MDCK CHERRY P13 1 cup cut cranberries Va cup raisins 1,6 cup white sugar -1 cup hot water . , 2 tblsps. flour .

1 teaspoon almondllavor'ng 7 .1 teaspoon butter.

Mix the. .above ingredients. Place in “baked pie shell, cover with pastry and bake. . , .

' In. Kenneth Si—ou Reads Cor-er W1.

PUMPKIN PIES 4 c'; pumpkin 5 eggs v. ,. 1 tsp salt 1 tsp nutmeg 1 dessert spoon ginger 1% cup sugar 5 cups milk or (4 cups milk and 1 of cream) Makes Iona-pies. Mrs. Wyman Cairns, Reads Corner WJ.

PUMPKIN PIE

2 eggs

2-3 cups white sugar

1 tsp cinnamon

1/4 tsp ginger, ,

’/4 tsp nutmeg

4/4 tsp. auspice

‘2 tsp salt.

1% cups mashed pumpkin

34 cup hot mil-k.

Method; '

Beat eggs only until whites and yolks are well blended. Gradé ually beat in. sugar and add spi- ees stir in pumpkin and milk. Pour into a pie plate lined with

pastry and bake in hot oven (450 “

d-grees) for the first 10 min-u-

tes. Then reduce temperature to‘

moderate oven 350 degrees for

20 to 25 minutes or until filling is firm.

Mn. Evelyn MacLeod.

Vernon River WJ.

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3 egg! ‘

’A cup sugar

2 cups mm:

36 teaspoon salt

% teaspoon vandla or nutmeg

Method: '

Beat eggs slightly add sugar. salt, milk and flavoring. Pom into a pie plate lined with poetry.

. ‘ Mrs. Clinics Mills passion and Hove Bay WJ.

MINCE in FILLING ' '2 cups chopped apples ”

1% cups chopped raisins (seeded) -

3% cup chopped suet 1 cup sugar white and brown

' '(‘15 cup each)

V4 9. cloves it tsp nutmeg 1 tsp cinnamon 1%: tsp salt Mix all together. This makes 2, 8” pics. Mrs. Keith Warren Margatc WJ.

MOCK CHERRY PIE

2 tsp flour 1 cup chopped cranberries or more \ l c. sugar 17% cup raisins or. dates 1/; cup cold water ‘é tsp. vanilla 1 tsp. butter Put in pie shell (top and bot— tom) and bake. Mrs. Arthur Profitt Margatc WJ.

COCONUT CREAM PIE

‘1 8 inch baked pie shell

2. cups milk .

. 2 tbsp. cornstarch.

1% tbsp flour

1/4 tsp. salt

1/5 cup sugar ‘

2 egg yolks, slightly beaten 2 tsp. butter

1 tsp vanilla

% cup shredded coconut

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boiler. ’5 cup cold milk will blended drying Add to hot milk. Cook cohotaufly Mil mixture flickens. Continue cooking 15 min. stirring occasionally. Blend a little of hot mixture with y o l k a. Add to remaining mixture and cook 2 min. Remove from heat, add butter. Cool and cover. Add van- illa- anvfl coconut. Turn into pie shell. Top with whipped cream. Sprinkle with toasted coconut. Mrs. L.C. Mclsaae Mermaid WJ.

PASTRY 1 lb. lard 5 cups flour- ] tsp. baking powder Salt 1 egg beaten slightly in Fill cup with water 1 tbsp vinegar Keep in refrigerator. Mrs. Daniel S. Morrison New London W. I.

BLUEBERRY PIE

] Baked pie shell 1 cup blueberries % cup water Bring to boil

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Mrs. Gladys Bernard St. Eleanors’ W. I.

nur'rnnsco'rcn PIE

1% cup brm sugar

2‘ tbsps butter

’4 tbsp mild vinegar

1 cup boiling water

2"egg yolks

3 tbsps flour

’é cup cold water

7/2. tsp. salt

Combine the brown-sugar, but-

ler, vinegar and boiling water in double boiler and stir until sugar eggs, beat the yolks until thick, combine with flour, cold water and into the egg mixture, and return 10 top of Stir until the mixture thickens

the

dissolves. Separate the

Pour the hot mixture

double boiler. Cook.

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A- v-‘l‘u - ,.-, 11" '

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M No

egg whites it“ bu not dry, add

slowly 4 tsp. sugar, a little salt,

Cover butterscotch with this and brown in slow oven.

Mrs. Gladys Bernard

St. Eleanors W. I.

PUMPKIN PIE

Temperature deg. 50-60 min.

1 can pumpkin

2 desert spoons flour

1% cups w. sugar

2 teaspoons- ginger

2 teaspoons cinnamon

] teaspoon nutmeg

1 teaspoon salt

3 eggs

1 (up muk

Method — Suul'l together flour sugar. spur-s and wit Boat 0ng slightly and mm Hulk, Add to dry ingrediean Full! m pumpkin and

boat 1mm smooth Plate paper rmg's mm: Lastly it» prc'vmvt burning.

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