Show A A al 1 fa A an 1 il R a t 4 A 6 I 1 A WORD ABOUT PUMPKIN PIES no now that the pumpkin pie pic season is in full swing it seems high time that we too took knote note of it in this column not that we have anything really new to offer but because weve yet to see anything in the way of a pumpkin pie that gan can surpass our pumpkin chiffon creation so well simply repeat this recipe and remind you of how scrumptiously delicious it is its a joy to make too because you do not have ave to worry about the possibility of the becoming clammy and limp and ad floating up into the center of the filling you see the pastry and f filling 1111 ng are not baked together bake the pastry abe shell ll 11 first and when it is well cooled pile the filling in it and there is your pumpkin chiff chiffon on pie pumpkin chiffon pie I 1 I 1 cooled baked 9 inch pie shell ii cups cooked pumpkin 1 gelatin no 1 can A cup cold water begg 3 egg yolks 1 cup brown sugar packed in cup milk I 1 cup Ale meringue tsp asp salt begg 3 egg whites 2 tsp asp cinnamon Vs tsp asp cream of tartar Vs tsp asp ginger 6 granulated sugar i tsp asp allspice soak gelatin in cold water mix alix brown sugar salt and spices together in top of double boiler stir in the pumpkin beat egg yolks until light and lemon colored blend in milk blend egg yolks and milk into pumpkin mixture mix alix thoroughly place over boiling water cook until mixture thickens and the flavors are blended about 10 minutes stirring frequently remove from heat beat in the soaked gelatin using a rotary egg beater to blend completely cool mixture until it begins to set 16 15 to 20 minutes then beat until fluffy with rotary egg beater make alake a stiff meringue by beating egg whites with cream of tartar until stiff enough to hold a point then gradually beating in in sugar 6 continuing beating until mixture is stiff and glossy fold this meringue into fluffy pumpkin mixture pile lightly into cooled baked pie shell chill in re refrigerator until ready to serve but perhaps you have a favorite pumpkin pie recipe made the regular way that rather use then you may be interested in these suggestions for dressing it up a bit 1 I instead of spreading whipped cream over the top try dropping mounds of it on the pie and then in the center of each mound drop a spoonful of honey its beautiful to look at with the pools of golden honey nestling in the fluffy fleecy cream and its marvelously good to eat II 11 or you ou may s spread read the whipped cream over the top if you wish and jen then sprinkle sprinkle fe chopped toasted nuts over it almonds or pecans are delicious III or you may make a silky chiffon Afe meringue to adorn the top the first step in achieving this chiffon creation is to soak 10 marshmallows overnight over night in ft a cup of milk next day beat 2 egg whites until they will hold a point I 1 mean really hold the point not just achieve a point that slips back into the egg white mass the minute your back is is turned when your egg whites points stand independently upright without any tendency to back sliding you can begin beating in A cup of confectioners confection ers sugar when the union of the sugar and egg white is complete take a cup of whipping cream vt pint and whip it up to a lovely light as a summer cloud mass and into it fold the softened marshmallows from which the milk has been carefully drained then combine this with your egg whites and sugar there is your silky chiffon tle meringue all ready to pile lightly no spreading motion this time on your cooled pumpkin pie just before serving |