Be Proup or Your Meats
FOR THE BEST IN BREAD, CAKE, SWEET BUNS, OR ROLLS,

ALWAYS ASK YOUR GROCER FOR

WESTON’S

SCOTCH SCONES (Continued)

4 Tbsp. butter 1/2 tsp. salt
4 tsp. baking powder 2 eggs

Sift dry ingredients and work in shortening or butter,
Add milk and eggs which have been beaten together. Bake at
biscuit temperature. |
Mrs. W. MacPherson
BUTTERSCOTCH PIE

2c. hot milk 1/2 tsp. salt
1/3 c. flour 1 1/4 c, brown sugar

Cook until it thickens,

3 egg yolks, beaten I tsp. vanilla
2 Tbsp. butter

Add to above just before removing from stove. Top with
meringue from egg whites.
Myrtle Field

RHUBARB CREAM PIE
Myrtle Field
2c. cut rhubarb Ic, sugar
1 Tbsp. butter, melted

Cook 10 minutes slowly.

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1/4 c. sugar 1/4 c, thick cream
2 Tbsp. cornstarch 1/8 tsp. salt
2 egg yolks, beaten ' |

Combine and add to fruit. Cook until thick. Pour into
large baked pie shell. |

Meringue:

2 egg whites 4 tsp. sugar

-24- Regina, Sask.