Dear Friend:

Everybody loves pie, especially the men of the family, and

with the help of this booklet you can give them the most
tender, flaky pies they’ve ever eaten. The complete Pie
Chapter from our Picture Cook Book is here, along with the.
other pie recipes and helps we wanted you to have. Every
one of these recipes has been thoroughly tested, not only here
in our kitchens, but by women in their own biomes all across
the country. , ae

Here at General Mills we are very proud that our Gold Medal
‘““Kitchen-tested” Flour will give you the best possible results
in your pie baking. Dependable Gold Medal is what we call .
the ‘flower of the wheat,” which means that it is the finest”
and best part of the wheat. That’s why it really does help
you bake a “‘flower of a pie,’’ all golden, flaky, tender, and
good. |

Do try these recipes, won’t you? I can promise you the best
ples you’ve ever made.

“Betty Crocker Te

General

Mills

Rs #F Printed in U.S.A,
} ” >
 PIES AND PASTRIES
Pie is as American as the Fourth of July. Through those first lean and a
hungry years in New England and Virginia, courageous pioneer mothers
contrived “‘pyes’’ out of the few simple foods at hand. They sliced the
__. top off pumpkins, scooped out fiber and seeds, filled the pumpkins with
milk, and set them to bake on the open hearth. Later, a greased pan
sprinkled with rye meal was filled with pumpkin diluted with milk and
spices. Still later, they added the pastry crust.

The “pyes” of old England were baked in a long deep dish called a coffin,
and “‘pye receipts’? up to Martha Washington’s day directed colonial
cooks to “first make your coffin.’”’ The first American pie pans were
designed round to cut the corners, flat and shallow so pies would ‘“‘go
a long way.’’ >? As orchards were planted and food became plentiful, pies
gradually took on the “new world’’ look—large and richly crusted,
lush with fruit and abundant fillings. Pies had become distinctively
American, as glamorous and exciting as this thrilling new nation!

Step right up and take your choice! What a variety of pies you will find on
the following pages! There are pies for every taste and for every occa-
sion—delectable fillings encased in crisp, flaky, melt-in-the-mouth
pastry. Some are brand new pies. Others are “‘tried-and-true”’ favorites.

The old expresssion “easy as pie” has now come true, for our staff has :
worked out new simplified methods. No guessing as t amount of water,
no chilling of the pastry, no long, laborious prey tion of fillings. The
recipes are adjusted to your family and needs, to 1
pie pan. These new ways with pies will save you time, 1
They mean satisfying adventures in good eating
 AMERICA’S CHOICE OF PIES
Apple Lemon Meringue Cherry
 OFF TO THE RIGHT START IN PASTRY MAKING
USE STANDARD EQUIPMENT FOR MEASURING...

grat

at
Graduated Rees Liquid Measuring Cup Measuring Spoons... Straight-edged Knife or
Cups... 4 , 4, 4, . has rim above the ly, 44 and 1 teaspoon, Spatula . . . for ‘‘level-
cup. Use for part- se 1-cup line. Use for 1 tablespoon. Use for ing off.’’
of any dry ingredient measuring any liquid less than 14 cup of
or shortening. ingredient. any ingredient.

Measure Accurately!
y FLOUR
SALT

Sift flour through Then spoon sifted Level off cup with Fill measuring spoon.
large open sifter onto flour lightly into a dry straight-edged knife Level off with straight-
square of waxed pa- measuring cup . or spatula. Don’t shake edged knife or spat-
per before measuring. heaping it up. cup. This is important! ula.

SHORTENING LIQUID

Lo Use graduated meas- In measuring less than Use liquid measuring In measuring less than
uring cups. Have 4 cup shortening, use cup to prevent spill- 4 cup liquid use a nay

shortening at room a tbsp. (hold fingers ing. Pour liquid into tbsp. First pour a
temperature. Pack under bowl to prevent cup on table. Have small amount of liq-
shortening firmly into breaking it). Level off measuring line at eye uid into a cup. Then
measuring cup. Level with straight-edged level. dip standard measur-
off with straight-edged knife or spatula. ing spoon into liquid
knife or spatula. for exact measure-
ment.

GOLD MEDAL IS AMERICA’S FAVORITE

er ALL-PURPOSE FLOUR!

surest
. way to bekibaePica: fsa .L your bakingTie controls
, 1g and milling the wheat plus constaay ana of the
 is ——

PASTRY p ES No pastry to hide what's baked inside.

_

STANDARD PASTRY FOR ONE-CRUST PIE (8 or 9”) Make with solid shortening. Pictures
on making pastry on p. 7 show just how! -~
a

IAPR <)ahahac WRU c gS ne in Qos RD eee tess) colt a eran . |

Ya tsp.salt |
Cut in with pastry blender.............-. | Y& cup lard (or % cup plus 1 tbsp.
hydrogenated shortening such as Spry, Crisco,
Swift’ning, Snowdrift)
Spritikle- WiNWEN cok), Gos os sia eRe hates a ae 2 tospE water
Mix with fork until all the flour is mois-
tened. Gather dough together and press :
firmly into a ball. Yaa

How to Make How to Make

A ONE-CRUST PIE in which filling and crust §& BAKED PIE SHELL to hold filling which is
are baked together. added later.

Make pastry following recipe above. Follow directions for One-crust Pie (Oppo-
Using whole ball of pastry, follow step site column) through Step 1.
pictures 1—5 on p. 8 for rolling and fit-
ting. After pastry has been eased into
S pan, trim ragged edges with scissors, leav-
ing 14” overhanging edge of pan.
f

1 Fold extra Sage, back and under, and

build up a high fiuted edge to hold a generous
amount of filling.

Afiel building up
t fiuted edge and hooking
points of edge u’y ‘er pan rim, prick pastrhad
thoroughly to prevent puffing during ba.
ing. (If pastry persists in puffing up, ba
quickly reach in oven, prick again in a few
places.) Bake until golden brown. 6
_ TEMPERATURE: 475° (very hot oven).
2 Hook points of fluted edge under pan rim TIME: Bake 8 to 10 min. :
to help prevent shrinking during baking.
Do not prick pastry. Pour most of filling into
pastry-lined pie pan.

in hot filling andto

3 To prevent spilling, viata pan n racketin
oven. Pour in remaining filling. “Bake. For pile filling into cooled she la
baking temperature and time, see each recipe. eral hours until set.

~. “ol,
t
 Rll - =

" _ Making delicious Standard Pastry ...to encase your pie. P |ES PASTRY

a
.-STANDARD PASTRY FOR TWO-CRUST PIE Make with solid shortening. Always flaky and
tender. Definite measurements give perfect results!
For 9” Pie
ee 2 cups sifted GOLD
eeu
For 8” Pie ?
MEDAL Flour 1% cups sifted GOLD MEDAL Flour
1 tsp. salt ¥% tsp. salt
%4 cup lard (or 34 cup plus 2 tbsp. Yo cup lard (or Y2 cup plus 2 tbsp.
hydrogenated shortening such as Spry, Crisco, hydrogenated shortening such as Spry, Crisco,
Swift’ning, or Snowdrift) Swift'ning, or Snowdrift)
Ya cup water 3 tbsp. water

1 Measure flour into mixing bowl and mix 2 Sprinkle with water, a tbsp. at a time...
a, salt through it. With pastry blender, cut in mixing lightly with a fork until all the flour is
- shortening until shortening particles are the moistened.
size of giant peas.

3 Gather dough together with fingers so it 4 Press firmly into a ball. ‘Then rol! out, or
cleans the bowl. keep in waxed paper in refrigerator.
ie’ Hi

ee JOD TOOLS Use these fer ease and success in pie making.
PASTRY BLENDER ... cuts PIE TAPE (purchased in
shortening into the flour. housewares departments of
(Or use two knives in cut- | most stores) ...ora 14”
ting motion.) strip of aluminum foil or ©
wet cloth . . . prevents edge
of crust from becoming too
brown. (See step 12, p. 9.)
OVEN GLASS, ENAMEL, ALUMILITE, OR DULL
CANVAS PASTRY METAL PIE PANS .. . absorb heat to give
CLOTH, STOCKINET your pie crust a nice golden brown color.
-COVERING FOR ROLL- ny netal does not bake the undercrust
ING PIN... will help well because it reflects the heat. The
avoid sticking of piesi this book have been tested for pie
dough or having to pans i Vy ‘gdleep. Measure from inside rim —
add extra flour. t@finside rim, standard pans are 8 or 9”
(See step 2, p. 8.) across.

fe eee

den.
ae cS‘2
 i ——

PASTRY p ES Rolling and fitting.

How to Make d
A TWO-CRUST PIE Follow steps on p. 7—then a ‘

1 Divide dough about in half. Round up
larger part on lightly floured cloth-covered
board . . . the rolling pin covered with stock-
inet. Flour rubbed into covered board and
covered rolling pin keeps dough from sticking
/... yet is not taken up by dough.
-
2 Flatten with hand, roll out not quite 1%”
thick. Roll lightly, being careful not to add
extra flour as that makes pastry tough. Keep
rounding edge of pastry. If it begins to break
apart, pinch broken edges together immedi-
ately. ;

Se 4

3 Keep pastry circular and roll it about 1” 4 Fold pastry in half. Carefully transfer to
‘ger around than inverted pie pan to line pie pan. &. ai

into pie 6 Prepare desired filling, and p ye

pan, being careful not to stretch, for this will lined pie pan. Trim off ove
cause pastry to shrink during baking.
 |
7 Roll out other part of dough for top crust
large enough to extend 1” beyond edge of pie
pan. Measure by holding pie pan over rolled
round of pastry.
9 Moisten edge of bottom pastry with water.
Carefully place folded pastry evenly on top
of filling. Unfold. Leave a 14” rim of pastry
beyond edge of pan. Trim off any extra edges.
it Build up a high stand-up rim. Form a
pretty fluted edge by firmly placing the right
index finger on the inside of the rim, the left
thumb and index finger around the pastry at
nt. Pinch. Repeat all around the
e. Sharpen the points by pinch-
Filling . .. finishing. P |E S PASTRY
8 Fold pastry for top crust in half. Make
several slits near center to allow steam to
escape or top crust will puff up leaving a hol-
low space underneath.
10 Fold the extra edge of the top pastry un-
der the edge of the lower pastry. Seal thor-
oughly by pressing together with fingers on
edge of pie pan.
=
12 To prevent edge of crust from becoming
too brown, cover with a 114” strip of alumi-
num foil or wet pie tape or cloth. Bake pie as
directed in each recipe. Remove aluminum
foil about 15 min. before end of baking time
or pie tape or cloth immediately after pie is
taken from oven.
PASTRY P ES Making palaty with cooking (salad) all:

STIR-N-ROLL PASTRY Tender, flaky, golden brown pastry that stays crisp and fresh even when
refrigerated. Especially good for cream and chiffon pies.
TWO-CRUST (8 or 9”)
Mix... 2 cups sifted GOLD MEDAL Flour
1% tsp. salt
Pour into suring cup (but don’t stir
together) iss. sn recmiiiac eo. sc eistamer nines Scene
i
Y2 cup cooking (salad) oil
Y_ cup cold milk

1 Then pour oil and milk all at ne same time 2 Stir with fork until mixed. Dough looks
into the flour. moist, but isn’t sticky. Press into smooth
ball. Cut in halves; flatten halves slightly.

