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GRANDMA SOUTHON'S LEMON SPONGE PIE

144 c. white sugar 3 tbsp. butter
3 egg yolks 3 tbsp. flour
Grated rind of mC. Wik
1 lemon ; ©. WEie
Juice of 1% lemons Pastry for single
3 egg whites, crust pie

stiffly beaten

Beat 3 tsp. butter to a cream. Add 1% c. white sugar
gradually. Beat in the 3 egg yolks. Add grated lemon
rind and ice juice. Mix 3 tbsp. flour in ¥% c.. milk
and add to first mixture. Add cup of milk then fold in
stiffly beaten egg whites. Line pie plate with pastry
and pour in lemon mixture and bake in a moderate oven
about 45 minutes.
Mrs. F.°S. Cameron

BERRY TEA-CAKES

LG. sugar Butter, size of an

2 eggs ) egg

ix-c. wailk Flour, sufficient to

1 heaping tsp. of make a stiff batter
baking powder l pt. Of. seat

Nice little tea-cakes to be baked in muffin rings are
made of the above. In this batter, stir a pint bowl
of fruit, any fresh are nice or canned berries with
the juice poured off. Serve while warm and they are
a dainty addition to the tea-table. May be eaten with
butter.

Lucie Norman

Little Qualicum W.I.

(This recipe taken from the White House cook book
published in 1907).

29-Abbotsford, B. C.