HAWAIIAN CHOCOLATE PIE

l crust pastry (9 in.) 3 c. wiih

baked 3 eggs

1 c. crushed pineapple 2 tbsp. butter

(drained) 2 tsp. vanilla

1 1/3 c. sugar 14 - 2 sq. melted unswee-
* cs flour tened chocolate

* tsp. salt % c. nuts (chopped fine)

Combine sugar, flour and salt in saucepan. Add milk
gradually, mix well. Bring to boil, stirring constantly.
Cook over medium heat until thick. Blend a little of the
hot mixture into 3 slightly beaten egg yolks. Add to hot
mixture. Cook 1 min. stirring constantly. Blend in butter
and vanilla. Divide the mixture in half. Stir the drained
pineapple into one portion and melted chocolate into the
other. Cool to luke warm. Sprinkle half the nuts over
pie shell. Spoon in half of the chocolate mixture. Cover
with pineapple mixture and then with remaining chocolate
mixture. Decorate with nuts. Cool completely. Serve
with whipped cream.

Mrs. Dorothy S. Scott

RHUBARB PIE

3 tbsp. flour 2c. rhubarb cut in small
lc. sugar pieces
1 egg, beaten 1 recipe plain pastry

Line pie pan with pastry and pour in rhubarb. Beat egg
thoroughly, add sugar and flour. Pour over rhubarb.
Cover with top crust or lattice and bake in very hot oven
(425 deg.) for 10 mins. Reduce heat to 350 deg. and bake
35 mins. longer. Makes 1 seven inch pie.

Beth Mackie

36 ~ Lavington, B.C.