PASTRY

RUM CREAM PIE

6 egg yolks 1% ec. water
1 oc. sugar 1 pt. cream
1 tbsp. gelatin %ec. rum

Beat yolks till light. Add sugar. Dissolve gelatin in the water, bring to boil.
Pour into egg mixture beating briskly. Beat cream till stiff, fold into egg mix-
ture. Add rum. Pour into graham cracker crust and refrigerate. Grate bitter
sweet chocolate on top before serving.—Courtesy Lottie Wyatt.

RUM PECAN PIE

3 eggs 1 ec. syrup
24¢c. sugar 1 ec. pecan halves
% ce. melted butter Dash salt

1 uncooked pie shell 4c. rum

Beat eggs with sugar thoroughly, salt, melted butter and syrup, again beat
thoroughly. Add pecans and rum. Pour into unbaked pie shell and bake at
350°F. for 50 minutes, or till inserted knife comes out clean.—Courtesy Mrs.
C. C. Wyatt.

LEMON MARSHMALLOW PIE

1 tsp. plain gelatin 16 marshmallows
1% c. water 114%4,¢c. heavy cream, whipped
1 ec. sugar 3 tbsp. nuts, chopped

% c. lemon juice - 1 crumb crust shell

Soak gelatin in 144 cup water (cold). Combine remaining cup of water and sugar
and heat to boiling point. Add softened gelatin, stir until dissolved. Add lemon
juice, cool] until mixture begins to congeal. Cut marshmallows into small pieces
and soak them in cream. When marshmallows are soft, whip the cream until
stiff and fold into gelatin mixture. Pour filling into cooled, baked crumb crust
and sprinkle with chopped nuts. Chill.—Courtesy N. A. Talbot.

LEMON MERINGUE PIE

4 egg whites (stiff) 1% c. sugar
1 ec. sugar 3 tbsp. lemon juice
1% tsp. cream of tartar 1 tbsp. lemon rind
Pinch of salt 14 pt. whipped cream
4 egg yolks

Beat whites and add sugar gradually. Add cream of tartar and salt and bake
in a well-buttered skillet (9-inch) in a very slow oven, 225°F. for 1 hour, then
turn out in dish. Combine yolks, sugar, juice, and rind. Cook in double boiler
until thick, then cool. Whip cream. Turn pie over and spread with % the
cream, then put on lemon filling and cover with the rest of the cream. Let
stand for 24 hours.—Courtesy Mrs. E. Haggis.

PINEAPPLE PARTY PIE

% ec. white sugar 20 oz. can crushed pineapple
3 level tbsp. cornstarch % tsp. salt
2 eggs 1 tbsp. butter

Smooth together sugar and cornstarch. Beat eggs well, add pineapple, stir in
dry ingredients. Cook in double boiler, stirring until thickened. Add salt and
butter. Pour this filling into baked graham cracker pie shell. When chilled, top
with whipped cream. Place in refrigerator until ready to serve-——Courtesy Mrs.
M. Field.

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