- 35 - eer
GRAHAM WAFER PIE

“Cree s | -
1% cups Graham Wafers, % cup melted butter
rolled fine % cup sugar

Mix all ingredients thoroughly. Put aside one quarter
cup of mixture for sprinkling Cop of pie. Line a 9" pie
plate with mixture.

Filling: -

2 cups milk 4% cup granulated sugar

3 egg yolks 24 tbsp. cornstarch AEF |
3 egg whites , *\ Pinch oF Sere

Mix the milk, egg yolks, 5 tbsp. of the sugar and corn-
starch and cook in double boiler until mixture begins
to thicken, stirring constantly so as to keep it free
_ from lumps. Pour over crust. Beat egg whites until wery
stiff, adding 3 tbsp. of sugar set aside for this purpose.
Spread over top of pie and finally, sprinkle with the
quarter cup of wafer mixture and bake until a light brown.
Note: 28 graham wafers makes one cup of crumbs.

Mrs. Joyce Cooper, Fort St. John, B.C.

GOOD LEMON PIE -
2 egg yolks. | 1 cup water
juice and grated rind 1 tbsp. cornstarch
of one lemon Add a little butter

1 cup white sugar.

Into a double boiler put 2 ege yolks, dash of salt, juice
and grated rind of 1 lemon, sugar and water. Heat and
thicken with cornstareh then lastly add butter after
filling has cooked. eh }
Meringue: a” ?
the whites of 2 eggs beaten until foamy.

add 2 tbsp. cold water, 1/8 tsp. baking powder, 2 or 3
tbsp. white sugar and a dash of salt. Beat until real
stiff. Add a little vanilla flavoring.

Pour filling into a baked pie shell and when = spread
meringue over filling being sure it is spread well over
edge of shell. Bake in a 350° oven until a light amber

apade. - Mrs. A.F. Anderson, Swift Current, Sask.

.To keep cut fruits from fAscploring, sprinkle with
. lemon or pineapple juice...

. Sia de
Rie.
» 7