7" ae eh
Som Pyke

Page Twentyeight

_ ‘THE VANCOUVER SUN SEVENTH ANNUAL COOK BOOK

: "Caramel Pie
Pastry:

1% cups flour :
os a cup shortening

y teapot salt
Enough ice water. to hold

pastry together.
Flake with pastry blender and mix in the ice water. Line
_ pie plate and bake. ©
2 Filling: . cette
2% cups ‘eE sugar % cup butter. -
-. Cook in double boiler till melted. Add 2 cups of boiling
water and stir thoroughly. Dissolve 4% tablespoons of corn-

_ starch in a little water and add to the mixture; cook this for

-about 15 minutes. Remove from the heat and stir in 3 well-
beaten egg yolks. Then add 1 teaspoon of vanilla, and pour
the filling into 2 baked pastry shells. Beat 3 egg whites
stiffly and add 6 tablespoons of sugar and spread over filling.
Bake in a slow oven (325 eee? until light brown, or for 15
‘minutes.

# x ®

This recipe, submitted by Mrs. Bee

Rumble Street, New Westminster, . - 3

te

Peach Pie

3 or 4 peaches 2/3 cup sugar .

2 eggs et ae OD. water

Prepare and bake pie crust. Cook slieed peaches in
syrup until tender, Strain. Place Ye pint of syrup in a stew
pan, cook slightly. Then add the egg yolks and cook gently

" i.

| on slow fire until thick, stirring constantly. Place the peaches,
sliced, in the pie crust and cover with the custard and then

spread the stiffly beaten whites of the eggs on- the top.
Bake in a moderate oven until golden brown. Serve either

hot: or. cold.

If using canned fruit, strain the fruit, bring tie syrup
to the boiling point and simmer 3 or 4 minutes. Let cool,

then proceed as directed.

- Peach pie is always a winner, especially with men, and

ie cick aaay 3208 |

this delicious recipe won a prize for Mrs. H. A. Francis,

P.O. Box 645, Powell River. |
Orange Pumpkin Tarts

1% cups milk
3 eggs, beaten

2% cups cooked pumpkin
1% cups brown sugar

- %& teaspoon salt % teaspoon mace

1% teaspoon cinnamon 1% teaspoons vanilla

1% teaspoons orange rind, grated
Line small pie plate with rich pastry, making sure the

edges are about half-inch high. Chill the pastry. \
Mix the ingredients and turn into pastry shells, then

bake at 425’ F, for 20 minutes. Reduce the heat to 375’ and
bake till custard is firm; this takes about ten minutes. Serves
he 28

- a * *
“This seasonal pie recipe won a_= prize for Mrs. H. M.
‘Summers of 49 Nicol Street, Nanaimo

Concord Ce Pie

a cups Concord grapes 1% tablespoons lemon juice
% cup sugar 1 tablespoon granulated
1% tablespoons orange rind tapioca
_ §$lip pulp from skins of grapes, cook pulp till seeds are
_ loosened, put through sieve, add skins and other ingredients
of filling. Pour into unbaked pie shell and cover with strips
of pastry, if desired. Bake at 450 deg. F. for 15 minutes

_ and reduce to 350 deg. F. for 20 minutes more.

* rr

Cee: ‘ This delicious and seasonal pie-filling ‘won a prize for
Mrs. M. V. Edwards, 5634 Ross Street. i

™

—

pie is done.

 CHoeolste Pie

4 tablespoons flour
Pinch salt
_ % teaspoon vanilla
3 tablespoons butter .,

Put 1% cups milk to heat. Mix Sugar, cocoa and flour

2 eggs ,

4 tablespoons cocoa
1 cup sugar

2 cups milk |

with the remaining % cup cold milk. Pour this into the hot

milk and cook five minutes. Beat yolks of eggs and add with
butter and salt to mixture. Fill baked pie shell. Top with

’ meringue made from whites of eggs and 2 tablespoons sugar

per egg white. Bake 15 to 20 minutes in a 325 deg. F. oven.
If a deep pie is required egy jn ee this recipe.

A chocolate pie is many a man’s idea of a perfect dégs :
and this is no exception. The recipe won a prize for
G. A. Graybiel of Provost, Alberta, |

Cheese and Apple Pie

4 ounces cream cheese fine
4 ounces butter % teaspoon salt
% cup cream sodas, rolled % cup flour

Cream cheese and butter together until well blended. Add
salt, crumbs and flour. Chill while apples are being prepared.

Cut apples into 9-inch pie plate, add *%4 cup sug, then cover —

with chilled pie crust which has been rolled to % inch thick-
ness on a well-floured board. Make a few incisions to permit
escape of steam. Bake 30 minutes in moderate oven or until
apples are tender. Serve with or without whipped cream.
% * * ,

If the apples are hard they should be pre-cooked about ten
minutes before putting the crust on top of this pie. The recipe
won a prize for Mrs. D. Allen, R.R. 1, White Rock.

~ Pumpkin Pie Supreme

<2 Caps cnoked pumpkin 3 egg whites, beaten. ay
1% cup sugar % teaspoon cinnamon —

2 tablespoons. flour Ye teaspoon ginger

3 egg yolks, ° beaten % teaspoon a

, 1% cups milk

Mix as for sndinbae pumpkin pie but fold tn the beaten
egg whites at the ‘end. Pour into two 10-inch unbaked pie
crusts and bake in a moderaté oven until done. The oven
for the first 5 minutes “should be 300 deg. F. and gradually
increased to 350 deg. F.
(Time 30 to 40 minutes.) |

To improve the bottom crust bake for » minutes Ree
pouring in filling.

A pumpkin pie forms a definite part of the Thanksgiving _

season, so this recipe wins a prize for Mrs. P. V. Molberg: ie

3418 East 29th Avenue.

n ,

Apricot Scotch Pie
*% cup brown sugar 2 eggs, separated
3 tablespoons cornstarch Pinch of salt

va 1 teaspoon vanilla
2 Cups DOUG Waree % cup stewed apricots. (put
2 tablespoons butter

through mincer)

Mix cornstarch, brown sugar and salt, then pour in boiling
water, stirring constantly. Cook until thick and no trace of

raw starch is left; add to “beaten egg yolks. Let cook three *

minutes longer, remove fr 1 heat and add butter, and cool.
Then add vanilla and the a sricets. Cool. Pour into a baked.

pie shell and top with meringue made by beating egg whites - o
until stiff and adding 4 tablespoons «ade ag and a drop of —

‘vanilla. Brown in a ‘slow oven of 325 deg. F \L0Pr 20 minutes.

* *

This fruit pie recipe won a prize for Mrs. | Cecile Touch:
-ette, 1350 11th Avenue, New Westminster.

e the custard test to see if the.

- S ? J
Bh yg oon eae Bi 2 En. finn ee ot ili ate 2
ie % ee oe eee . Te eS ee PD eR See ge
PS OE, eT ae eT Ree ee