PEACH PIE

Best baked after freezing

34 ¢. sugar 1 double recipe pastry 2-3 tbsp. flour 1 tbsp. butter 5 peaches, sliced

Combine sugar and flour and add to peaches; mix lightly. Pack into 9 inch pastry-lined plate. Dot with butter. Sprinkle with extra nut- meg and cinnamon if desired.

To freeze: Prepare pies as usual, but do not score top crust. Cover with inverted pie plate. Wrap and seal. If desired, freeze unwrapped, place in sturdy container, wrap in m.v.p. paper and store.

To serve: Unwrap and bake in a hot oven 425° for 5 minutes. Remove from oven and cut vent holes in top crust; return to oven; bake about 59 minutes longer.

CHOCOLATE FUDGE

Make and package for gifts early in December, then freeze

2c. sugar 2 thsp. light corn syrup % ec. milk 2 tbsp. butter 1% c. cocoa 1 tsp. vanilla

1% tsp. salt

Put sugar, milk, chocolate, salt and corn syrup into a saucepan; stir over low heat until chocolate has melted and sugar dissolved. Boil steadily until candy thermometer registers 232°F. (the soft-ball stage).

Remove from the stove; drop in butter; cool without stirring. Cool until thermometer registers 110°F. or is just warm to the touch. Add vanilla; beat with wooden spoon until fudge loses its gloss and becomes thick. Turn into buttered pans to a layer %4 inch deep.

To freeze: It is important to wrap in moisture-vapor-proof wrappings.

To serve: Remove 1 to 2 hours before serving.

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