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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 31, 1963)
peel until frothy. Add 6 tablespoons sugar grad ually, beating continually until stiff peaks are formed when beater is lifted upright. 8. Turn filling into baked pastry shell ; pile me- -i ringue lightly over pie filling, sealing meringue to edge of pastry. 9. Bake at 350 F for 15 min., or until meringue is delicately browned. One 9-in. pie o pJhS G of x7! -A v -y (M II nii V pie sinndL firait Family Weekly Cookbook MELANIE DE PROFT Food Editor Lemon Custard Pie Pastry for a 1 -crust 9-in. pie f 1 egg yolk 2 teaspoons grated lemon peel W cup sugar 1 141-ox. can evaporated milk 1 teaapooD lemon extract 1 eft white Few grain aalt 2 tableapoona sugar 1. Line pie pan with pastry; set aside. 2. Beat the eggs, egg yolk, and lemon peel to gether until blended. Beating constantly, gradu ally add the cup sugar. Add the evaporated milk and lemon extract slowly, beating just until blended. 3. Beat egg white and salt together until frothy. Add the 2 tablespoons sugar gradually while beating and continue to beat until stiff peaks are formed. 4. Add custard mixture in small amounts to beaten egg white, folding until blended after each addition. Turn into pastry-lined pan. 5. Bake at 425F for 10 min.; reduce heat to 800 F and bake 20 to 25 min., or until a knife inserted halfway between center and edge of filling comes out clean. Cool on a cooling rack. One 9-in. pie family Weekly. March Jl, IH1 The zesty flavor of Lemon Custard Pie, when served at room temperature, will perk up a family menu. Rhubarb Cream Pie Pastry for a 1 -crust 9-in. pie 4 cops 1-in. rhubarb pieces 2 tableapoona butter 2 teaspoons grated orange peel 1 Vt cupa augar 2Yi Ublcap na cornstarch Vt teaspoon aalt 'A cap whipping cream J egg yolka 6 drops red food coloring 3 egg whitea Vt teaspoon aalt 6 tableapoona sugar 1. Line pie pan with pastry; bake and set aside to cool. 2. Melt butter in a heavy saucepan. Add the rhubarb, 1V4 teaspoons of the orange peel, and 1 cup of the sugar; cook over medium heat, stirring frequently, until rhubarb is just ten der, about 8 min. 3. Meanwhile, mix together the remaining Vs cup sugar, cornstarch, and V teaspoon salt. Blend in the cream until mixture is smooth. 4. Remove rhubarb from saucepan with a slot ted spoon; set aside. Stir cornstarch mixture into liquid remaining in saucepan. Bring rap idly to boiling, stirring constantly, and then boil 3 min. 5. Vigorously stir about cup of the hot mix ture into the egg yolks, then blend into mixture in saucepan. Cook over medium heat, stirring constantly, until thick, about 3 min. 6. Blend in food coloring and rhubarb; cool. 7. When filling is cooled, beat egg whites, Vs teaspoon salt, and remaining teaspoon orange Deep-Fried Apple Pies Pastry for 2 -crust pie Lard, hydrogenated vegetable shortening, or all-purpose shortening for deep frying S cups sliced pared tart applea (3 to 4) Vt cup water 1 teaspoon lemon juice Vt cup augar Vt teaspoon ground cinnamon t teaspoon ground nutmeg Butter 1. Shape pastry into 2 balls. Using one ball at a time, flatten on a lightly floured surface and roll out Ys in. thick. Cut out rounds using a 3V4-in. cutter. 2. Start heating fat to 875F. 3. Meanwhile, put apples into a saucepan; add the water and lemon juice. Cover tightly and cook over low heat about 15 min., or until tender. 4. Remove apples from heat and drain. Lightly mix in a blend of sugar, cinnamon, and nutmeg. 5. Place about 2 tablespoons apple mixture onto each pastry round ; dot with butter. Moisten' one-half of the edge of each round with water to help form a tight seal. Fold the other half of round over filling. Press edges together with a fork. Be sure to seal tightly to avoid leakage of filling while frying. 6. Lower pies into hot fat, adding only as many as will float uncrowded one layer deep in fat. Be sure that temperature of fat is maintained at 375F during frying. 7. Deep fry about 3 min., or until golden brown. Turn pies as they rise to surface and several times during cooking (do not pierce). 8. Remove with a slotted spoon and drain over fat for a few seconds before removing to ab sorbent paper. 9. Serve warm sprinkled with confectioners' su gar. About IS pies (Continued on page 11) THE CHEESE COOKBOOK Taatilixiif Ttiokatl Dip into Hill cookbook for everything from tasty quickies to heorty main dishes. The piquant Savon of cheese wiH add jutt ths right touch to souffles, moat sauces, and salod dressings. rOUHS FOR ONLY 50ft BACH FOSTMID TOi FAMILY VVIIKIV BOOKS 15 N. Mkhifan Av Chicago 1, III. Enclosed find $ for which pUos ssnd aw postpaid copiss of "Ths Chaos Cookbook" S0f each. (Saris faction guaranteed or money refunded.) Name Address City Zone State Zone rrlnt er Write leelblr
