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’ Page A26, GUARDIAN - PATRIOT, Mon., Nov. 24, 1958

Recipes To Add To Fame Of Island Pies

GRANDMA‘S LEMON PIE 2 eggs beaten 1 cup sugar juice of 2 lemons Mix in order given, pour in uncooked pie shell, cover with upper pie crust, bake in moder- ate oven. Mrs. Eugene MacKinnon DeSable W.l.

PIE CRUST

2 cups flour .

#4 cups lard ‘

‘_ 92 cup water

'12 tsp salt

May I stress lard instead of Ihortening.

Mrs. Fred MacKenzie Eglington and Howe Bay WJ.

LEMON PIE

1 lemon 1 cup white sugar 3 tablespoons corn starch

2 eggs 1 pint hot water 1 tablespoon butter Method: Dilute corn starch in cold water, put in sugar, butter and grated rind and juice of lem- on, in saucepan, add corn starch and hot water and cook tor ten minutes. Then add yolks of eggs slightly beaten. Cook until thick- ened and cool. Pour into baked ipe shell, beat whites of eggs very stiff, add 2 tablespoons of sugar — spread on top of pie and brown in a moderate oven. Mrs. W.V. Most. Charlottetown

PREPARED PASTRY 7 cups sifted velvet flour or 6 cups .it’ted ail puopose flour

1 teaspoons salt.

1 pound chilled lard or short- eming.

Sift flour and salt together out

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_of small peas.

half of shortening into flour until fine and mealy, using a pastry

blender or two knives. Cut re-. maining shortening into above -

mixture until it is about the size This mixture known as “pastry crunibleS?’ may be stored dry in a quart sealer and kept cool, using small quan- tities as desired. For one 8-inch pie shell, use 1 cup (packed) of crumbles or 1% cups for 9-inch shell. Yield -— 4 double crust pies. Laura Janene Smith . Pleasant Valley.

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RITZ ‘CRACKER PIE FILLING

2 cups boiling water

1‘12 cups white sugar

2 tsp. cream tarter.

Mix together and boil 2 min- utes. Add 20 ritz crackers and boil Vz minute more, and stir.

u‘wncd

Put in un‘ba-ked pie shell and dot .

with butter and cinnamon. . ' Mrs. Keith Warren Margate WJ.

BRIDES PIE

.Dissolve 56 lb. Marshmallows in 56 cup of pineapple juice, over low heat, let cool. Whip one cup of whipping cream, and combine with above mixture. Line pie plate with graham c r a c k e r crumbs and pour filling in. Sprinkle crumbs over top also. Chill until set as for jello. Jean Champio- Reads Corner WJ.

PUMPKIN PIE

2 eggs

2-3 cup white sugar

1 teaspoon cinnamon

V. teaspoon ginger

V4 teaspoon nutmeg

1/4 teaspoon auspice

few grains salt

1%. cups prepared pumpkin

3-4 cup hot milk

Method:

Beat eggs only until wlhit. s and yolks are well blended. Gradual- ly beat in sugar, add spices and salt. Stir in pumpkin and milk. Pour into a pie plate lined with pastry and bake in hot oven for. first ten minutes. then reduco‘ temperature to moderate and , bake for 20-25 minutes. Cool and serve with whipped cream.

Mrs. Dan Farquharsol .

C8:

180 Queen St.

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