The Blue Grass Cook Book

page 203

When making pies, cut off only enough for one pie at a time, so as not to roll
more than once after taking off the ice.

      CHOCOLATE PIE (No. 1)
Mrs. James E. Clay

  4 eggs,

  2 cups of sugar,

  1/2 cup butter,

  1 cup of grated chocolate,

  1 cup of cream.

Flavor with vanilla. Mix and cook in saucepan till it begins to thicken. Cook
crust slightly, fill with the mixture and cook in oven till stiff. Cover with
meringue.

      CHOCOLATE PIE (No. 2)
Mrs. Strauder Goff

Stir the yolks of two well-beaten eggs, 1/3 of a cake of chocolate and a teacup
of sugar into nearly a pint of new milk. Set over the fire and stir till it
comes to a boil, then add 2 tablespoons of cornstarch dissolved in milk and 1/2
cup of butter. Let it cook till it thickens, stirring all the time. Then pour
over the beaten whites of the eggs, set back

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