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36 THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 RHUBARB CREAM PIE 1% cups rhubarb 3 egg yolks 34 cup white sugar 2 tbsp. flour" 1 tbsp. corn starch Line pie plate with pastry, spread with rhubarb. In top of double boiler scald milk. Beat 3 egg yolks, add sugar, flour and corn starch, pinch of salt, stir into hot milk. Pour over rhubarb and bake in hot oven for 20 min- utes. Reduce heat. for another 5 minutes. Top with meringue. Mrs. R. Gow, Bathe Park Ladies Aux. STRAWBERRY PIE Clean 1 quart of berries. Strain and put in cooked pie shell. Mix 12 cup water and 3 cup of sugar and bring to boil. Add 1 cup of strawberries and cook well. Thick en with 1% tbsps. cornstarch and 1 tbsps. cold water. Cook until thick and clear. Cool slight- ly. Pour over top of berries in pie shell, Chill and serve with whipped cream. FRENCH CHERRY PIE baked pastry shell 2 cup sugar teaspoon salt tablespoon corn starch teaspoons gelatin cup boiling water cup evaporated milk egg slightly beaten 2 teaspoon almond flavoring teaspoon cornstarch cup sugar 15-0z. tin red cherries 1» tsp. food colouring Combime % cup sugar, salt, cornstarch and gelatin. Stir in boiling water and milk, bring to boil, stirring constantly. Cook 6 minutes, stir into egg and cook 1 minute, add flavoring and turn into shell and chill. Now combine starch, sugar and 2/3 cup cherry syrup. Cook until clear, add col- oring and cool slightly. Arrange cherries over chilled cream fill- jog ang spoon glaze over fruit and Cchniil. Mrs. W. M. Ogden, Bathe Park Auxiliary. KEY LIME PIE 1 can condensed milk (Eagle Brand) 4 egg yolks 1% cup lime juice Beat one egg white stiff. Fold into above mixture. Beat remain- ing egg whites. Gradually add: 6 tbs. sugar 15 tsp. cream of tartar Put into baked pie shell and bake until egg whites are golden brown (350 deg. F.) Mrs. G. Sloggett, Happy Helpers Group, Northminster WA. PECAN PIE 3 beaten eggs 15 cup white sugar 1 e¢up corn syrup 1 cup pecans 1 tsp. vanilla small piece of butter Put in unbaked pie shell -- oven 300 degrees to 325 degrees. Bake until knife comes clean. Reta M. Robinson, Oshawa Business and Professional Women's Club LEMON PIE 1% cups crushed graham wafers 1-3 cup lightly packed brown sugar 13 tsp. sait tbspns. butter -- melted eggs cup sweetened condensed milk 1; tsp. grated lemon rind 1-3 cup strained lemon juice Combine graham wafer crumbs, brown sugar and the 's tsp. salt. Stir in melted butter. Turn this mixture into pie plate and press firmly saving out % cup of mix- ture. Separate eggs -- beat yolks until thick and light. Stir in con- densed milk, lemon rind and lem- on, juice. Sprinkle egg whites with a fev' grains of salt and beat until stiff. but not dry. Add to lemon mixture and fold lightly to com- hine. Turn into prepared pie shell, spinkle with the Yi cup of crumb mixture. Bake in moderate oven (350) about 20 minutes. Cool at roora temperature, Betty Thomson, Oshawa Business and Professional Women's Club 3 2 1 FRENCH CHERRY PIE Combine 12 cup sugar 1stsp. salt 3 tblsp. cornstarch 2 tsp. Gelatine % cup boiling water 1% cup evaporated milk Bring to a boil stirring con- stantly. Cook in a double boiler stirring often about (6 min.). Stir in one slightly beaten egg. Cook one min, longer. Stir in % tsp. almond extract and cool. Turn into a baked pie shell. Chill. Combine 1 tsp. cornstarch cup sugar, 2/3 cup syrup drained from 15 oz. can cherries, add % tsp. red coloring. Arrange cher- ries over chilled filling. Spoon the glaze over the cherries and chill. Mrs. A. E. Howard, First Baptist Church WA. STRAWBERRY PARFAIT PIE 1 pkg. strawberry jelly powder (or lemon) 1% cups hot water 1 pint strawberry ice cream 1% cups sliced strawberries Dissolve gelatin in hot water in two-quart saucepan. Then add ice cream by spoonfuls stirring until melted. Chill until thickened but not set (25 to 30 minutes). Turn into pie shell (pastry or graham cracker pie shell). Chill until firm (20 or 25 minutes). Garnish with whipped cream. To make additional Parfait Pies sub- stitute different gelatins, ice cream and fruits, using same di- rections as above. Ruth Hopson, First Raptist Church WA DUTCH APPLE PIE Line a pie plate with flaky pas- try and fill with apples cut in thick slices. Press apples gently into pastry and pour over top a mixture of: 1 cup cream 2 tbsp. flour 1% cup brown sugar Dot generously with butter and sprinkle with cinnamon. Bake in 450 degrees for 15 minutes then at 350 degrees until apples are cooked and pastry nicely brown- ed. Florence M. Hawkes, Oshawa Business and Professional Women's Club RASPBERRY TARTS 12 cup orange juice 32 1b. marshmallows 1 cup whipping cream 1 cup crushed raspberries Heat orange juice in top of double boiler. Add marshmal- lows; stir until melted. Cool mix- ture. Chill in refrigerator until partially set. Fold in whpped cream, then raspberries. Pour into baked tart shells. Garnish with raspberries. Fills 6 to 8 shells. Mrs. C. B. Theberge, Lyceum Club and Women's Art Association. PECAN PIE 1 eight inch pie shell (unbaked) Cream: 1/3 cup butter Yacup brown sugar (firmly packed) Beat in one at a time. 2 eggs Stir in: 1 _.cup light corn syrup 1 cup broken pecans V4 tsp. salt 1 tsp. vanilla Fill shell. Bake pie in a moder- ate over 375 degrees for half hour, Velma Kaiser, Oshawa Business and Profession Women's Club. ® QUICK. ® DEPENDABLE SERVICE AAA AAAAAAAAS AAA REPAIRS! TV - RADIOS, HOME APPLIANCES Pv PN WAIN NINN NIN WE DO IT MODERATE RIGHT -- at E COST 11 REPAIRS TO WASHERS, REFRIGERATORS, ETC. Telephone Authorized 506 SIMCOE OSHAWA SERVICE CENTER Fast, Efficient Repair Service On All Makes and Models. RA 5-433] Service Depot STREET SOUTH FURNITURE CO. 20 CHURCH ST. OSHAWA MR. 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