• 1 pkg. (3 oz.) lemon-flavored gelatin
• 1-1/4 cups boiling water
• 1 can (8 oz.) tomato sauce
• 1 tbsp. vinegar
• 1/2 tsp. salt
• Few drops of each: Worcestershire sauce and Tabasco
• Dash pepper
• 1/2 cup each chopped celery and pimento-stuffed olives
• 1/4 cup chopped onion
• Cheese pie shell (recipe here)
• Tuna Salad (recipe here)

Dissolve gelatin in boiling water. Stir in tomato sauce, vinegar, and seasonings. Chill until slightly thickened. Fold in celery, olives, and onion. Pour into cooled Cheese Pie Shell. Chill thoroughly. Spoon Tuna Salad on top of pie. 6 servings

• 1 cup Gold Medal Flour (regular or Wondra)
• 1/2 tsp. salt
• 1/3 cup plus 1 tbsp. shortening or 1/3 cup lard
• 1/2 cup shredded sharp Cheddar cheese
• 2 tbsp. water

Heat oven to 475°. Mix flour and salt. Cut in shortening thoroughly . Stir in cheese. Sprinkle water gradually over mixture, 1 tbsp. at a time, tossing lightly with a fork after each addition. (If dough appears dry, a few drops of water may be added.) Gather dough into a ball. On a lightly floured cloth-covered board, roll out 1″ larger than 9″ pie pan. Ease into pan; flute and prick pastry. Bake 8 to 10 min.; cool.

• 1/4 lb. raw meat
• 1/4 lb. potatoes
• 1/2 teasp. finely chopped onion
• mixed herbs to taste
• salt and pepper
• 2 tablesp. gravy or water
• short crust pastry, using 8 oz. flour, etc.

Mince the meant finely. Dice the potatoes. Add the onion, herbs, salt, pepper and gravy to the meat and potatoes, and mix well together. Divide pastry into 8 equal portions and roll them out 1/4 in. thick, keeping the portions as round as possible. Pile the mixture in the centre of each piece of pastry, wet the edges and join them together at the top to form an up-standing frill, prick them with a fork. Bake in hot over (425° F., Gas 7) for 10 min., then reduce heat to moderate (350° F., Gas 4) and cook for about 50 min. longer.

5-6 helpings.

This recipe comes from 28 Delicious Ways to Serve Sumner Hot-House Rhubarb.

Slightly beat two eggs, add one cup sugar, two tablespoons of flour, blend well, then add one cup rhubarb cut in small pieces.  have a pie pan lined with crust (unbaked); pour in the mixture and put on a lattice top. bake at 400° F for 15 minutes then reduce heat to 350° F for remaining 30 min.

• Cream cheese pastry or rich pastry (recipe here)
• 3 tablespoons butter
• 3 onions, thinly sliced
• Salt and pepper
• Nutmeg
• 1 cup Gruyere, or Emmenthal, grated
• 5 egg yolks
• 1 cup cream

Line a 9-inch tin with pastry.  Place foil over the pastry, and fill with dried bean. Bake at 425 degrees for 10 to 12 minutes. Remove beans (reserve for future use) and the foil.

Melt butter in heavy sauce pan over medium heat. Add onions and seasoning. Cover, and steam until onions are just tender. Remove to pastry shell, and mix gently with the grated cheese. Blend eggs and cream, and pour over the onion cheese mixture.  Bake at 375 degrees for 25 to 35 minutes or until custard is just set.

Note: the pastry shell may be made in advance and frozen, either baked or unbaked.