SOUR CREAM PIE

3/4 c. sugar lc. raisins or 3/4 c. chopped
2 eggs dates
lc. sour cream dash of nutmeg

Beat eggs until creamy, add sugar, cream, raisins and nut-
meg. Pour into unbaked pie shell. Bake in a moderate oven until
firm.

Mrs. Sylvia Barr

RHUBARB CUSTARD PIE
21/2 c. rhubarb

Chop, pour hot water over and drain. Rub together:

lc. sugar 1/4 tsp. salt

2 Tbsp. flour 2 Tbsp. butter
Add:

2 egg yolks

Add rhubarb (it blends better if rhubarb is hot). Put in
unbaked pie shell. Bake in moderate oven 375 degrees for | hour,
or until firm. Prepare meringue from whites and brown in oven.

Mrs. C. Wiley

R AISIN BREAD

lc. raisins 3/4 c. milk

2 eggs 3c. flour

2/3 c. white sugar 4 tsp. baking powder
1/2 tsp. salt 2 tsp. melted butter

Boil raisins in 2 c. water for 15 minutes and drain. Beat

eggs, sugar, and salt together. Add milk, drained raisins. Sift .
flour and baking powder together. Add to first mixture. Add melted
butter and beat well. Put in well greased pan and allow to stand for
10 minutes. Bake 45 minutes in 375 degree oven. a
Mrs. Cliff Becker |
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|

NUT BREAD
2c. bread flour 2 tsp. baking powder |
1/2 c. sugar l tsp. salt
l egg 1/2 c. chopped walnuts -
it. nuk |
-20- Weyburn, Sask.

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