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Show xxx JJTjhTf I SIMPLE GARNISH ADDS INTEREST A simple effective garnish often gives a dessert a professional profes-sional look. Thin shavings of regular cooking chocolate as a garnish, add much to this version ver-sion of Black Bottom Pie. Milk accounts for the creamy richness rich-ness of the filling of this attractive at-tractive dessert which means that it gives additional milk nutrients to the meal. Drink milk each day and use it for cooking at every possible opportunity. op-portunity. BLACK BOTTOM PIE Crust 14 graham crackers 5 tablespoons melted butter Roll crackers fine. Add melted butter, mix well, pat out evenly in deep 9-inch pan and bake ten minutes in a slow oven, 300F. Filling iy4 tablespoons cornstarch 4 tablespoons cold water 4 egg yolks y2 cup sugar 1 tablespoon gelatin 2 cups milk iy2 squares chocolate, melted 1 teaspoon vanilla Soak gelatin in cold water, scald milk. Combine sugar and cornstarch. Beat egg yolks and add scalded milk slowly. Stir in sugar and cornstarch. Cook over simmering water, stirring occasionally for 20 minutes or until custard coats a metal spoon. Remove from heat and take out one cup of custard. To this add the melted chocolate choco-late and beat well with egg beater; when cool blend in vanilla and pour into cooled crust. Chill. While the remaining re-maining custard is still hot blend in gelatin, cool, but do not allow to stiffen. Meringue 4 egg whites Yi teaspoon cream of tartar y2 cup sugar 1- teaspoon vanilla 2 tablespoons confectioners' sugar 1 cup whipping cream Y square chocolate grated Make meringue by beating the egg white; when frothy, add cream of tartar and beat until stiff, then gradually beat in sugar. Beat until very stiff. While the custard mixture is still smooth and soft fold in the meringue and flavoring. As soon as chocolate custard has begun to set, cover it with the fluffy custard and chill until set. Spread with sweetened whipped cream, sprinkle with I grated chocolate. |