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1 cup rhubarb

THE VANCOUVER SUN SEVENTH ANNUAL COOK BOOK ©

- Page Twenty-seven

Rhubarb Tart Pie

Line a 9-inch : pie plate with pastry and fill with rhubarb —
which has been cut in small pieces. Pour the following mix:
- ture over the fruit: |

1 tablespoon butter —
3 tablespoons corn syrup
1 teaspoon vanilla. 3
_ Bake at 450 degrees F. for 10 minutes. Reduce to 350 de-
grees F. and bake until set; this takes about 45 minutes.

* ok *

1 cup brown sugar
2 eggs |

‘ With hothouse rhubarb on the market at present, this pie
.
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| make a welcome change in the winter menus. It won
‘ize for Mrs. E. Cowling, 1804 McNichol Avenue,

Molasses Crumb Pie
Liquid: We
1% cup molasses

teaspoon soda dissolved
in % cup boiling water

| 1 egg yolk % cup brown sugar 2
Crumbs: % teaspoon each of nutmeg,
% cup flour ; ginger and cloves

2 tablespoons shortening % teaspoon salt

¥ teaspoon cinnamon “4 Cup brown sugar

To make crumbs, combine flour, sugar, salt and spices.
Work in the shortening.

To make liquid heat the egg yolk and molasses, soda, sugar
and hot water. Line a pie pan with pie pastry. Make alter-
nate layers of crumbs and liquid. Top with crumbs. Bake in
hot oven (450 deg. F) for 20 minutes until the crust edges
begin to brown. Reduce heat to 375 deg. F and bake for 20
minutes longer. Serve with sweetened whipped cream or a
meringue of the egg whites on top.

Orange Pie

Juice of 1 lemon

2 eggs, separated

4 tablespocns granulated
sugar.

1 baked 9-inch pie shell

1 1/3 cups Eagle brand sweet-
ened condensed milk
% cup orange juice
Grated rind of 1 orange
or 4% teaspoon orange
extract :

Blend together Eagle Brand milk, orange juice, grated
orange rind of orange extract, lemon juice and egg yolks.
Pour into baked pie shell. Cover with meringue made by
beating egg whites until stiff and adding sugar, pinch of
salt and’ %4 teaspoon lemon juice. Bake in 2 moderate oven
(350 deg. F) for 10 minutes or until brown. Chill before
serving. : ) .

The recipe for this custard pie won a prizc for Mrs. Albert
Bird of Matsqui, B. C.

Rhubarb and Raisin Pie

2 tablespoons of lemon

1 cup seeded raisins. juice |
1 cup white sugar _ Grated rind of 1 lemon
_. Pinch of salt 1 egg... :

Chop rhubarb and raisins finely; add sugar, lemon juice
and rind and also add well-beaten egg.

: Bake between two pie crusts in hot oven of 450 deg. F.
for 10 minutes and then reduce temperature to 400 deg. F.
and finish baking.

This seasonal pie recipe won a prize for Mrs. L. Durand,
360 McSween Road, R.R. No. 2, Chilliwack.

%

Filling:

of lemon, sugar and washed currants. Cook 3 minutes and

cover with pastry rolled thin and bake in a moderate oven

-a $1 prize for the recipe.

Lemon Currant Tarts

2 well-beaten eggs
Juice of two lemons : a
Grated rind of 1% lemons ||

% cup currants :

Mix cornstarch and cold water. and then add boiling water
and cook for 10 minutes. Add eggs, rind of lémon and juice —

3 tablespoons cornstarch
% cup.cold water

1 cup boiling water

%4 cup sugar

then cool.

Make a short pastry using 2 cups flour, 2/3 cups shorten- |
ing, salt and water. Line muffin tins with pastry and bake
in a hot oven for 5 minutes. Fill % full with lemon filling,

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till golden brown. Makes 10 tarts.

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This tasty variation for lemon tarts won a prize for Isa-
belle Wilson, 3370 Nootka Street,

, Banana Coconut Pie

») tablespoons cake flour
4 tablespoons sugar

% teaspoon salt

1 teaspoon vanilla

2 egg whites

% cup sugar

3egg yolks . | “y
1 cup shredded coconut .
2 cups milk
~ 3 bananas.
Baked pie shell
2 tablespoons cold water

Mix the flour, sugar, and salt. Scald the milk and sift the
dry ingredients into them, cooking over hot water until the re i
mixture is thick and smooth. Add the well beaten egg yolks : |
and cook 2 minutes longer. Remove from the fire, add half
the coconut and the vanilla. Cool. Slice 14% bananas into the
bottom of a well baked nine-inch pie shell. Pour the coconut ©
filling over them. : ;

Place the unbeaten egg whites in the top of a double boiler
with % cup of sugar and 2 tablespoons of cold water. Beat
with an egg beater until they are well mixed, then place over
rapidly boiling water and beat until- the mixture stands in
peaks. Flavor with a little vanilla and heap lightly over the
filling. : . a ahi 7 |
Slice the remaining bananas and arrange them in a circle
of overlapping slices around the edge of the pie. Sprinkle the
rest of the coconut over the top and serve. :

% * x =. 8

The recipe for this attractive pie won a prize for Mrs. M.

Barnett, Cedar P.O., Vancouver Island, 7

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Date Caramel Pie

°% cup brown sugar 2 eggs, separated
¥% teaspoon salt ©

3 tablespoons flour | :
3 tablespoons cornstarch 1 teaspoon vanilla

2 cups hot milk 1 cup coarsely cut dates

1% cup pecan or walnut halves

Sift ‘the sugar, salt, flour and cornstarch and stir slowly
into the hot milk. Cook until thick, stirring frequently. Add
beaten egg yolks and cook 1 minute longer. Remove from the
heat, add butter, dates and vanilla. Cool partially and fold
in the stiffly beaten egg whites. Pour into a well-baked
pie shell and arrange pecan halves over top and cover with

caramel glaze.

2 tablespoons butter

CARAMEL GLAZE

Melt % cup granulated sugar very slowly in a heavy pan,
stirring constantly. When -sugar caramelizes add 1-3 cup of
hot water. Stir and bring to a boil then cool slightly and
pour over the pie. , ( ee

Miss Mae A. Jacques of 950 East Thirteenth Avenue won —

‘