Cherry Fruit Squares

2-1/2 cups flour
1 cup Crisco
2 T. sugar
1 t. salt

Mix with pastry blender or cut with knives to small beads.

Blend 1 beaten egg yolk and 2/3 cup milk-add to flour mixture.

Roll out 1/2 dough-place on lipped pan (jelly roll size.) Spread 2 large cans cherry pie filling on top of crust. Dot with butter. Roll other 1/2 dough out to same pan size-place on top of filling.

Beat egg white-brush on top of crust. Slit crust.

Bake 30-35 min. 375 degrees.

When still hot, pour glaze on top.

GLAZE:
Sift 1/2 cup powdered sugar. Add 2 T. hot milk and 1/4 t. vanilla.