b'1 Baked Pie Shell ( page 274 )BLACK BOTTOMFILLING4 TeaspoonsLand -O-LakesButter1 CupplusPREPARE ONE BAKED 9 INCH PIE CRUST ( PAGE 274 ).4 TablespoonsMilk4 1/2 TeaspoonsBLACK BOTTOM FILLINGGranulated SugarPREPARE CHOCOLATE FUDGE BASE, FOUND ON PAGE 275 2 Tablespoon BeatenAND SET ASIDE. EggCOMBINE 4 TEASPOONS OF MELTED BUTTER, 1 CUP OF 1 TablespoonMILK AND 4 1/2 TEASPOONS OF SUGAR INTO A SAUCE All-Purpose FlourPAN AND BRING TO A BOIL. 2 TablespoonChocolateIN A BOWL, BLEND 4 TABLESPOONS OF MILK AND 2 Fudge Base ( page 275)TABLESPOONSOFBEATENEGG.SLOWLYADD1TABLESPOONOFFLOURANDBLENDTOGETHERTHOROUGHLY UNTIL DISSOLVED. ADD TO SAUCE PAN PEANUT BUTTERAND STIR THOROUGHLY WHILE COOKING. COOK UNTIL FILLINGMIXTURE THICKENS.TURN OFF HEAT. ADD 2 TABLESPOONS OF CHOCOLATE 3/4CupMilk, DividedFUDGE BASE AND BLEND IN. 1/4 CupGranulatedPICTURED ABOVE IS ROSELYNS DONUT FRYER IN 1958.IT FRIEDALL THE DONUTS POUR THIS MIXTURE INTO BOTTOM OF PIE SHELL, FILLINGSugarAND DANISHESFOR 26STORES.IT WAS LATER REPLACED BY A MUCH LARGER FRYER IT 1/2 INCH FULL. 1/4 TeaspoonSaltTHATCOULDHANDLETHEGREATERDEMANDOFOURCUSTOMERS.PEANUT BUTTER FILLING 2 Tablespoons CornINANEWSAUCEPANCOMBINE1/2CUPOFMILK, Starch1/4 CUP GRANULATED SUGAR, AND 1/4 TEASPOON SALT. 1 Egg YolkBRING TO A BOIL.2 3/4 TeaspoonsINASEPARATEBOWL,COMBINE1/4CUPOFMILK, Land -O- Lakes Butter2 TABLESPOONS OF CORN STARCH AND 1 EGG YOLK. MIXTHOROUGHLY UNTIL DISSOLVED. ADD TO BOILING SAUCE 2 Drops VanillaPAN. COOK TO A THICK CONSISTENCY. REMOVE FROMHEAT. 2 Egg WhitesADD 2 3/4 TABLESPOONS OF BUTTER AND 5 1/4 Teaspoons2DROPSOFVANILLAANDBLEND Granulated SugarTHOROUGHLY.1 CupPeanut Butter179 180 1 CupCool Whip, ForGarnish'