COOK BOOK | 55

Orange Dessert

Heat slowly 3c. orange juice and 1 lb. marshmallows,
until marshmallows are melted. Cool. Pour into sherbets
before it sets. Serve with dab of whipped cream.

Caramel Dumplings
Dissolve 1 large cup brown sugar in 1 c. hot water with
small pieces of butter, % tsp. vanilla, % tsp. salt. Simmer for
10 mins. Make dumplings of 3 heaping tbsps. Bisquick, 2
tbsps. sugar, vanilla, salt and a little milk to form soft batter.
Drop by tsps. into syrup. Steam. Serve hot or cold with
whipped cream.

Pies, Tarts and Pastry

“All life requires nourishment.”

Plain Pie Pastry

2c. sifted flour, 34 tsp. salt, 33 c. shortening, 4-6 tbsps.
cold water.

Hot Water Pastry

2c. sifted flour, % tsp. b. powder, 1 tsp. salt, % c. boiling
water, 24 c. shortening. Sift flour, b. powder and salt. Pour
water over shortening and mix with fork until creamy, add
flour mixture and mix into a dough. Chill thoroughly before
rolling.

Southern Pastry

2c. sifted flour, % tsp. salt, 1 c. shortening, 6 tbsps. ice
water.

Crumb Pie Shells

14 c. fine crumbs, 4 c. sugar, % c. butter, melted. Mix
crumbs and sugar together, stir in butter. Line pie pan with
mixture by pressing it firmly into place. Chill for 20 mins., or
bake in moderate oven for 10 mins.

Cinnanion

Add % tsp. cinnamon to bread or graham
crumbs.

Use crumbs of the following for cream or fresh fruit
pies; chocolate cookies, cereal flakes, gingersnaps, graham
crackers, toasted bread, vanilla wafers and zwieback.