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Show Y This Week's RECIPE . . . A delicious delicacy for your summer luncheons is the following follow-ing Chocolate Angel Pie, recipe for which was given by Mrs. Ray Summers. CHOCOLATE ANGEL PIE Meringue Crust: 2 egg whites pinch of salt 1-8 tsp. cream of tartar Y2 cup sugar Y2 tsp. vanilla Beat egg whites with salt and cream of tartar until foamy. Gradually Grad-ually add sugar and continue to beat until sugar is dissolved and meringue is real stiff. Beat in vanilla. Place meringue into well greased pie plate' as for crust and bake at 300 deg. for 1 hour. Remove Re-move from oven and cool thoroughly. thor-oughly. Filling: 3 lOd Almond milk chocolate bars 3 tbs. cold water 1 tsp. vanilla 1 cup heavy cream Melt chocolate bars in top of double boiler. Add water and stir until smooth and thick. Add vanilla van-illa and cool thoroughly. Whip cream and fold into chocolate choco-late mixture. Spread into cooled meringue crust and chill thoroughly. |