a mete VANCOUVER, SUN SEVENTH ANNUAL COOK BOOK

'- Page Twenty-nine

- drained cherries.

baked pie crust and add dots of butter.
sealing edges well. Bake in a hot oven (450 deg. F.) for about

Fairy Flake piel

{ 2 teaspoon salt
% pound vegetable Mocteriizib _ Beaten white of 1 egg

Enough cold water to mix (about 3 tablespoons).
Mix-dry ingredients as for pie pastry. Beat egg white and

ae. cups flour.

. meg wih water-and then mix in usual way for pastry.

. a : ag ; # 1

. Mrs. M. Finlayson of Sunnyside, Ioca, B.C., who won a. prize
a for this recipe, suggests rolling the pastry for tart shells, fill.

ing with a little mincemeat, and putting a top cover of pastry
on each shell. The little tarts would require about 6 minutes
to bake in a hot oven.

i

~

Florida Lemon Pie

Juice and rind of 1 lemon 3-eggs »
1 cup white sugar Pinch of salt

_ Separate the eggs. To the beaten yolks add salt, lemon —
and half a cup of sugar. Cook in a double boiler until thick.

Beat the egg whites well and add to them the remaining

half cup of sugar.

Remove the first mixture from the heat, pour the white mix-
ture into it at once and fold in lightly with a fork. Pour

into.a baked pie shell and bake in a slow oven (325 deg. F.)

inti delicately browned. This takes about 12 to 15 minutes.
The baking is very important. The pie should round up

high and stay up.

ofc

Mrs. R. L. Connell, 3496 Kingsway, who wins a prize for _
_ today’s recipe, called her lemon me after the place from

which she received it.

, Dutch Cherry Pie
2 cups all purpose flour 1-3 cup melted butter
3 teaspoons baking powder 1 cup drained canned red
% teaspoon salt cherries

1 cup sugar 3 teaspoons brown sugar
2 eggs, separated 1 teaspoon cinnamon.
~% cup milk

sift flour, measure and resift 3 times with baking powder,
salt and % cup sugar. Beat egg yolks, add milk and melted

butter and quickly stir into the flour mixture until batter is
just smooth. Beat egg whites until stiff, tnen beat in remain-

ing sugar until smooth and fold into batter, along with well-
‘Turn into greased baking pan and sprinkle
top with brown sugar and cinnamon which have been mixed
together,

Bake in a moderately hot oven (400’F.) tor 35 minutes or
until nicely browned on top. Serve hot or celd with a sauce
made by thickening the cherry juice with cornsterch and
adding any cherries not used in cake.
cream if desired. Makes 6 servings.

This cake recipe won a $1 prize for Miss Ruth Stocks, 673

- Boulevard N. E. Apartment 3, Atlanta, Georgia.

Cherry Pie

3 cups fresh, sour cherries 1 tablespoon butter

1 cup sugar (scant) % teaspoon salt

2 tablespoons flour % teaspoon cinnamon

_ Wash and pit cherries. Blend sugar, flour, salt and cinna-
mon; add to the cherries, mixing well. Pour mixture into un-
Put on top crust,

15 minutes. Reduce heat to 400 deg. F. and bake until done,

about 20 minutes.
The recipe for this pie won a $1 prize for elie: W. Walser,
4981 Earles Road:

Wy marshmallows

Garnish with whipped |

Peanut Brittle Pie
1% cup sifted flour ea %% cup sugar
2 cups milk | ; 2 eggs
‘2 teaspoon salt 1 cup peanut brittle, measur-

2 teaspoon vanilla a chopper.

Sift and mix the dry ingredients; add the beaten egg yolks.
Then pour in the milk, gradually, stirring constantly. Add the
ground peanut brittle; place in double boiler and cook until
it begins to thicken then add marshmallows. Boil until thick.’
. Remove from fire, add vanilla and when cool pour into a
9-inch baked pie shell. Cover the top: with a meringue made
of the two beaten egg whites and 2 tablespoons sugar. Brown
slowly in a 350-degree F. oven. |

Mrs. Helen Argyle, 1128 Grant Street, Victoria won a ee)

prize for this recipe

Coffee Cream Tarts
2 clips strong coffee 2 eggs, beaten
1 cp evaporated milk 2 tablespoons butter
6 tablespoons flour 1 teaspoon vanilla .
2-3 cup milk 6 baked tart shells"
% teaspoon salt  % cup sugar
Add evaporated milk to freshly made coffee. Pour slowly —
over flour, sugar and salt. which have been sifted and mixed —
together. Cook in the top part of a double boiler, over hot

_ water, stirring frequently until. mixture thickens, or about 20

minutes. Remove from heat and pour slowly over beaten
eggs. Cook 3 minutes longer, add butter and vanilla and let
cool, Pour into baked tart shells and chill in refrigerator. Top :
with whipped cream.

The recipe for these delicious tarts won a prize for Mrs. R,
Breese, 2516 William Street

Lemon Beaute Pie

1 package lemon jello % teaspoon salt _

2 lemons 4 tablespoons boiling wacer
% cup sugar 2 egg yolks.
1% cups boiling water

Combine jello powder with grated rind of 2 lemons, % cup
sugar and 4 teaspoon salt, and add 4 tablespoons boiling —
water. Stir well and add 2 egg yolks and blend well, adding .
1% cups boiling water gradually, stirring until jelly is dis- —

solved. Cool slightly; add juice of 2 lemons, and chill. When — cea

slightly thickened, turn into baked pie Shell, chill until firm

and top with whipped cream.
The recipe for this delicious lemon pie won a prize for Mrs.

M. Libby, 346 East Eighteenth Avenue.

French Strawberry Pie

1 baked 9-inch pie shell - 1 cup granulated sugar
1 package white cream 2 tablespoons cornstarch’
cheese 2 teaspoons ifemon juice™ —
1 tablespoor: rich cream 1 cup (or le; =) ney cream a
1 quart fiesh strawberries

Bake and cool the pie shell. Mash ihe cheese pe ‘fiend ca

with 1 tablespoon cream and a pinch of salt, Spread over pie
shell. In pie shell arrange half the berries, then mash re
maining berries and heat to the boiling point. Stir in the |
sugar, combined with cornstarch. Stir and cool until the

mixture thickens smoothly and. until no raw flavor remains. . Bt
Cool partially, add 2 teaspoons lemon juice, then pour over
berries in pie shell. Chili thoroughly; at serving time top ~

with 1 cup cream whipped stiff, slightly sweetened - and

‘flavored. °

If you wish you may make this pie omitting the cheese ce 4
layer. The recipe won a $1 prize for Mrs. H, come ot :
Erickson, B. C., ne kk

ed after being put thrown oe