Recipes (Good Luck Margarine, 1927)

Combine sugar, flour, cornstarch and salt. . Melt the chocolate with 1% cup of the milk. Combine (1) and (2). 4. Combine rest of the milk and slightly beaten eggs, with (3), and cook until thickened. 5. Cool slightly and add vanilla. 6. Pour into baked pie shell. Serve with whipped cream, unsweetened, on top of the filling. LEMON FLUFF PIE 1 cup sugar 2 cups boiling water 3 tablespoons flour 2 tablespoons Jelke GOOD LUCK 2 tablespoons cornstarch Margarine ⅛ teaspoon salt 3 beaten egg yolks Juice and rind 2 lemons 3 egg whites, beaten stiff 1%, cup sugar 1. Combine dry ingredients. 2. Add GOOD LUCK to boiling water, and pour it all at once over the dry ingredients, stirring quickly.. Cook until thick. 3. Stir into the hot mixture the egg yolks and lemon juice and rind. Cook until eggs are set. 4. Pour the hot mixture over the beaten egg whites, which have been mixed with sugar. Cook 2 or 3 minutes. Then pour into a baked pie shell, and bake in moderate oven 375°F. 20 minutes to set the egg white. Serve cold. For Lemon Meringue Pie, make as for Lemon Fluff Pie through Step No. 3. Then pour into shell, and beat egg whites and sugar for the meringue and place on top of the filling. Brown meringue. [illustration: Makes Tender ~ Flaky Pie Crust. For recipe see page 26] 28 | Robust health for children in every carton PEACHERINO 2 cups flour % cup peach syrup from 4 teaspoons baking powder eanned or fresh peaches 1% teaspoon salt Sliced canned peaches (or fresh) 2 tablespoons Jelke GOOD LUCK Margarine 1. Combine like Baking Powder Biscuits. 2. Roll out on floured board 3% inch thick. Spread thickly with sliced peaches. (When fresh peaches are used, sugar them down an hour before using.) 3. Roll up like Jelly Roll, place in baking pan, and bake in 400°F. oven about 25 minutes. 4. Serve with sugar and cream; or with sliced peaches. Slice the roll down like a Jelly Roll for each portion. Note—Almost any fruit may be used after draining off juice. FRUIT BATTER PUDDINGS 2 beaten eggs 1 cup sugar 1 cup milk | 2% cups flour 2 tablespoons melted % teaspoon salt Jelke GOOD LUCK Margarine 3 teaspoons baking powder Fruit 1. Beat eggs, add milk and melted GOOD LUCK. 2. Combine dry ingredients, and add to the first mixture. Beat well until smooth. 3. Place fresh or canned fruit, juice and all, in the bottom of a well greased baking dish (deep). Sweeten the fresh fruit as much as needed. Pour the batter over the fruit. 4. Bake in 375°F. oven until the batter is cooked through, about 45 minutes. Serve with cream and sugar, or with lemon or vanilla sauce. 30 | Jelke Goop Luck provides 3525 calories per pound In the making of any sauce Jelke GOOD LUCK Margarine may be used wherever you have been using butter or other shortening. LEMON SAUCE 1 cup sugar 2 egg yolks, or one whole egg 3 tablespoons Jelke GOOD LUCK 3 tablespoons lemon juice Margarine Grated rind % lemon 1% eup boiling water 1. Cream sugar and GOOD LUCK; gradually add slightly beaten eggs and lemon rind. 2. Stir in water and cook in double boiler until thick; then add lemon juice. Recipe makes 1 cup sauce. Norte: If a white sauce is desired, omit egg and add 2 tablespoons flour to the sugar. CHOCOLATE SAUCE 1 square bitter chocolate 4 cup water 1 tablespoon Jelke GOOD LUCK % cup Jelke GOOD LUCK Margarine Evaporated Milk 1% cup sugar Few grains salt 14 teaspoon vanilla 1. Melt chocolate over hot water, add GOOD LUCK, sugar, and water and stir until sugar is dissolved. 2. Boil until it forms a very soft ball when tried in cold water. 3. Add evaporated milk, salt and vanilla. Serve hot or cold. Recipe makes 34 cup sauce. HARD SAUCE ½ cup Jelke GOOD LUCK 1 cup confectioner’s sugar Margarine 1 teaspoon vanilla