3 For BOTTOM CRUST: Place one half between 4 Lift paper and pastry by top corners.
2 sheets of waxed paper (12” square). Roll out Place paper-side-up in pie pan. Peel off
gently to edges of paper. Dampen table top paper. Fit pastry into pan. Add filling.
to prevent slipping. P off top paper. If Trim crust even with rim.
dough tears, mend without moistening.
ONE-CRUST PIE (8 or 9”) In which filling
and crust are baked together.
Follow directions for Two-crust Pie above.
But use:
1% cups sifted GOLD MEDAL Flour
1 tsp. salt :
Y3 cup cooking (salad) oil
3 tbsp. cold milk
Do not prick. After fitting pastry into ‘
pie pan, build up fluted edge. Pour in
filling. Bake. For baking temperature z
and time, see each recipe.

5 For TOP CRUST: Roll as for bottom crust; BAKED PIE SHELL (8 or Ga) To hold filling
place over filling. Trim to rim of pie pan. which is added later.
Seal by pressing gently with fork or by fluting Follow recipe above for pastry. Prick
edge. Cut 3 or 4 small slits near center to dough in pan thoroughly with fork. Bake
allow steam to escape during baking. until golden brown.
Bake until golden brown. For baking tem- TEMPERATURE: 475° (very hot oven).
perature and time, see each recipe. TIME: Bake 8 to 10 min. 2
10
 Bits of butter add ichndljsP IES FLAKY PASTRY

_ SIMPLIFIED PUFF PASTRY Extra rich, extra flaky . . . for very special pies or fancy tarts.
Make Standard Pastry (see pp. 6-9). Roll out Le” thick.

1 Dot with bits of firm butter 2 Fold so two sides meet in 3 Fold ends to the center and
(use 44 cup). Too hard or soft center ...seal by pressing side seal. Then wrap in waxed
butter breaks through. edges of pastry with fingers. paper and chill.
When ready to roll out, follow step pictures on pp. 8-9 for rolling and fitting. Or
make into tart shells (below).

BAKED TART SHELLS Individual shells to fill as you like. Perfect for parties.
Make Standard Pastry for 8” Two-crust Pie (p. 7) or Simplified Puff Pastry (above).
Divide pastry into 8 equal parts. Roll each part into 4” round or 4” square.
*

1 Fit pieces of pastry over
backs of muffin cups or cus-
tard cups, making pleats so
pastry will fit close. (Pastry
may be rolled into rounds and
fitted into individual pie pans
or tart pans.)
2 Prick with fork to prevent 3 When cool, remove Trom
puffing during baking. Place small cups 0 pans. Fill with
the pastry-covered or lined any desired|pie filling or spe-
cups or pans on baking sheet. cial tart filling (p. 33). NOTE:
Bake in very hot oven (475°) If thinner tart shells are de-
8 to 10 min. sire ivide pastry into 10
equa rts.

GRAHAM CRACKER CRUST COOKY CRUMB CRUSTS

Good with refrigerated pies. Ginger, Chocolate, Vanilla.
Follow recipe for Graham Cracker Crust
For 9” Pie For 8” Pie (at left)—except use gingersnaps, or choco-
Bend:heredohie in plespan’. late or vanilla wafers in place of graham
. _ crackers, and omit sugar.
1% cups graham 1% cups
a cracker crumbs (15 crackers) NUT CRUST
Wis crackers) Delicious for cream pies.
3 tbsp. sugar 2 tbsp. Add 4 cup finely chopped nuts to Stand-
Y3 cup butter, melted Y4 cup ard or Gr Pastry for One-crust
aa Bing Orth eee
IG ewes) 9 th ¢ _ Pie.
fy If eae ly ee “blended: inixtureY
sav
for topping. ieee remaining mixture “ORANGE PASTRY
firmly in an even layer against bottom For lemon or orange pies.
, and sides of pie pan. Bakein mod. oven _ Use orange juice in place of water in mak-
(350°) for 10 min. Cool. Fill with chiffon ing pastr Add 1% tsp. grated orange -

al7
or cream-type filling (pp. ay rind for one-crust pie.

3 LRG
Pod TG
ok |
plow,

t a ae
 ATTRACTIVE ek x Tar S Pretty pies to suit your fancy. : ;

-.. ;
,

EASY EDGES= GLAMOUR TOPS

FORK: Fold edge of pastry under. Use the LATTICE TOP

sharp tines of a fork to press around the edge. Line pie pan with half of pastry for ‘Two-
To prevent sticking, .dip your fork in flout ~ crust Pie. Trim, leaving 1” overhanging.
every few times. For variety, press fork at Roll rest of pastry; cut into 14” strips. (Pastry
intervals around edge of pie. wheel gives®a pretty edge to the strips.)
-Moisten edge of bottom pastry with water.
Lay half ‘of pastry strips across filling 1”
apart. Weave first cross strip through cen-
ter. Add another cross strip, first folding
back every other strip going the other way.
Continue weaving until lattice is complete.
Fold lower crust over pastry strips. Press
firmly around edge to seal strips to the rim.
Flute edge. ; .

RIMLESS LATTICE TOP

: “old edge of pastry under and build up Shown in picture on page 4.
‘1 ace thumb on edge of pie*and press Follow recipe for Lattice Top (above) but
and ist the knuckle of the index finger leave only 14” overhanging. Fold under. .
_ toward the thumb. When lattice is completely woven, fold pastry
strips under folded edge. Press to seal.

. RUFFLE: Fold edge of pastry under and build

up rim. Place left thumb and index finger
14" apart on outside of pastry rim. With
right index finger, pull pastry between
fingers. Repeat.
PASTRY CUTOUTS: Cut rolled pastry for top
crust into appropriate shapes, such as pump-
kins for Halloween, bells for Christmas.
Brush them with water and sprinkle with
sugar (colored, if desired). Bake on baki ~
a

sheet. Cool. Then place on finished pie filling.

FOR A SHINY TOP: Brush the top crust with
milk before baking.
FOR A SUGARY TOP: Using fingers, moisten
the top crust with water; sprinkle evenly
¥
Pe with granulated sugar before baking.
LEAF EDGE: Cut small pastry le Dampen FOR A GLAZED TOP: Brush top crust lightly
rim of pastry-lined pie pan; place leaves with beaten egg or with egg yolk mixed
Be slightly overlapping. Press lightly to aloo: with a little water before baking.
é t
12 bi , Ms
 “> a,

A is for apple... America’s first choicefifiipie. P |E S FRESH FRUIT

APPLE PIE (,“ Recipe) From about 1630, Apple

Pie was served almost daily in New England . . when the
newly planted orchards were bearing fruit. See color picture on p. 4.
*

Know your apples! Select tart,

Peel apples, quarter t. remove cores, «©
_ firm, juicy apples, such as and slice 14” thick. les are dry,
= Jonathans, Winesaps, Green- sprinkle with a litt Ise “the
| = ings, Duchess, Wealthies, orsmaller or larger amo sug: accord-
Roman Beauties. 1 lb. applesing to sweetness of ‘apples and desired
equals 3 med. apples or 3 cups sliced taste. For more tarhae add «a. little
apples. lemon juice. ’ :
Make Pastry for Two-crust Pie of desired size. Line pie pan. (See pp. 7-9, 10.)
For the Filling For 9” Pie For 8” Pie
ie cacecta est.
os eee eee )Aue Nacup\ sugar 7210, aap
‘1 tsp. cinnamon or nutmeg ¥Y, tsp.
PMoonghtly. thrauchirsc< ss <5. 6% «Bees cere 6 to 7 cups sliced apples 4to 5 cups
Heap up in pastry-lined pie pan.
BROLEWAML, cele e-6 = 6 tes oho ols Siaiysviate o's ¢ eeeee 12 tbsp. butter — , tbsp
Cover with top crust which has slits cut * J ae
in it. Seal and flute. Bake until crust is Re ie
nicely browned and apples are cooked : , ae
through (fest with fork). Serve warm or TEMPERATURE: 425° (hot 6v
cold . . . may be topped with cream,
whipped cream, or ice cream. TIME: Bake 50 to 60 min. <

GREEN APPLE PIE° DEEP DISH APPLE PIE a3

‘‘When trees in apple orchards with fruit are bending Lots of apples... no bolem crust. sa Me .

