RHUBARB PIE

314 cups rhubarb 11% tablespoons quick cooking
1-8 teaspoon salt tapioca
1 egg (beaten) 114 cups sugar
Pastry

Method—Mix tapioca, salt, sugar and egg, and pour over
rhubarb in shell. Cover with toperust. Bake in hot oven. for about

45 minutes.
—Mrs, G. Snaith.
ORANGE PIE
1 cup sugar 1 tablespoon butter Ee
1 tablespoon cornstarch 1 teacup boiling water
Juice of orange and rind 2 egg yolks
Pastry

Method—Mix all together, cook anti thick, Pour in baked
pieshell, cover with whites and brown in oven.

—Mrs. T. Bell.
LEMON PIE (without meringue)
1 cup sugar 3 tablespoons butter
2 eggs 1 cup milk
1 lemon 14 cup flour

Method—Cream butter and sugar, add flour and salt. To this
mixture add grated lemon rind and juice. Stir in milk and yolks
of eggs. Fold whites in last, pour into uncooked crust, bake 30
minutes in slow oven.

—Mrs. G. Snaith.

LEMON PIE
4 level tablespoons cornstarch 2 tablespoons cold water
1 cup boiling water 1 cup sugar
2 eggs 1 tablespoon butter

Juice of 114 lemons

Method—Mix cornstarch with cold water. Pare the rind of
_Jemons thinly and steep ten minutes in boiling water. Separate
yolks and whites of eggs, saueeze lemons. Pour boiling water
over cornstarch mixture. Cook a minute, until clear and thick,
add sugar, stir a minute, add egg yolkes, cook a minute, add
lemon juice and butter. Take off stove at once. When cooled fill
into baked shell. Use whites for meringue, brown in slow oven.

—Mrs. J. Bell.
FLAPPER PIE
14> BP. shar wafers (rolled) 14 cup sugar
14 cup melted butter 14, teaspoon cinnamon,

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