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Canta-iJme Pie
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Tor Cnuln-Lemon or Orange Pie. sub
stitute lemon or orange juice and peel or
lime juice and peel. Use yellow food col
oring or lemon and a mixture o yellow
and red for orange.
Prepare, bake, and set aside to cool
Paltry far a t-cru 8-ln. pie
Pour Into a small cup or custard cup
3 tablespoons cold water
Sprinkle evenly over water
2 teaipoom unflavored gelatin
Let stand about 5 min. to soften.
Mix together in the top of a double boiler
V4 cap lugar
l4 cup tiffed flour
teaspoon talt
Add gradually, blending in
1 y4 cups water
Set over direct hent and, stirring gently
and constantly, bring mixture rapidly to
boiling; cook 3 min. Cover and cook over
simmering water 5 to 7 min., stirring oc
casionally. Vigorously stir about 3 table
spoons hot mixture into
2 egg yolks, slightly beaten
Immediately blend into mixture in double
boiler top. Cook over simmering water,
stirring constantly, 3 to 5 min. Remove
from simmering water, immediately add
softened gelatin and stir until gelatin is
completely dissolved. Blend in
3 tablespoons lime (ulce
2 tablespoons butter
1 Vi teaspoons grated lime peel
(grated through colored part
onlyi white part Is bitter)
Cool. Blend in
' cup thick sour cream
7 drops green food coloring
Chill in refrigerator or in pan of ice and
water until mixture begins to gel (gets
slightly thicker). If chilled in refriger
ator, stir occasionally; if chilled over ice
and water, stir frequently.
Meanwhile, rinse and cut into halves
1 ripe cantaloupe
Remove seedy center. Using a melon-ball
cutter, carefully cut 6 balls. Set aside for
garnish. Pare the remaining melon and
coarsely chop enough to yield V cup.
Drain; set aside.
When gelatin mixture is of desired con
sistency, beat until frothy
2 egg whites
Add gradually, beating well after each
addition
2 tablespoons sugar
Beat until rounded peaks are formed.
Spread over gelatin mixture, add the can
taloupe pieces, and fold together. Turn
mixture into pastry shell. Chill in refrig
erator until firm. Garnish with reserved
melon balls, mint leaves, and Sllmmln'
Toppln' or whipped cream. One 8-in. pie
For Slimmin' Toppin'-Pour V cup Icy
cold water into a small chilled bowl. Mix
in V4 cup nonfat dry milk solids. Using a
chilled beater, beat until mixture stands
in stiff peaks when beater is slowly lifted
upright. Blend in, beating after each
addition, 3 tablespoons sugar, 2 teaspoons
lemon juice, and 4 teaspoon vanilla
extract. About 2 cups topping
Berry Mallow Pie
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BASE RECIPE
Prepare, bake, and set aside to cool
Pastry for a 1 -crust 9-ln. pie
Set a bowl and rotary beater in refriger
ator to chill.
Thaw, drain, and set aside contents of
2 1 -lb. pkgs. frozen red raspberries
or sliced strawberries, or 2 12
oz. pkgs. frozen blueberries
Combine in the top of a double boiler
8 oz. marshmaltows
Vi cup milk
Heat over simmering water; stir fre
quently, until marshmallows are melted.
Set aside to cool slightly.
When mixture is slightly cooled, chill in
refrigerator, stirring occasionally, until
mixture becomes thicker.
When marshmallow mixture is of desired
consistency, using the chilled bowl and
beater, beat until cream is of medium
consistency (piles softly)
1 cup chilled whipping cream
Beat in with final few strokes
1 y4 teaspoons vanilla extract
V4 teaspoon salt
Fold whipped cream and berries into the
marshmallow mixture.
Turn mixture into pastry shell. Chill in
refrigerator until firm. One 9-tn. pie
Oratigp.Harfoir Refrigerator Pie
Follow Base Recipe. Omit berries. Sub
stitute 1 cup strained orange ulce and 1
tablespoon lemon ulce for the milk. De
crease whipping cream to V4 cup and omit
vanilla extract and salt.
Peachy Parlait Pie
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BASE SfCIPE
Set refrigerator control at coldest oper
ating temperature.
Prepare, bake, and set aside to cool
Pastry for a 1 -crust 9-ln. pie
Place on a baking sheet in a 325F oven
for 15 min., or until cookies are dry
6 IV4-ln. almond-macaroon cookies
Cool; crush to make fine crumbs (about
Vi cup). Set aside.
Coarsely chop and set aside
Vi cup (about 3 oz.) salted almonds
Empty into a bowl
1 pkg. lemon-flavored gelatin
Add, stirring until gelatin is completely
dissolved
I '4 cups very hot water
Add by heaping spoonfuls, blending wel
after each addition
1 pt. vanilla Ice cream
Finally, blend until mixture is smooth.
Chill in refrigerator 15 to 20 min., or until
mixture mounds when dropped from a
spoon.
Remove skins and cut into small pieces
enough peaches to yield
1 cup chopped firm, ripe peaches
(about 2 peaches)
Add to peaches and toss lightly
2 tablespoons sugar
Few drops almond extract
When gelatin mixture is of desired con
sistency, mix in the cookie crumbs, al
monds and peaches.
Turn mixture into pastry shell. Chill in
refrigerator 45 to 60 min., or until filling
is set. One 9-in. pie
Pie of Cold
Follow Base Recipe. Omit macaroon
cookies, salted almonds, peaches, sugar,
and almond extract. Substitute orange
flavored gelatin for the lemon-flavored
gelatin and 1 pt. orange sherbet for the
vanilla ice cream. When gelatin mixture
is of desired consistency, mix in 2 cups
orange sections cut into pieces, and
cup flaked coconut. Proceed as in Base
Recipe.
Cocoa Chiffon Pie
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BASE HECIPE
Prepare, bake in an 8-in. pie pan, and set
aside to cool
Pastry for I -crust pie or graham
cracker crumb crust
Set out
cup milk
Mix thoroughly in top of double boiler
Vi cup sugar
yi cup cocoa
4 teaspoon salt
Add gradually, blending in, about one
half of the milk. Bring mixture to boil
ing. Blend in remaining milk and boil
about 3 min., stirring constantly. Remove
from simmering water and cool 6 min.
Meanwhile, pour into a small cup or cus
tard cup
4 cup cold water
Sprinkle evenly over water
1 tablespoon (I env.) unflavored
gelatin
Let stand about 5 min. to soften.
Vigorously stir about 3 tablespoons hot
cocoa mixture into
4 egg yolks, slightly beaten
Immediately blend into mixture in double
boiler top. Cook over simmering water,
stirring constantly, until mixture becomes
thicker (3 to 5 min.). Remove from sim
mering water, immediately add softened
gelatin and stir until gelatin is completely
dissolved. Blend in
1 teaspoon vanilla extract
Chill in refrigerator or in pan of ice and
water until mixture begins to gel (gets
slightly thicker). If chilled in refriger-
10 Family Weekly. July M. 1937