BUTTER CRUNCH CRUST

1/2 cup butter

1/4. cup brown sugar, packed
A cup sifted flour

1/2 cup chopped pecans
walnuts or coconut

Heat oven to 400°. Mix all ingred-
ients with hands. Spread in oblong
pan 13 x 9 1/2 x 2". Bake 15 mins.
Take from oven, stir with spoon.
Save 3/4 cup for topping. Immed-
iately press rest of mixture against
bottom and sides of 9" pie pan.
Cool. Pour in favorite filling,
sprinkle with rest of crumbs. Chill
1 hour.

- Joyce Edmundson.

FRUITED BUTTER TARTS

(Flaky pastry)
1 egg

1 cup brown sugar

1/2 cup melted .butter
3/4 cup sultana raisins
1/2 cup glazed cherries
1/2 cup chopped pecans
l cup vanilla

Beat egg, add brown sugar, melted
butter, vanilla, fruit and nuts
and fill shells. Bake 20 to 25
minutes at 375°.

- Mrs. H. Randle.
Winnipeg.

SAND TARTS

lL egg
3/4 cup brown sugar
4 tbsp. butter

Beat well and gradually add 7 tbsp.
milk. Cut dates into small pieces.
Place in bottom of pastry~lined tart
pans. Put liquid on top and bake.

- Mrs. C. Mottishaw.

PINEAPPLE MERINGUE TARTS
Line tins with flaky pastry.

3/4 cup sugar

2 tbsp. flour

1/2 cup water

1 cup drained crushed pineapple
2 eggs, separated

1/4 tsp. salt

Mix flour, sugar and water in pan.
Cook 5 minutes. Add pineapple, beaten
egg yolks and salt and cook 2 minutes
longer. Fill shells, top with meringue
and bake 10 - 15 minutes at 325°.

- Mrs. Helen Randle.
Winnipeg.

CHEESE CAKE TARTS

2 cups of all-purpose flour
3/4 tsp. salt

2/3 cup grated cheddar cheese
About 6 tsp. cold water

2/3 eup shortening

Rub in shortening, cheese, salt into

the flour until crumbly. Add water.

Roll out and cut in size for the tart
pans. Place a teaspoon of tart jelly

in each tart. Add your topping:

Cream 1/4 cup shortening
3/4 cup sugar

l egg
1 tsp. vanilla

Sift 1 1/2 cups cake flour, 1/2 tsp.

baking powder, 1/2 tsp. salt. Add to

first mixture with 1/2 cup milk. Bake
350° oven for 35 minutes.

- Mrs. D. Crawford.

HOUSEHOLD HINT:

The best temperature
all the year through is: A cool head
and a warm heart.