ANGEL PIE (Continued)

generously floured ten inch pie tin. Bake 1 hour or einai more
at 250 degrees,

Filling:
4 egg yolks 1/2 c. sugar
3 Tbsp. lemon juice 1 tsp. lemon rind

Beat yolks until thick, add sugar, juice and rind, mix
well. Cook in double boiler until thick. Cool. Whip one-half
pint whipping cream. Spread one half over cooled meringue.
Cover with lemon filling and top with remainder of whipped
cream. Chili in refrigerator for 24 hours. Garnish with
maraschino cherries and pineapple bits. Serves 6 to 8.

Grace Cant

TOMATO MINCEMEAT

Chop 1 peck (8 qt.) green tomatoes through food
chopper. Let stand overnight - drain off juice - scald with
boiling water three times draining the water off well the last
time. Then add:

2ib. raisins 2 Tbsp. cinnamon

2 lb. white sugar 2 Tbsp. cloves

2 1b. suet 2 Tbsp. salt

1 lemon juice and rind 1 Tbsp. mace

lc. vinegar 1 qt. chopped apples

Boil several hours, stir often. Seal for winter use.
Mrs. W. Bates

PECAN PIE
3 egg whites 12 soda crackers crushed
1 c. white sugar. 1/2 c. chopped pecans
1/2 tsp. baking powder 1 c. whipped cream
l tsp. vanilla Ic; Sree

Beat egg whites until stiff. Gradually add sugar,
baking powder and vanilla. Fold in crackers and pecans.
Spread in buttered pie pan. Bake at 325 degrees 30 minutes,
Cool. Add fruit and whipped cream before serving.

Isabel Ritenburg

-20- Regina, Sask.

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