BOSTON CREAM PIE
Cake part —

1 cup sugar 2 cups flour

14 cup butter 3 teaspoons baking powder
2 eggs 14 teaspoon salt

1 cup milk 3 1 teaspoon vanilla

_Method—Cream butter well, add sugar gradually and cream
well together. Beat in eggs one at a time, sift flour baking powder
and salt together, and add alternately with milk to first mixture.
Bake in a moderate oven for 25 minutes. When cool take a knife
and cut about 2 inches from the edge and cut the top off. Take
re — and scoop the inside out and put the cover on tready for

ing.

Filling— |
3 cups milk ¥4, or 1 cup sugar
4 tablespoons cornstarch 14 teaspoon vanilla

2 eggs (or 3) beaten

Method—Put milk and sugar to boil. Taste to see if sweet, let
boil and add vanilla and cornstarch which has been dissolved in
cold water. Stir while putting in cornstarch. Let cook until thick,
then take off and add beaten eggs. Let cool, when it is a little
warm put the filling inside and put on the cover. Add whipped
cream which contains icing sugar and put on thickly.

—Mrs. G. Ostaficiuf.

COCOANUT BUT'TERSCOTCH PIE

2 cups milk 1 cup brown sugar
3 tablespoons butter 1 teaspoon vanilla
1 cup cocoanut 6 tablespoons flour
2 eggs 14 teaspoon salt

Method caaid milk in double boiler. Mix sugar and flour add
milk. Cook 15 minutes, stirring constantly until ‘thick. Add
butter, cocoanut and salt and stir in the beaten egg yolks. Cook
until thick, add vanilla. Make a meringue of egg whites, spread
with cocoanut and brown.

—Gladys Key

LEMON PIE
Bring to boil— 2 cups water
1 cup white sugar

While boiling add 2 heaping tablespoons cornstarch (that has
been well moistened with cold water. Take from the fire and
add butter the size of an egg, the grated rind and juice of one
lemon, 1 egg yolk, and juice of 14 orange. Fill into cooked pie
shell and cover with beaten egg whites.

—Mrs. J. Horton,

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