Easy No-Bake Pumpkin Pie

Make favorite pie crust and
bake until golden

Combine *%4 cup Golden Yellow Sugar
and 12 cup margarine

Cook, stirring constantly until mixture bub-
bles vigorously. Remove from heat, add %4
cup chopped pecans and a dash of ginger.
Spread mixture on bottom of pie shell. Bake
at 425°F. for 5 mins. or until bubbly. Remove
from oven, cool thoroughly before filling with
pumpkin pie topping:

Pumpkin Pie Topping

1 packaged egg custard mix
(2% oz.)
112 cups canned pumpkin
14 cup granulated sugar
1 tall can evaporated milk, 16 oz.
1 egg, separated
14 tsp. ginger
14 tsp. nutmeg
Crunchy pecan pie shell
2 tbsp. granulated sugar

Combine custard mix, pumpkin, “cup sugar,
milk, egg yolk and spices in sauce-pan; blend
thoroughly. Cook and stir over medium heat
until mixture comes to a boil. Pour into
baked pie shell.

Meringue: Beat egg white until foamy, add 2
tbsp. sugar gradually. Continue beating until
meringue forms soft peaks. Spoon around
edge of pie. Place under broiler until me-
ringue is golden brown. Chill before serving.
Decorate with more pecan halves if desired.

Egg-Nog Dessert

18 ladyfingers, or,

1—9” sponge cake

3 eggs, separated

1/2 cups icing sugar

12 pt. whipping cream, whipped
1 tsp. vanilla

Sprinkle of nutmeg

Line a 9” quart mold, oiled and dusted with
1 tbsp. granulated sugar, with lady-fingers
or thin wedges of sponge cake. Beat egg
yolks with icing sugar, add whipped cream
and flavoring. Beat egg whites until stiff,
fold into former mixture. Pour into lined pan
carefully. Chill several hours. Unmold and
serve with frosted grapes. (See page 8)

Green Tomato Mincemeat

4 lbs. green tomatoes

% Ib. currants

%4 cup peel

2 tsp. salt

1 tsp. each nutmeg, cinnamon

% tsp. cloves.

2 cups firmly packed Best Brown Sugar
2 cups ROGERS’ GOLDEN SYRUP
2 cups finely chopped green apples

Put tomatoes through food chopper, drain
juice. Cover with cold water and bring to
boil. Let stand overnight. Drain. Next day
add currants, peel, salt, apples and spices to-
gether with ROGERS’ GOLDEN SYRUP
and Best Brown Sugar to the tomato mixture.
Bring to boil, cool. Seal tightly in jars. When
making pies or tarts, dot with butter.

Mock Mincemeat

4 cups bread crumbs

2 cups white vinegar

6 cups water

4 cups Best Brown Sugar

4 cups ROGERS’ GOLDEN SYRUP
4 cups raisins*

2 cups butter or margarine

4 tsp. each nutmeg, cinnamon

2 tsp. cloves

*you may add peel and/or currants if you
wish

Combine all ingredients and bring to a boil.
Then simmer gently for 20 min. If it thickens
too quickly, add extra fruit juice to Keep it
moist. Stir very frequently.

When making pies add 4 cups finely chopped
apples if you wish to stretch recipe.

Makes approx. 2 quarts. (To hasten cooking,
you may use your electric fry pan.)

Broiled Grapefruit

Cut grapefruit in half and remove center core
and any pits. With sharp knife, cut around
grapefruit between pulp and skin. Then cut
down each section to center.

Spread with 1 tbsp. ROGERS’ GOLDEN
SYRUP and sprinkle with Golden Yellow
Sugar. Add | tbsp. maraschino cherry juice
per grapefruit. Place under broiler, preheated
to 350°F. and brown. Garnish with a cherry.
Serve hot as a starter.