RHUBARB CUSTARD PIE
“Tart, refrerhing, year round delight”

4 cups rhubarb, cut in /2” pieces Y3 cup VELVET CAKE and PASTRY FLOUR
2 eggs 1% cups sugar
1 tablespoon milk 1 tablespoon butter

(If frozen rhubarb is used, use % cup sugar)
PREHEAT oven to hot, 425° F.
LINE a 9-inch pie plate with pastry (recipe for double-crust pie, page 1). Fill with rhubarb.

MIX eggs, flour, milk and sugar together with a rotary beater and pour over rhubarb.
Dot with butter.

COVER with top crust. Bake in hot oven for 40 to 45 minutes.

~COCOANUT CREAM PIE
“Smooth aud rich’

3 tablespoons cornstarch 2 egg yolks

Ya teaspoon salt 1 tablespoon butter

24 cup granulated sugar 1 cup moist shredded cocoanut

2% cups milk 1% teaspoons vanilla or almond extract

LINE a 9-inch pie plate with pastry (recipe for single crust, page 1).
BAKE 8 to 10 minutes in a very hot oven, 475° F. Cool.

COMBINE cornstarch, salt and sugar in saucepan. Stir in cold milk gradually. Cook over
direct heat, stirring constantly until mixture begins to thicken. Lower heat and continue to
cook with stirring until filling has bubbled for one minute.

ADD part of hot mixture gradually to slightly beoten egg yolks. Blend. Return to saucepan.
Cook 2 minutes over low heat. Remove from heat. Stir in butter. Cool (cover to prevent
formation of skin). Add flavouring and cocoanut. When thoroughly cooled, turn into cooled
baked pie shell.

TOP with meringue, page 5, or whipped cream. Cocoanut, toasted to a golden brown in a
moderate oven, may be sprinkled on top.

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BUTTER TARTS
“Elegant tarts to serue ou faucy eccasous™

cup raisins
tablespoons butter
cup brown sugar
egg, well beaten

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teaspoon vanilla

POUR boiling water over raisins. Let stand for 10 minutes. Drain and immediately add
remaining ingredients. Stir together well.

LINE one dozen tart tins with Velvet pastry (recipe page 1 for one pie shell).
PREHEAT oven to hot, 425° F.
DIP one tablespoon of mixture into unbaked shells.

BAKE about 12-15 minutes.

PASTRY 3