PIES AND PASTRIES

LEMON CHIFFON PIE
“Foamy-light, faintly tart—the belle of pies.”

(For 9” pie)
3 large egg yolks PREPARE... .and bake pie shell.
% cup sugar BEAT........ egg yolks slightly in top part of double boiler. Add
1 tablespoon grated a the sugar, lemon rind, lemon juice and salt. Mix
lemon rind ’
Ys cup unstrained lemon COOK....... over boiling water, stirring constantly, until mixture
juice thickens and coats the spoon, about 10 minutes.
Yq teaspoon salt SOAK....... gelatine in cold water. Add boiling water to soaked
Piebeapoun adiihive gelatine. Mix until dissolved.
ADD......... to hot custard and beat with rotary beater until
3 Met. oons cold smooth. Cool until partially set.
4 - BEAT........ egg whites until frothy. Add cream of tartar. Beat
. a boiling me until stiff. Gradually beat in remaining half of sugar.
r aria Corin sh ta BEAT... oosi%. partially set custard with rotary beater. Fold in egg
V4 teaspoon cream of ne py
tart
™ = , Serre into cooled, baked pie shell. Chill for 2 hours or more.
Garnish with whipped cream just before serving.
COCOANUT TARTS
“With a baked-in surprise—red raspberry jam.”
(Yield 30-2” tarts)
1 recipe pastry for double- ROLL..... pastry and cut in circles 1” wider than top of tart tins.
crust pie (page 13) Line tart tins.
sor gt BEAT...... eggs; add sugar, cornstarch and salt. Blend in melted
1 iaepe nt butter, lemon juice and vanilla. Fold in cocoanut.
ve tsp. salt SPOON. . .14 teaspoon raspberry jam into each pastry-lined tart tin.
_ cha — ules PHL By, ies i 2”, full with cocoanut mixture.
1 teaspoon vanilla BAKE...... on lowest rack in preheated moderately hot oven,
1% cups cocoanut 375°F., about 30 minutes.

Ya cup raspberry jam

BUTTER TARTS

“Still a favourite as in Grandmother's day.”
(12—3” tarts)

1 recipe of pastry for LINE. .. .12 muffin tins (3” across top) with pastry.
double-crust pie MELT... .butter and add all ingredients except egg; mix thoroughly.
(page 13) Cool.
1
7s cup butter BEAT. ...egg slightly and add to raisin mixture.

Y2 cup golden syrup ;
Y2 cup brown sugar POUR. . .into pastry-lined tins.

Yo to % cup raisins BAKE. ..in oven preheated to 425°F. (hot) for 25-30 minutes or
Ya teaspoon vanilla until pastry is well browned. Time will depend on size of
1 tarts. Loosen edges with pointed knife and allow to cool
Ya teaspoon salt at least 10 minutes before removing from tins. Filling will
1 egg be syrupy but will become firm when cool.

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