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48 THE DAILY TIMES-GAZETTE, Friday, October 30, 1953 PIES AND TARTS MAKE DELICIOUS EATING! MOCK CHERRY PIE 2 cups cranberries coarsely chop- pe: 1 cup seedless raisins 3 tablespoons flour 1 cup sugar 1; teaspoon salt blespoon 1 tal but Plain pastry ie Combine cranberries and raisins. Add flour, sugar and salt. Line a pie plate with plain pastry and fill with mixture. Dot with butter. Moisten edge of pastry. Cover with a top crust, press edges together and trim. ick top to let steam escape. Bake in 'a quick oven, 425 deg. F. for 10 minutes. Reduce heat and bake 25 minutes longer in medium oven, 375 degrees I. Mrs. D. Jackson, Sunshine Circle Group, S.A. Home League. BUTTER TART FILLING 1% cups brown sugar Ja cup -butter 1 egg 1 tbsp. corn syrup 14 cup chopped nuts 14 cup cucrants or raisins 1 tsp. vanilla ° Melt butter. Remove from heat. | Add 1 cup sugar. Mix egg with | remaining sugar. Add to first mix. | ture. Add syrup, raisins, nuts and vanilla. Drop with spoon into un- cooked tart shells. Makes 1%. doz. tarts. Mrs. R. Edwards, Ouward Group, Harmony W.A. CHOCOLATE CAKE PIE 1 cup sugar 2 tbhsps. all-purpose flour Pinch salt 3 eggs (separated) - 2 ounce squares unsweetened cho-| colate (melted) 1 cup milk Pastry for one-crust pie. Line a 9-inch pie plate with your favorite pastry and chill. Sift together the sugar, flour and. salt. Add well beaten egg yolks, the melted cho- colate and the milk. Beat the egg whites very stiff and fold in the | chocolat mixture. Pour into pic | PECAN PIE 1 cup pecans 3 eggs 12 cup sugar 1 cup corn syrup 1s teaspoon salt 1 teaspoon vanilla Y% cup melted butter or other shortenin Beat the eggs, add sugar and the syrup. Then salt and vanilla, last the melted fat. Place pecans in the bottom of an unbaked pie crust pour®in the filling. Bake slowly in a moderate oven 350 deg. F. for 50 or 60 minutes. The nuts will rise to the top forming a crust. ed layer. Mrs. A. J. Pierson, Thornton's 'Corners W.A. BUTTER TARTS 2 cups brown sugar 12 cup corn syrup Salt 1 teaspoonful vanilla 12 cup walnuts 1 cup raisins 1 egg, beat till light 2 tablespoons milk Mix all together. Bake in tart shells, Mrs. L. R. Goldsmith, Thornton's Corners W.A. PEACH PE 1 cup sugar 2 thsp. flour 14 tsp. salt 8 peaches sliced 1 recipe plain pastry Sift dry ingredients together and mix with peaches. Line pie pan with pastry, fill with peach mix- ture and cover with top crust. Bake at 450 deg. F. for 15 minutes, reduce temperature to moderate 350 deg. F. and bake 35 minutes longer. Makes one 9" pie. | Mrs. Roy Smith, Cluaran Group, St. Andrew's W.A, PRIZE BUTTER TARTS 14 cup butter 1 cup brown sugar 2 thsp. cream 2 cup currants 1 egg beaten shell and bake at 450 d=g. F. for| 1 tsp. vanilla 15 minutes, then 350 deg. F. -30 minutes. about (Strawberry Cake Pie--as above | on'y cmit chocolate and add %% cup | crushed strawberries and 1 tbsp. | lemon juice). | Mrs. K-nneth Sands, Group 3, Northminster W.A. Pastry Mix ingredients and Jlace spoon. fuls in patty tins which have been lined with pastry. Bake in hot oven 450 deg. F. for 8 minutes. Reduce temperature to 350 deg. F. and bake until delicately browned. Mrs. A. P. Merrow, 4th Guide Group Committee. Sandals, and be sure! oxfords, Savage shoes for every- occasion and for youngsters o Carefully made of quality mater- ials over proper lasts. Buy Savage loafers all ages. 18 Simcoe St. S. Diol 5-1833 | 1% cups : PINEAPPLE CUSTARD PIE 4 eggs 1 teaspoon salt 1 teaspoon vanilla (large can) evaporated milk 1 cup 'water 1 cup water 3% cup white sugar 9 inch unbaked pie-shell 1 small can crushed pineapple Bil nd all filling ingredients to- gether until smooth. Pour into un- baked pie-shell.: Bake in hot oven 425 deg. F. for 15 minutes; lower temperature to moderate 350 deg. F. and bake about 30 minutes, or until custard is firm. Cool at room temperature. Just before sérving garnish with crushed pineapple. Mrs. D. Jac A Sunshine Circle Group, S.A. Home League . PASTRY 5 cups flour before sifting undiluted i 1 tsp. salt 2 tsp. sugar 1 1b. shortening Blend together. Break 1 egg in a cup, beat and fill cup with milk and add to above mixture. This will keep some time in the refrigerator. Mrs. E. Cay, Blue Bell Group, St. Andrew's W.A, MILLIONAIRE PIE % lb. Graham wafers % teasp. cinnamon 15 cup sugar ¥% cup melted butter Roll wafers till very fine. Add cinnamon and sugar, mixing thor- oughly, Add melted butter and mix well. Set aside % cup crumbs. Pat rest into a fairly deep pie sides. % cup sugar. Add % teaspoon vanilla. Cook in double boiler till smoothly thickened, then stir 2 slightly beaten egg yolks. Pour in 11 while hot. Beat egg whites stiff, add % cup sugar. Place over top of pie and sprinkle % cup crumbs. Bake in slow oven 25 minutes. Bananas or crushed pineapple may be added to custard. WIDE AWAKE PIE (Similar to Mince Pile) Makes 2 large or 3 small pies. 2 cups corn syrup 2 cups yellow sugar % cup vinegar 1 cup hot water 3 tablespoons butter Spices "as you like them" 2 teaspoons cinnamon 1 teaspoon nutmeg 12 teaspoon cloves Put on stove to simmer then add 2 heaping cups bread crumbs, 2 cups raisins, % teaspoon salt Plain pastry. Line pan with pastry then 'add filling, cover with upper crust. Bake in hot oven 450 deg. F. for 15 minutes, reduce heat to 350 deg. F. and continue baking for 30 minutes or until crust is de- licately browned. Mrs. Ross Smith, Group 3, Northminster W.A. of he" EoRwiod Taman: .|1 cup fine coconut COCONUT TARTS tart tins with rich then into each tart jam and 58 % of that, J EBs Sater toe egg, sl aten 1 tsp. Ba y Bake in moderate oven. Mrs. William Gardmer, Ladies' Bible Slass Ashburn, CHOCOLATE ECLAIRE 1 cup flour, sift flour, measure; % tsp. salt, add salt and sift again % Sup shortening (at least half butter) i cup boiling water eggs Combine shortening and boiling water in saucepan; keep over low, heat until butter is melted. Add flour, all at one time and stir vigorously over low heat until mixture forms a ball anl leaves the sides of the pan. Remove from heat. Add unbeaten eggs one at a time, heating thoroughly after each addition; continue heating until a thick dough is fo Place on a cookie sheet in strips 1 inch wide and 4 inches long and 2 inches apart. Bake 25 minutes at 425 deg. F. Do not open ovea during early baking. Leave im open oven until slightly cooled, split and fill with sweetened whip- d cream and frost with chocolate ing. This makes 1% doz. Zhis beautiful 40-pc. set of "Haliburton" Dinnerware plus a 42-pc. set of fine Wm. A. Rogers silverplate by ONEIDA LTD. in either Lido* or Rio* pattern. Can be on your A complete setting for eight $40.95 YOUR cHoice oF *RIO or *LIDO parTERs TRADE MARKS OF ONEIDA LTD. By CANADIAN WM. A. ROGERS Limited WEEKLY 1.00 ~ Division of ONEIDA LTD. NOW AVAILABLE AT table to-night HORWICH c#t JEWELLERS 20 SIMCOE ST. S. : DIAL:3-7133