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MEIANIE DE MOft, Dirtctor
Culinary Artt Inititutt
ator, stir occasionally, if chilled over ice
and water, stir frequently.
When gelatin mixture is of desired con
sistency, beat until frothy
4 egg whites
Add gradually, beating well after each
addition
13 cup sugar
Beat until rounded peaks are formed.
Spread over gelatin mixture and fold to
gether. Turn mixture into pastry shell.
Chill in refrigerator until firm.
If desired, top with sweetened whipped
cream. One 8 -in pie
Outch Cocoa Elegance
Follow Base Recipe. Chill a bowl and
rotary beater in refrigerator. Substitute
Meringue Shell for the pastry shell. In
crease milk to 1 cups, sugar mixed with
cocoa to cup and vanilla extract to 2
teaspoons. Substitute cup Dutch proc
ess cocoa for the cocoa. Omit egg whites
and the lh cup sugar. Using chilled bowl
and beater, beat 1 cup chilled whipping
cream until of medium consistency (piles'
softly). Blend in 2 tablespoons confec
tioners' sugar. Spread over gelatin mix
ture and fold together. Turn mixture into
Meringue Shell; chill only until firm.
Meringue Shell
A Meringue Shell or graham cracker
crumb crust may be substituted or the
pastry in any of the recipes on these
pages, to add distinctive interest.
Lightly grease a 9-in. pie pan.
Beat 4 egg whites until frothy. Beat in
Vz teaspoon cream of tortar. Measure l'A
cups sugar. Gradually add about one half
of the sugar, beating well after each addi
tion. Beat in V2 teaspoon cider vinegar.
Add remaining sugar gradually, beating
well after each addition. Continue beating
until stiff (but not dry) peaks are formed
and egg whites do not slide when bowl is
partially inverted. Spread 1-in. layer of
meringue on bottom of pie pan. Pile re
maining meringue around edge of pan;
swirl with spatula to form sides of shell. Set aside.
Bake at 250F about 214 hrs., or until
meringue is dry. (The oven door of some
ranges will have to be partially open to
maintain low temperature.) To assure
even drying of meringue, turn pan occa
sionally. Remove from oven; cool com
pletely on cooling rack. Spoon fijling into
shell just before serving.
Frosty Limeade Turin
Prepare, bake, and set aside to cool
Pastry for nine 3Vj-ln. tarts
Set a bowl and a rotary beater in refrig
erator to chill. Set in freezing compart
ment of refrigerator to chill until icy cold
1 cup undiluted evaporated mlllc
Mix together in the top of a double boiler
V cup sugar
1 tablespoon (1 en v.) unfavored
gelatin
Vs teaspoon salt
Mix together
1 egg, slightly beaten
V) cup thawed limeade concentrate
cup water
1 tablespoon lemon ulce
Add gradually to gelatin mixture, stirring
constantly, and mix well. Cook over sim
mering water; continue stirring until
gelatin is dissolved and mixture is slightly
thickened. Remove from heat; blend in
2 or 3 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.
When gelatin mixture is of desired con
sistency, using chilled bowl and beater,
beat chilled evaporated milk until very
stiff. Spread over gelatin mixture and add
Vj cup (about 3 01.) flaked coconut
Fold together. Turn mixture into tart
shells and chill in refrigerator until firm.
9 tarts
YIP, YIP YIPPEE-ER!
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