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PIT". CRUST
ti cups flour
1 lb. lard
1 egg
8 tbsp. Vinegar 2 tsps. salt
Mix Flour salt and lard. Put egg in measuring cup and mix with a fork, add vinegar and fill with water to make one cup. Add to flour mixture. mix and knead. Wrap in wax paper, store in re- frigerator until needed.
Bernice Murray Bedeque W.I.
FLAKY PIE CRUST
24! cup shortening temperature.) 2‘? cups sifted flour 1 tsp. salt 5-7 tablespoons cold water Sift flour and salt together. cut shortening into flour until the con- sistency of c 0 u r s e cornmeal. Sprinkle over mixture one spoon- ful at a time, tossing lightly with a fork. Form pastry into a ball if desired store in refrigerator well covered until required. Yield 3 pie crusts. Bake pastry in 450 degree oven 10-12 minutes. Mrs. Keith Warren Margate WJ.
(at room
RHUBARB PIE
Pour boiling water over 2 cups of cut up finrbarb. Let stand 5 minutes and drain. Combine;
1 cup sugar
1 egg yolk
Small piece of butter
1 tbsp. flour
Moisten with 3 tbsp water. Pour over rhubarb and bake, and then add meringue and brown. "
Mrs. Ernest Porter Mermaid W.I.‘
SE1.“ ‘.m%\ ‘V'l. '80“ “my; ‘WVNV‘QWRB _
361.41? -' 2511:1013 Mon, Nov. :4, 1958
Pastry Rs Desert Is Always Popular
SOUR CREAM PIE
1 cup sour cream 2 egg yolks 3-4 cup sugar pinch salt vanilla Line pie plate with pastry, a layer of raisins or dates. Pour upper mixture over raisin-s, bake and cool. Put meringue on top and brown in oven. Mrs. Arthur Profitt Margaete WJ.
BANANA AND RASPBERRY PIE FUJJNG - Dissolve 1 package Raspberry Jello and dash of salt in 1 cup hot water. Add 1 cup cold water Chill until slightly thickened, then fold in 1 cup cream, whipped,~-aud 1 cup mashed bananas. Turn into baked 9 inch pie shell. Chill un— til firm and top with whipped cream and sliced bananas. Mrs. Keith~Warren Margate WJ.
RAISIN NUT PIE
2 cups seedless raisins
1 cup brown sugar
3 tbs cornstarch
1 cup water
2 tbsp. butter
% cu-p orange juice
M; tsp. cloves
V: tsp. cinnamon
2 tbls. lemon juice.
V4 cup chopped nuts
Plain pastry
Line pie plate with pastry. Com. biue first 8 ingredients and cook over medium heat until thick. Add lemon juice and nuts, pour into unbaked pie shell. Cover and bake for 30 minutes in 425 degrees.
‘ Mrs. Lorne Dingwell Eglingtcn and Howe Bay WI.
’ PUMPKIN PIE
2 cups cooked pumpkin
2 cups rich milk
3/4 cup white sugar
2 eggs (beaten\
9% teaspoon salt
V4 teaspoon ginger
1 teaspoon cinnamon.
Mix in order given, pour in un- cooked pit shell, bake 45 minu- tes. When cool and ready to serve top with whipped cream,
Mrs. Evelyn MacKinnon.-
DeSable WJ.
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imam auger" ; ~._ '
6 level tb‘ép. cornstarch
V4 ‘t p. 53-11
2 egg yolks
juice of 1 lemon
1 tsp. grated rind of lemon
2 tbsp. butter ’
Cook in double boiler, mix 3 dry ingredients slowly stir in boiling water.-Beat egg yolks and add ‘slowly to hot mixture, remove from stove and add lemon juice and rind and butter. Top with meringue. Beat 2 egg whites with 4 tbsp. white sugar until stiff, pile on filling. place in oven at 325 degrees until lightly browned.
Mrs. Keith Warren Margate W.I.
to. tap cloVES
1 tsp cornstamh
'1 cup sour cream
1 cup seeded raisins ,
Umbaked pie shell. (deep).
Beat egg yolks until light. 33 together sugar, spices and corn- starch and gradually add to em yolks. Add cream and beat well. Add raisins. Pour fit-ling into L'- baked shell. Bake until knife in- serted comes out clean. Make meringue of egg whites beat” until stritlf with 3 tbsp White 39- gar. Bake until gold-en brown.
Mrs. Frank Roe. Parkdale WJ.
187 Great George St»
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