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