- 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

21