)
down.”’ Even 16th century English cook books refer to 13x9” oblong pan 9” square pan “
“‘pyes of greene apples.” A an a
Make pastry for... aa
Follow £ recipe above—except use about 8” Two-crust Pie (see One-crust Pie (see
14 cup more sugar for tart green apples pp. 7-9, 10) pp. 6,° 10)
and only 14 tsp. nutmeg (or cinnamon).
If apples are extra juicy, mix about 2 tbsp.
Roll pastry about 1” larger con than- 4
flour with the sugar to thicken the juice.
Bpaking dish. Make several slits in crust
Sor steam to escape during baking.
1
~ Follow ~ recip ove for filling —except
FRENCH APPLE PIE make. ; ae -
>
From a famous Hollywood tearoom. ase recipe double recipe
Make Pastry for One- crust Pie. Line pie for 9” pie for 8”
“pan. (See pp. 6, 10.) Add filling as in Place crust on filling, fold edge under and
a reci above—except use minimum flute just inside edge of pan. Bake in
gegrount ofsugar. Sprinkle with® hot oven (425°) about 50 min., until light-
_ CRUMB TOPPING ly browned.

For 8” Pie
DUTCH APPLE PIE
Rich sweet cream and apples.
r ra imbly ui ‘Perfectly delicious!”’ a
p butter Y3 cup e Blythe P. Thomp-
Ya cup brown sugar (packed) % cup son (Mrs. Roy
1 cup GOLD MEDAL Flour %4 cup Thompson) of our
staff.
arm with cream or ice cream.
Follow oo recipe above—except make extra
- large slits in top crust. Then, 5 min.
pete time is up, remove pie from
To ‘save time and work . . also vitamins and min-
erals: use unpeeled apples i in pie Adds colo® and
flavor. * é
@

oe

a Nas
 ™
—

FRESH FRUIT P |ES Deli¢iéus treats from fruits in season.

FRESH BERRY PIE CA Recipe) With thick, fruity juice bubbling through the crust.

Select ripe, juicy berries—blueberries, picked at the height of the season are
blackberries, a rrie strawberries, more flavorful, require less sugar, and
loganberries, : <<
- boysenherries, etc. Berries make the most delicious pies.

1W fia nes, drain well. 2 Then aaa:them over. 3 Remove stems and hulls.
a

Use t 1 ismiiller or larger amount of sugar according to your taste and the
sweeti ness of the fruit. Very tart fruit may require even more See (up to
11% cups for 1 qt.).
Make Pastry for Two-crust Pie of desired size. Line pie pan. (See pp. 7-9, 10.)
For the Filling 4 For 9” Pie For 8” Pie
1 to 1% cups sugar 24, to 1 cup
BAEK. cveiciccaterm oF cia eeoeoeee e@eoeoevnveeeece
Y3 cup GOLD MEDAL Flour Y4 cup
Y2 tsp. cinnamon Yo tsp.
MEKOUGMITY THOUGHT sis «.cleueelsis so sleds eee 4 cups fresh berries 3 cups -
Pour berries into pastry-lined pie pan.
Dot with.... 1% tbsp. butter 1 tbsp.
*

Cover with top crust which has slits cut

in it. Bake until crus nicely browned TEMPERATURE: 425° (hot oven).
and juice begins to le through slits
in crust. Serve slightly warm, not hot. TIME: Bake 35 to 45 min.

RASPBERRY, BLACKBERRY, BLUEBERRY PIE ay i a

‘STRAWBERRY, LOGANBERRY, “A summertime treat for us when wild biuel erries are ripe — ea,

BGYSENBERRY, OR GOOSEBERRY PIE in our north woods!” says Mrs. William EG i

a Minnesota. ‘We like to serve it. slightly wel
Bs Follow é recipe above using minimum _ either ice cream or whipped :ream on top.”
Nike amount of sugar. Halve large strawberries.
Follow £ recipe above using 1
amount of sugar. Por tart fi
FRESH CHERRY PIE
tbsp. lemon juice.
The chosen dessert to top off a mountain trout luncheon
at that charming, steeped-in-tradition resort, The Broad-
moor, Colorado Springs, Colorado. See color picture on PEACH OR APRICOT PIE
p. 4.
Juicy with golden fruit. Mary McNaug
Follow < recipe above—except usepitted Taylor of Waysau, Wisconsin, when
sour pie cherries in place of Tag much testing on these pies. Pins
crease sugar, add almond flavoring
er) en ye

Follow - recipe abovel-extepe: use sliced —

For 9” Pie | My Fe r 8 & firm peaches or apricots instead of berries.
1% cups. sugar * Useminimum amount of sugar nal 1 tbsp.
4 drops almond flavoring less flour.
e
ee
 ~ Ue tue,

Some.are old and some are new—try them, do! i |ES FRESH i
-en > 7
- #

FRESH RHUBARB PIE (i Recipe) Tart, refreshing, springtime delight. Mrs. Edward A: Cook of Wayzata, ie
Minnesota, President of the National Council of Teachers of English, says, “One of the joys of living in the country comes
in the spring. Then I pick my own rosy pink rhubarb and treat myself often to fresh rhubarb 4

For mild flavor, choose early pink rhubarb. of sugar depends" 3 s of rhupeee,
If tender and pink, do not peel. Cut into Early rhubarb te - “reres=e ar Make
1” pieces (1 lb. makes 2 cups). Amount your pie shallow. ; ak?

Make Pastry for Two-crust Pie of Se size. Line pie pan. (See pp. 7-9, 1 0)
For the Filling For 9” Pie 4 For 8” FPie
)1Y%3 to 2 cups sugar of 1 to 1% cups {i
Y3cup GOLD MEDAL Flour Y4 cup ‘
Miclightlysthrough?.......cemrmemmererea.
s6s «= 4 cups cut-up rhubarb 3 cups
Pour into pastry-lined pie pan.
Dot with 1% tbsp. butter 1 tbsp
Cover with top crust which has slits cut
in it. Sprinkle with sugar. Bake until
crust is nicely browned and juice begins TEMPERATURE: 425° (at ov
to bubble through slits. Serve slightly
warm. TIME: Bake 40 to 50 Gam

RHUBARB CUSTARD PIE STRAWBERRY OR

_ Something special ... the tart flavor of fresh rhubarb BLUEBERRY-RHUBARB PIE
modified by sweet custard. An inspiration of Mrs. Sherman Child, Minneapolis,
Minnesota.

Follow £ recipe above—except substitute

fresh strawberries or blueberries for half
Make mene for Two-crust Pie of desired the rhubarb. Use the minimum amount
size. Line pie pan. (See pp. 7-9, 10.) of sugar. ' al

For 9” Pie For 8” Pie

Beat slightly...
PINEAPPLE-RHUBARB PIE
3 eggs 2
Add... Follow “ recipe above—except substitute
3 tbsp. milk 2 tbsp. about 1 cup pat hae pineapple for
about 1 cup of the rhubarb. Use the
Mix and stir in...
minimum amount of sugar.
2 cups sugar 1% cups
Y4 cup GOLD MEDAL Flour 3 tbsp.
¥%, tsp. nutmeg Y2 tsp. ere”
DEEt,D Ish FRUIT. PIE i i
ixin... @ :
frvil baked with top ‘crust only. Use rhubarb, ber. a
4 cups cut-ur pink rhubarb 3 cups ries, peaches, or pricots.
Pour into pastry-lined pie pan. 4 ¥.
. .
Dot with... |
rd 1 tbsp. butter 2 tsp. 6, 10). Roll into 10” square; make
several slits to allow steam to escape dur-
Cover with a lattice top (p. 12). Bake
ing baking. Follow ~ recipe above or
until nicely browned. Serve slightly warm.
recipe on p. 14 for Berry, Cherry, Peach,
TEMPERATURE: 400° (mod. hot oven). Pie—except make double
TIME: Bake
50 to 60 min. ig for 9” pie. Place in 9”
with pastry square.
Cll you have t de
3 To keep fresh rhubarb fresh and crisp: wrap in wet a
.in hot oven (425°)
towel in refrigerator. Save time by cutting up a:‘a to 4 min. Serve
several stalks at once.

°3)
 LITTLE PASTRIES
in sumptuous array ... whirl the tray ... take your pick!
Berry Basket Tarts of Glazed Strawberry, Grape, Blueberry.
Fluted Tarts of Peach, Lemon Fluff, Chocolate, Glazed Raspberry, Coconut.
Individual Pies of Pumpkin, Cherry, Lemon Meringue, French Strawberry.
=
 gine
Special favorites... as homey as can be. PIES FRESH FRUIT 4
GRAPE PIE Prize of the harvest season.. . sweet, tart, juicy, fragrant with rich purple grapes. One of the man
culinary secrets and recipes contributed by an ideal homemaker, Mrs. Philip Gearty of Minneapolis, Minnesota.

Make Pastry for Two-crust Pie of desired size. Line pie pan. (See pp. 7-9, 10.)

For the Filling For 9” Pie

Remove and save skins from.......... 58 5¥3 cups Concord grapes

Put pulp into saucepan without water and

bring to a rolling boil. While hot, rub
through strainer to remove seeds. Mix
strained pulp with skins.

Mix lightly through grapes.... ,| 1% cups sugar 1 cup

Y4 cup GOLD MEDAL Flour 3 tbsp

Sprinkle with...... Bei ano in i.YaY4tsp.tsp.saltlemon juice 1 tsp.

Ya tsp
Pour grapes into pastry-lined pie pan.
DOLWUN a 'o-0n~Aa o's oferere 5 Se oR age et 1% tbsp. butter 1 tbsp
Cover with top crust which has slits cut
in it. Bake until crust is nicely browned
and juic gins to bubble through slits in ' TEMPERATURE: 425° (hot oven).
crust. Serve cool or slightly warm, not
_ hot. TIME: Bake 35 to 45 min.

