PINEAPPLE CREAM PIE

1 cup drained canned crushed pine-

apple
1 cup pineapple juice and water com-
bined

1 cup sugar

3 egg yolks

14 teaspoon salt

tablespoons flour

tablespoons cornstarch

cup scalded milk

tablespoon butter

Grated rind and juice of 42 lemon
Baked pie or crumb shell

pent feet IND phe

Drain canned pineapple, measure juice
and add more water if necessary to make
1 cup. Combine flour, cornstarch and
sugar. Slowly add the scalded milk and
stir vigorously. Place in the top of a
double boiler, cook and stir and while
cooking add the pineapple liquid. Cook
for 10 minutes longer. Beat egg yolks
and add to a little of the hot mixture,
then add to the remainder of the hot
mixture in double boiler, and cook 3
minutes longer. Remove from heat and
add butter, salt, lemon juice and rind
and the 1 cup of well-drained pineapple.
Blend well and chill. Turn into baked
shell and top with meringue.

MERINGUE
3 egg whites
6 tablespoons sugar
lg teaspoon cream of tartar
Brown meringue in a slow oven.

—CONNIE HAMMONDS

PUMPKIN PIE

WITH GINGER SNAP CRUST

1 cup ginger snap crumbs
3 tablespoons butter
Line bottom of 9-inch pie tin with mix-
ture. Arrange ginger snaps (whole)
around inside edges. Dissolve 2 table-
spoons gelatine in 14 cup cold water.
Combine in top of double boiler.
2 cups canned pumpkin
114 teaspoons cinnamon
14 teaspoon ginger
14 teaspoon nutmeg
1 teaspoon salt
344 cup brown sugar
¥% cup milk

Cook until mixture reaches boiling point.
Remove from heat. Add gelatine and
stir until dissolved. Cool. Fold in 1 cup
whipped cream and 1 teaspoon vanilla.
Pour into ginger snap crust. Chill and
serve with whipped cream.

—MyYRTLE PLANT

PRINCESS PIE

Line a 9-inch pie plate or 11 by 7 by 1%4-
inch baking dish with graham cracker
crust or omit altogether.

FILLING

2 tablespoons butter or margarine

Grated rind of 1 lemon

14 cup lemon juice

1 cup sugar

2 eggs

2 packages cream cheese

1 cup whipping cream (whipped)

1 cup fruit cocktail (drained)
Melt butter in top of double boiler. Re-
move from heat. Add grated lemon rind,
juice and sugar; mix. Add eggs and mix
well. Cook over boiling water until
thickened, stirring constantly. Cool. Stir
up cream cheese until creamy, gradually
add lemon mixture. Fold in cream and
fruit. Chill in refrigerator (overnight if
possible). —ALLIE MOIR

PRUNE CUSTARD PIE

1 cup cooked prunes
1 tablespoon flour

2 cups milk

% Cups sugar

1 egg, well beaten

1 teaspoon vanilla

Sieve prunes, add sugar mixed with flour,
add egg and milk, and vanilla. Bake in
an unbaked pie shell at 450° F. for 10
minutes, then at 350° F. for 30 minutes.
When filling is done, remove from oven.

—MIRIAM FOWLER

PUMPKIN CHIFFON PIE

114 cups canned pumpkin
% cups milk or diluted evaporated
milk
1, teaspoon salt
1, teaspoon cinnamon
14 teaspoon ground ginger
14 teaspoon nutmeg
14 cup cold water
3 egg yolks
1 cup granulated sugar
1 envelope plain gelatine
3 egg whites

To pumpkin add milk and spices and
salt. Heat in double boiler to scalding.
Beat egg yolks slightly and half the sugar
and add to pumpkin slowly. Soften gela-
tine in cold water and add to mixture.
Stir until dissolved. Remove from stove
and chill, stirring occasionally until mix-
ture sets. Beat egg whites stiff and add
remaining sugar. Add this to mixture
and beat well. Chill and serve in pre-
cooked crust. —RuTH BARNETT

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