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Show v; i -- mm faMki - gw) rah i "1 o mixture mounds when dropped from Berry Malloic Pie eooe roi Lr spoon. hzm fCPf BASE Prepare, bake, and set aside to cool pie Pastry for a 1 crust bowl and Set a rotary beater in refrigerator to chill. 9-l- n. -- pi Ik - t Nv - ' v. s. cm t K r;:; i V" Thaw, drain, and set aside contents of 2 1 lb. pkgs. frozen red raspberries or sliced strawberries, or 2 pkgs. frozen blueberries Combine in the top of a double boiler 8 oz. marshmallows V -- 12-o- x. V ' ; v ' When mixture is slightly cooled, chill in refrigerator, stirring occasionally, until mixture becomes thicker. Canta-Lim- e n For or Orange Pie, sublemon or stitute orange juice and peel or lime juice and peel. yellou ood coloring for lemon and a mixture oj yellow and red for orange. Canta-Lemo- fe Prepare, bake, and set aside to cool Pastry for a 1 -- truit pie Pour into a small cup or custard cup 3 tablespoons cold water Sprinkle evenly over water 2 teaspoons unfavored gelatin Let stand about 5 min. to soften. 8-l- n. Mix together in the top of a double boiler cup sugar y4 cup sifted flour 7i teaspoon salt Add gradually, blending in 1 y4 cups water Set over direct heat and, stirring gently and constantly, bring mixture rapidly to boiling; cook 3 min. Cover and cook over simmering water 5 to 7 min., stirring occasionally. Vigorously stir about 3 tablespoons hot mixture into 2 egg yolks, slightly beaten Immediately blend into mixture in double boiler top. Cook over simmering water, stirring constantly, 3 to 5 min. Remove from simmering water, immediately add softened gelatin and stir until gelatin is completely dissolved. Blend in 3 tablespoons lime juice 2 tablespoons butter 1 V teaspoons grated lime peel (grated through colored part only; white part is bitter) 10 When marshmallow mixture is of desired consistency, using the chilled bowl and beater, beat until cream is of medium consistency (piles softly) 1 cup chilled whipping cream Beat in with final few strokes 1 y4 teaspoons vanilla extract V4 teaspoon salt Fold whipped cream and berries into the marshmallow mixture. - Family Weekly, July 28. 1957 Pie Cool. Blend in V) cup thick sour cream Turn mixture into pastry shell. Chill in One pie refrigerator until firm. 9-- drops green food coloring Chill in refrigerator or in pan of ice and water until mixture begins to gel (gets slightly thicker). If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. 7 Meanwhile, rinse and cut into halves 1 ripe cantaloupe Remove seedy center. Using a melon-ba- ll cutter, carefully cut 6 balls. Set aside for garnish. Pare the remaining melon and cup. coarsely chop enough to yield aside. Drain; set When gelatin mixture is of desired consistency, beat until frothy 2 egg whites Add gradually, beating well after each addition 2 tablespoons sugar Beat until rounded peaks are formed. Spread over gelatin mixture, add the cantaloupe pieces, and fold together. Turn mixture into pastry shell. Chill in refrigerator until firm. Garnish with reserved melon balls, mint leaves, and Sllmmln' pie Toppln' or whipped cream. One n. 8-i- For Slim min' Toppin' Pour lA cup icy cold water into a small chilled bowl. Mix in V4 cup nonfat dry milk solids. Using a chilled beater, beat until mixture stands in stiff peaks when beater is slowly lifted upright. Blend in, beating after each addition, 3 tablespoons sugar, 2 teaspoons lemon juice, and Vz teaspoon vanilla About 2 cups topping extract. Orange-Marlo- in. Refrigerator Pie w Follow Base Recipe. Omit berries. Substitute 1 cup strained orange juice and 1 tablespoon lemon juice for the milk. Decrease whipping cream to Vz cup and omit vanilla extract and salt. Peachy Par fait Pie eooe ton! LrMHxma BASE KECIPE Set refrigerator control at coldest oper- ating temperature. Prepare, bake, and set aside to cool Pastry for a 1 -- crust 9-l- n. pie Place on a baking sheet in a 325 F oven for 15 min., or until cookies are dry 6 Remove skins and cut into small pieces enough peaches to yield 1 cup chopped firm, ripe peaches (about 2 peaches) Add to peaches and toss lightly 2 tablespoons sugar Few drops almond extract When gelatin mixture is of desired consistency, mix in the cookie crumbs, almonds and peaches. Turn mixture into pastry shell. Chill in refrigerator 45 to 60 min., or until filling One is set. cup milk Heat over simmering water, stir frequently, until marshmallows are melted. Set aside to cool slightly. H ' r-- 3 1 -- almond-macaroo- n cookies Cool; crush to make fine crumbs (about V2 cup). Set aside. Coarsely chop and set aside V) cup (about 3 oz. ) salted almonds Empty into a bowl 1 d pkg. gelatin Add, stirring until gelatin is completely dissolved 1 y4 cups very hot water Add by heaping spoonfuls, blending well after each addition 1 pt. vanilla ice cream Finally, blend until mixture is smooth. lemon-flavore- Chill in refrigerator 15 a to 20 min., or until 9-i- n. pie Pie of Gold Follow Base Recipe. Omit macaroon cookies, salted almonds, peaches, sugar, and almond extract. Substitute orange-flavore- d gelatin for the lemon -- flavored gelatin and 1 pt. orange sherbet for the vanilla ice cream. When gelatin mixture is of desired consistency, mix in 2 cups orange sections cut into pieces, and Yz cup flaked coconut. Proceed as in Base Recipe. Cocoa Chiffon Pie eooe roeJJptmsNO BASE RECIPE pie pan, and set Prepare, bake in an aside to cool Pastry for 1 crust pie or graham cracker crumb crust Set out 8-- in. -- Jj cup milk Mix thoroughly in top of double boiler y3 cup sugar V3 cup cocoa y4 teaspoon salt Add gradually, blending in, about one-ha- lf of the milk. Bring mixture to boiling. Blend in remaining milk and boil about 3 min., stirring constantly. Remove from simmering water and cool 6 min. Meanwhile, pour into a small cup or tard cup 4 cup cold water Sprinkle evenly over water 1 tablespoon (1 env. ) unflavored gelatin Let stand about 5 min. to soften. cus- Vigorously stir about 3 tablespoons hot cocoa mixture into 4 egg yolks, slightly beaten Immediately blend into mixture in double boiler top. Cook over simmering water, stirring constantly, until mixture becomes thicker (3 to 5 min.). Remove from simmering water, immediately add softened gelatin and stir until gelatin is completely dissolved. Blend in 1 teaspoon vanilla extract Chill in refrigerator or in pan of ice and water until mixture begins to gel (gets slightly thicker). If chilled in refriger- - |