THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

PIES and PASTRIES—Continued
BUTTER TARTS

Cream together | tablespoon of butter and | cup brown sugar.
Add 2 beaten eggs, | large cup currants or raisins, and 2 teaspoons
vanilla.

Line patty tins with rich pie crust and drop in enough of above
mixture to fill them.

Bake about ten minutes in a moderate oven.

P. E. Grant.
APPLE TARTS
', Pound Butter Filling:
1 Cup Brown Sugar Stew 5 large apples with 34 cup of
3, Cups Flour | Sugar and 3 Tablespoons water.

Mix butter, sugar and flour together very well, as if for shortbread,
then take a piece the size of a walnut and mould into small drop
cake tins, fill with apple sauce and cover with small circle of dough.
Bake in a fairly hot oven until a golden brown. Let stand in pans
for |5 minutes then turn out and allow to cool.

C. Davis
: CARAMEL PIE
1 Cup Sweet Milk 3 Level Tablespoons Flour
1 Cup Brown Sugar 1 Teaspoon Vanilla
2 Yolks of Eggs Small piece of Butter

Heat the milk and sugar together. Mix the flour with enough cold
water to make a smooth paste, and add to the beaten egg yolks.
Add to the milk. When thick, remove from fire and add butter
and vanilla. When cool, pour into baked shell. Beat egg whites
very stiff, add 2 tablespoons sugar and spread on top. Brown

in oven.
Elaine Andrews.

LEMON SPONGE PIE

1 Cup Sugar Yolks of 2 Eggs

4, Cup Flour Juice and Rind of 2 Lemons
1 Tablespoon Melted Butter 1 Cup Milk

Pinch of Salt Whites of 2 Eggs

Mix sugar, flour, butter, salt and egg yolk together and beat them
to acream. Add the lemon and then the milk. Fold in the stiffly
beaten egg whites. Bake in one crust. Line pan with uncooked
paste. When finished the top will resemble a cake..

Elsie Brame.

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