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sia ate Pies

FOOL-PROOF PIE CRUST
2% cups flour 1 tbsp. corn starch
14 lb. Domestic shortening 34 tsp. salt

Mix in usual way with tips of fingers. Then add scant half cup cold
water. Stir until ingredients are combined. Temp. with filling 400°—
without filling 450°.

MRS. D. S. WHITEFORD.

BUTTERSCOTCH PIE

1 1/3 cups brown sugar . 2 tbsp. butter

1144 cups milk 2 tbsp. corn starch
3 tbsp. cold water 14 tsp. salt

1 tsp. vanilla 2 eggs

2 tbsp. fruit sugar

Melt sugar and butter in a heavy saucepan and stir until a deep
golden brown. Have milk in a double boiler and heated to boiling point,
then pour the brown sugar mixture into milk and stir until sugar is
thoroughly dissolved. Mix the corn starch with water to make smooth,
gradually add to mixture, stirring constantly until mixture thickens.
Add salt, vanilla and lastly the well beaten egg yolks. Cook for a few
minutes and pour into a baked pastry shell. Whip the egg whites until
stiff and add the fruit sugar. Mix lightly and spread over pie. Brown
in a fairly slow oven. Cool and serve.

MRS. R. B. CARTER.

CREAM PIE
14 cup white sugar Butter size of large walnut
2 tbsp. flour 2 eggs
1144 cups milk 1 tsp. flavoring
Bake until it puffs up.
ANGEL PIE
1 cup sugar Pinch of salt
1 tbsp. lemon juice 3 tbsp. corn starch
1 cup crushed pineapple 1 cup water

2 egg whites

Stir sugar ,corn starch, salt, pineapple and water. Cook over hot water
for 15 minutes. Cool. Then add lemon juice and beaten egg whites.
Turn into baked pie shell and place in refrig. Serve with whipped cream.

MRS. HANCOCK, Winnipeg Beach.

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