Lowney's cook book

Cream butter ; add sugar and cornstarch, yolks of eggs well beaten, and boiling water ; boil three minutes ; add remaining ingredients and serve. Chocolate Sauce 2 ounces Lowney's Premium ^ cup water Chocolate 2 tablespoons butter 1 cup sugar ^ teaspoon salt 1 teaspoon vanilla Cook all the ingredients except vanilla 12 minutes ; add vanilla, and serve hot. This sauce is especially good served with vanilla ice cream, but is good with any gelatine dessert. Orange Chocolate Sauce 3 tablespoons Lowney's Premium 4 tablespoons sugar Chocolate grated J cup rich milk 3 tablespoons butter i cup orange juice 3 egg yolks grated rind of 1 orange Melt chocolate in top of double boiler ; add butter, stir until well mixed ; add egg yolks, one at a time, sugar, and milk. Cook until thickened, add orange juice and rind, and serve at once. Chocolate Cream Sauce I cup powdered sugar \ teaspoon salt 1 cup cream 4 tablespoons hot water I cup Lowney's Premium Choco- 1 egg white late grated 1 teaspoon almond extract, or 1 tablespoon cordial Melt chocolate ; add sugar and boiling water ; cook until glossy. Cool. Beat cream until stiff ; add chocolate mixture gradually ; cut and fold in beaten white. Flavor and serve. One half cup Lowney's Cocqa may be substituted for the chocolate. PASTRY Rule for lining Plate and making Cover for Pie with Two Crusts Roll the paste one quarter inch thick. Cut paste an eighth of an inch larger than plate. Cut strips three quarters inch wide for a rim. Cut upper crust at least one eighth inch larger than plate. Arrange lower crust on plate, wet edges with cold water, lay strips of paste or rim on this, taking care to lap and seal the ends with cold water. Fill the pie with whatever material is to be used. Cut little slits in center of upper crust. Lay on pie ; wet edges of rim. Have all edges even, leaving fullness in center to allow for shrinking. Press edges lightly but firmly. Rule for making a Pie with Under Crust only- Roll paste one eighth inch thick. Cut one inch larger than plate. Spread on plate ; fold edge under, making paste the size of plate. This edge may be fluted or plain. Chill before filling. Rule for Baking Pies Perforated tin pie plates secure a well-baked under crust. Place pie in hot oven at first, reducing heat after crust becomes hardened. Turn frequently while baking, and bake until a golden brown — about forty-five minutes. Chopped Paste li cups flour _ 4 tablespoons butter 4 tablespoons lard i teaspoon salt cold water Sift salt and flour ; add lard or butter when thoroughly chilled. Chop until like meal ; add cold water to make a stiff dough. Chill ; roll on a floured cloth or molding board into a rectangular shape ; fold ends towards center, double, turn halfway round, and roll again. This paste is a superior one. Chill before rolling for pies. Plain Paste