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Show Holiday Pie With Twelve Months Appeal l i x,' t. l(; i V x, " J l" A holiday pie that's tempting not only in January and December, Decem-ber, but in all the months in between, be-tween, is a one-crust mince meat pie wreathed with meringue. It's an asy pie to make. A 9-ounce 9-ounce condensed package of mince meat provides filling for one 8-inch pie. And it takes only a couple of minutes to prepare the mince meat. To turn this year-round delicacy into a special holiday treat, decorate deco-rate it seasonably with a couple cf maraschino cherries slashed into poinstttia petals. Hearts cut from drained canned pineapple and arranged on the meringue just before be-fore serving make it a real Valentine. Valen-tine. Candy flowers around the-edge, the-edge, made of rose leaves or gum-drops, gum-drops, adapt it to Easter or even midsummer serving. The condensed package minre meat is delicious in flavor, made with 21 traditional ingredients apples, raisins, currants, cider, tup-quality beef, sugar and spices from all over the world, combined in truly authentic mince meat. Holiday Tie 1 9-ounce package condensed mince meat l'i cups water 1 to 3 tablespoons sugar lii recipe pastry 2 egg whites 4 tablespoons sugar Break condensed mince meat into in-to small pieces, add water and sugar, place over heat and stir until lumps are thoroughly broken. Boil briskly for one minute. Cool. Line an 8-inch pie plate with pastry. Fill with mince meat mixture. mix-ture. Bake in hot oven (425' F.) 20 minutes. Add meringue, putting it on through pastry tube or with a spoon, in a wreath around the edge. R' turn to oven, reduce to (')OO'F.) and continue baking for 2U minutes. |