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‘The CANADA STARCH Co., Limited

Ss

Benson’s Corn Starch for each pie and stir into
berries.

When using cranberries, currants, gooseberries
and cherries, mix. one and one-half cups sugar with
two tablespoons Benson’s Corn Starch and add to
fruit.

LEMON CREAM PIE

34 cup Sugar 2 tablespoons Bread Flour
134 cups Water Grated Rind of 1 Lemon

1 teaspoon Salt Juice of 2 Lemons

3 tablespoons Benson’s 2 Eggs

Corn Starch

Girt dry ingredients. Add water and cook in

double boiler until thick. Add egg _ yolks,
slightly beaten, and cook one minute longer. Remove
from fire and add lemon juice. Cool and fill pastry
shell. Beat egg whites stiff, allowing a tablespoon
sugar for each egg. Spread on top of pie. Place
in moderate oven and brown lightly.

PUMPKIN PIE

1 cup Stewed Pumpkin 4 teaspoon Ginger
34 cup Sugar 1 teaspoon Cinnamon
1 tablespoon Benson’s 1144 cups Milk
Corn Starch 2 Eggs
¥ teaspoon Salt 1 tablespoon Mazola

GQ UR dry ingredients into pumpkin. Add Mazola
to slightly beaten eggs and milk. Bake in one
crust in very moderate oven.

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