HERMITS Temp.: 375° F. Time: 15 minutes Y cup lard, shortening, or home- rendered fat Y, cup brown sugar, firmly packed Y. cup Crown Brand Corn Syrup 1 teaspoon vanilla 1 egg, well beaten VY, cup chopped nutmeats 14 cup chopped raisins or currants (if available) 1% cups sifted pastry flour 2 teaspoons baking powder YY teaspoon salt VY teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground allspice 3 to 4 tablespoons sour cream or sour milk PASTRY PLAIN PASTRY Temp.: 450° F. Time: 20-25 minutes 31% cups sifted pastry flour 144 teaspoons salt 2/3 to 1 cup lard or shortening Ice-cold water (1/3 cup to scant 1/2. cup) Sift flour; measure. Sift again with salt. Cut in shortening until mixture is of crumbly consist- ency. Sorinkle gradually with ice-cold water, mixing lightly with a fork until dough will hold together and may be easily cleaned from the bowl. Chill before using, or use directly. Roll out on 7 gat empebes board or canvas to 14”’ thickness. If baking pastry shell alone, without filling, prick with tines of fork and bake in a hot oven (450° F.) for 20 to 25 minutes or until golden brown. APPLE PIE Temp.: 450°-350° F. Time: 40-45 minutes Pastry for 2-crust 9” pie 2 teaspoons Benson’s or Canada Corn Starch Y cup white sugar Dash salt 412 to 5 cups sliced, tart apples teaspoon lemon juice Y cup Crown Brand Corn Syrup 14 teaspoon cinnamon 14 teaspoon nutmeg 1 tablespoon butter Line a 9’ pie plate with pastry. Mix together Benson's or dasits Corn Starch, sugar and salt, and sprinkle on bottom crust. Add sliced apples atta and cored). Combine lemon juice, Crown Brand Syrup and spices, and pour over apples. Dot with butter. Cover with pastry for to crust, crimp edges and bake in a hot oven (450° F. 15 minutes. Reduce heat to 350° F. and continue baking until apples are tender (25 to 30 minutes). BUTTERSCOTCH PIE 1 baked pastry shell (9”) 134% cups scalded milk VY cup Crown Brand Corn Syrup 314 to 4 tablespoons Benson’s or Canada Corn Starch V4 teaspoon salt 'Y cup brown sugar (firmly packed) Y cup cold milk 2 eggs, separated 2 tablespoons butter 1 teaspoon vanilla Scald milk in top of double boiler over boiling water; stir in Crown Brand Syrup. Blend Benson's or Canada Corn Starch, salt and brown sugar with cold milk; add to hot milk, stirring constantly until smooth and thick. Cover and continue Cream lard, shortening or home-rendered tat, radually beat in sugar and Crown Brand Syrup and seen all together until light. Add vanilla and well-beaten egg, then nutmeats and raisins or currants. Add sifted dry ingredients alternatel with sour cream or sour milk, and blend. Chill. Drop by teaspoonfuls 2’’ apart on greased cookie sheet; bake in a moderate oven (375° F.) for 15 minutes. Yield: Approx. 4 dozen average-sized cookies. All quantities given are for level measurements. Always use standard measuring cups and spoons. and PIES cooking 10 minutes, stirring occasionally. Pour a little of the hot mixture over slightly beaten egg yolks, then return to double boiler and blend. Cok 3 minutes longer. Remove from heat, add butter and vanilla; ate with rotary beater until smooth and creamy. Pour into baked shell and top with a meringue prepared from the two remaining egg whites (recipe page 7). CHOCOLATE CREAM PIE 1 baked pastry aatt (9”) 2 cups scalded mil 2 (1-oz.) squares grated un- sweetened chocolate 14 cup Crown Brand Corn Syrup Y. cup white sugar 34% to 4 tablespoons Benson’s or Canada Corn Starch Y, teaspoon salt Y4 cup cold milk 2 eggs, separated 1 tablespoon butter (optional) 1 teaspoon vanilla Scald milk in - of double boiler over boiling water; add grated chocolate. When chocolate 1s melted add Crown Brand Syrup and sugar; blend with rotary beater. Blend Benson's or Canada Corn Starch and salt with cold milk; add to hot mixture and cook, oe constantly, until smooth. and thick. Cover and continue cooking 10 minutes. Add well-beaten 8g yolks and cook 3 minutes longer. Remove from heat, add butter and vanilla. Beat until creamy. Pour into 9’’ baked shell and top with meringue prepared from the two egg whites remaining. (Meringue recipe page 7). CUSTARD PIE Temp.: 450°-325° F. Time: 45-50 minutes Unbaked pastry shell (9”) 2 tablespoons white sugar VY, cup Crown Brand Corn Syrup V4 teaspoon salt tablespoon Benson’s or Canada Corn Starch 2 eggs, slightly beaten 2 cups scalded milk Grated nutmeg Line a 9’’ pie a with pastry; bake in a hot oven (450° f .) for 5 minutes. Remove from oven. (The pastry shell is pre-cooked to avoid a sog bottom crust; if preferred, the filling may Se baked directly in da raw shell). Meantime, mix together the sugar, Crown Brand Syrup, salt, and Benson's or Canada Corn Starch. Add _ slightly beaten eggs and hot milk: blend well with rotary ~~