i eel ea ded a ee.» 5 De eRABRRREARE RSE SRE EF - ce Bees

PUMPKIN CREAM PIE

1 can pumpkin 1144 cup brown sugar

1% tsp. salt 2 tbsp. molasses

2 eggs 3 tbsp. corn starch dissolved in
2 tbsp. butter cold water

11% cup cereal cream
Add spices if preferred.

Mix all above ingredients except starch and place in double boiler.
When fairly thick add starch and cook till thick. Let cool and place in
refrig. for 24 hours or more. Bake pie shell. When ready to serve add
the pumpkin to the baked shell. Top with whipped cream. This filling
keeps well and making the pie this way ensures a crisp bottom crust.

MRS. G. M. CHURCHILL.

STRAWBERRY CHIFFON PIE

1 level tbsp. Knox’s Gelatine pieces

% cup cold water 1 tbsp. lemon juice

14 cup boiling water 14 tsp. salt

34 cup sugar 14 cup cream (whipped)
1 cup strawberries cut in small 2 egg whites

Crush berries, cover with sugar, allow to stand about half hour.
Soak gelatine in cold water 5 minutes then dissolve in boiling water.
Add strawberry mixture, lemon juice and salt. Cool when it begins to
thicken, fold in whipped cream and the stiffly beaten whites. Fill baked
pie shell and chill.

MRS. H. C. BLANSHARD.

DATE BUTTERSCOTCH PIE

34 cup brown sugar 1, tsp. salt

3 tbsp. flour 3 tbsp. cornstarch

2 cups hot milk 2 egg yolks, slightly beaten
2 tbsp. butter 1 tsp. vanilla

1 cup chopped dates 2 egg whites, stiffly beaten

4 cup pecans, broken

Mix brown sugar, salt, flour, cornstarch. Stir slowly into hot milk.
Cook. Stir until thickened 10 minutes. Combine egg yolks with small
amount of hot mixture. Return to mixture in double boiler. Cook 2
minutes longer. Remove from heat. Add butter, vanilla and dates.

Cool partially, fold in egg whites. Pour into baked pie shell. Sprinkle

pecans on top. Serves 6 people.
MRS. W. W. KENNEDY.

31