HASTY SCONES (Continued)
5 Tbsp. melted shortening 2/3 c. milk
Make like baking powder biscuits. Bake for 15 or 20
minutes in 425 degree oven.
Mrs. O. Leippi
LEMON CHIFFON PIE

3 egg yolks 3 Tbsp. water
1/2 c. sugar 1 lemon (juice and grated rind)

Cook the above in a double boiler. Beat the egg whites
until stiff, add 1/2 cup sugar gradually to the egg whites. Fold
egg whites into the first mixture. Pour into baked pie shells and
bake in oven 3 minutes.

Mrs. Clara Redlack
RAISIN CUSTARD PIE
1c. milk

Bring to a boil. Add:

1c. raisins 1 Tbsp. butter

1 1/2 c. brown sugar 2 Tbsp. cornstarch

2 egg yolks (well pinch of salt
beaten) 1 tsp. vanilla

Boil until thick, then pour into baked pie shell. Beat
whites of eggs, add sugar and put on top and brown.
Mrs. Marie Tank

PIE CRUST
1 tb. lard l egg
3/4 c. cold water 5c. flour (full)
3 Tbsp. brown sugar 2 tsp. salt
(level) 3 Tbsp. vinegar

Rub flour, salt and lard together. Beat egg, add brown

sugar, then add to flour and lard mixture, Add vinegar to water.

Add to other ingredients. This recipe will keep indefinitely in
refrigerator.
Mrs. O. Olson

-18- Port Alberni, B.C.

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