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Show F"'-. '-" "" " " '" "'u ",r" ,"-""p'" "" " m-w:'m v""! I & " '- - - - I ' - t '."' , t 3f. , 'J - St. h.J- ,: I r . , Treat the Family to Pineapple Cheese Pie (See Recipes Below) Pie Favorites WHEN YOU WANT to serve a really special dessert, that's when you have pie. It might be a light, airy chiffon type, a berry or llili fruit favorite, or a custard type. Whatever the type, the crust 1 should be melt-ingly melt-ingly delicious and the filling tasty and tempt- ing. Pie originated in old England as a main dish of meat, game or fowl baked in a deep, flaky crust. The pies for dessert originated in America, Amer-ica, as you can tell from the expression, expres-sion, "As American as apple pie." ONE OF THE pies which recently recent-ly came into, the spotlight of popularity popu-larity is a combination of cottage cheese and pineapple. It's elegant enough for a party, but always a treat for the family. Garnish it with a wreath of toasted coconut, snowy whipped cream or toasted pecans, and it's a dessert with a flourish. Pineapple Cheese Pie (Serves 6-8) 1 No. 2 can crushed pineapple pine-apple Hi envelopes unflavored gelatin gel-atin cup pineapple syrup 2 eggs, separated cup sugar 1 teaspoon salt cup pineapple syrup , 1 cup cottage cheese 1 tablespoon grated lemon rind 3 tablespoons lemon Juice 1 teaspoon vanilla H cup cream, whipped 1 9-inch pastry shell, baked Drain pineapple well. Soften gelatin gel-atin in Vt cup pineapple syrup. Place egg yolks, sugar, salt and cup pineapple syrup in top of double boiler. Cook over boiling water, stirring occasionally, about 15 minutes. Add softened gelatin and stir until dissolved. Cool until mixture begins to thicken. Blend in cottage cheese, lemon rind and juice, flavoring and drained, crushed pineapple. Beat egg whites until stiff and fold into cheese mixture mix-ture with whipped cream. Pour into baked and cooled crust. Chill thoroughly, thor-oughly, about 2 hours. FROZEN LEMON pie is made of a smooth lemon custard hi a tempting cookie crumb coating, and it tastes delightful after a fish dinner. din-ner. Frozen Lemon Pie (Serves 8) 1 cup evaporated milk 3 eggs, separated H cup sugar 4 cup lemon juice teaspoon grated lemon rind 4 ounce package vanilla cookies, cook-ies, crushed Chill milk in refrigerator tray until un-til ice crystals form around the edges. Meanwhile, beat egg yolks slightly, combine with sugar and lemon iuice and cook in toD Dart of i 1 1 LYNN CHAMBERS' MENU Lynn Chambers' Menu Pan-Fried Potatoes Broiled Whitefish with Butter Shoestring Beets Apple-Nut-Celery Salad Whole Wheat Bread or Rolls Beverage Frozen Lemon Pie Recipe Given very stiff in a cold bowl with a cold beater. Fold in lemon mixture lightly. Line a quart freezing tray (or two pint trays) with crushed cookies, reserving a portion of the crumbs for topping. Pour custard into tray and sprinkle top with remaining re-maining crumbs. Freeze in refrig' erator set at coldest point. Orange Angel Pie (Serves 6-8) Crust: 2 egg whites cup sugar Yi. teaspoon cream of tartar Beat egg whites until frothy and add cream of tartar. Gradually add sugar and continue beating until stiff. Spread in nine-inch ungreased pie plate. Bake for an hour in a slow (300) oven. Filling: 4 egg yolks y3 cup sugar Few grains salt 2 tablespoons orange juice 1 tablespoon lemon juice 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1 cup cream, whipped 2 tablespoons confectioners' sugar Beat egg yolks, sugar, salt, orange and lemon juice, orange and lemon peel in upper part of double boiler. Place over hot water. Stir and cook until thick. Whip cream with sugar and spread of it over cooled crust. Spread with filling, then cover with remaining whipped cream. Chill 12 to 24 hours. Chocolate Meringue Pie (Makes 1 9-inch pie) Filling: 2 squares unsweetened chocolate choc-olate cup sugar 4 tablespoons cornstarch 2 cups milk 3 egg yolks, slightly beaten Vt teaspoon salt 1 tablespoon butter 1 teaspoon vanilla Meringue: 3 egg whites teaspoon salt 6 tablespoons sugar For filling, melt chocolate in top of double boiler. Blend sugar and cornstarch together, add to chocolate. choc-olate. Add milk gradually and cook over boiling water until thick, about 10 minutes, stirring constantly. Cover Cov-er and let cook for 10 minutes longer. long-er. Add egg yolks slowly, and cook for two minutes longer. Add salt, butter and vanilla; let cooL Fill cooled pie shell. For meringue, beat egg whites with salt until stiff but not dry. Add sugar gradually and continue beating beat-ing untiil meringue stands in peaks. Cover chocolate filling in shell, sealing seal-ing meringue to edges of pastry shell and also leaving the top irregular. irregu-lar. Bake in a slow (325) oven until un-til lightly browned. Cool before serving. Use the following pattern when rolling crust: forward first, then back, then to right and then to left. Crust should not be more than Vt of an inch thick. Attractive edges on crust enhance the beauty of a pie. Use the tip of a teaspoon to form scallops a3 it pinches the edges together. For a plain fluted edge, cut pastry off Vi inch beyond pan. With knuckle of forefinger on left hand and thumb and forefinger of right hand, pinch edges into high, even scallops. double boiler until un-til thickened. Add grated lemon lem-on rind and cool. Fold in egg whites which have been beat- en stiff but not dry. Whip milk LYNN SAYS: Here are Tips For Successful Pastry Keep pastry mix in your refrigerator refrig-erator for times when you want pie crusts in a hurry. Make the mix with 6 cups flour, 1 tablespoon salt and 1 pound lard. Use Y of the mix for a 9-inch two-crust pie. Add enough water to mix together, from 3Vi to 4 tablespoons for M, of mix. Keep the lard at room temperature tempera-ture for blending with flour easily. A few strikes across the bowl with pastry blender does the job. |