RHUBARB CUSTARD PIE

2 cups rhubarb (diced fine)

2 eggs

3 tablespoons butter (melted)
1 cup sugar

2 tablespoons flour

1 teaspoon vanilla

Cover rhubarb with sugar and allow to
stand half an hour or so. Mix flour, egg
yolks, vanilla and butter with rhubarb,
and pour into open unbaked crust. Bake
25 minutes. Cover with meringue made
with 2 egg whites and 4 tablespoons sugar
and brown in slow oven.

—GRACE TURNER

RHUBARB CREAM PIE

Mix: 2 tablespoons cornstarch
1 teaspoon salt
1 cup sugar
Add: 1 cup boiling water
Cook in double boiler until clear.
Add: rind of 1 orange
1 cup finely chopped rhubarb
1 tablespoon butter
3 egg yolks, beaten

Turn into pie plate lined with plain
pastry (uncooked). Bake 30 minutes at
375° F.

MERINGUE

3 egg whites

3 tablespoons sugar

1 tablespoon cornstarch
1 teaspoon orange juice
Salt

Spread on pie, bake at 350° F. 15 to 20

minutes.

—May MAcLEAN |

STRAWBERRY GLAZE PIE

114 quarts strawberries
12 cup water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
Red food coloring
4 Baked pastry shell
1 cup whipping cream»

Hull, wash and drain berries. Crush
enough to make | cup, leaving rest whole.

ombine crushed berries with water,
sugar and starch. Boil 2 to 3 minutes,
cool slightly, add butter, tint to desired
‘shade. Line pie shell with whole berries
and over these pour the glazed mixture,
making sure all are covered. Cool. Just
before serving garnish with whipped
cream.

—EprE. HORREX

(81)

RAISIN PIE

2 cups seeded raisins

2 cups cold water

3 tablespoons lemon juice
2 tablespoons cornstarch
I cup sugar

YY teaspoon salt

2 tablespoons butter

Mix the cornstarch with enough of the
cold water to make a paste, add the bal-
ance of water; add balance of ingredients
and bring to boil. Boil for about five
minutes, then set aside to cool while you
make the pastry. Line a 9-inch pie plate
with plain pastry, pour raisins in and
cover with strips of pastry or top crust
and bake in a hot oven 450 degrees about
25 minutes. —BERNIECE WILLIAMS

SPANISH APPLE PIE
1 recipe pastry
Apples
1 cup top milk
2 tablespoons sugar
Pinch salt
1 large or 2 small eggs
1 teaspoon vanilla

Line deep pie plate with pastry. Slice
apple very thinly. Sprinkle 2 cup sugar
over top of apples. Make custard by
scalding milk, beat egg and add sugar,
vanilla, salt. Add egg mixture to scalded
milk. Stir well. Pour over apples.
Sprinkle top with nutmeg or cinnamon.
Bake at 350° F. for 45 minutes.

—ELEANOR TARLING

SCHNITZ PIE

9-inch pie plate lined with pastry.
4 medium size apples
1 tablespoon flour
§ cup sugar

Butter

Cinnamon
14 cup sour cream or top milk

Peel and core apples and cut into 4, 4 or
% according to size. Mix flour and sugar
and sprinkle a little of this mixture over
unbaked pie shell. Arrange apples and
then sprinkle remainder of flour and
sugar mixture on top. Dot with butter
and a dusting of cinnamon. Cover with
Y% cup of sour cream or top milk and
bake until the apples are tender in a
375° F. oven.
—Cis. BONE