THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

PIES and PASTRIES—Continued

LEMON CRUMBLE

Ist PART:

1 Cup White Sugar 3 Beaten Eggs
Juice and Grated Rind 2 Lemons

Mix sugar, juice and grated rind. Add beaten eggs, cook slightly
until thick. Set aside to cool.

2nd PART:

1 Cup Flour 1 Teaspoon Baking Powder
1 Cup Fine Fruit Sugar ¥, Cup Cocoanut

10 Large Sodas, rolled fine ', Cup Butter

Cream butter and sugar. Add flour sifted with baking powder.
Then add soda biscuit crumbs and cocoanut.

Put half of second mixture jnto a greased pan. Spread with the first
mixture. Then cover with remaining half of second mixture.
Cook about 45 minutes in a slow oven. I. McGillivray.

PAULIN’S PEERLESS SODA BISCUIT ORANGE PIE

CRUST:
2 Cups Paulin’s Peerless Soda '¥2 Cup Melted Butter or
Biscuit crumbs, rolled fine. Shortening

Y, Cup Sugar
Mix and take out one cup for top.of pie. Pat the remainder of
crumbs in pie plate.

FILLING
1 Large Cup Boiling Water 1 Tablespoon Butter
1 Cup Sugar 3 Egg Yolks
Bring to a boil and add: 2 Oranges (rind of one, juice of
2 Tablespoons Corn Starch blended two)
with a little cold water 1 Lemon (juice only)

Cook until thick. Pour in crust, now beat egg whites stiff, spread
on filling; sprinkle remainder of crumbs on top, bake in oven at

250° for 20! minutes.

APPLE CRUMB

into a buttered baking dish slice peeled tart apples. Sugar them
and if desired add a little cinnamon. Take !4 cup of butter, |
cup brown sugar, | cup flour. Mix these ingredients well until
crumbled as fine as sugar. Pour over apples. Bake in hot oven
ten minutes, then continue baking slowly for 20 minutes. Keep
dish covered first ten minutes to prevent a crust from forming.
Serve with the following sauce:

Melt | tablespoon butter, stir in | tablespoon flour, add | cup
boiling water and '4 cup sugar, stirring all the time. Add | tea-
spoon almond flavoring.

AZ