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3. Rhubarb Butterscotch Pie

2 C. raw rhubarb, chopped 2 T. flour

1 egg, beaten > 2 T. sour cream
1 C. brown sugar unbaked pie shell with
2 T. butter oe pastry for top

Mix all ingredients well and put in unbaked pie shell.
Bake in 400°F. oven for 15 minutes then lower heat to
350 and bake for half an hour.

Variation: use Crumble topping instead a pastry for

top. |
1 Cc. Elour 4 pre - C. brown sugar
% C. butter : pinch of salt
* C. oatmeal % t, cream of tartar |

(Note: to make oatmeal, put rolled oats through grinder.)
Mix all ingredients and sprinkle on top of pie before
baking.

4. Sour Cream Raisin Pie

2 eggs, slightly beaten *% t. nutmeg

1 C. sugar & t. cinnamon

1 C. sour cream 2 C. raisins

1 T. flour 1c. chopped nuts (walnuts
pinch of salt or your choice)

1 9-inch pie shell

Add sugar and sour cream to eggs and blend well. Combine
flour, seasonings. Add to mixture and stir in washed
raisins and nuts. Pour into unbaked shell and opake at
450°F for ten minutes, then reduce heat to 350°F and bake
for 25 minutes longer or until knife inserted in centre
comes out clean. Cool and serve with whipped cream top-
ping or meringue baked on.