PIE CRUST
Quantity to be stored.

1 lb. lard or shortening

5 cups flour

1 tsp. baking powder

3/4 tsp. salt

l egg, beaten slightly
in a cup

Add 1 tbsp. vinegar and fill cup
up to 3/4 mark ‘with cold water.
Mix lard, flour, salt and baking
powder. Then add egg mixture. Com-
bine well, roll in wax paper and
chill overnight if possible.

(Will keep up to two weeks).

- Mrs. Eric Crossin.

ORANGE CHIFFON PIE

1 tbsp. gelatin

2 tbsp. lemon juice
6 tbsp. orange juice
4 eggs, separated
1/4 cup cold water

3/4 cup sugar

1/4 tsp. salt

1 tsp. orange rind
1/4 cup sugar

Sprinkle gelatin over fruit juice
to soften; combine egg yolks, cold
water, 3/4 cup sugar and salt. Cook
over hot water, remove, add gelatin
and fruit juice. Cool. Beat egg
whites, add 1/4 cup sugar gradually.
When stiff, fold into fruit mixture.

Refrigerate in a 9" cooked pie shell.

Garnish with whipped cream.

- Mrs. J. Horsland.

PIES & TARTS

RAISIN PIE SUPREME

1 cup orange juice

3 tbsp. lemon juice
2/3 +cup cold water

1/2 cup sugar or honey
1/4 tsp. salt

grated rind of 1/2 orange

3 tbsp. cornstarch
1 2/3 cup raisins

1 tbsp. flour

1 tbsp. butter

pastry for 2-crust, 9-inch pie

Combine juices, water, sugar or
honey, salt and grated orange rind.
Heat to boiling. Moisten corn-
starch in a little cold water, add
to hot mixture and remove from heat.
Fold in raisins which have been
scalded and thoroughly well drained.
Line deep pie pan with pastry,
sprinkle flour over bottom crust,
add filling and dot with butter;
cover with top crust. Bake in hot
oven 425° for 35 - 40 minutes.

- Mrs. G. V. Henschke.

PEACH PIE

1 baked pie shell
sliced peaches

1 package orange or lemon flavored
gelatin —
whipping cream or reddi-whip

Make gelatin according to directions.
Chill until partially set. Add sliced
peaches and fill baked pie shell. Let
chill until firm and top with whipped
cream.

- Mrs. Ross MacIntyre.