OLD ENGLISH SALLY LUNN

1 egg *4 tsp. soda

2 tbsp. sugar 1 tsp. boiling water

1/8 c. butter § 4 tsp. (scant) cream
lard (mixed) of tartar

4c. Clabber 4c. flour (or more)

(sour milk)
well-beaten

Cream shortening, sugar and egg thoroughly. Add the
clabber; stir in the flour. Beat vigorously before
putting in the soda dissolved in the 1 tsp. boiling
water. Add 4 tsp. salt (use enough flour to make a
stiff batter). Bake in a round greased shallow pan.
Serve hot.

Mrs. G. Dempster

OLD-FASHIONED RAISIN PIE

2c. seedless raisins 4 tsp. cinnamon

2c. water % tsp. salt

+4, c. brown sugar 1 tbsp. butter or
(packed) margarine

2 tbsp. cornstarch Pastry for double

1 tbsp. vinegar oMocrust

Combine raisins and water and boil for 5 minutes. Blend
Sugar, cornstarch, salt and cinnamon. Add to the hot
raisins. Cook and stir until clear. Remove from heat
and stir in vinegar and butter. Cool slightly. Turn
into pastry-lined pan. Cover with top pastry. Bake

in hot oven of 425 degrees for 30 to 35 minutes.

Louise Ahearn

45-Abbotsford, B. C.