PUMPKIN CHIFFON PIE

1 tbsp. gelatin 14 tsp. ginger

Y cup cold water 4 tsp. nutmeg
14% cups pumpkin 2 tsp. salt

2 egg yolks 2 tbsp. cinnamon
2 egg whites 2 tbsp. sugar

1 cup brown sugar

Place cold water in bowl, sprinkle gelatin over the surface and
allow to stand for 5 minutes. Mix together the pumpkin, brown sugar,
slightly beaten egg yolks, spices and salt. Cook until slightly thick-
ened. Add soaked gelatin and stir to completely dissolve this. Set
mixture in fridge until it begins to thicken, about 2 hours. Fold
beaten egg whites into partially thickened pumpkin mixture. Pour

into baked pie shell or graham wafer crust, and place in fridge to set.
Eve Wood

BUTTERSCOTCH PIE

1 cup firmly packed 2 tbsp. butter
brown sugar 9” baked pastry shell

5 tbsp. flour MERINGUE:

Few grains salt 2 egg whites

14% cups milk VY tsp. salt

2 egg yolks 6 tbsp. sugar

Mix brown sugar, flour and salt. Gradually add milk, mix well.
Beat egg yolks; add. Cook over hot water stirring constantly, until
thick. Swirl meringue on filling. Bake in moderate oven for 20
minutes.
MERINGUE: Beat egg whites until stiff but not dry. Add salt.
Gradually add sugar, beating constantly.
Helen Legge

RHUBARB PIE

2 cups rhubarb 4 tbsp. water

2 egg yolks MERINGUE

¥% cup sugar 2 egg whites

1 tbsp. butter 2 tbsp. icing sugar
2 tbsp. flour Vanilla

Cover rhubarb with boiling water, let stand for 15 minutes,
then drain. Mix rhubarb and remainder of ingredients together, and
pour into unbaked pie shell. Bake in 350° oven for 30 minutes.
Cover with Meringue, and return to oven until golden brown.

Dorothy Newitt
ii ios