CRANBERRY PIE EARLY AMERICAN PEAR PIE i

From down Cape Cod way. Delicately spiced and baked to a luscious glaze. Pear Pie
vied in popularity with apple pie during the early days of
Make Pastry for Two-crust Pie of desired our country.
size. Line pie pan. (See pp. 7-9, 10.)
Make Pastry for Two-crust Pie of desired
For 9” Pie For 8” Pie size. Line pie pan. (See pp» 7-9, 10.)
Mix in saucepan...
1 to 1% cups For 9” Pie For 8” Pie
1 to 2 cups sugar
V4 cup GOLD MEDAL Flour 3 tbsp. Pare and slice firm pears. (1 pear makes about
Ya tsp. salt Ya tsp. 1 cup sliced.) ; ‘
Add... Mixsae
3 cups halved cranberries 2 cups ¥%4 cup sugar Yo cup
Y cup water Y3 cup 1 tsp. nutmeg ¥% tsp.
or cinnamon
Bring slowly to a boil, and boil gently 5 min., stir-
2 tbsp. flour 1¥2 tbsp.
ring constantly. Remove from heat and blend in...
Y2 tsp. almond flavoring YW tsp. Mix lightly throug .
6 cups sliced A cups .
Pour into pastry-lined pie pan. Cover :
Pour into pastry-lined pie pan.
with top crust which has slits cut in it.
Bake until crust is nicely browned. Serve Dot with. .
slightly warm. Ls 1% tbsp. butter 1 tbsp.
TEMPERATURE: 425° (hot oven). Cover with top off which has slits cut
TIME: Bake 30 to 40 min. in it. Bake until nicely browned. Serve
cool. If desired, garnish with cheese,
whipped cream, or ice cream.
TEMPERATURE: 425° (hot oven).
TIME: Bake 35 to 45 min. = - “
17

|ae
 i Oa a
res tsitg ey
FRESH FRUIT p FS Festive pies with an elegant air. ;
me ) ao.
oe bars

‘FRENCH STRAWBERRY GLACE PIE (,° Recipe) An exciting ond sparkling cambination—faky
>astry, cream cheese, and ripe red berries.
c e ° ° e 2
_ Make Baked Pie Shell of desired size (pp.6, 10). _
For the Filling For 9 or 8” Pie
Woash,®drain; and inulitsew ee... oe". oe the ae 1 qt. strawberries
Simmer together about 3 min...........- 1 cup strawberries -
24 cup water
1 cup sugar
e% Blend and add to boiling mixture.......... 3 tbsp. cornstarch
Ys cup water
Boil 1 min., stirring constantly. “Cool. If de-
sired, spread over bottom of cooled baked
: Ple-shellhe . 5. .%. 5 pugteneene ees ania atta y Bae hee 3-02. pkg. cream, ‘cheese, softened

Save out 14 cup choice berries; put re- Refrigerate eta firm—about 2 hr. Serve
maining 214 cups berries in baked pie with sweetened whipped cream or soft-
shell. Cover with cooked mixture, and ened ice cream. .
garnish with the 4% cup berries.

FRENCH RASPBERRY, BLACKBERRY, STREUSEL CREAM PEACH PIE

BLUEBERRY, OR CHERRY GLACE PIE Custardy peach filling with rich crunchy ping ...a
pleasing contrast.
Follow £ recipe above—except, in place
of strawberries, use fresh raspberries,
blackberries, blueberries, or pitted sweet
cherries.

ARKANSAS APPLE PIE

Lattice-topped apple pie made with partially cooked
apples . . . the thickened syrup poured on the baked pie to
give
4 it a lovely glaze.

~ Make Pastry f 9” 'Two-crust Pie (pp.

*~ 7-9, 10). Make Pastry for 9” One-crust Pie (pp.
Slice thin with skins on. 6, 10).
~*~ 8 to 10 cups ay apples Arrange in pastry-lined pie pan.
‘ae
Cook covered until tender. 4 cups quartered peeled ma ches (8 to 10).
the sliced apples Sprinkle over peaches...
14 cups sugar Y2 cup sugar
& Y2 cup water Yo tsp. nutmeg, if desired
Beat together, then pour over peaches and
Drain apples, saving juice, e in pastry-lined
sugar...
pie pan.. Sprinkle with. .
~ 1 tbsp. lemon juice l egg
2 tbsp. cream
Y2 tsp. cinnamon
Mix until crumbly... -
Dot with... Y4 cup brown sugar (packed)
Y_ cup butter Ya cup GOLD MEDAL Flour
VY, cup soft butter
Place wide strips of pastry across top of
pie to make a lattice top (p. 12). Bake Sprinkle crumb mixture over fruit in pie
until nicely browned. Cook juice until it is pan. Bake until browned. Serve slightly
thickened. Pour over top of baked pie as warm. For an, elegant garnish, pass a
soon as it comes from the oven. -bowl of whipped ice cream or cultured
sour cream.
- TEMPERATURE: 425° (hot oven). — TEMPERATURE: 425° (hot oven).
TIME: "Bake 30 to 35 min. | TIME: Bake 35 to 45 min.
4 18

.
« e ~ °
YY De
 ae 1s ied
Goel
For year ‘round enjoyment.
a PIFS
SCANNED eit;

PIE (< Recipe) Overflowing with bright, sparkly fruit and juice.

: ed frui es require less fruit than maximum sugar for water-packed fruit.
# those m je with fresh fruit becaus¢ The proportion of fruit and juice in the
has been precooked. To determine same size can may vary with the brand.
amount of sugar needed, look on lal Because of this, we measure fruit and juice
iffruit was packed in peste separately. There are approximately 134 _
mM inimum sugar for fruit packed iins . cups cherries and 1 cup juice in a no. 2 can..
is alta 3
Make Pastry for aoe crust Pie of ‘ae edSie. Line pie pan.
Make (See pp. 7-9, 10.)
Fok 9" Pie” For 8” Pie-
| Por the Filling
of « r y ti

a... 1% “ ; Mtto 1 cup sugar Yn to 74 cup

ix in saucepan SPSS SBAB O86 : Ben e ,Maecup’“GOLD MEI BAL Flour 2'/2 tbsp.
NG |Wy tsp.nie ee YA tsp.
a ieLN vitwe es Y3 cup
Cook over med. hect, stirring constantly, until’ a ce |
_ mixture thickens and boils. Pour hot thickened
JUICE OVERS mere wot oie Sate oo eeaere eis ess 2 Ya cup 2% cups
‘ ‘‘ a S
‘ Mix lightly. Pour into pastry-lined pie pan.
DRAIEWITH «i/o.2e cie-n?oidce core. «vie s SCE RS 1 thsp 1 thsp
~Cover with top crust which has slits cut ete tsp. al-
in it. Bake"until nicely browned and juice in Canned
begins to bubble through slits in crust. Cherryyrs
.
Serve warm. # TEMPERATURE
TIME: Bake’ 3}
me, eeher

). CANNED BLUEBERRY OR cane PAC_ APRI COT AeRD at

BOYSENBERRY PIE PLUM PIE . ~ be, |
Slightly tart... and oh so good. — iio s thiseae sspyecial.
Home canned fruit
Follow £ recipe above—except add lemon Follow # recipe:abt ve—e ot usea
juice—2 tbsp. for 9” pie, 1 tbsp. for 8” sliced peach 8, apriccot es, or plums
pie—before pouring mixture into pastry- and, juices: no glace ¢ f cherries and juice.
lined pie pan. — | ae
es os ro
pMccalany
* saysLynn Auten
A of
> is recipe. on

To save pre-cooking fruit and juice orTwo- crust Pie of ferred

before putting into pastry-lined shell: par (SeePp. 79, 10.)
use tapioca instead of flour to thicken
the filling. Omit flour. Using 214 to
3 tbsp. quick-cooking tapioca for 9”
pie, 1144 to 2 tbsp. for 8” pie, com-
_bine sugar, spices, tapioca. Mix
through fruit and juice before pour-
ing into pastry-lined pie pan.

¥:

i ctgiringionstantly,
ur Eaihich ens and boils. Boik 1
ur nto pastry-lined pie pan.
cover with top crust which has
’ cherries, blueberries,p in oes
i
and apricots) may be substitute +|
fore
canned fruit—except reduce sugar” about 425° (hot oven).
Vo cup. 25 to 30 min. “=
19
 OLD-FASHIONED MINCE PIE One of the earliest pies— meat and fruit minced for a rich, hea filling.
Mrs. Bruce Silcox, now of Alexandria, Virginia, made One-crust Mince Pies... topping the filling with beautiful Pastry
Cutouts (p. 12) when she was on our staff.
Make Pastry for T'wo-crust Pie of desired size.
For the Filling > For
\ 3 cups mincemeat 2 cups
~ (28 to 30-oz. jar) (19-oz. jar)
1% cups chopped apple 1 cup
Pour into pastry-lined pie pan. Cover
- with top crust which has slits cut in it. TEMPERATURE: 425° (hot oven).
Bake until crust is nicely browned. Serve
slightly warm. TIME: Bake 40 to 45 min.

PACKAGED MINCEMEAT PIE MINCE PIE WITH BLACKBERRY SAUCE

Be ‘Different’? . . . and elegant. Another prize-winning
recipe ... this one contributed by Miss Gertrude Mihm of
Edwall, Woshieion
Follow recipe for Old- enone Mince
Pie above—except substitute well drained
canned blackberries for 14 the mincemeat
in the filling. Serve warm with
HOT BLACKBERRY SAUCE
Mix in saucepan. ,
1 tbsp. sugar :
1 tbsp. cornstarch
Follow directions on package for prepar- Ys tsp. salt
ing the mincemeat for pie. One 9-oz. pkg. Blend in...
makes about 2 cups. Then follow recipe 1 cup blackberry juice (drained
for Old-fashioned Mince Pie above. from canned berries)
»

SOUR CREAM RAISIN PIE Bring to a boil, stirring constantly. Boil ] min. Re-
move from heat. Stir in...
i covered wagon days. A favorite of men everywhere
its rich spicy custard.
1 tbsp. butter
2 tbsp. lemon juice a
Make Pastry One-crust Pie of desired
#@ size. Line pie pan. (See pp. 6, 10.) RAISIN PIE
Called ‘‘Funeral Pie’’ by the Pannayivonte Dutch because
For 9” Pie For 8” Pie it was always served when relatives and neighbors gath-
Beat until very light and flufy.. < ered from far and near to pay their “‘last respects.””
3 eggs 2 Make Pastry for Two-crust Pie of desired
Mix and blend in...
size. Line pie pan. (See pp. 7-9, 10.)
1% tbsp. flour 1 tbsp. For 9” Pie For 8” Pie
¥%4 cup sugar Yo cup Cook covered until tender (about 5 min.) ...
Y2 tsp. salt Ya tsp. 2 cups seedless raisins 1Y% cups
2 cups boiling water 1% cups
3 tsp. cinnamon 2 tsp.
Stir in mixture of ...
¥%, tsp. cloves Yr tsp.
Yo cup sugar Ys cup
Fold in... 2 tbsp. flour 1% tbsp.
12 cups thick sour cream 1 cup Cook over med. heat, stirring constantly, until boil- —
(20%) or cultured ing. Boil 1 min. Remove from heat. Stir in...
sour cream * dé Y2 cup chopped nuts V3 cup
12 cups seedless raisins 1 cup 2 tsp. grated lemon rind 11 tsp.
Pour into pastry-lined pie pan. Bake until 3 tbsp. lemon juice 23 tbsp.
a silver knife inserted 1” from side of fill- Cover with top crust which has slits cut
ing comes out clean. in i ake until nicely browned. Serve
slightly warm.
TEMPERATURE: 350° (mod. oven) TEMPERATURE: 425° (hot oven).
TIME: ‘Bake 50 to 60 min. TIME: Bake 30 to 40 min.
20

4 >

Ye a? > bi eee ’ ‘. wees,

 “=
ee

uate Grandmother's pride . . . now easy for the bride. i":ES CUSTARD-TYPE
z ~ :

CUSTARD PIE ( Recipe) Rich, satiny smooth custard baked right in the crust.

