Page 14 Advertisements Column 2

Evening Star, Issue 23503, 17 February 1940, Page 14

Auntie’s Lemon Pie. Try it with a creamy lemon filling and cloud-peaks of meringue. You’ll be thrilled with your success with this recipe if you try Duke’s new Process Beef Shortening for the pastry—so tender, so fluffy, light, and digestible. Lemon Filling: 1-J cups sugar 4 tablespoons cornflour 1 teaspoon salt 2 cups boiling water Blend sugar, cornflour, salt. Stir into boiling water. Cook and stir till thick and clear. Stir in egg yolks. Cook 2 minutes more. Remove from stove. Add lemon juice and rind. Fluffy Pastry: Sift cups flour with i teaspoon salt. Rub in £ cup Duke’s New Process Beef Shortening. Add 4 to 6 tablespoons water. Roll out on lightly-floured board. Line pie plate. Prick all over. Bake in hot over (450 deg F.) for 12-15 min. Add filling. Cover with meringue, (beat 3 egg whites stiff with 6 tablespoons white sugar). Brown meringue in slow oven (325 deg F,).[Advt.] MISS MACKAY (Late o F Melbourne), H.B, BUILDINGS, EUGENE PERMANENT WAVING, MARCEL AND FINGER WAVING, FACE AND SCALP MASSAGE, MANICURING, PEDICURING, AND ALL KINDS OF TOILET WORK. Phono 10-467. Expert Attention, 3 egg yolks, beaten 2 teaspoons lemon rind 1-3 cup lemon juice