CON 2M 13

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BUTTERSCOTCH PIE

1 egg
4 cup Rogers’ Golden

yrup
lg cup dark brown sugar

1 cup milk Mix the sugar, Rogers’ Golden Syrup,
3 tablespoons flour salt and beaten egg together. Scald
2 tablespoons butter milk and gradually add to egg
3 tablespoons water mixture. Place in top of double
4 teaspoon vanilla boiler and gradually add the flour,
4 teaspoon salt mixed to a smooth paste with the

water. Cook until thickened, remove
from heat and beat with rotary egg
beater until very smooth. Add butter
and vanilla and cool thoroughly

before filling cooked pie shell.

PUMPKIN PIE

144 cups cooked and
strained or canned
pumpkin

14 cup sugar (scant)

2 tablespoons butter

2 tablespoons Rogers’

Golden Syrup Add sugar, Rogers’ Golden Syrup,
2 tablespoons molasses butter, molasses, ginger, cinnamon
1/4 cups scalded milk and salt to pumpkin. Add egg yolks
1 teaspoon ginger slightly beaten. Add milk and mix
1 teaspoon cinnamon thoroughly. Fold in stiffly beaten
72 teaspoon salt egg whites. Bake in uncooked pastry

eggs crust in moderate oven until set.

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