Medford mail tribune., March 31, 1963, Image 47

Cookbook
(Continued from page 8)
Banana Chocolate-Mallow Pie
Pastry for a 1-crust 8-in. pie
16 (about 4 oz.) marahmallows
Vi cup milk
1 sq. (1 oz.) unsweetened chocolate, cut
in pieces
S all-yellow or brown-flecked bananas,
cut in 'A -in. slices
1 cup chilled whipping cream, whipped
1. Line pie pan-with pastry; bake and set aside
to cool.
2. Combine marshmallows, milk, and chocolate
in top of a double boiler. Heat over simmering
water until chocolate and marshmallows are
melted, stirring occasionally. Remove from heat;
let stand until cool, but not set.
3. Meanwhile, arrange sliced bananas in an
even layer in bottom of baked pastry shell.
4. Fold whipped cream into cooled marshmallow
mixture. Turn filling into shell and spread even
ly over bananas.
5. Chill thoroughly, at least 6 hours.
One 8-in. pie
Pennsylvania Dutch Raisin Pie
Pastry for a 9-in. lattice-top pie
lVi cups sugar
'4 cup flour
'4 teaspoon salt
2 cups water
1 cup raisins
1 egg, beaten
2 tablespoons grated lemon peel
3 tablespoons lemon juice
1. Line pie pan with pastry, leaving about 1-in.
of pastry extending over edge. Using a fluted
pastry wheel, cut remaining pastry into strips,
about 10 in. long and Vz in. wide ; set aside.
2. Mix the next three ingredients together in
the top of a double boiler. Add the water gradu
ally, stirring constantly. Stir in the raisins.
3. Bring mixture to boiling over direct heat,
stirring constantly, and cook about 1 min. long
er. Remove from heat. Vigorously stir a small
amount of hot mixture into the egg. Immedi
ately stir into mixture in double boiler. Set double-boiler
top over simmering water and cook
about S min., stirring frequently.
4. Remove from water and stir in the lemon
peel and juice. Cool. Pour mixture into pastry
lined pan.
5. Cross two of the pastry strips over the pie"
at the center. Working out from center to edge
of pie, add the remaining strips one at a time,
weaving the strips under and over each other in
crisscross fashion; leave about 1 in. between
the strips. Trim the strips even with the edge of
the pastry. Moisten the edge of pastry shell with
water for a tight seal. Fold edge of bottom crust
over ends of strips. Flute or press edges to
gether with a fork.
6. Bake at 450F 10 min. Reduce heat to 350F
and bake about 20 min. longer. One 9-in. pie
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