LEMON SPONGE PIE (Continued)

Mix sugar, flour, butter, salt and egg yolks together and
beat to a cream. Add lemon juice and milk. Beat egg whites
until they stand in peaks, fold in above mixture, put in unbaked
prepared pie crust and bake in oven, 350 degrees.

Mrs. Georgie LaLonde

PUMPKIN CHIFFON PIE

31/2 c. cooked pumpkin 3 egg yolks

lc, brown sugar 3 ege whites

2c. milk 1/2 tsp. mace

2 tsp. cinnamon 1/2 tsp. allspice

11/2 tsp. ginger ltsp. salt

1/4 tsp. cloves 2 (9 inch) baked pie shells

Mix pumpkin with three quarter cup brown sugar, beaten
egg yolks, spices, salt and milk. Cookin top of a double boiler
until thickened, about 20 minutes. Beat egg whites until stiff,
beating in remaining 1/4 cup of brown sugar and fold meringue
quickly into the pumpkin mixture. Pour filling into the baked
‘pie shells and bake in oven, 357 degrees, for 10 minutes. Cool
and serve.

Eva Fuchs
** EXTRA RECIPES **

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