar. Bake in hot oven 450 degrees for ten minutes, then in moderate oven 350 degrees about forty minutes. If apples aren't tart, add 1 tbsp. lemon juice.

— Mrs. George N. Taylor

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I OGLETREE MUTUAL INSURERS |

I 9 East Eleventh Street |

I Insurance Of All Kinds |

I AUTO LOANS — F. H. A. LOANS — FARM LOANS |

I BUSINESS LOANS |

I Telephone 7-3787 Roanoke Rapids, N. C. |

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PUMPKIN PIE

IV2 cups fresh or

canned pumpkin 1 cup milk

1 cup sugar V4 tsp. salt V4 tsp. nutmeg

V4 tsp. cinnamon

2 eggs slightly beaten

1 tbsp. butter

Combine ingredients. Mix thoroughly. Pour into an uncooked pastry lined pan. Bake in oven (425 degrees F.) 45 minutes; until inserted knife comes out clean. Vz cup raisins may be added to filling if desired.

—Mrs. R. L. Ferrell

SWEET POTATO CHIFFON PIE

2 eggs V2 cup milk

2 cups mashed sweet potatoes V2 cup corn syrup

V2 tsp. salt 2 tbsp. melted shortening

Juice of V2 orange 1 tsp. grated orange rind

Beat egg whites. Combine all other ingredients. Fold in beaten whites. Bake 35 minutes at 350 degrees in graham pie shell, or regular baked pie crust.

— M rs. Howard Dickens

BUTTERMILK PIE

5 eggs IV2 cups buttermilk V2 nutmeg

2 cups sugar 1 cup butter 1 V2 tsp. vanilla

AV2 tbsp. cornstarch

Cream butter and sugar, add eggs, beat until light. Add flavoring, corn- starch and buttermilk. Pour into uncooked pastry shell and bake until a silver knife blade inserted in center of filling comes out clean.

— Miss Estelle Daniel

PINEAPPLE MALLO PIE

V2 lb. marshmallows (32) V2 pt. whipping cream

V2 cup pineapple juice

Combine pineapple juice and marshmallows, heat in double boiler until marshmallows are melted. Cool. When cold, stir thoroughly, then fold into cream, whipped stiff. Put into graham cracker crust. Sprinkle top with 2 graham crackers crushed fine; or, for a nutty flavor, save out 2 tbsp. of buttered crumbs from crust, and sprinkle on top. Chill in refrigerator for several hours before serving —Miss Annabelle Daughtry

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I Wm. G. Dean & Company |