q i | ie | . ee i i im ot i Bit hat i a i a 5 ‘THE ‘VANCOUVER SUN SEVENTH ANNUAL COOK BOOK \ » ] * be era ‘ f Et - é i a $ i ‘ 3 : ‘ ’ ; ee : ‘Strawberry Chiffon Pie 44 cup cold water : | 1 tablespoon gelatine — ~ 1 cup strawberries, cut in % cup sugar pieces _ \% teaspoon salt - 1 tablespoon lemon juice ¥Y, cup cream whipped 14 cup boiling water 2 egg whites i Crush berries, cover with sugar and let stand half an hour. Soak gelatine in cold water about 5 minutes and dis- solve in boiling water. Add strawberry mixture, lemon juice and salt. Cool, and when it begins to thicken fold in whipped cream and stiffly beaten egg whites. Fill baked 9-inch pie Shell and chill. Just before serving garnish with whipped cream and _ strawberries. Serves 4 to 6. _ This seasonal pie recipe won a prize for. sei G. Carlisle, 2047 Pendrell Street. Butterscotch Tarts Line small pattie tins with rich pastry. Put a few pieces of chopped walnuts and citron peel in the bottom of each. Beat 1\egg, add 1 cup brown sugar and 1 teaspoon melted butter and a few drops vanilla; mix well and put a spoonful in each tart. Bake in a hot oven until a nice brown, or about 15 minutes in a 450 degree F. oven. Makes 1 dozen tarts. PASTRY % pound lard 1% cups pastry flour | Little white sugar 1 piece butter size of walnut Pinch of salt Blend these ingredients in usual manner. * Fa a * ; These tarts make ideal afternoon tea delicacies. The recipe won a prize for Mrs. A. Thrower, 3932 Dunbar Street. Gooseberry Chiffon Pie 1% cups gooseberries % cup water 1% cups water 1 cup sugar 2 eggs | Whipped cream 1 tablespoon gelatin 1 baked pie shell. Cook gooseberries in 1% cups water until just soft. Strain to remove skins and seeds. Bring to boil again and add sugar. -Pour this mixture over beaten egg yolks, stirring constantly and cook one minute. Pour mixture over gelatin which has been dissolved in % cup of water, fold in beaten egg. whites. When cool pour into pie shell. Chill thoroughly in refriger- ator for several hours.. Serve with sweetened whipped cream. Makes 1 pie. This delicious chiffon pie won a prize for Mrs. Sheppard, - 3230 Clinton Street, New Westminster. Raspberry Cream Pie 3 egg yolks, slightly 5 tablespoons cake flour beaten | 4 tablespoons sugar 2 teaspoons vanilla ™% teaspoon salt 1% cups red raspberries 145 cups milk, scalded 42 cup cream, whipped % cup shredded coconut 1 baked 9-inch pie shell 3 Combine flour, sugar and salt. Add cold milk and mix well. Add scalded milk, gradually: place in double boiler and cook until thickened, stirring constantly. Pour small amount of mixture over egg yolks, then add egg yolks to mixture in double boiler and cook 3 or 4 minutes longer. Cool and add vanilla. Chill mixture in refrigerator. 'Then mix with half — _ Of the raspberries, folding the berries into the mixture care- fully. Pour chilled mixture into baked pie shell, spread with Whipped cream and sprinkle with moist shredded coconut. Arrange remaining raspberries (sweetened) in a border just inside the pie shell rim. This recipe for fresh fruit pie won a ete for Mrs. M. Bell, of 5284 Elgin Street. Pastry Cases for Various Pitts 1 cup water ~ e pegs... 4 ae general purpose flour teaspoon salt 1 tablespoon butter Put the water in to a fairly deep saucepan, bring to the boil and add the butter. When the butter is melted, add the sifted flour and salt and stir briskly over the fire until the mixture leaves the sides of the pan. Be sure flour is well mixed in. Remove from the stove. Add the eggs, one at a time, breaking them straight into the mixture in the saucepan, and beating thoroughly between adding each egg. The mixture will have a rather strange consistency but after beating the eggs in well, it will sa eens normal appearance. — ‘ Measure out in spoonsful onto ; a greased baking tray or oven sheet and bake in a moderate (375’ F) oven until well cooked, about 1 hour. Do not open the oven door until the puffs have been baking for at least half an hour and do not move the tray. They should be Ng end brown when finished baking. When the puffs are to be served ahs are heated in the ~ oven while a thick white sauce is made. To the sauce is added minced chicken, meat or flaked tuna or other tish. This filling is inserted into the puff which should be served piping.hot and crisp, These pastry cases resemble cream pufts but in texture | are not so tender because a small amount of shortening is used. The recipe won a prize for Mrs. R. G. caer 19s West 8th Avenue Cheese Tarts Beat together % cup shortening, 8 ounces cream cheese; ‘add 1 2-3 cups flour, % teaspoon salt and mix well. . Chill over- night. Roll thin, cut into rounds with cookie cutter and put together with apricots in centre. Bake on ungreased cookie sheet in hot oven (425’F) until pastry is brown. Apricot jam may be substituted for apricots and added to centre of tart when cooked. Makes 2 dozen tarts. Made very small, these make attractive tea dainties. The recipe won a prize for Mrs. A. Sweeney, 2856 West 10th Avenue Cocoanut Tarts tess | , Butter the size of a large % cup sugar waiie 1% cups cocoanut Pinch of salt 2 teaspoons jam Melt butter, then add egg and beat well. Add sugar and pinch of salt, making sure to blend in well. Mix in enough cocoanut (about 142 cups) to make it thick enough to drop from a spoon. Line each form of a muffin tin with pastry. Then drop jam (about the size of a raspberry, into each shell. Put the cocoanut filling on top of each and make a cross with pastry -over the filling. Bake at 450 deg. F. for 12 to 15 minutes. These delicious little tarts won a prize for Miss Ruth Richards, 7495 West Broadway. | Cream Cheese Pastries Combine 1 cup butter with 1 cup cream cheese, a pinch of salt and 1 tablespoon thick sour cream. Sift in 3 cups flour; mix and knead until quite smooth. Wrap in wax paper and chill at least 3 hours. Roll out very thin. | Cut in 3-inch squares and spread each square with 1 tea- spoon raspberry jam. Roll squares from corner to corner, shaping into crescents. Lay on greased baking sheet and bake © for 10 minutes in a 400 degree F. oven. Let cool before serving. Makes 24 tarts. Serve these pastries with afternoon tea. The recipe won a prize for Mrs. P. W. Murray, Brighouse P.O., Luiu Island