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INGREDIENTS

V3 cup water

Yq cup brown sugar,
firmly packed

V3 cup ROGERS’
GOLDEN SYRUP

2 tablespoons lemon
juice

6 pear halves, cored but
unpeeled
2 tablespoons lemon
juice
1 tablespoon butter
%/, cup water
¥Y4 cup brown sugar
Yq cup ROGERS’
GOLDEN SYRUP
Cinnamon

Vz cup ROGERS’
GOLDEN SYRUP
2 tablespoons flour
2/s teaspoons dry
mustard
2/3 teaspoons grated
lemon rind
1 tablespoon water
1 tablespoon lemon
juice
1 tablespoon vinegar

Brown Sugar Glaze

Combine water, sugar and ROG-
ERS’ GOLDEN SYRUP, bring slowly
to boil over low heat, simmer 2
minutes. Add lemon juice. Spread
warm over fruit cakes, Danish pastry
or rich yeast rolls.

Baked Pears

Place pear halves in buttered
baking dish. Sprinkle with lemon
jyice and dot with butter. Pour over
syrup made by boiling water, sugar
and ROGERS’ GOLDEN SYRUP to-
gether for 5 minutes. Sprinkle lightly
with cinnamon.

Bake 30 minutes at 350°F., basting
frequently.

Roasted Canned Meat Dinner

Combine ROGERS’ GOLDEN SYR-
UP with flour which has been mixed
to smooth paste with seasonings and
liquids. Boil 5 minutes. Spoon
syrup over 2 cans of your favorite
prepared canned meat (Spork, Spam,
etc.,). Bake 20 minutes at 350°F
basting several times. Serve hot with
favorite vegetables.

GLACE FOR ROLLS—As soon as rolls are taken from oven brush the tops with mixture
of 2 thsp. ROGERS’ GOLDEN SYRUP and 3 tbsp. warm water