PIES AND TARTS

PASTRY

Freda Kennedy, Moose Jaw, Sask.

2 cups sifted flour, % teaspoon salt,
% cup lard, 5 tablespoons and 1% tea-
spoons water (cold).

Mix %4 cup of the sifted flour and
salt with the cold water. Mix the
remaining flour and lard then add the
flour paste. Chill % hour.

“~ OF

HOT WATER PASTRY

Marion Wilson, Weyburn, Sask.

1 cup lard, % cup boiling water, 3
cups flour, 1 teaspoon baking powder,
1 teaspoon salt.

- Pour boiling water on lard and beat
until creamy. Add flour to which salt
and baking powder has been added.
= Re *
WORKPOINT PASTRY
Marion Davidson, Petawawa, Ont.

1 lb. lard, 5 cups flour (all purpose),
2 teaspoons salt, 1 teaspoon baking
powder. Cut in dry ingredients with
lard and add 1 egg (beaten), 4 tea-
spoons brown sugar, 1 tablespoon vine-

ar.

A To the egg, sugar and vinegar add
enough water to make up to % cup
of liquid. Add liquid to the flour and
lard mixture and blend. This may be
stored in the fridge for several weeks.

oo =

RHUBARB PIE
Marion Wilson, Weyburn, Sask.

1 tablespoon butter, 1 tablespoon
flour, 1 cup sugar, 2 eggs, 2 cups
rhubarb (cut fine).

Cream the butter, sugar and flour.
Add the eggs and then the rhubarb.
Pour into unbaked pie shell and bake
until set.

=x
GRAPEFRUIT RAISIN PIE
Del Heartwell, Meadow Lake, Sask.

14 cup raisins, % cup sugar, 1 cup
grapefruit juice, 2 egg yolks (slightly
beaten), %, cup water, 1 tablespoon
butter, 3 tablespoons quick cooking
tapioca.

Mix the ingredients and cook until
the tapioca is clear and mixture thick.
Place in baked pastry shells and cover
with meringue made with the 2 egg
whites and 4 tablespoons sugar. Bake
in slow oven.

ee *
PINEAPPLE PIE
Ellen Parker, Saskatoon, Sask.

1 cup white sugar, 2 tablespoons

butter (scant), 4 egg yolks (save whites

29

for the top), pinch of salt, 4 tablespoons
flour, 1 cup boiling water, 1 can crushed
pineapple.

Mix the sugar, butter, egg yolks,
salt, flour, boiling water and juice from
the can of pineapple and cook in a
double boiler until thick, then add pine-
apple. Pour in baked pie shells and
cover with a meringue made from the
egg whites and 6 tablespoons sugar.
Cook in a slow oven. This filling is
enough for two pies.

w
PUMPKIN CHIFFON PIE
Ruth Parsley, Tulsa, Okla.

1 envelope gelatin, 4 cup cold water,
44 cup white sugar, % teaspoon ginger,
4 teaspoon nutmeg, % teaspoon cinna-
mon, % teaspoon salt, % cup milk,
1 cup pumpkin, % cup sugar, 3 eggs
(separated).

Pour gelatin over the cold water.
Combine the beaten egg yolks, sugar,
spices, milk and pumpkin, cook in
double boiler until thick. Add hot mix-
ture to the gelatine, mix and cool.
When beginning to thicken add remain-
ing % cup sugar and fold in stiffly
beaten egg whites. Pour into baked pie
Shell, chill and serve with whipped
cream.

dae *

PINEAPPLE PUMPKIN PIE

Anne Wiseman, Winthrop Harbor, IIl.
24 cup brown sugar (firmly packed),

1 teaspoon cinnamon, % _ teaspoon
ginger, 4% teaspoon salt, 1% cup drained
crushed pineapple, 1%, cups’ canned

pumpkin, 2 eggs (well beaten), 1 cup
evaporated milk, % cup pineapple juice.
Combine ingredients and beat mixture
well with slotted spoon or electric
mixer. Pour into unbaked pastry lined
9” pie pan and bake 10 minutes in a
450-dege. F’. oven, reduce temperature to
325 deg. F. and continue. baking 45
to 50 minutes or until a sharp knife
inserted in centre comes out clean,

x
PINEAPPLE JELLO PIE

Delma Elliott, Sovereign, Sask.

4 tablespoons pineapple jello powder,
1% cup hot water or pineapple juice,
1 cup crushed pineapple (well drained),
1 cup white sugar, 1 cup cream (whip-
ping).

Dissolve jello in % cup hot liquid.
When beginning to set, whip cream
and gradually add the sugar, then lastly
fold in jello and crushed pineapple. Pour
into baked pie shell. Garnish with
pieces of pineapple. Place in fridge
to set.