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be enough). Stir in tarragon leaves. Combine mayonnaise, lemon and pineapple juice. Gently fold into mixture. Serve on lettuce with parsley or celery leaves to garnish. Serves 8. Lillian F. Ayltflg Sperryvill^ Custard Pie 4 eggs, slightly beaten l 1/4 teaspoon salt J 1/4 cup sugar j 3 cups milk 1/2 teaspoon vanilla l 1/2 recipe of plain pastry J nutmeg J Combine eggs, salt, an<$ sugar. Add milk and vanilla slowly. Line pie pan with pas* try. Pour in filling and sprinkle with nutmeg. Bake in hot oven 450 degrees for 10 min* utes. Reduce temperature to 325 degrees. Bake 30 to 4(1 minutes or until a knife insert} ed comes out clean. Thiij| makes one 9-inch pie. * Mary E. Jenkins Washington Casserole Baked ; Apples } 6-8 cooking apples 1/2 cup sugar 1 1 teaspoon cinnamon l 1 cup sugar j 1/2 cup flour ' 6 tablespoons margarine * Peel apples, cut in eighths. Place in buttered baking dish’. Mix 1/2 cup sugar and cinnamon; sprinkle over apples, mix 1 cup sugar, flour, and margarine until crumbly; sprinkle over apples. Bake at 350 degrees for 30 to 40 minutes. Betsy Murray Washington
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