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SOUR CREAM TARTS

3 eggs lc. raisins
lc. brown sugar 1 tsp. baking soda
lc. sour cream 1/8 tsp. salt

1 tsp. cinnamon

Mix together 3 egg yolks, brown sugar, sour cream,
cinnamon, salt and soda, Cook over boiling water until well
thickened. Cool. Pour into cooked tart shells. Cover with
meringue and brown in oven.

Mrs. Vi Anderson

HOT WATER PASTRY

1/2 c. shortening 1/2 tsp. baking powder
1/4c. boiling water 1/2 tsp. salt
11/2 c. sifted all purpose flour

Measure shortening into bowl, add boiling water. Beat
until cold and creamy. Chill mixture. Sift together flour, baking
powder and salt. Add shortening mixture, stir until it forms
smooth ball. Chill. Roll on floured board. Makes 2 crusts.

Margaret Bleau

CHOCOLATE CHIFFON PIE

1 envelope gelatin lc. sugar

3/4 c. cold water 3 eggs

6 level Tbsp. cocoa 1/4 tsp. salt
or 2 sq. chocolate 1 tsp. vanilla

Soften gelatin in 1/4 cup cold water. Put 1/2 cup cold
water in top of double boiler and add cocoa or squares of
chocolate. Place over boiling water. When thoroughly dissolved,
add 1/2 cup sugar, slightly beaten egg yolks and salt. Cook
until custard consistency, stirring until thoroughly dissolved.
Cool and add vanilla. When mixture is consistency of unbeaten
egg whites, fold in stiffly beaten whites to which the other half
cup of sugar has been added. Fill baked pie shell or cookie
crust and chill. Before serving, top with thin layer of whipped
cream,

Jean Smith

LEMON SPONGE PIE

lc. sugar pinch salt

1/4 c, flour juice of 2 lemons
1c. milk ; 7 1 Tbsp. butter
2 eggs |

460 -17- Vanguard, Sask.