COOK BOOK 57

Cheese Pastry
4c. butter, 1 c. sifted flour, %4 lb. cottage or cream
cheese. Cut butter into flour, add cheese and mix to a smooth
dough. Clill thoroughly. Roll into desired shapes.

Sour Cream Tarts
Line patty tins with rich pastry and partly fill with the
following: 1 egg, well beaten, 1 c. each sour cream, raisins
and white sugar. Flavor with grated nutmeg.
—Mrs. Christenson.

Favorite Butter Tarts
Cream 4% c. butter, add 1c. sifted brown sugar, 2 tbsps.
milk or thin cream, 1 c. currants, 1 well beaten egg and 1 tsp.
vanilla. Mix well then place in pastry lined patty tins. Bake
in hot oven for 8 mins., reduce temperature to moderate and
bake until delicately browned. ‘Taffy tarts are made in the
same way but omit the currants. —M. Coleman.

Left-Over Pie Crust
Spicy Bits: Roll out left over scraps of pastry and spread
with softened butter, then sprinkle with sugar and cinnamon,
cut in squares. Bake in hot oven.

Nut Bars: Roll out the pastry, brush with milk, sprinkle
with brown sugar and nuts, top with another piece of pastry,
press together with rolling pin. Cut in bars and bake in quick
oven for about 10-12 mins. Sprinkle with icing sugar.

Jam-Jam: Cut half the pastry in rounds for bottom half
and cut tops to match using a doughnut cutter. Bake
separately. Put together with stiff raspberry jam.

Cocoanut Nut Strips: Roll left-over pastry to %” thick-
ness. Mix together 4 c. each brown sugar, shredded cocoa-
nut and shredded dates. Spread this mixture on 4 the pastry
which has been brushed with soft butter. Fold over the other
half of pastry and press firmly. Cut in strips about 34” wide
by 2%” long and place on greased baking sheet. Brush with
top milk and bake in a very hot oven. This amount of filling
will spread a fairly large piece of pastry—make about 2 doz.
strips.

Sour Cream Pie
1 c. brown sugar, 2 eggs, 1 c. sour cream, 1 c. raisins, %
tsp. cinnamon, dash of cloves, maple or vanilla extract. Mix
well together, saving egg whites for meringue, bake in pie
shell until filling is set. Add meringue well sweetened and re-
turn to oven until lightly browned. —Mrs. J. Vibert.