Foolproof Pie Crust
Maxine Ratliff
4 cups flour
1 Tbsp. sugar
2 tsp. salt
1 3/4 cup butter Crisco
1/2 cup water
1 Tbsp. vinegar
1 large egg
Mix flour, sugar and salt.
Cut in Crisco.
Beat together water, vinegar and egg and add to the flour mixture.
Divide into five parts.
Shape into rounds.
Chill at least 30 minutes.
Roll out to size and fit into pie pan.
Use with your favorite recipe.
Dough may be kept in the refrigerator for several days.
Note: Pie crust dough may be prepared in food pro-cesser, by pulsing dry ingredients with Crisco until well blended.
Add wet ingredients and process until dough forms into a ball.

Southern Custard
Southern States
Cookbook – 1969
Pat McNeill
4 egg yolks
4 cups milk
1/4 tsp. salt
1/2 cup sugar
2 Tbsp. cornstarch
2 tsp. vanilla
Heat milk over water in the top of a double boiler.
Beat egg yolks.
Mix together sugar, cornstarch and salt, then gradually beat into the egg yolks.
Slowly pour hot milk over the mixture, stirring constantly.
Return the mixture to the top of the double boiler and cook over boiling water, stirring, until it coats a spoon or is a thick as desired.
Add vanilla and cool.
Good warm or cool.
Will keep in refrigerator for several days.

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