Make Pastry for One-crust Pie. Line pie pan. (See pp. 6, 10.) Build up high fluted edge.
For the Filling For 9” Pie For 8” Pie
Beat slightly with rotary beater........... 4 eggs 3 eggs
(or 8 egg yolks) (or 6 yolks)
2/, cup sugar Yo cup P
Y2 tsp. salt Ys tsp.
Then SCUTTLE an cal a ae
Y4 tsp. nutmeg Ya tsp.
*224 cups scalding hot milk *2 cups
1 tsp. vanilla, if desired ¥4, tsp.
‘Pour into pastry-lined pie pan. Bake just *Use part cream for an extra rich pie.
until a silver knife inserted 1” from side of
filling comes out clean. The center may TEMPERATURE: 450° (hot oven) for 15
still look a bit soft but will set later. min., then 350° (mod. oven) to finish.
Caution: Too long baking makes custard ‘TIME: Bake 25 to 30 min.
“watery.” Serve slightly warm or cold. NOTE: Can be baléd at 425° for same time.

Cl you have tee COCONUT CUSTARD PIE

Follow £ recipe above—except omit nut-
To prevent soggy crust on custard pie—
Bake the custard alone—
meg, stir into custard moist shredded co-
The crust by itself, conut (1 cup for 9” pie, 34 cup for 8” pie).
And your custard pies Sprinkle a little coconut over top. Bake.
Won’t stay on the shelf.

SLIP-SLIDE CUSTARD PIE FUDGE-TOPPED CUSTARD PIE

Certain-sure of a crisp undercrust every time.
;ee Follow < recipe above—except bake crust
and filling separately. Pour filling direct-
ly into ungreased pie pan of same size as
the one in which the crust is baked. Set
pan in shallow pan of hot water. Bake
just until a silver knife inserted 1” from
side of filling comes out clean. The center
may still look a bit soft but will set later.
When lukewarm, slip the baked filling into
cooled Baked Pie Shell (pp. 6, 10).
Allow to settle a few minutes before
serving.
TEMPERATURE: 350° (mod. oven).
TIME: Bake custard 30 to 35 min.
Follow £- recipe above. Just before serv-
ing, spread evenly over the cooled cus-
tard filling
FUDGE TOPPING
Mix 4 cup sifted confectioners’ sugar,
lg tsp. salt, and 2 tbsp. cream. Blend
in 1 sq. unsweetened chocolate (1 0z.),
melted, and 2 tbsp. butter, melted.
SLIP-SLIDE PUMPKIN PIE ;
Follow directions for Pumpkin Pie (p.
22)—except bake crust and filling sep-
-arately, using method for Slip-slide Cus-
tard Pie (opposite)

) - 1 Loosen custard 2 Shake pan gently 3 Slip custard into 4 The custard ieee
around edge of pan. to loosen completely. shell, let settle. baked in the crust.
21

wW
CUSTARD-TYPE P ES Early American pies brought up-to-date.
alsC oo eo?!
PUMPKIN PIE (~* Recipe) Rich, brown, spicy.

Pumpkins, or ‘‘pompions,” were a standby of the early

New England settlements. An old verse goes:
‘For pottage, and puddings, and custards, and pies,
Our pumpkins and parsnips are common ‘supplies.
We have pumpkins at morning and pumpkins at noon; ‘i
If it were not for pumpkins, we should be undoon.”’
—= >
>

Make Pastry for One

-crust Pie. Line 1p pan. (See pp. 6, 10. Pui. up high fluted
edge.
il os! ea
For the Filling | For 9” Pie For 8” Pie
: . 1% cups mashed cooked 1% cups
pumpkin (may be canned)
Yo tsp. salt Ya tsp.
1% cups milk 1% cups
3 eggs or 4 yolks 2 eggs or 3 YOIKs
% 24 cup brown sugar (packed) 2 cup
2 tbsp. granulated sugar 12 tbsp.
bis « 1% tsp. cinnamon 1 tsp.
~ Ne Y2 tsp. ginger Ya tsp.
Y2 tsp. nutmeg VY, tsp. - '
.
° . ”

aad
Y4 tsp. cloves = Ya tsp.
*»
Pour into pastry-lined pie pan. (For —
*

crispness,’ have bottom pastry a little

thicker than 14”.) Bake just until a silver
knife inserted 1” from side of filling comes ‘TEMPERATURE: 425° (hot oven).
out clean. The center may still look soft but
will set later. Serve slightly warm or cold. TIME: Bake 45 to 55 min.

NEW ENGLAND SQUASH PIE AUTUMN PUMPKIN PIE -

Tastes like pumpkin pie, but because all white sugar and The golden pumpkin filling is made with condensed milk.
no cloves have been used, it has a lighter, milder flavor. See color picture on opposite page.

Follow “recipe above for method. Butuse: Make Pastry for 9” One-crust Pie (pp.
For 9” Pie For 8” Pie 6, 10).
1% cups strained 1% cups Beat together with rotary beater...
of mashed cooked 1% cups mashed cooked pumpkin
squash (may be canned)
1 tsp. salt ¥%, tsp. 1Y% cups sweetened condensed milk (15 oz.)
~) 1% cups milk 1 cup plus 2 tbsp. l egg
3 eggs 2 . Yo tsp. salt
1 cup sugar ¥Y%4 cup e ‘ Yo tsp. cinnamon
1 tsp. cinnamon % tsp. Ys tsp. nutmeg
Y2 tsp. nutmeg Ya tsp. Y4 tsp. ginger
Y2 tsp. ginger Ya tsp. 1_cup hot water
Ps tbsp. butter, melted 2 tsp. . Pour into pastry-lined pie pan. Bake.
TEMPERATURE: 375° (quick mod. oven).
-TIME: Bake 50 to 55 min.
SOUTHERN SWEET POTATO OR
ea
YAM PIE PUMPKIN PIE WITH WHIPPED CREAM
Follow recipe above for New England Follow £ recipe above. Just before serv-
Squash Pie—except use mashed cooked ing, cover cooled pie with a thin layer of
sweet potatoes, strained, in place of sweetened whipped cream. Sprinkle ©
squash. chopped nuts over the top, if desired.
22 é
 Very special Roreactard nee PIES CUSTARD-TYPE

PECAN PIE ( Recipe) Traditional! recipe from Tidewater, Virginia. +

The choice among all desserts served at world renowned Williamsburg Inn in
restored colonial Williamsburg.

Make Pastry for One-crust Pie of desired size.. Line pie -

pan. (See Pp. 6, 10.) °
es
_ For the Filling For 9” Pie
3 eggs
i 74 cup sugar
Beat together with rotary beater..........
Yo tsp. salt
Y3 cup butter, melted
*
1 cup dark corn syrup
: LNNET Pg ee ees Bey 1sirc Cyt em, aN er re 1 cup pecan halves
Pour into pastry-lined pie pan. Bake un-
til set and pastry is nicely browned. TEMPERATURE: 375° (quick mod. oven).
Cool. Serve cold or slightly warm. TIME: Bake 40 to.50 min.
em

SOUTHERN CHESS PIE CHOCOLATE BROWNIE PIE

-
Originally from England, a delicacy Rich chocolatey version of Pecan Pie developed by Moa
of nuts and transparent custard. — R. Jadwin of our staff. ‘
Make Pastry for 8” One-
crust Pie (pp. 6, 10).

Mix... . oo
1 cup brown sugar (packed)
Yo cup granulated sugar
1 tbsp. flour
Beat in thoroughly ...
2 eggs
2 tbsp. milk —
1 tsp. vanilla —
Y2 cup butter, melted
Fold in... Make Pastry for 9” One-crust Pie (pp.
1 cup pecans or walnuts 6, 10). 4
Pour into pastry-lined pie pan. Bake just Melt together over hot water... > a
until set. Serve slightly warm, plain or 2 sq. unsweetened chocolate (2 oz.)
with whipped cream. 2 tbsp. butter
Beat together with rotary beater... Lf
TEMPERATURE: 375° (quick mod. oven).
- 3 eggs
TIME: Bake 40 to 50 min. Ya cup sugar —
the chocolate mixture
34 cup dark corn syrup
SPICY WALNUT RAISIN PIE MixXc itis aes 4
Follow . recipe above—except omit 3%4 cup pecan halves he
pecan halves and add: for.
Pour into pastry-lined pie pan. Bake just -
_ For9” Pie a For 8” Pie until set. Serve slightly warm or cold
—[ % tsp. cinnamon Ya tsp. “ with ice cream, whipped cream, or
Ya tsp. nutmeg~ Y tsp. softened ice cream. Pa gis’
Yo tsp. cloves Ya tsp. TEMPERATURE: 375° (quick mod. oven). oe
Yo cup walnuts, chopped 3 cup |
2 cup seedless raisins Ys cup TIME: Bake 40 to 50 min. »
€ 23

‘ip

© | ‘
REFRIGERATED p ES Make beforehand for a party!
SS eee ereen ae oe Ce
BAKED ALASKA ‘PIE May be made the night before serving and frozen uncovered just overnight. ‘‘Your guests
will love this!’’ says Marylee Duehring of our staff.

