STRAWBERRY PIE
Margaret Craig, Red Deer, Alta.

1 package strawberry jello; % cup
boiling water, %4 cup sugar, 1 table-
spoon lemon juice, 2 1-lb. packages
frozen strawberries, 1 baked pie shell,
34 cup whipped cream, 1 tablespoon
sugar.

Dissolve jello in water. Add sugar
and lemon juice. Pour over frozen
berries and break apart gently. Place
in fridge until really thick. Place in
pie shell and return to fridge for 4
hours or more. Whip cream and add
sugar. Put this on top of the pie.

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LEMON PIE
Mabel Johns, Saskatoon, Sask.

6 tablespoons cornstarch, 4 teaspoon
salt, 14% cups sugar, 2 cups water, 3
eges (separated), 2 tablespoons butter,
2 lemons, juice and rind.

Mix cornstarch, salt and 1 cup of
sugar. Slowly add water, cook until
thick and clear. Mix egg yolks, well
beaten, with the remaining % cup of
sugar, Add a little hot mixture, then
return all to hot mixture. Add butter,
lemon juice and rind. Mix well and
when cool pour in cooked pie shell. The
egg whites are to be beaten stiff, add
4 tablespoons sugar and top the pie,
brown the meringue in a slow oven.

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LEMON CHIFFON PIE
Peggy Hoover, Saskatoon, Sask.

I lemon, juice and rind, 1 cup white
sugar, 3 eggs (separated), 3 tablespoons
water.

Cook egg yolks, lemon juice, % cup
sugar and the water in a _ double
boiler until it is like a thin syrup,
add grated lemon rind, cool. Beat egg
whites very stiff and add remaining %
cup of sugar. Add cooled lemon custard
and mix lightly. Pour into baked pie
crust and brown slightly.

5 fie *
HEAVENLY PIE
Mrs. J. M. Byers, Saskatoon, Sask.
1% cups white sugar, 4 teaspoon

cream of tartar, 4 eggs (separated),
3 tablespoons lemon juice, 1 tablespoon
lemon rind (finely grated), % teaspoon
salt, 1 pint heavy cream.

Sift together 1 cup sugar and cream
of tartar. Beat the egg whites until
stiff, not dry, then gradually add the
sugar mixture, continuing to beat until
thoroughly blended. Use this meringue
to line the bottom and sides of a
9 or 10-inch pie plate, well greased.
Be careful not to spread meringue too
close to the rim. Bake in a slow oven
of 275 deg. F. for 1 hour. Cool.

30

Filling
Beat the 4 egg yolks slowly, then stir
in the remaining % cup sugar, lemon
juice, rind and salt. Cook in double
boiler until very thick, about 8 to 10
minutes. Remove from heat and cool.
Whip the cream. Combine % the
whipped cream with the lemon egg
mixture and use to fill the meringue
shell. Cover with the remaining whipped
cream. Chill in fridge 24 hours. Serves
6 to 8.
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PINEAPPLE CHEESE PIE
Mirdza Zemmels, Saskatoon, Sask.

14 cup sugar, 1 tablespoon cornstarch,
1 9-oz. can crushed pineapple (not
drained), % lb. pkge. cream cheese,
14 cup sugar, % teaspoon salt, 2 eggs,
% cup milk, % teaspoon vanilla, 1
9-inch unbaked pastry shell, %4 cup
chopped pecans.

Blend the 14% cup of sugar with the
cornstarch and add the pineapple. Cook,
stirring constantly until the mixture
is thick and clear. Cool. Blend the
cream cheese, softened at room tem-
perature, with the % cup of sugar and
the salt. Add the eggs, one at a time,
stirring well after each egg is added.
Blend in the milk and vanilla.

Spread the cooled pineapple mixture
over the bottom of the unbaked pastry
shell. Pour in the cream cheese mix-
ture and sprinkle with the chopped
pecans. Bake in moderately hot oven
(400 degrees) for 10 minutes, then
reduce the heat to a very moderate
heat (325 degrees) and bake for an
additional 50 minutes. Cool before
serving. Serves 8.

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CURRANT TARTS

May Lyons, Sovereign, Sask.

1 egg, butter size of 2 eggs, 1%
cups brown sugar, 1 cup dry clean
currants.

Beat egg and butter well, add brown
sugar and then currants. Bake in un-
cooked tart shells in moderate oven.
Whipped cream on top of these is

very good.
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‘““PRIZE” BUTTER TARTS
Kay Camm, Elstow, Sask.

1%, cup butter, 1 cup sifted brown
sugar, 2 tablespoons milk or cream,
14 cup currants, 1 egg (beaten), 1 tea-
spoon vanilla, pastry.

Mix ingredients together and place
spoonfuls of the mixture in pastry lined
muffin tins. Bake in hot oven 450 deg.
F. for 8 minutes, reduce to 350 deg. F.
and bake until pastry is delicately
browned.