SeRPeeHMeewewWeeeneeueneneuenkelduueHneudueeweaeu TARTS PR a Fb a 6 a Bh ib FP Bk a EF Pk Fk Pk Fk FG Bk Fn Bk FS PE PP bP GP Po 212 Lemon Chiffon Pie Soften 1 tablespoon gelatine in 14 cup cold water Combine in top of double boiler 14 cup sugar 14 teaspoon salt 2 teaspoons finely grated lemon rind 24 cup boiling water Add Softened gelatine 3 well-beaten egg yolks Cook over boiling water until mixture coats a metal spoon (8 to 10 minutes). Stir con- stantly. Remove from heat. Stir in 14, cup lemon juice | Pour into a bowl and chill the mixture until it will mould slightly. Stir occasionally. (This requires about 1 hour in the refrigerator or about \% hour if the bowl is set in a pan of ice water.) Beat to soft peaks 3 egg whites Gradually beat in 14, cup sugar Fold the meringue into cooled gelatine mix- ture. Pile into a baked 9” pie shell. Chill for 2 to 3 hours or until firm. If gelatine mixture for a chiffon filling becomes too stiff, beat with rotary or electric mixer until frothy, before adding the meringue mixture. 213 Pumpkin Chiffon Pie Soften 1 tablespoon gelatine in 14 cup water Combine in top of double boiler 14 cup lightly-packed brown sugar 1 teaspoon cinnamon lA teaspoon ginger 14 teaspoon allspice 14 teaspoon salt Add 1 (15-ounce) can pumpkin (114 cups) 3 well-beaten egg yolks 14 cup milk Beat until smooth. Cook over boiling water until thick and smooth (about 10 minutes). Stir constantly. Remove from heat and blend in Softened gelatine Pour into a bowl and chill until the mixture will mould slightly. (This requires about 1 hour in the refrigerator or about \% hour if the bowl is set in a pan of ice water.) Stir occa- sionally. Beat to soft peaks 3 egg whites Gradually beat in 14 cup lightly-packed brown sugar Fold meringue into chilled pumpkin mixture. Pile into a baked 9” pie shell. Chill for 2 to 3 hours or until firm. Serve cold, plain or topped with whipped cream. TARTS 214 Butter Tarts Preheat oven to 375°. Prepare pastry and roll to 4%” thickness. Cut into 4” rounds and line 12 medium-sized tart pans or muffin cups. Do not prick. Pour boiling water over 4 cup raisins Let soak until edges of raisins begin to turn white. Drain. Cream 14 cup butter or margarine Add 14 cup lightly-packed brown sugar Beat thoroughly. Add 14 teaspoon salt l4 cup corn syrup 1 beaten egg 14 teaspoon vanilla Few drops lemon juice Combine only until blended. Fold in the drained raisins. Purity Flour is vitamin-enriched for extra nutrition 85