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MARSHMALLOW PUMPKIN CHIFFON PIE

1 envelope plain gelatin 1% cup canned pumpkin
2/3 cup packed brown sugar 2 eggs, separated

“% tsp. salt V3 cup milk
% tsp. nutmeg V4 cup sugar
% tsp. ginger 2 cups miniature
marshamllows

1 9" baked pastry shell

Combine gelatin, brown sugar, salt, spices, egg
yolks and milk in sauce pan. Cook over medium heat
stirring constantly until mixture comes to a boil
and is slightly thickened. Cool to room temperature.
Beat egg whites until stiff but not dry, gradually

add sugar while continuing to beat. Fold into the

pumpkin mixture together with marshmallows. Pour
into pastry shell and chill til firm.

Mrs. Mary Blaskovits

BUTTER TARTS

cup Currants or — 2 tbsp. butter

sultanas % tsp. vanilla

1 cup brown sugar % tsp. nutmeg
2 eggs

Clean currants and put into mixing bowl. Scald

with boiling water, drain. While currants are

Still warm, add sugar, butter and beaten eggs, and

Stir well. Add vanilla. Line deep patty pan with

Short or flaky pastry and fill with currant mixture.
Bake at 400° til done.

Mrs. Jessi Hill

MINCEMBAT TURNOVERS

Pastry for two 2 crust pies

il cup mincemeat

Cream

Prepare pastry, then roll %" thick. Cut in 4%"
rounds. Place 1 tbsp. mincemeat on half of each
round. Moisten edges and fold over. Slit top and

brush with cream. Bake on ungreased baking sheet

in hot oven about 15 minutes.
| Mrs. Lillian Baran