RAISIN PIE FILLING

1 cup brown sugar 3 tbsp. lemon juice (optional )
2 tbsp. flour Yq tsp. salt
1 cup cold water 1 tbsp. butter

| cup seeded raisins
Combine the above in saucepan and bring to a boil and thicken.
Pour into unbaked pie crust. Bake in moderate oven for | hour.
Helen Legge

PIE CRUST — MADE WITH BOILING WATER

1 lb. lard or shortening 1 tsp. salt
1 cup boiling water 2 tsp. baking powder
5 cups flour

Pour boiling water over lard which has been cut up in a bowl,
and mix until lard is in small pieces, and partially melted. Sift flour,
salt, and baking powder, and add, two cups at a time. The mixture
will be thick and sticky. Leave it in a bowl, cover, and put in re-
frigerator overnight. (Can be used right away, if necessary. )

Nan McDonald

PASTRY
4 cups flour | tbsp. vinegar
4 tsp. brown sugar 1 egg
1 tsp. salt Milk added to above egg to make
1 tsp. baking powder Ys, cup of liquid

1 Ib. lard or shortening

Mix flour, sugar, salt and baking powder well. Cut in lard or
shortening until well blended. Sprinkle with vinegar, and add egg-
milk mixture. Blend with hands until soft ball formed. Chill ¥2
hour (not really necessary ) and roll out.

(This can be re-rolled many times and does not become hard or
stiff. May also be frozen for up to six months).

Evelyn Gulstene

CREAM PUFFS

| cup water | cup flour
14 cup lard 4 eggs
1 tsp. salt

Boil water and lard together in a double boiler, and add salt.
Remove from heat, and add flour. Stir until dough leaves sides of pan.
Add eggs, one at a time, beaten in well. Stir until smooth. Drop
by tablespoonsful onto cookie sheet. Bake at 425° for 15 minutes.
then at 325° for ¥Y2 hour. Sprinkle with icing sugar, and serve with

whipped cream.
F. Fulkerth