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ae i a. TARR TO AND Fi Lu, aS

spabinn sngnets
‘mane comemnnent

PASTRY

5 full c. flour 2 tbsp. brown sugar
1 tsp. salt 2 1 tsp. baking powder ~

1 lb. lard ee |
Have lard at room temperature and add to other
ingredients until mixture is crumbly. Drop.1 egg
into an 8 oz. measuring cup and beat slightly. “Add
2 tbsp. white vinegar and fill cup with cool water to
8 oz. Add to first mixture to make a paste. Store
in refrigerator and use as required. kes 3 double
crust 9 inch pies and 1 pie shell, approximately.

Norma McDonald.

PIE CRUST.
hc. flour | 1 lb. lard ~“
1 tsp. baking powder Pinch of salt

Work together the above ingredients. Put 1 egg,
beaten, into a measuring cup, also 1 tbsp. vinegar.
Fill cup 3/h full with. cold water. ee |

Ada Spencer. |

CARAMEL CRUMB TOP - APPLE PIE

Line a 9" pie shell. Slice apples into the shell. -

Top:
3/h ec. sugar ot pei be 3/h c. graham wafer crumbs
1/)h °. tour | Pinch.of ‘salt: ae
1/2 c. chopped walnuts or 1/2 tsp. cinnamon
| pecans 1/2 c. Kraft Caramel
1/3 ce melted butter or Sauce (if desired)

» margarine
Combine sugar, wafer crumbs, flour, salt, mts .

cinnemon and butter. Sprinkle over apples in pie
Shell. Bake’in hot oven, 150 deg. for 10 minutes,
then lower temperature to 350 deg. for 20 minutes or
until done. If desired, remove from oven and pour
Ceramel Sauce over crumb topping-and return to oven
for 10 minutes, Ww LOL OB
Gertrude Pettit.

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