PUMPKIN PIE

I 1/2 c. pumpkin 1/8 tsp. nutmeg
1 dessert spoon flour 1/2 tsp. mace
Ic. sugar 1/4 tsp. salt

1 tsp. ginger 3 eggs

1 tsp. cinnamon 1/2 c. milk

Mix pumpkin, flour, sugar, spices and salt together;
beat eggs, add milk and stir all well together. Pour into a deep
pie plate lined with good pastry. Bake until firm (about 35
minutes) in a moderate oven,

Mrs. Evelyn Green

RHUBARB PIE
2 1/2 c. rhubarb 2 Tbsp. flour
2 egg yolks (1 white) 1 Tbsp. melted butter

Ic. sugar

Beat egg yolks to thick froth. Add sugar, flour and
butter. Add rhubarb, cut in 1/2 inch pieces. Pour into uncooked
pastry shell.

Vivian A. Davis

FLAPPER PIE
18 single graham wafers, 1/4 c. sugar
rolled fine 1/4 c. butter, melted

Mix thoroughly. Reserve 1/2 cup for top of pie. Line a
pie plate with remainder. Pat into place.
Fill with filling of:

2c. Palm milk Ic, sugar
3 Tbsp. cornstarch 1/4 tsp. salt
2 egg yolks 1/4 c. lemon juice

grated rind of 1 lemon

Heat milk; mix sugar, salt and cornstarch with cold milk.
Pour and mix into hot milk. Cook until mixture thickens. Beat
egg yolks well and stir into mixture. Cook 3 more minutes.
Remove from heat and add lemon juice and rind. Cool slightly
and pour into pie shell.

Top with meringue, Sprinkle reserved crumbs evenly
over top. Bake in slow oven, 275 degrees, until lightly browned.
Chill before serving.

Mrs. R. Pasiechnyk

-20- Riondel, B.C.

4 d f i