THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

PIES and PASTRIES—Continued

BUTTERSCOTCH PIE

1 Cup Brown Sugar 14% Cups Milk
2 Tablespoons Butter 1 Egg
2 Tablespoons Flour 'Y, Teaspoon Vanilla

Melt sugar and stir in butter. Beat yolk of egg well and beat in
flour and milk, continue beating for 3 minutes. Add to sugar and
butter mixture and cook in double boiler until thick. Beat egg
white until stiff and dry and fold into first mixture. Turn into pie
dish lined with pastry and bake in moderate oven until firm to the

touch. Let cool and serve with whipped cream.
Lou Emma.
DATE PIE
1 Cup Chopped Walnuts 1 Teaspoon Baking Powder
1 Cup Chopped Dates 3 Eggs. Beat whites separately.
1 Cup Brown Sugar Vanilla.

1 Tablespoon Flour

Mix all ingredients well, adding the egg whites last. Bake 30
minutes in slow oven. Use greased pie tin. Serve with whipped
cream.

B. Emma.
PUMPKIN PIE
1 Tin Pumpkin Pinch of Salt 7
3 Eggs 3 or 4 tablespoons Brown Sugar
1 Cup Milk (taste for sweetness.)
1 Tablespoon Flour - stir in milk Flavor with Nutmeg to suit
so as not to be lumpy. taste.

1 Tablespoon melted Butter

To make above do for 2 pies add | cup milk and a little more flour.
Mrs. Chesney.

LEMON MERINGUE PIE

1 Cup Sugar 3 Tablespoons Flour
3 Tablespoons Cornstarch Y, Teaspoon Salt
144 Cups boiling Water

Sift dry ingredients, add water and cook in double boiler about 20
minutes. Add:

'’, Cup Lemon Juice 3 Egg Yolks, beaten slightly
Grated Rind of one Lemon

Cook five minutes longer. Cool and turn into a baked pie shell.
Cover with meringue made of: |

3 egg whites beaten until stiff. Add 14 cup sugar and bake at
350F. for 15 minutes.

Laura Lane.