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Show Maple Sugar and Butternut Pie 1 cups soft maple sugar 2 cups milk V2 cup flour Few grains salt 1-3 cup water 4 egg yolks cup butter nuts (walnuts are OK) Mix up maple sugar and milk in top of double boiler and cook very slowly over boiling water about 5 minutes. Fast cooking will curdle this mixture. Measure flour, a full half cup. Add salt, then add water gradually to make a smooth paste. Stir into maple sugar mixture slowly and cook 20 minutes. Beat egg yolks until they're so thick you can lift them up with beater. Take mixture off stove and pour about a half cup into eggs, beating beat-ing hard. Then, add the whole business to eggs, mix thoroughly and put back over boiling water and cook 3 or 4 minutes. When you take it off the stove this time beat again with egg beater. Add your nuts and pour into baked pastry shell. Meringue Beat 4 egg whites until stiff enough to hold their shape but not stiff enough to cling to bowl when tipped. Beat in 5 tablespoons sifted sugar, a tablespoon at a time. Finally, beat in 1 teaspoon vanilla extract. Spread about half the meringue over the top of the filling, the rest of the meringue onto the pie in big, fat lumps. Bake in moderate oven, 350F, about 12 minutes. Let pie stand in cool place, not the refrigerator, at least 4 hours before serving. . |