Make 8” Baked Pie Shell (pp. 6, 10).

Wash, hull, halve, then chill.........-0+00. 3 cups strawberries
Meringue for 8” pie (p. 26) ®
Place in the baked pie shell.............. 2 cups of the berries
Spoon over the berries........eeeeeeeeees 1 pt. firm bulk vanilla ice cream
Cover ‘withs «24 +o +.0.0cc tas Gm eee te the remaining berries

Spread Meringue over pie, being careful TEMPERATURE: 500° (very hot oven).
to cover all parts. Bake until a delicate TIME: Bake 3 to 5 min.
brown. Serve immediately.
NOTE: Fresh fruit in season . . such as
sliced peaches, Bing cherries, raspberries,
or blueberries . . . may be used in place
of strawberries.

STRAWBERRY minute ( Recipe) FROSTY FRUIT PIE ( Recipe)

Easy to make pie with sparkling filling of frozen straw- Refreshing, fluffy, fruit-flayored pie.
berries and strawberry gelatin.
Make 9” Baked Pie Shell (pp. 6, 10).
Bring to a boil...
1% cups crushed pineapple, applesauce, ap-
ple juice, orange juice, grape juice,
prune juice, apricot nectar, or pine-
apple juice
Stir in until dissolved ...
1 pkg. lemon-flavored gelatin
Mix in... ;
¥%4 to 1 cup sugar (depending on sweetness
of fruit)
Cool until almost stiff.
Whip until stiff...
Make 8” Baked Pie Shell (pp. 6, 10). *1 cup chilled evaporated milk
Dissolve ... with...
1 pkg. strawberry-flavored gelatin 1 tbsp. lemon juice
ith es
Pour on top of gelati mixture. Beat in
1 cup hot water
slowly with rotary beater or electric
Add... mixer (on low speed).” Pour into cooled
“1 pkg. unthawed frozen sweetened sliced baked pie shell. Chill several hours until
strawberries (16 oz.) firm. Garnish with whipped cream, if
Break up frozen berries with a fork. As desired.
berries thaw, the gelatin thickens. When *Evaporated milk must be thoroughly chilled
filling is partially set, pour into the cooled before it will whip. For quick chilling, pour
baked pie shell. Chill until completely into refrigerator tray and freeze until crystals
set. Serve garnished with sweetened form around the outside edge.
whipped cream.
CHERRY PINEAPPLE FROSTY FRUIT PIE
RASPBERRY MINUTE PIE Follow < recipe above—except use 24 cup
Follow £ recipe above—except use. rasp- crushed pineapple and 14 cup maraschino
berry-flavored gelatin in place of straw- cherry juice. Before pouring into pie shell,
berry-flavored gelatin and frozen rasp- fold in 4 cup quartered maraschino
berries in place of frozen strawberries. cherries.
24 @
§- = p=| = z a.a| = a. Ne = a.
MERINGUE P ES With a little care, they'll be heavenly fare.

In meringue pies (such as Lemon Meringue), a meringue is piled on top of the

pie filling, and the pie with meringue baked according to directions below. In
chiffon pies, an unbaked meringue is combined with the pie filling, and the pie
is chilled (pp. 30-32).
PIE MERINGUE
Delicate, fluffy.

For 9” Pie For 8” Pie

3 egg whites 2
*Y% tsp. cream of tartar *V4 tsp.
6 tbsp. sugar “4, cup
Y2 tsp. flavoring V4 tsp.
(if desired) |
*1 tsp. lemon juice may be subs iituted for 1 Beat egg whites with cream of tartar until
cream of tartar in meringue fcr [Lemon, frothy. Gradually beat in sugar, a little at a
Lime, or Orange Meringue Pies. time.

2 Continue beating until stiff and glossy. 3 Pile meringue onto hot pie filling, being
Do not underbeat. Beat until sugar is dissolved. careful to seal the meringue onto edge of
Beat in flavoring. crust to prevent shrinking and weeping.

4 Swirl or pull up points for decorative top.

5 To cut meringue pie neatly, dip sharp knife
Bake until delicately browned.
into water, either warm or cold; shake off
TEMPERATURE: 400° (mod. hot oven). any excess drops; cut. Repeat the process be-
TIME: Bake 8 to 10 min. tween cuts.
~,

FOR A PERFECT MERINGUE

Be sure you beat until all sugar is dis- baking time at a high temperature
solved. You can test for this by tasting makes a tender meringue that cuts
or rubbing a bit between your fingers to easily.
see if it is still “grainy.” Cool gradually in a slightly warm place~
Watch baking time carefully. The short away from drafts.

26
 — an . = Treen: S

Belles of the pie world. P ES MERINGUE

LEMON MERINGUE PIE (fF Recipe) Robert Taylor’s favorite ... his mother’s recipe, featured in our
radio cooking school with an interview from this famous star. Its tangy, refreshing flavor makes it our favorite lemon
' pie, too.

Make Baked Pie Shell of desired size (pp. 6, 10).

For the Filling For 9” Pie For 8” Pie
MIXSIGESCUCEDON us :41x0 love's so she one she spog aie }1% cups sugar 1 cup plus 2 tbsp.
Y3 cup cornstarch Y4 cup
TTL GUCULY acres one sce ee ecaitracehe
eee arate - 1% cups water 1 cup plus 2 tbsp.
Cook over med. heat, stirring constantly,
until mixture thickens and boils. Boil 1 min.
Slowly stir at least half the hot mixture into 3 egg yolks, slightly beaten 2

Then blend into hot mixture in saucepan.

Boil 1 min. longer, stirring constantly. Remove ,
from heat. Continue stirring until smooth. 3 tbsp. butter 2 tbsp.
SCT CTT Sasser 5 Areca nc tier p RHEE SAC Re Y4 cup lemon juice 3 tbsp.
1 tbsp. grated lemon rind 1 tbsp.
Pour into baked pie shell. Cover with
Pie Meringue (p. 26). Bake until a T!MPERATURE: 400° (mod. hot oven). '
delicate brown. Serve as soon as cool. TIME: Bake 8 to 10 min.

s&s
S LIME MERINGUE PIE
LEMON JUICE IN PIE MERINGUE
The idea for this pie with its cool sea green filling was
One med. lemon has 2 to 3 tbsp. brought from Florida by Jean Hall (Mrs. Myron Hall), for-
juice. You may use extra-lemon juice in merly of our staff.
place of cream of tartar for Pie Me-
ringue. (Substitute 1 tsp. lemon juice Follow £ recipe above—except, in place
for 14 tsp. cream of tartar.) of lemon, use lime and omit butter. Add
a few drops of green food coloring for a
le you ove ale delicate sans green color.

To save time: use frozen or bottled fruit juices.

To keep the fresh flavor of lemon or orange: grate PINEAPPLE MERINGUE PIE
just the thin colored rind (no white). Delicate yellow filling with crushed pineapple. To Mildred
ole ~ ‘ F ®: Kranz, gracious hostess of our staff, this dessert recalls
enchanting days and nights in the Hawaiian Islands.
QUICK ORANGE Follow ~ recipe above for method—and
MERINGUE PIE blend in pineapple at the last. But use:
Made with frozen orange juice.
a For 9” Pie For 8” Pie a
Follow £ recipe above for method. But ,
ou | ) cup sugar
Y4 cup cornstarch
1 cup sugar Yo cup water
Paap colsiarch te 1 cup pineapple juice
1% cups frozen concentrate for orange juice 3 eggiyolks) slightly
(diluted according to directions on beaten
can) : 3 tbsp. butter
2 egg yolks, slightly beaten 1 tbsp. lemon juice
2 tbsp. butter 1' tsp. grated lemon
Omit grated rind. Pour into 8” Baked rind ‘
Pie Shell (pp. 6,10). Top with Pie 1% cups well drained bs 3 Pew
Meringue (p. 26). crushed pineapple ner" .
4 27
*;
———

CREAM p FS Delicious, delovely ... the gourmet’s delight!

VANILLA CREAM PIE (~ Recipe) Velvety smooth filling. Flavor perfect. For authentic gourmet’s cream
pie, substitute coffee cream for milk. So rich... and so delicious!

Make Baked Pie Shell (with high fluted edge) of desired size (pp. 6, 10).
For the Filling For 9” Pie For 8” Pie
24, cup sugar Y2 cup
MIXZAN-SGUCEDOM's c's «.¢s.070's eiila ere sraeieiaye arateye 3 tbsp. cornstarch 2 tbsp
Y2 tsp. salt Y2 tsp
Sfirsincgradually..:.:-. wid ctete eteaners oocsecrale svacre 3 cups milk 2 cups
Cook over med. heat, stirring constantly, until
mixture thickens and boils. Boil 1 min. Remove
from heat. Gradually stir atleast half of hot
mixture: Intoss OC. o..' Meme cee ees ee a re ne 3 eg

Then blend into hot mixture in saucepan. Boil

1 min. more, stirring constantly. Remove from
heat. .
Not thi...
BEN A982 2% 0.oinzaco cc eroretand eaete beinreveveder scare ate 8's 1 tbsp. butter 2 tsp.
1¥% tsp. vanilla 1 tsp.
If pie is to be finished with Meringue (p. shrinking. Bake until delicately browned.
26), pour immediately into baked pie Let cool at room temperature.
shell. Spread meringue lightly on pie fill- TEMPERATURE: 400° (mod. hot oven).
ing, sealing to edge of crust to prevent TIME: Bake 8 to 10 min.

