MOTHER'S LEMON PIE

2 lemons 4 eggs
1 c. sugar 1c. milk
1 Tbsp. butter

Grate lemon rind and squeeze juice. Beat eggs, but keep

whites of 2 eggs for meringue. Now mix lemon, eggs, sugar,
milk and butter together.
Pour into unbaked pie crust. Bake in slow oven till filling
is firm.
Mrs. J. McAdam

PUMPKIN CHIFFON PIE

1 Tbsp. gelatin 1/2 tsp. salt
1/4 c. cold water 1/2 tsp. cinnamon
3 egg yolks 1 tsp. vanilla
2/3 c. light brown sugar ~ 3 egg whites
1/2 c. milk 3 Tbsp. sugar
1 1/2 c. cooked and strained
pum pkin

Mrs. Susan Hildebrandt

SPICY PUMPKIN PIE

2 eggs, beaten 1/2 c. cream or "top milk"
3/4 c. light brown sugar 1 1/4 tsp. pumpkin pie spice
1 1/2 c. mashed pumpkin plain pastry

1c. milk

Do not add salt. All necessary ingredients for perfectly
flavored pumpkin pie are included.

Combine eggs, brown sugar, pumpkin and pumpkin pie
spice. Mix well, add milk and cream and stir well. Line a 9
inch pie plate with plain pastry.

Fill with pumpkin mixture and bake in hot oven (450 de -
grees) for 15 minutes, then reduce heat to 325 degrees and con-
tinue to bake for 30 minutes.

Mrs. Ben F. Loewen

PATRONIZE MERCHANTS ADVERTISED IN THIS BOOK

-28- Steinbach, Man.

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