PIES - PASTRIES - DESSERTS

PEANUT BUTTER FUDGE

2c. white sugar 4 Tbsp. peanut butter
2/3 c. milk l tsp. vanilla

Boil sugar and milk until it forms a soft ball in cold water.
Remove from heat, let stand until cool. Add peanut butter and
vanilla. Beat until thick, pour on greased pan.

Mrs. Pat Verhage

RAISIN PIE
lc. raisins 1 Tbsp. butter
lc. brown sugar, scant 1 egg yolk
11/2 c. water 2 Tbsp. flour
1 Tbsp. vinegar pinch of salt

Use half sultana raisins for best results.

Cook raisins, sugar, water and vinegar together. When it
begins to cook, add butter and slightly beaten egg yolk. Make the
flour and salt to a smooth paste with a little water, add gradually
to raisin mixture. Cook stirring frequently until thick. Cool and
turn into a baked pie shell.

Mrs. Pat Verhage

SIMPLE PERFECT PASTRY

1/2 lb. (1 c.) shortening 3c. pre-sifted flour
1/4 c. butter or margarine 1/2 c. cold water
ltsp. salt

Combine shortening and butter thoroughly, use electric
beater. Stir salt and flour together, gradually add to shortening
mixture, creaming well. Add water and mix thoroughly. Mixture
will be sticky but use flour to roll out. Bake in hot (450 degrees)
oven 12 to 15 minutes. Yield: two 9 inch double crust pies, 18
medium tarts.

Louise Jee

COCONUT LAYER TREAT
Lower Crust:
3/4 c. margarine 1 1/2 c. flour

1/4 c, white sugar jam

441-9 -41- Lumby, B. C.