WHIPPED CREAM FINISH COCONUT CREAM PIE

Instead of being finished with meringue, “To me, this is the most delicious of all desserts!” says
this pie may be chilled thoroughly (2 hr.) Genevieve ante a career girl who combines skill with
and topped with sweetened whipped artistry.

cream. Follow recipe above—except fold in 34

cup moist shredded coconut just before
filling baked pie shell. Sprinkle whipped
CHOCOLATE CREAM PIE
cream or meringue topping with 14 cup
Smooth, rich ... the kind to rave about,
shredded coconut (toasted, if desired).
Follow < recipe above—except increase
BANANA CREAM PIE
sugar and add cut-up unsweetened choco-
De luxe version
late with the milk or cocoa with the sugar,
cornstarch, and salt. Use:
For 9” Pie For 8” Pie
1% cups sugar 1 cup
3 sq. unsweetened choco- 2 sq. (2 oz.)
late (3 oz.), cut up
or Y2 cup cocoa Ys cup

ALMOND CREAM PIE

ima ‘Crunchy toasted almonds; smooth, soft, creamy custard in
crisspy pastry . . . made famous by Mrs. Inez Norton Craw-
Follow ~ recipe above or recipe for Choc-
ae ford, formerly of the lovely Boulevard Twins, Minneapolis,
olate Cream Pie (left)—except cool filling.
ota, now of Phoenix, Arizona. Arrange a layer of sliced bananas 14” deep:
in pastry shell before pouring in cooled
< recipe above—except, in place filling.
vanilla, use 14 tsp. almond flavoring
and add 1 cup toasted slivered blanched For 9” Pie For 8” Pie
x ah monds to the cooled filling. Sprinkle 3 large bananas ay ae
a few toasted slivered almonds over If whipped cream topping is used, garnish
whipped cream topping. with a ring of sliced bananas.
28
 il

Ideal versions of family favorites. P |ES CREAM

BUTTERSCOTCH CREAM PIE Glossy smooth ... with the true butterscotch flavor. Merriam Paulson of our
staff thinks that ‘‘there is nothing better!”

Make Baked Pie Shell of desired size (pp. 6, 10).

For the Filling For 9” Pie For 8” Pie
1 cup brown sugar (packed) % cup
WAI AINESCUCEDIOM sc os.she's! efecg tis,a's wtebai heats 6 Cs Y4 cup cornstarch 3 tbsp.
Yo tsp. salt Yo tsp.
EIRINFRACUGIY shh, sed ot. ate ccotyic cette oes | cup water % cup
| 174 cups milk 1% cups
TN (hs 0 alae ag oo a ara ka ae i ea Y3 cup butter Ya cup
Cook over med. heat, stirring constantly, until
mixture thickens and boils. Boil 1 min. Remove
from heat. Gradually stir at least half of hot
mixture into..... She ares teeraa ere tiopaiete: dsactete 3 egg yolks, slightly beaten 2
Then blend into hot mixture in saucepan. Boil
1 min. more, stirring constantly. Remove from
heat. ©
Brenig etre eset ettersha ist,2 etc ocn Tees Ak cerehe etd 1Y% tsp. vanilla 1 tsp.
If pie is to be finished with Meringue (p.
26), pour immediately into baked pie
shell. Spread meringue lightly on top, WHIPPED CREAM FINISH
sealing to edge of crust to prevent shrink- Instead of being finished with Meringue,
ing. Bake until delicately browned. Let this pie may be chilled thoroughly (2 hr.),
cool at room temperature. and topped with sweetened whipped
TEMPERATURE: 400° (mod. hot oven). cream. Decorate with toasted nuts, if
TIME: Bake 8 to 10 min. desired.

CHOCOLATE CHIP REFRIGERATOR PIE

Ce you have Zee Rich, creamy ... to please your family and your guests.

For milder flavor and lighter color in Butterscotch

Make 8” Baked Pie Shell (pp. 6, 10).
Cream Pie: use all milk instead of milk and water. Place in top of double boiler...
For stronger flavor and darker color: increase brown
VY) Ib. marshmallows (about 32)
sugar 2 tbsp. or use dark brown sugar.
%4 cup milk
BIRTHDAY PIE Ya tsp. salt
A happy substitute for a birthday cake ... especially when Heat over hot water until marshmallows melt.
you make the favorite pie of the one whose birthday it is. Cool thoroughly.
H. Eric Martin of Minneapolis chooses Lemon Meringue
Fold in...
on August fourth.
1 cup whipping cream, whipped
1 tsp. vanilla
1 sq. unsweetened chocolate (1 oz.), grated
V4 cup chopped nuts
‘Pour into baked pie shell. Garnish top
with 14 cup grated coconut or shaved
chocolate. Chill.
Remove
tov best flavor, chilled pies
from refrig-
erator@2go
min. before
serving to
Make cream pie of your choice. Drop make crust
Meringue (p. 26) on pie by spoonfuls and filling
with one for each candle. Bake. Insert taste their
candles (in holders) just before serving. best.
29

a? oe
a -

CHIFFON 3 FS A cool, refreshing finish to hot weather dinners.

LEMON CHIFFON PIE (“ Recipe) Piquantly flavored... light and delicate.

Make Baked Pie Shell of desired size (pp. 6, 10).
For the Filling For 9” Pie For 8” Pie
Y2 cup sugar Y3 cup
1 envelope unflavored 2 tsp.
Blend thoroughly in saucepan............. gelatin (1 tbsp.)
24 cup water Yo cup
Cook over med. heat, stirring constantly, just Ys cup lemon juice Y cup
until mixture comes to a boil. 4 egg yolks, slightly beaten 3
SHC ain oa Nae toe bestare gaan eet omeae eatets a desk eee 1 tbsp. grated lemon rind ~ 2 tsp.

Place pan in cold water; cool until mixture

mounds slightly when dropped from a spoon.
: ; 4 egg whites 3
Fold into a Meringue made from .......... Y2 tsp. cream of tartar Ya tsp.
(for method, see p. 26) Ve cup sugar Ys cup
Pile into cooled baked pie shell. Chill
several hours until set. Serve with
whipped cream, if desired.

LIME CHIFFON PIE STRAWBERRY CHIFFON PIE

Follow < recipe above—except use lime Make Baked Pie Shell of desired size (pp.
juice and grated lime rind instead of 6710):
lemon. Add a few drops green food color-
For 9” Pie For 8” Pie
ing to intensify the color.
Blend in saucepan and cook to a full rolling boil
ORANGE CHIFFON PIE stirring constantly ...
Follow < recipe above—except use 2/4 cup sugar Ya cup
orange juice instead of lemon juice and 1 envelope unflavored 2 tsp.
water; orange rind instead of lemon rind. gelatin (1 tbsp.)
1 cup strawberries, 24 cup
PINEAPPLE CHIFFON PIE thoroughly crushed
Follow < recipe above—except use pine- Place pan in cold water; cool until mixture
apple juice instead of lemon juice and mounds slightly when dropped from a spoon.
water; instead of lemon rind, add 4 cup Then fold into a Meringue made from...
drained crushed pineapple for 9” pie, and (for method, see p. 26) é
14 cup for 8” pie. 3 egg whites 2
Y4 tsp. cream of tartar YA tsp.
paw lings as. usserts— Y3 cup sugar Y4 cup .
Carefully blend in... ;
Use filling for any of the Chiffon Pies Y2 cup whipping cream, Ys cup
(pp. 30-32), Meringue Pies (p. 27), or whipped
Cream Pies (pp. 28-29). Serve in sher-
bet glasses. Pile into cooled baked pie shell. Chill
several hours until set. Serve cold, gar-
Or make squares as follows: Make recipe nished with whole strawberries.
for 9” Graham Cracker or Cooky Crumb
Crust (p. 11), but reserve 1% cup of RASPBERRY CHIFFON PIE
mixture for topping. Spread crumb mix-
Follow / recipe above—except use crushed
ture over bottom of 8 or 9” square pan.
raspberries in place of strawberries.
Follow recipe for any Chiffon Pie filling
or for Black Bottom Pie (p. 32). Spread FROZEN BERRIES IN CHIFFON PIES|
over crumbs. Top with remaining crumbs. A 10-oz. pkg. frozen strawber-
Chill several hours until set. Serve cut in = ries or raspberries, thawed, may
squares. Top with whipped cream. be used in place of fresh ber- |
ries. Use 14 cup sugar for 9” pie, 3 tbsp. for
AMOUNT: 9 servings. 8” pie.
» 30
 aa ae

Light as sea foam. P ES CHIFFON

CHOCOLATE CHIFFON PIE Elegant, fluffy, delightful for a party dessert. First enjoyed at a patio supper at
Mrs. Arch Vernon’s home in Brentwood, California.
Make Baked Pie Shell of desired size (pp. 6, 10) or Graham Cracker Crust Gore he
For the Filling For 9” Pie For 8” Pie
1 envelope unflavored gelatin 2 tsp.
(1 tbsp.)
Blend thoroughly in saucepan............. Y2 cup sugar Yk cup
Ya tsp. salt Ya tsp.
14% cups water 1 cup
2 sq. unsweetened 1% sq.
chocolate (2 0z.), cutup (1% oz.)
Cook over med. heat, stirring constantly, until
chocolate is melted. Remove from heat. Slow-
Iyestit_alleofamixture, into se... 2. + sce ose. 3 egg yolks, slightly beaten 2
Return to saucepan and cook over med. heat,
stirring constantly, just until it begins to boil.
Immediately remove from heat. Place pan in
cold water. Cool until mixture mounds slightly
when dropped from a spoon.
1 tsp. vanilla %, tsp.
3 egg whites 4
Carefully fold in a Meringue of........... Y4 tsp. cream of tartar Ya tsp.
(for method, see p. 26) Y2 cup sugar Y3 cup
COE SEOICEID et salt tlscavece: os Choe ove bin ele aca’eters Ya cup whipping cream, Y3 cup
whipped stiff
Pile into cooled baked pie shell or Graham Top with sweetened whipped cream and
Cracker Crust. Chill until set (about 2 hr.). sprinkle with shavings of dark chocolate.

