SOUR CREAM RAISIN PIE Martha Mohr

1 C. brown sugar ¥2 tsp. cinnamon, cloves & nutmeg
1 C. raisins 2 egg yolks
1 C. sour cream (save whites for top)

Preheat oven 400°.

Mix and cook for 4 minutes. Add 12 teaspoon soda as soon as you take off stove. Put
in baked pie crust. Beat egg whites and sweeten with 4 tablespoons icing sugar. Put
in oven 400° till brown, 10 to 12 minutes.

PEACH PIE AND STRAWBERRY PIE Helen Thomas
1% C. mashed peaches baked pie shell

¥% C. sugar fresh sliced peaches

3 T. cornstarch whipped cream

Cook the mashed peaches until they thicken a bit. in the baked pie shell, arrange
sliced fresh peaches. Cover with the thick cooked peach sauce. Chill for 3 hours.
Serve topped with whipped cream. The same method makes perfect strawberry pie.

BANANA CREAM PIE Beatrice Boynton
6T. sugar 2 eggs (separate)

5 T. flour 1 T. butter

% tsp. salt 1 tsp. vanilla

2C. milk 3 large bananas

whipping cream if desired

Have ready 1 large 9’’ baked pie shell. Scaid milk in the top of a double boiler. Mix
the sugar, flour and salt and sift into the hot milk. Cook stirring constantly until the
mixture is smooth and thick. Add the beaten egg yolks and cook 2 minutes, remove
the custard from the stove, add the butter and vanilla. Cool, fold in stiffly beaten egg
whites and pour over sliced bananas in the pie shell (cover the bottom of the pie
shell with sliced bananas as just mentioned) cover with custard then another layer
of banana, more custard - remaining bananas to decorate the top. Whipped cream
may be used to top the pie shell. The same recipe for custard may be used for
coconut cream pie. Omit bananas and add coconut. Serves 6-8.