ed. Blend in 4% cup milk. Blend
egg yolks, milk mixture and
pumpkin mixture.

Mix thoroughly and place on boiling
water. Cook until mixture thickens
(about 10 minutes), stirring frequent-
ly. Remove from heat, beat in gelatine
with egg beater. Cool for about 20 min-
utes or until it begins to set. Then beat
until fluffy with egg beater. Beat 3
egg whites until stiff with 4 teaspoon
cream of tartar. Beat in 6 tablespoons
sugar until egg whites are stiff and
glossy. Fold into fluffy pumpkin
mixture and pile into cooked pie shell.
Chill until ready to serve. This makes
one large 9-inch pie.

—Miss I. Hallson.

PUMPKIN PIE.
eggs.
cup sugar.
cups pumpkin.
cups milk.
tablespoon flour.
teaspoon each—salt, cinnamon and
ginger.
Y, teaspoon cloves. :
Method—Beat the egg yolks, add
sugar and pumpkin, mix in the flour,
salt and spices and add to the first
mixture. Then stir in the milk and
fold in the stiffly beaten egg whites.
Pour into crust and bake in a moder-
ate oven until set. Serve with whip-
ped cream if desired.
-——Mrs. H. I. Johnson, Thornhill, Man.

pt eet DO DO Rt CO

BUTTERSCOTCH PIE.
1 cup brown sugar.
144 tablespoons flour.
1 tablespoon butter.
2 egg yolks.
1 cup milk.

Method — Mix together as given
and cook in double boiler and put in
baked crust. Cover with whites of the
2 eggs beaten together with one table-
spoon of fruit sugar.

—Mrs. Inga Christianson.

GRAHAM WAFER PIE.
20 wafers, rolled fine.
1) cup brown sugar.
% cup melted butter.
1/3 teaspoon cinnamon.

49

Method — Roll crackers fine, add
sugar and cinnamon and mix well, add
butter. Save half cup of mixture for
top of pie, put rest into pie plate pat-
ting in well, pour in a hot custard
made of 2 cups milk, % cup sugar, %
teaspoon vanilla, 3 egg yolks, 1 table-
spoon corn starch. Cover with mer-
ingue and sprinkle cracker mixture
on top. Bake in slow oven for 25
minutes. —Mrs. J. Preece.

RHUBARB CUSTARD PIE.
cup sugar.
tablespoons flour.
tablespoons melted butter.
egg yolks.
cups raw cubed rhubarb.
Method—Mix sugar and flour, add
melted butter and egg yolks, 2 cups
raw cubed rhubarb. Bake in uncooked
pie crust, use whites of eggs for frost-
ing after rhubarb is cooled.

Mrs. C. Nordman.

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RHUBARB PIE DE LUXE.
2 cups rhubarb.
2 cups sugar.
2 egg yolks.
Butter size of egg.
1 tablespoon flour.

Method—Mix and cook slowly, until
like jelly. Bake shell, put in mixture
and cover with meringue made from
the egg whites.

—Mrs. A. B. Sturlaugson.

FRUIT PATTY:

Line patty tins with rich pastry.

Filling—
Melt piece of butter size of walnut.

Add:

1 cup brown sugar.
1 cup currants.
1 tablespoon lemon peel.
Yolk of one egg.

Bake in moderate oven.

—Mrs. D. Elding.

VINEGAR TARTS.

3 eggs,
3 cups brown sugar.
1 teaspoon vanilla.
5 teaspoons vinegar.
Nutmeg to taste.

Mix and fill uncooked pastry shells
and bake. —Mrs. F. A. Finson.