PUMPKIN PIE

1 1/4 cups canned pumpkin (drained)
3/4 cup. brown sugar

3/4 = tsp. salt

3/4 tsp. nutmeg

3/4 tsp. ginger

1 1/4 tsp. cinnamon

4 tsp. light molasses

3 eggs, beaten slightly

2/3 cup milk

1 cup evaporated milk

Prepare 9" pie crust and brush sur-
face of pastry with 1 tsp. melted
butter. Combine pumpkin with sugar,
salt, spices and molasses. Beat
eggs, add milk and evaporated milk.
Combine thoroughly with pumpkin
mixture. Pour into chilled unbaked
pastry shell. Place pie on lowest
rack in oven preheated to 450°F, -
Bake until pumpkin custard is set
or until knife inserted in centre
comes out clean (approximately 50
to 55 minutes). Cool, garnish with
whipped cream or ice-cream.

- Lavina Neil.

PECAN PIE

1/2 cup butter or margene
1 cup sugar

3 eggs, slightly beaten
3/4 cup dark corn syrup
1/4 tsp. salt

z tsp. vanilla

1 1/2 cups chopped pecans
Unbaked 9-inch pie shell
Whole pecan nutmeats

Set oven for moderately hot, 375°.
Cream butter. Add sugar gradually
and continue beating until light
and fluffy. Add next 5 ingredients
and mix well. Pour into pie shell.
Bake 40 to 45 minutes. Decorate
edge of pie with whole pecans.

Serve with whipped cream if desired.

- Dorothy Crawford.

TANGY GOOSEBERRY PIE

Line pie pan with pastry.

* quart gooseberries
1 1/2 cups sugar
6 tbsp. flour

1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt

1/3 cup water

2 egg whites

4 tbsp. sugar

Remove blossom and stem end of goose-
berries and wash. Combine sugar

(1 1/2 cups), flour, cinnamon, nut-
meg and salt in large saucepan; stir
in water, cook over medium heat,
stirring constantly until mixture
thickens and boils one minute, Add
gooseberries, bring to boiling, re-
duce heat, simmer 5 minutes, pour
hot mixture into pastry shell. Bake
pie in hot oven 450° for 10 minutes,
then 350° and bake 15 minutes longer |
or until gooseberries are tender.
Remove pie from oven, leave heat on.
Beat egg whites until foamy, in
medium sized bowl, add sugar,

(4 tbsp.) 1 tbsp. at a time beating
well after each addition. Continue
to beat till meringue is smooth and
stands in soft peaks; spoon in ring
around edge of filling. Return pie
to oven, bake 8 - 10 minutes until
golden brown.

- Flora Bailey.

PINEAPPLE MINCE TARTS

2 cups mincemeat

3 cups crushed pineapple

3/4 cup quick-cooking Tapioca

1 tbsp. finely chopped lemon peel
2 tbsp. lemon juice

2 tbsp. butter

Bake in tart shells. An excellent
way to use up left-over mincemeat.