76

Plas
NEVER FAIL PIE CRUST Margie Gemser
S co ricur l1 ib. lard

1/2 tspe salt

Mix until crumbled. Mix this in another bowl:
1 egg 3 T. vinegar

Beat. Add water until you have a full cup and stir. Mix
liquids to the flour mixture and roll out on a floured board.
Makes 5 double pie crustse

PUMPKIN PIE Johanna VanVeen
3 beaten egg yolks 1/2 tsp. nutmeg

3/4 ce brown sugar 1 envelope gelatin

1 1/2 ce cooked pumpkin 1/4 ce cold water

1/2 ce milk 3 stiffly beaten egg whites

1/2 tsp. salt 1/4 ce white sugar

1 tspe cinnamon

Combine first 7 ingredients and cook until thick. Soak
the gelatin in cold water and stir into hot mixture. Chill
until partially set. Beat egg whites and sugar until stiff.
Fold into mixture and pour into a baked pie shell. Top with
whipped cream.

GRASSHOPPER PIE Lana Verdonk
1 1/2 ce chocolate wafer 1/2 ce milk :
cookie crumbs 1 1/2 ce. chilled whipping
1/4 c. melted butter or cream
margarine 1/4 ce. creme de methe
32 lge or 3 ce miniature 3 T. white creme de cacao
marshmallows Green food color

Heat oven to 350° F. Heat crumbs and butter in 9 inch pie
pan and press into it. Bake 10 minutes and cool. Melt marsh—
mallows with milk over low heat, stirring constantly. Chill
until thickened. In a chilled bowl, beat cream until stiff.
Stir marshmallow mixture to blend, gradually stir in liqueurs.
Fold into whipped cream, fold in food color. Pour into crust.
Chill 4 hours.

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