The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-11-20
The Honernaker's
Corner
BY MARY DOUGLAS

Somehow, to most people,
Thanksgiving dinner just wouldn't
be complete without a spicy pump
kin pie, so we looked around through
our file for something little diff
ferent and came UP with this one
Pumpkin-Nut Pie
2 Eggs, beaten
/ cup of prepared pumpkin
2 cups of milk
" cup of grated cocoanut
Y cups of brown sugar
/ teaspoon of salt L
"a teaspoon of nutmeg
"a teaspoon of cinnamon
2 tablespoons of flour
y cup of chopped pecans
Mix the dry ingredients. Add to
the cooked pumpkin, then stir in the
other ingredients. Pour into a deep
pie plate lined with pastry which
has been chilled Bake in a hot
oven for 20 minutse--then reduce
the heat to $50 degrees for about 20
minutes.
And while | was looking through
pie recipes ! found another one that
will fit i'm with your Thanksgiving
dinner This one ! brought home
from my vacation in Florida last
Summer.
COcOanut Pic
Bake one 9-inch pic shell and set
aside to cool
Filling
can of evaporated milk Qarge)
pint of skinned milk (sweeD
! cup of Cocoanut milk
cup of sugar
2 egg yollSs
"a teaspoon of salt
& tablespoons of corn starch
| teaspoon of vanilla
y cups of chopped cocoanut (fresh)
2 egg whites
2 tablespoons of sugar
The homemaker who has become
famous for this special pie, found
out after shredding her fingers on
the crater, that she could use her
nut chopper with even better results
than grating the fresh cocoanut. II
there is not a full cup of the cocoanut
milk she adds enough water to make
the difference and pours this over
the chopper cocoanut and let
stand for a few minutes. 1t absorbs
flavor and then can be added to the
cocoanut milk. Here is the method
of combining the ingredients. Stir
well the beaten egg yolks and all the
milk ingredients in the top of a dou-
bic boiler. Heat to boiling point.
Mix the corn starch, sugar and salt.
Add by sprinkling gradually over
the hot milk (This will not lump.)
Cook over low heat until thick. Re
move from the heat, stir in / cup of
cocoanut and add the vanilla. Pour
filling into the baked pie shell.
Sprinkle the y cup of cocoanut
over the filling Beat the egg
whites until stiff add the 2 table
spoons of sugar Spread over the
pic leaving it in rough peaks. Bake
at 300 degrees until meringue is
light brown.
If your pie pans are 8-inch ones,
then prepare two or you can pour
the remaining mixture into custard
cups and chill them and serve as
individual desserts.
The following recipe was given to
me by Mrs Howard Smith, a former
resident of this city, and was pub
liShed in this column about three
years ago. But since we have many
new readers now and also the cake
is so highly recommended and fits in
with the Fall season, here it is
again:
Pumpkin Cake
u Cup of shortening
/ cup of brown sugar
y cup of white sugar
2 egg yolks and l whole egg
"a cup of prepared pumpkin
(cooked)
IA teaspoon of baking soda
2 cups of cake flour (sifted)
2 teaspoons of baking powder
"a teaspoon of salt
l teaspoon of cinnamon
p teaspoon of spice
" teaspoon of nutmeg
u cup of sour milk
y cup of nuts (chopped)
Cream brown sugar and shorten
ing, beat together eggs and white
sugar and mix. Add pumpkin and
sifted dry ingredients alternately
with the milk. Add nuts last
Bake in 2 eight-inch layers in $50