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PIES, PASTRIES, DONUTS

STRAWBERRY PIE

Line a deep pie plate with pastry and bake. Cool
and then fill with whole fresh strawberries that
have been well drained of their wash water.
Sprinkle with ¥3 cup granulated sugar.

Then mash enough other strawberries to make 1 cup
and to this add % cup sugar and 2 tbsp. cornstarch
which has been mixed with % cup cold water. Cook
this mixture, stirring constantly until it thickens.
Place over hot water and cook for % hour. Strain
over berries in pie shell and chill. This can be
served plain or with whipped cream.

When using frozen strawberries, thaw and strain.
Use 1 cup of juice in place of mashed strawberries
and mix whole strawberries into cooked mixture
before putting into pie shell. This avoids a soggy
Shell.

Mrs. Wilma McMillan

EGGNOG CHIFFON PIE

1 baked 9" pie shell, l envelope unflavoured

chilled gelatin softened with %
4 egg yolks cup milk or eggnog
% cup sugar 4 egg whites
1% cups dairy eggnog % cup sugar

% tsp. vanilla
% cup whipping cream
2 tbsp. icing sugar

Beat egg yolks until thick, add 4% cup sugar. Heat
eggnog over low heat, mix small amount with egg
and return all to pan. Cook over low heat. Stir
until mixture coats metal spoon. Remove from heat.
Add gelatin mx to hot eggnog. Stir til dissolved.
Cool. Beat egg whites til foamy, add % cup sugar
and continue beating until stiff. Fold into cooled
custard mixture along with vanilla. Chill until
mixture begins to congeal. Pour into prepared crust
and chill. fo serve, whip cream til stiff, fold in
icing sugar and spread over pie.

Irene Casorso