. The Ladies' home journal. r paste to Crisco-flour mix. Shapeinto a ball. On a floured board, lightly roll acircle of dough 12 in diam. and s pie pan. Allow pastry to extend ?/ be-yond edge. Turn edge under, flute with fin-gers. Prick pastry closely over bottom of in hot oven (425°F.) 10-12 mins. APRICOT FILLING: 1 Vi cups apricot pulp 1 tbsp. lemon juice 2 tbsps. sugar Vi cup heavy cream 1 tbsp. gelatinVi cup cold water3 eggs, separated1 cup brown sugarV» tsp. salt Soften gelatin in water. Combine yolks, brownsugar, salt, apricot pulp and lemon juice., Cook over low heat
. The Ladies' home journal. r paste to Crisco-flour mix. Shapeinto a ball. On a floured board, lightly roll acircle of dough 12 in diam. and s pie pan. Allow pastry to extend ?/ be-yond edge. Turn edge under, flute with fin-gers. Prick pastry closely over bottom of in hot oven (425°F.) 10-12 mins. APRICOT FILLING: 1 Vi cups apricot pulp 1 tbsp. lemon juice 2 tbsps. sugar Vi cup heavy cream 1 tbsp. gelatinVi cup cold water3 eggs, separated1 cup brown sugarV» tsp. salt Soften gelatin in water. Combine yolks, brownsugar, salt, apricot pulp and lemon juice., Cook over low heat until thick stir eon-, stantly. Add gelatin, chill until firm. Be;it\ egg whites with sugar. Whip cream. Foldj meringue and cream into mixture. Fill pie, shell. Chill. Top with extra whipped cream. •- CRISCO COOK BOOK — 64 pages of Recipes for • Good Eating! Yours for only 10r in coin andI a Crisco label (any size) mailed to Crisco,! Dept. HJ. Box 837, Cincinnati 1, Ohio. • Offer good in U. S., including Mq Apricream pie was a dream and flaky and feather light! You never saw a more prideful bride —ortasted a dreamier chiffon pie! It was yummy-rich. . sweet with a touch of tartness . . and thatcrust! So flaky, so tender, my Jim just beggedfor seconds . . and thirds! Beginners luck? Oh-ho no! You dont needluck when you use wonderful new, improvedCrisco and Criscos cant-miss pastry magic combination takes all the guess-work out of pastry. With pure, all-vegetable Crisco and the sure-fire Crisco pastry recipe,anybody—yes, anybody— can get tender, flaky,digestible pastry every single time! I already knew that pure, creamy Crisco wasa marvel for making scrumptious cakes and Light,digestible fried foods. (9 out of 10 doctors, youknow, say Crisco is easy to digest.) So nowCrisco for all 3 is the new rule for me! Yes, what-ever I cook . . cakes, pastry or fried foods . .you can bet Ill be cookin with Crisco!
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