PINEAPPLE PIE

Line a pie plate with good pie crust; fill with crushed pineapple and
the following mixture: 2 egg yolks, well beaten; 1 cup sugar; 1 table-
spoon softened butter; 1 teaspoon corn starch mixed with a little cold
water. Cream all together and mingle with the pineapple.

When the pie is cooked, make a meringue of the egg whites and 2
tablespoons sugar; pile lightly on top of pie and return to oven to color
a golden brown. —Mrs. Y. Ross

a , Sen

LEMON TARTS

1 lemon; 1 cup sugar; 1 egg; butter size of walnut; 1 soda cracker
rolied fine.
Mix and bake in patty tins lined with any good pastry. Serve
whipped cream on. —Mrs. P. Westman
a 7

COCOANUT CUSTARD PIE

Beat 3 eggs slightly; add % teaspoonful salt; 2-3 cup sugar, and
beat again; add 2 cups milk. Put % cup shredded cocoanut in pie crust.
Pour in filling and bake at 450 degrees F.

—Mrs. J. Ruthertord
a 7 ee

HEAVENLY PIE

2 bananas; 1 cup sugar; pinch of salt; 2 egg whites; % teaspoon
almond extract; % pint cream; ™%4 teaspoon vanilla; crabapple or cur-
rant jelly; % chopped nuts.

Method—Line a pie plate with pastry having a fluted edzve. Bake for
10 minutes in hot oven, 500 degrees F. Mash bananas with fork, add
sugar, salt and egg whites and beat all together with a large egg-beater
until like beaten egg whites; add almond extract and fill shell. Bake 30
minutes in a moderate oven, 385 degrees. Remove and chill and top with
whipped cream to which the vanilla has been added. Dot the surface
with currant jelly and sprinkle with chopped nuts.

—Mirs. Stanley Ross

CARAMEL PIE
Put in a pan to boil 1 cup of brown sugar, butter size of an egg;
then thin cut with 1 cup hot water. Mix 1 tablespoon vanilla, yolks of
2 ezgs, with water and stir in. Have crust ready and pour filling in,
using whites of eggs for the top. | Corr arehD. Fleetham

SAVE MONEY ON YOUR WHIPPING CREAM
IT WHIPS PACIFIC MILK

> HERE IS OUR WHIPPED CREAM RECIPE

—m=| TWave Pacific Milk cold. Whip briskly for two min-~-
utes, then add fresh lemon juice freely (about 1 to
3 teaspcons to 6-oz. tin or one-third of tall tin)
. while whipping until cream is thick (about 3 min-
utes), then stir in slowly one teaspoon granuiated
sugar and one teaspoon of vanilla. This is delicious
served on fruit or jelly. Be sure to whip the milk
two minutes before adding the lemon juice. and use
eranulated sugar and fold it and the flavoring in

with spoon, not with whipper.

Ss

=

DiciFic

—"

~-o6f 1 1 ee