Show ME r I 1 N V E iff L 1 mh alk P 11 emki t 3 pastry makes a delightful dessert see recipes below pastry tricks now that cooler weather has tome we can all indulge in a few of 0 the richer desserts that weve b been e e n avoiding during hot sweltering weather since its cooler you wont mind using the oven if baking the pie is required and you wont mind taking the extra time for their preparation there was a time when we thought of pie as something with a crust made of shortening flour and water but now there are many new crumb crusts from which to choose and sometimes these are even better with certain types ot of fillings it you want a real taste delight experiment with new crusts novel fillings and gather yourself a new and delicious collection of pastries from which to choose desserts we all grow tired of eating the same things day in day out and therea there 3 so much new in the way of 0 foods its just not a smart homemaker who find different touches to add to her menus since fall fail Is I 1 on the way be using pumpkin quite often here are two excellent variations of the old fashioned pumpkin pie both of which are guaranteed to make a hit with the family orange pumpkin pie nine inch I 1 teaspoon ginger I 1 teaspoon cinnamon vt 24 cup boiling water va cup brown sugar teaspoon salt 2 eggs hi 1 cups pumpkin 1 cup evaporated milk scalded 3 tablespoons orange juice make a smooth i paste of the spices and water add with the sugar salt and beaten eggs to the pumpkin stir to blend bl thoroughly then add it hot 01 milk i add orange ju ice a and pour immediately ir into an unbaked pie shell bake in a hot oven degrees 15 minu minutes tes then reduce to a slow oven degrees and bake until filling is just set pumpkin chiffon pie with gingersnap crust nine inch 3 egg yolks slightly beaten I 1 cup sugar iya cups pumpkin cup milk vi teaspoon cannam cinn amk 4 teaspoon salt teaspoon fingor teaspoon nutmeg I 1 tablespoon gelatin 24 cup cold water 3 egg CSC whites whipped cream combine egg yolks vi cup sugar pumpkin milk and spices cook in double boiler until thick soak gela tin in water 5 minutes add to pumpkin mixture mix and cool when thick add remaining sugar and told fold in stiffly beaten egg whites pour in m pie shell and serve with whipped cream crust 1 cups gingersnap or graham cracker crumbs vt cup butter scant cup confectioners confection ers sugar LYNN CHAMBERS MENU green peppers stuffed with meat buttered rice asparagus Vinal vinaigrette grette grape and melon salad muffins cottage cheese apple pie recipe given combine all ingredients pat firmly into pan chill for several hours fill with above filling and chill lemon chiffon pie nine inch I 1 envelope plain unflavored gelatine 24 cup cold water 4 eggs scup 1 cup white corn syrup vi cup lemon juice teaspoon salt I 1 teaspoon grated lemon rind soften gelatine in cold water beat egg yolks add corn syrup lemon juice and salt cook in double boiler until of custard consistency stirring constantly add s softened gelatine gelatin and stir until dissolved add grated lernon lemon rind cool and when mixture begins to thicken fold in stiffly beaten egg whites turn into baked pie shell or crumb crust and chill honey crumb pie shell 3 cups oven popped rice cereal 2 tablespoons honey vt cup melted butter or margarine crush rice cereal into fine crumbs add honey and butter mix well press evenly and firmly around sides and bottom of pie pan bake in slow oven de degree greel s about 10 minutes cool before adding filling cottage cheese apple pie nine inch 1 cups ap apples ples sliced tola thin vt 14 cup sugar va teaspoon cinnamon va teaspoon nutmeg pastry cup sugar teaspoon salt 2 eggs slightly beaten vt cup cream and vt cup milk scalded together I 1 teaspoon vanilla I 1 cup cottage cheese combine apples sugar and spices pour into pastry lined pie tin ba bake e in a hot oven degrees F 15 m minutes meanwhile add sugar and salt to eggs combine with hot milk and cream add vanilla and cottage cheese pour over apple mixture continue baking in a moderate oven to degrees F 40 minutes or until mixture sets and is a delicate brown date cream pie nine inch K cup sugar 14 cup cornstarch 1 teaspoon salt 2 cups thick sour cream 2 eggs slightly beaten 2 cups dates quartered vt 11 cup pecan meats chopped I 1 teaspoon lemon juice 9 inch baked pie shell whipped cream combine sugar cornstarch and salt add cream cook in double boiler stirring constantly until thickened add eggs then dates and pecan meats stir well cool add lemon juice pour into pie shell cool top with whipped cream released by western newspaper union |