APRICREAM PIE
Apricot Filling:
Ea tbsp. gelatin
1/4 cup water
3 eggs separated

1 cup brown sugar
a/a: the. bait

1 tbsp. lemon juice
2 tbsp. sugar

1/2 _—scup heavy cream

1 1/2 cups apricot pulp

Soften gelatin in water. Combine
yolks, brown sugar, salt, apricot
pulp, lemon juice. Cook over low
heat until thick. Stir well. Add
gelatin, chill until firm. Beat
egg whites, add sugar. Whip cream.
Fold meringue and cream into mix~

ture. Fill pie shell. Chill. Top
with whipped cream, if desired.

- Agnes Roberts.

CRUMB- TOPPED APPLE PIE

Plain pastry for 8" pie
1 tbsp. lemon juice
5 - 6 medium applies
2. tbsp. butter
Spicy Pineapple Sauce _
Crumb Topping

Roll out pastry and line 8" pie
plate. Pare and core apples, slice
and sprinkle with lemon juice. Dot
with butter and pour over Spicy
Pineapple Sauce. Mix 1 cup sugar,
2 teaspoons flour, 1 teaspoon
cinnamon and 1/4 teaspoon nutmeg
in a saucepan. Stir in 1/3 cup
pineapple juice. Cook until
thickened, stirring constantly.
Roll out remaining dough and ad-
just over applies. Brush pastry
with water. Top with crumb mixture
made by combining 1/3 cup flour,
2 tablespoons sugar and 1 1/2
tablespoons butter.

- A. Kinne.

PUMPKIN PIE

1 envelope gelatin

1/4 cup cold water

1 1/4 cups pumpkin (half of
a large can)

1/2 cup milk

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/2 tsp. salt

1 cup sugar

3 - eggs

To slightly beaten egg yolks add
sugar, pumpkin, milk, salt and
spice. Cook until thick in double
boiler. Soften gelatin in cold
water, add to hot pumpkin mixture.
Mix thoroughly and cool. Fold in
whipped egg whites. Make sure it's
fairly cool so pie shell-won't get
soggy, but don't leave too long as
it will thicken too much. Beat very
well after gelatin is added so it
won't go into lumps. Use previously
baked pie shell; chill thoroughly
and, if desired, top with whipped
cream.

- Mrs. Mabel Emerslund.

PECAN TARTS

1 25¢ package carmels
1/2 cup butter

2 tbsp. water

1/4 tsp. salt

6 tbsp. sugar

z tsp. vanilla

Combine all ingredients in double
boiler and melt until all are dis-
solved. Line tart shells with
pastry. Add 1 tsp. chopped pecans
to each, pour over filling and bake
in oven 375° for 15 to 20 minutes.

- Mrs. C. Randle.
Winnipeg.