The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

TARZAN TARTS cups flour tsp.s baking powder cup shortening cup brown sugar 3% tsp. salt 2 eggs (but 1 will do) 8S tbisp. sweet milk 1 tsp. vanilla Mix together like pastry and roll out ¥% inch thick. Cut and put into tart tins with 1itsp. Jam in centre. Oven 15 min, 400 degrees. Makes about 3 doz. Mrs. R. Collins, First Baptist Woman's Assn , LEMON SPONGE PIE eup sugar ... tbsp. flou- tbsp. lemon juice egg yolks cup milk tbsp. melted butter egg whites pinch of salt Mix sugar and flour, add lemon Juice, egg yolks slightly beaten, milk, butter, egg whites beaten stiff, and salt. Bake in 1 crust. To bake set pie in bottom of oven at 450 degrees F. for 10 minutes. Then move to middle shelf, reduce heat to 350 degrees for 40-45 minutes, Cora Cruse, Oshawa Business and Professional Women's Club RAISIN PIE 1% cups raisins 1% cups boiling water 1 tbsp. flour 3% cup sugar 3% cup finely chopped walnuts 1 tbsp. lemon juice Grated rind of % lemon Cook raisins in boiling water till tender, Mix flour, and sugar, and add them to the cooked raisins, stirring until mixture thickens. Add lemon gratings, and walnuts. Cool slightly. Line pie tin with pastry. Pour in mixture. Cover with pastry. Bake at 450 F. Re- duce heat during last 10 minutes. Mrs. Emerson Salter, Friendship Group, Northminster WA RAISIN PIE cups raisins cup white sugar cups water tbsp. butter 3, tsp salt S$ tbsp. lemon juice 1 tsp. lemon extract 2 tbsp. cornstarch. Cook raisins, sugar, salt, butter 2nd lemon juice for five minutes. Dissolve cornstarch in 3 tbsp. cold water, add to raisin mixture. Remove from heat and add lemon extract. Pour into pastry shell. Make top in strips arranged in lattice fashion. Bake 25 minutes in hot oven -- 425 deg. Mrs. Jas. MacDonald, North Group, Jessie Panton Aux.; St. Andrew's United Church. eee eee ese eee BO bt 1d BO C9 00 BUTTER TARTS 2/3 cup seedless raisins % cup butter % cup brown sugar % tsp. salt l.cup golden corn syrup 1 egg slightly beaten 1, tsp. vanilla Line 12 large tart tins with pastry. Pour boiling water on raisins to completely cover; allow to stand 5 to 10 minutes. Drain raisins. Add to them the butter, brown sugar, corn syrup, and salt. Stir until sugar is dissolved and butter is melted. Beat egg slightly and add to raisin mix- ture. Mix well. Add vanilla. Fill pastry lined tart tins three-quar- ters full. Place on a cookie sheet. Bake in 450 degree oven for 15 to 20 minutes. When baked, the filling wiil still be bubbling but will be browned on top. The edges of the pastry will also be delicate- ly browned. Remove from oven and loosen edges with a sharp pointed knife. Allow tarts to re- main in tins for about 10 minutes. This allows the pastry to cool slightly and set, so it is then eas- ier to remove tarts from tins. Mrs. E. C. H. Jury, The Lyceum Club and Women's Art Association SOUTHERN NUT PIE Y cup soft butter 34 cup sugar 2 tbsp. flour 1% tsp. salt 3 eggs 1 cup corn syrup 34 cup evaporated milk 1 cup finely cut nuts 34 tsp. vanilla Put butter into bowl, mix sug- ar, flour and salt. Blend into but- ter gradually. Beat eggs in one at a time. Add corn syrup and evap- orated milk and mix well. Add nuts and vanilla. Pour into 9" unbaked pastry shell. Bake 450 F. for 10 minutes, reduce heat to 325 F. and bake 50 minutes more. Mrs H. Chesebrough, Friendship Group, Northminster United Church WA CUSTARD PIE 1%tablespoons flour 4 tablespoons sugar 15 tsp. salt 2 eggs 2 cups scalded milkk 1% teaspoon vanilla Few grains nutmeg Plain pastry Mix flour, sugar, salt and well- beaten eggs together. Add the scalded milk, vanilla and nutmeg. Line a pie pan with plain pastry and pinch with fingers to make a fancy edge. Pour in the custard mixture and bake in a quick oven (425 degrees F.) 10 minutes. Re- duce heat to a slow oven (300 degrees F.) and bake 20 minutes, or until custard is firm. When done a silver knife inserted will come out clean. EDNA ANN HATS OSHAWA SHOPPING CENTRE 4 bouquet pe of beauty... Graceful straws a-twirl with spring posies, bows, end swashbuckling ribbons. See them oll | RAISIN AND RHUBARB PIE cup rhubarb cup seeded raisins cup white sugar tablespoons lemon juice Grated rind of one lemon 1 egg Chop raisins and rhubarb fine- ly. Add sugar, lemon juice and rind and well beaten egg, bake between two crusts in hot oven of 450 degrees for 10 minutes, then reduce temperature to 350 degrees until baked, 'Mavde agerman, North Group Jessie Panton Aux., St. Andrew's Church. MOCK APPLE PIE 1%ec. water 1%ec. white sugar 1% tsp. (level) cream of tartar Boil yp real fast, then cool. Break 12 (single) soda biscuits (unsalted) in top of pie crust in pie plate. Pour liquid over biscuits, sprinkle with cinnamon. Put top crust on. Bake in hot oven until nastry is done. Mrs. John Weir, King Street Home and School Association RAISIN FILLING Cook: 1 cup raisins in plenty of water for about 20 minutes Then add: 14 cup sugar 1 tbsp. cornstarch butter 1 tsp. lemon juice Cook until thick. Sufficient for 8" pie shell. Helen English, Friendship Group, WA, Northminster United Church * - -- THE DAILY TIMES-GAZETTE, Tuesdoy, June 10, 1938 37 eam | The Easy Way to New Slimness It's easier than you think to slim down to your most glom- orous self! Wen show you how . . .| quickly, safely! <* JANE BLACK SLENDERIZING FINISHING MODELLING STUDIO 451 SIMCOE ST. S. RA 5-9602 thorough 50 MILL STREET Mother knows how neces- sary clean fresh-looking clothes are to a smart, well-groomed look. That's why she sends the whole family's clothes to us for the kind of expert and laundry and cleaning that works won- ders with every garment. She likes our easy-on-the- budget prices, too! OSHAWA LAUNDRY SANITONE. Free Pick-up and Delivery OSHAWA RA 3-4631