Show Let rise in warm place until until until un un- un- un til doubled about 45 minutes Bake at degrees F. F for 30 to 35 minutes or until done pans immediately Serve while hot Topping 2 tablespoons enriched flour 2 tablespoons sugar 1 tablespoon butter Method Stir together flour and sugar Cut in butter until until until un un- un- un til mixture resembles coarse crumbs Do not handle with fingers but scoop gently with witha a spoon Lemon Tart For the pastry 1 cup sifted regular pur all pose flour 1 J i teaspoon salt 3 tablespoons butter 2 tablespoons lard 3 tablespoon milk inch 9 pie plate Method into a large mixing bowl sift together flour and salt Cut in butter and lard until mi mixture resembles small peas Sprinkle milk over flour mixture mixture mixture mix mix- ture one tablespoon at a time mixing lightly with a fork after each addition Gather up dough with fingers shape into a ball On a lightly floured board flatten ball of dough slightly and roll one-eighth one inch thick into a circle inch 1 larger than diameter of pie plate Fold circle in half over rolling pin Lift onto pie plate and ease pastry into pie plate Fold 1 f 4 i. i i u r RJ Af r Y J. J o h g LEMON BREAD 1 Lemon rind and lemon juice are added to this bread which makes a delicious addition to a fish dinner extra dough over and build buildup buildup buildup up on rim of pie plate Flute edge Fill and bake with Lemon Filling Bake at degrees F. F for about 10 minutes minutes minutes min min- utes or until lightly browned Lemon Filling 11 lk cups sugar Vz cup margarine or butter 2 eggs the grated rind and juice of two lemons Method Beat the butter or margarine to a very soft cream gradually beat in the sugar and then the lemon rind Beat the eggs and add to the creamed mixture Lastly stir in the lemon juice Pour this mixture mixture mixture mix mix- ture into the pastry-lined pastry plate Bake |