RAISIN PIE

Boil together 1 cup raisins, % cup water, pinch of salt, and 1 tsp.
lemon juice or vinegar for about 15 minutes. Thicken slightly
with a little cornstarch, dissolved in cold water. Remove from fire.
(If necessary, add more water.) Put between two rich unbaked
ple crusts. Bake at 425° F. for 10 minutes. Reduce heat to 375° F.
and finish baking.

—Mrs. Alys French.

SOUR CREAM PIE

% cup raisins 2 tbsps. flour
% cup sugar Salt, nutmeg,
1 cup sour cream cinnamon and cloves

Mix together and boil'until thickened. Beat 3 egg yolks, and add.
-——Mrs. Violet Hillman.

PIE PASTRY
% lb. lard 1 tsp. salt
% cup butter Y% cup cold water, slightly
3 cups flour more if needed

Method: Measure flour, salt, cut in lard and butter with pastry
blender or fingers. Add water to form a stiff dough and chill.
—Mrs. Irene Mepham.

FLAPPER PIE

12 graham wafers rolled fine % cup melted butter
% cup brown sugar °% tsp. cinnamon

Mix together and press into pie plate keeping back % cup crumbs.
Filling:

2 cups milk % cup sugar
2 egg yolks % tsp. vanilla
2 tbsps. cornstarch % tsp. rum or almond extract

Cook in double boiler until thick and spread in crust immediately.
Beat 2 egg whites till stiff, add 3 tbsps. sugar and spread on cream
filling. Sprinkle crumbs over. Bake in slow oven (300° F.) 20

minutes. Chill.
—Mrs. Una-Mae McGhee, Acadia Valley.

COCONUT PUMPKIN CHIFFON PIE

1 envelope unflavored % tsp. ginger
gelatin % tsp. cinnamon
% cup cold water % tsp. vanilla
1% cups mashed cooked 1 baked 9” pie shell
pumpkin 1/3 cup cream, whipped and
% cup evaporated milk sweetened
%4 cup brown sugar, firmly % tsp. salt
packed % tsp. nutmeg
2 egg yolks, well beaten 2 egg whites
% cup water 1 cup toasted coconut

Soften gelatin in %4 cup cold water. Combine pumpkin, milk, %
cup water, egg yolks, % cup of the sugar, salt and spices in top of
double boiler. Cook over boiling water 10 minutes, stirring con-
stantly. Add gelatin and stir until dissolved. Remove from boiling
water. Chill until slightly thickened. Beat egg whites until foamy.
Add remaining sugar gradually and continue beating until stiff.
Fold in pumpkin mixture, vanilla, and % of toasted coconut. Turn
into cold pie shell. Chill until firm. Before serving top with whip-
ped cream and toasted coconut. |
—Mrs. Violet Hillman.

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