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LEMON LOAF Mrs. Laura Boehm
6 Tbsp. shortening ? 11/2 c. flour

1c. sugar 11/2 tsp. baking powder

2 well beaten eggs 1/4 tsp. salt

1/2 c. milk Rind of 1 lemon, grated

Juice from 1/2 lemon

Bake in loaf tin, 350 degrees, for 1 hour. Remove from oven,
cover with 1/3 c. sugar mixed with remaining juice of lemon

STRAWBERRY MINUTE PIE | Marion Taylor

1 pkg. Strawberry Jell-O 1c. hot water
1 pkg. unthawed frozen sweetened, sliced strawberries, 16 oz.

Dissolve Jell-O in hot water and stir until thoroughly dissolved.
Add package strawberries. Break up berries with a fork.
When fruit mixture is partially set, pour into a cooled, baked
pie shell. Chill in refrigerator until filling is set. Just before
serving, top with whipped cream or ice cream.

SUGAR PIE Mrs. M. Ault
11/2 c. brown sugar 3/4 c. milk or cream
1/2 c. flour 1/2 tsp. vanilla

1 recipe pastry

Prepare pastry; line 8 or 9-inch pie plate. Mix all ingredients
together ; pour into pastry shell. Bake ina hot oven, 425 de-
grees for 10 minutes; reduce heat to 350 degrees and continue
baking 25-30 minutes longer or until filling is set. Cool before
serving.

BUTTER TARTS Mrs. Jean McKie
1 egg, beaten 2 Tbsp. milk

1/3 ec. butter 1/2 c. raisins or currants
1c. brown sugar 1 tsp. vanilla

1 recipe pastry

Prepare pastry and line medium-size muffin pans. Mix all
ingredients together; fill tart shells 2/3 full. Bake in a hot
oven, 450 degrees, 8 minutes; reduce temperature to 350
degrees, and bake 15-20 minutes longer, or until pastry is
delicately browned. Yield: 12 tarts.

-23- North Vancouver, B. C.