The Virginia Egg Council has an early gift for those with fond memories of the Miller & Rhoads Tearoom in Roanoke and Richmond.

The Egg Council unearthed some original Tearoom recipes compiled them in a keepsake booklet, “Remembering the Miller & Rhoads Tearoom.” It is free while supplies last; send a stamped, self-addressed legal envelope to VA Egg Council, 3401 West Ridge Rd., Roanoke, VA 24014.

Today's column features Miller & Rhoads Thanksgiving memories: Turkey Pot Pie, Frozen Fruit Salad, Cranberry Salad, Miller & Rhoads Pumpkin Spice Cake.

TURKEY POT PIE

4 sm. potatoes, peeled, cubed, 24 pearl onions, peeled, 4 med. carrots, halved, sliced, 4 ribs celery, sliced thin, 1/4 c. peas, 3 T. butter or margarine melted, 3 T. flour, 1 chicken bouillon cube, 1 to 1-1/2 c. chicken broth, 12 oz. cooked turkey, cubed, salt/pepper, unbaked 9 or 10-in. pastry, 1 egg white/water

In a medium saucepan, cook potatoes about 5 minutes. Add onions and carrots and continue cooking for about 3 to 4 minutes. Add celery (and more water if needed) and cook about 5 to 6 minutes. Vegetables should be just tender. Drain well. Roux: Melt butter in a heavy saucepan, stir in flour and mashed bouillon cube until a smooth paste is formed. Gradually add broth, blending well. Cook, stirring constantly, over moderate heat until sauce is thickened and bubbly hot. In large bowl, combine vegetables, sauce, turkey, and season it to taste. Add peas. Spoon mixture into four 10-oz heat proof baking cups or tart pans, dividing evenly. Roll pastry dough to 1/8 inch thick. Cut 4 circles 1 inch large in diameter than the baking cups. Top each filled container with pastry circle, tuck pastry edges under, sealing to edge of pan and flute around edge. Cut a slit in each crust to allow steam to escape. Brush each pie top with egg wash (egg white mixed with few drops of water). Bake in 350 degree oven for 20 to 25 minutes or until crust is golden brown and filling is bubbly.

Egg Council notes: chicken or turkey broth may be used. In testing, the sauce seemed too thin with 1-1/2 cups broth; you might want to use a bit less.

MILLER & RHOADS FROZEN FRUIT SALAD

2 c. whipping cream, 16-oz. fruit cocktail, drained, 1/4 c. sugar, 6-oz. jar whole maraschino cherries, drained, 1/2 c. mayonnaise, 1 tsp. vanilla

Whip cream, gradually adding sugar. Stir in mayonnaise and vanilla. Fold in the drained fruit. Pour into 12 individual paper cupcake liners. Freeze until firm. Peel away paper and serve, sliced in half, on lettuce leaf. Serves 12.

CRANBERRY SALAD

3-oz. black cherry Jello, 1 can whole berry cranberry sauce

8-oz. crushed pineapple not drained, 1/2 c. chopped pecans

Mix gelatin mix with 2 cups boiling water. Stir in cranberry sauce and mix until dissolved. Let partially set. Add pineapple and pecans.

MILLER & RHOADS PUMPKIN SPICE CAKE

3-1/2 c. sifted flour, 1 T. cinnamon, 6 T. butter, 1 T. clove, 1/2 c. shortening, 5 eggs, 3 C. sugar, 1-1/2 c. canned pumpkin, 2 T. baking powder, 1-1/4 c. milk, 1 tsp. salt, Cinnamon Butter Frosting

Blend flour, butter and shortening to make a crumb mixture. Measure and sift together the sugar, baking powder, salt and spices. Add to crumb mixture. Place in mixer and add eggs, one at a time. Mix 5 minutes at low speed. Blend in the pumpkin and milk. Pour batter into greased and floured tube pan. Bake at 350 degrees 1 hour and 10 minutes. Test for doneness. Cool in pan. Frost with Cinnamon Butter Frosting.

Cinnamon Butter Frosting: Combine 1 pound powdered sugar, 3 T. butter, 1/4 tsp. cinnamon, and 1/3 c. cream. Mix thoroughly and spread on cooled cake (cake freezes well).