FRENCH GLACE STRAWBERRY PIE

Wash, drain and hull 1 qt. strawberries. Spread over
bottom of cooled baked pie shell - 3 oz. softened cream cheese.
Cover with half the berries. Mash and strain remaining
berries until juice is extracted. If necessary add enough water
to make 1 1/2 cups juice. Bring juice to boil and gradually stir
in 1 cup sugar mixed with 3 Tbsp. cornstarch. Cook over low
heat stirring constantly until boiling. Boil 1 minute. Cool.
Pour over berries in pie shell. Chill 2 hours. Decorate with

whipped cream.
Mrs. H. E. Dishaw
MAID OF HONOUR TARTS
1/4 c. shortening 1c. flour
1/3 c,. sugar salt
1 egg, beaten 1 tsp. baking powder

1 tsp. vanilla

Cream shortening, add sugar, cream well. Add beaten
egg and vanilla. Add flour sifted with salt and baking powder.
The batter should be of a consistency to roll into balls easily
so more flour may be needed. Form balls about size of walnuts,
place in cup cake pan (one which holds 16). With thumb and
finger press down center of ball, and the sides to form a shell.
Now fill with blueberry or cherry pie filling. Bake at 350 degrees
for 20 minutes.

Carol Flege

RITZ CRACKER PIE

20 plain Ritz crackers, 1/2 c. chopped pecans
rolled fine | 3 egg whites
lc. sugar 1 tsp. vanilla

1 tsp. baking powder

Combine crackers, rolled fine, sugar, baking powder, |
pecans. Fold in stiffly beaten egg whites. Put in well greased
8 inch pie plate and bake in a 300 degree oven for 45 - 1 hour.
When cool ~ garnish with whipped cream and sprinkle with

H .
* =
.

chopped pecans.
Mrs. W. George
CRANBERRY APPLE PIE
2c. fresh cranberries 11/2 c. sugar
11/4 c. tart sliced 3 Tbsp. flour
i apples 1/4 tsp. salt

763 -21- Regina, Sask,