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Butterscotch Pie
Mrs. Ward R. Barlow (Louise)
¾ cup brown sugar
3 T. butter
1/3 cup flour or cornstarch
¼ tsp. salt
2 cups milk
3 slightly beaten eggs
1 tsp. vanilla
3 egg whites
¼ tsp. cream of tartar
½ tsp. vanilla
6 T. white sugar
In saucepan combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks. Return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. Pour into baked pie shell.
Meringue: Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add 6 tablespoons of sugar, beating until stiff peaks form and all sugar is dissolved. Spread on top of pie, sealing to pastry. Bake at 350 degrees till brown, 12 to 15 minutes.
Bean Salad
Lillie Kellison
1 can sliced carrots
1 box frozen lima beans, cooked
1 can yellow wax beans, drained
1 can green beans, drained
1 can kidney beans, drained
1 sliced onion
1 green pepper
Celery
1 cup Wesson oil
1 cup vinegar
1 ½ cups sugar, dissolved
Drain beans. Mix Wesson oil, vinegar and sugar. Toss with remaining ingredients