- Butterscotch Pie

Blend sugar, ROGERS’ GOLDEN
SYRUP, salt and beaten egg. Gradu-
ally add scalded milk to egg mixture.
Place in top of double boiler, gradu-
ally add flour which has been mixed
to smooth paste with cold water.
Cook until thickened.

Remove from heat, beat until
smooth, adding butter and flavoring.
Cool before pouring into baked pie
shell.

Golden Syrup Pie

Combine ingredients in order giv-
en. Fill unbaked pastry shells 34 full.
Bake in 425°F oven for 10 minutes,
reduce heat and bake 20 minutes
longer, or until set.

Pumpkin Pie

Add sugar, ROGERS’ GOLDEN
SYRUP, butter, molasses and season-
ings to pumpkin. Mix in beaten egg
yolks and milk. Lastly fold in stiffly
beaten egg whites.

Pour into unbaked pie shell. Bake
in 425°F oven for 10 minutes, then
reduce heat to 350° for 30 to 35
minutes longer, or until filling is set.

INGREDIENTS

Ya cup dark brown sugar

Yo cup ROGERS’
GOLDEN SYRUP

Yq teaspoon salt

egg, beaten

cup milk, scalded

tablespoons flour

tablespoons water

tablespoons butter or

margarine

Ya teaspoon vanilla

NYWwo-—

1 cup ROGERS’
GOLDEN SYRUP

1 lemon, juice and
grated rind
Pinch nutmeg

1 tablespoon melted
bufter or margarine

3 eggs, well beaten

Ya cup granulated sugar
2 tablespoons ROGERS’
GOLDEN SYRUP
2 tablespoons butter or
margarine
2 tablespoons molasses
] teaspoon ginger
] teaspoon cinnamon
Yq teaspoon salt
1Y%q cups pumpkin
2 eggs, separated
1V%q cups milk, scalded

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