Prize Peach Pie

1/2 cup undiluted Pet evaporated milk
1 1/2 teaspoons plain gelatin
2 tablespoons lemon juice
2/3 cup syrup from peaches
1/4 cup granulated sugar
1/4 teaspoon salt
16 quartered marshmallows
1 teaspoon grated lemon rind
1 1/2 cups canned cling peaches slices
1 baked 9-inch pastry shell

Chill milk until ice cold. Soften gelatin in lemon juice. Combine peach syrup, sugar, salt and marshmallows and cook and stir over very low heat until marshmallows are melted. Stir in softened gelatin and lemon rind. Chill until slightly thicker than unbeaten egg whites. Whip chilled milk with cold rotary beater until fluffy. Fold into cold gelatin mixture. Fold in well-drained peach slices. Pour into baked pastry shell and chill until firm. Decorate with additional peach slices. Serves 6-8.

Note: To whip Pet evaporated milk, chill milk, bowl and beater thoroughly. To hasten chilling, pour milk into refrigerator tray until icy (about 15-20 minutes).

Crisco Sure-Fire Pastry

1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Sift flour and salt into bowl. Remove 1/4 cup flour. Cut Crisco into remaining flour until pieces are size of small peas. Mix water with 1/3 cup of flour to form paste and add to Crisco-flour mixture. Mix and shape into ball. On floured pastry canvas lightly roll a circle of dough 12 inches in diameter and 1/8 inch thick. Line pie plate with pastry; fold edge under and flute with fingers or fork. Prick generously. Bake in hot oven (425 degrees F.) 12-15 minutes, or until lightly browned.