EGGNOG CHIFFON PIE PUMPKIN CHIFFON PIE

“Perfect for holiday entertaining!” said Mabel Ross, for- Modern version of the perennial favorite. Delicate. Smooth.
merly of our staff, whenever this pie was mentioned. Make Baked Pie Shell (pp. 6, 10) or
Make 9” Baked Pie Shell (pp. 6, 10) or Ginger Cooky Crust (p. 11).
Graham Cracker crust (p. 11). For 9” Pie For 8” Pie
Blend thoroughly in saucepan... Blend thoroughly in saucepan...
2 tsp. unflavored gelatin 1 envelope unflavored 2 tsp. |
Ya cup sugar gelatin (1 tbsp.)
2 tbsp. cornstarch 2/4, cup brown sugar (packed) '% cup
Ya tsp. salt Yo tsp. salt Ya tsp.
Stir in gradually ...
Y2 tsp. cinnamon Ya tsp.
1 cup milk
Y2 tsp. nutmeg Ya tsp.
Y2 tsp. ginger Ya tsp.
Cook over med. heat, stirring constantly, until mix-
1% cups mashed cooked 3% cup
ture thickens and boils. Boil 1 min. Remove from
pumpkin (may be canned) ;
heat. Stir hot mixture into...
3 egg yolks 2
3 egg yolks, slightly beaten
Y2 cup milk Ys cup ,
Return mixture to saucepan and bring just to boil-
Cook over med. heat, stirring constantly, until it vere
ing, stirring constantly. Remove from heat. Add ..
boils. Remove from heat. Place pan in cold water. » fw.
1% tsp. vanilla
Cool until mixture mounds slightly when dropped
Y4 tsp. almond flavoring
from a spoon.
~ Place panincold water. Cool until mixture mounds Carefully fold into a Meringue (for method, see |
slightly when dropped from a spoon. pe 26) Of a . ;
Fold in... 3 egg whites 2
} 1 cup whipping cream, whipped Yo cup sugar Y3 cup - ,
Pour into cooled crust and sprinkle with Pour into cooled crust. Chill until set (2
nutmeg. Chill before serving. hr.). Garnish with whipped cream.
31
 CHIFFON P |ES Exquisite climax to festive dinners.

WHITE CHRISTMAS PIE pure white heavenly concoction created by Ruby Livedalen Peterson (Mrs. Winton R.
Peterson), formerly of our staff ... from an idea brought by Dixie Willson of Mason City, lowa.

Make Baked Pie Shell withead fluted edge) of desired size (pp. 6, 10).
For the Filling For 9” Pie For 8” Pie
Y2 cup sugar Y3 cup
l h hl daucepa
Y4 cup GOLD MEDAL Flour 3 tbsp.
i Pi La , 1 envelope unflavored 2 tsp.
pile gelatin (1 tbsp.)
a ‘ Ya tsp. salt Ya tsp.
Stirtin: gradually .-.:. eseeee eee 1% cups milk 14% cups

Cook over med. heat until mixture boils, stirring

constantly. Boil 1 min. Place pan in cold water.
Cool until mixture mounds slightly when dropped
from spoon.
Blond’ insane ar os woes ae tere era, % tsp. vanilla /2 tsp
Y4 tsp. almond flavoring Ys tsp
. 3 egg whites 2
Carefully fold into a Meringue made of..... V4 tsp. cream of tartar Va tsp
(for method, see p. 26) Ye cup sugar V3 cup
Gentlystoldsinw 2%. oc cics tae ober eis veers Y2 cup whipping cream, Y3 cup
whipped
Foldiinicasst
areca vieete sa Na, SS raecee 1 cup moist shredded coconut ¥%4 cup
Pile into cooled baked pie shell. Sprinkle Chill several hours until set. Serve cold.
with moist shredded coconut. Delicious topped with crushed straw-
berries or raspberries.

BLACK BOTTOM PIE Famous at the Hollywood Brown Derby. Creamy chocolate and rum-flavored layers in a
Ginger Cooky Crust.
Make.9”.Ginger Cooky Crust (p. 1).
SOIL 5 Ga ee Oo ot SE 1 RR Sioa rete 2 tsp. unflavored gelatin
Teeter cocci «ct sede are starelerehs. « qitterenene Gere carers 3 tbsp. cold water
Yo cup sugar
UR erT Petre folr) Grd Mammo ache Mens ler 2 tbsp. cornstarch
Y2 tsp. salt
STi ath: JUCLGUGIIYsrere anette o'scetenns olete Nove «clone dete 2 cups milk
Boil 1 min. on med. heat, stirring constantly.
Remove from heat. Stir at least half of hot ,
FEXTUL ESATO. sc a cue sess cieterete siete! nie etcteyern tare 2 egg yolks, slightly beaten
Blend into hot mixture in saucepan. Boil 1
more min., stirring constantly. Remove from
heat. Take out 1 cup of mixture. Stir softened
gelatin into remaining hot mixture. Place pan
in cold water to cool.
Add the 1 cup custard mixture to.......... 1 sq. unsweetened chocolate (1 0z.), melted
Blend well, pour into cooled 9” crust.
When custard-gelatin mixture is cool and
mounds an when dropped from a spoon,
blend in... cece cece csaceee
....seeeeeer 2 tsp. pure rum flavoring*
2 egg whites
Then fold into a Meringue made of....... - 4 V4 tsp. cream of tartar
(for method, see p. 26) Ys cup sugar
- Pile on chocolate mixture in crust. Chill
until firm. Spread with whipped cream. *If imitation rum flavoring is used, use only
Sprinkle with shaved chocolate. 1 tsp.
32
 Each tiny pie an individual serving. P |ES LITTLE PASTRIES

FILLED TART SHELLS Flaky little shells holding the filling of your choice.

Bake Tart Shells according to recipe on p. 11. Cool. Then fill with fruit, cream,
or chiffon filling, and top with whipped cream or a sprinkling of nuts. Or use one of
the suggestions below.

FAVORITE COCONUT TARTS GLACE FRUIT TARTS

A delectable use for extra egg yolks. With your choice of fresh fruit.
Make 8 Baked Tart Shells (p. 11). Line Baked Tart Shells (p. 11) with
Mix in saucepan... cream cheese beaten with a little milk or
1 cup sugar pineapple or orange juice. Fill with fresh
2 tbsp. cornstarch or frozen berries, sliced peaches, or other
Vo tsp. salt fruits. Top with glaze made by melting
Stir in gradually... currant or other bright jelly.
1 cup water
Cook over med. heat, stirring constantly, until mix- SOUTHERN CHESS TARTS
ture boils. Boil 1 min. Remove from heat. Stir at
Elegant little tarts to serve for teas or fancy occasions.
least half of hot mixture into...
3 egg yolks, slightly beaten
Then beat into hot mixture in saucepan. Boil | min.
longer, stirring constantly. Remove from heat.
Continue beating until smooth. Stir in...
Y4 cup butter
1 tsp. vanilla
2 tsp. lemon juice
1 cup moist shredded coconut
Yq cup cut-up filberts
Pour into cooled baked tart shells.
Sprinkle over top...
Y4 cup toasted coconut
Make Pastry for 8” Two-crust Pie (p.
Serve cool or slightly warm. 7). Divide pastry into 24 equal parts
and roll each into circle 3% to 4” in diam-
CRUSTY BAKED APPLES eter. Line 24 tiny tart pans with pastry.
Apples baked in a jacket of flaky pastry.
Mixes
Make Standard Pastry for Two-crust Pie Y2 cup brown sugar (packed)
(p. 7). Round into ball. Divide into 6 Y4 cup granulated sugar
parts. Roll each part into an 8” round on Y2 tbsp. flour
lightly floured board. Place med. apple,
Beat in thoroughly ...
pared and cored, on each round; fold
l egg
pastry over apple. Place on baking sheet,
1 tbsp. milk
sealed-side-down. Cut slits in top. Brush
Y2 tsp. vanilla
with milk and sprinkle with sugar. Bake
Y4 cup butter, melted
in hot oven (425°) for 30 to 35 min.
Serve warm with Fluffy Sauce (below). Fold in...
Y2 cup pecans or walnuts
FLUFFY SAUCE
Beat with electric mixer or rotary beater... Put a scant tablespoon of mixture in each
Y4 cup soft butter tart. Bake until set.
1 cup sifted confectioners’ sugar TEMPERATURE: 425° (hot oven).
l egg TIME: Bake 15 to 20 min.
1 tsp. vanilla
SUNDAE TARTS
LEFTOVER PASTRY DAINTIES Fill cooled Baked Tart Shells (p. 11)
Roll out trimmings from pie crust. Sprin- with ice cream. ‘Top with chocolate or
kle with grated cheese, or with sugar and butterscotch sauce, fresh or frozen fruit.
cinnamon, mixed. Cut into fancy shapes. Or sprinkle ice cream with chopped nuts,
Bake as for tarts. Serve with salads, tea. shaved chocolate, or coconut.
33
LITTLE PASTRIES P ES They hold the fascination of the miniature.
COVENTRY TARTLETS
Cooks used fo stand in the tavern doorways in old Coven-
try crying their goodies from the oven fo the passerby.
Today's adaptations of these tarts make delicious hors
d’oeuvres or tea accompaniments.
Make Pastry for 8” Two-crust Pie (p.
7). Line 24 tiny tart pans (about 2” in
diameter) with pastry. Prick. Bake in
very hot oven (475°) 8 to 10 min.
Blend...
Yo Ib. soft sharp flavored cheese
(Old English type)
Y4 cup soft butter
Y2 cup sugar
2 egg yolks
Y4 tsp. nutmeg
1 tbsp. orange juice
Fill baked tart shells 24 full. Bake in
hot oven (425°) until puffed and golden
brown, 12 to 15 min. Top each tart
with a teaspoon of currant jelly. Serve
warm.
JOSEPHINES
Like Napoleons, but daintier and not so rich. Tiny pastry
sandwich delicacies, put together with cream filling and
topped with frosting and nuts.
Make Pastry for 9” Two-crust Pie (p.
7). Roll 1%” thick and cut into 3x2” ob-
longs (makes 24). Place on baking sheet,
prick. Bake in very hot oven (475°) until
delicately browned, 8 to 10 min.
Just before serving, spread tops of half
the oblongs with confectioners’ sugar
icing, then sprinkle with chopped nuts.
Put oblongs together in pairs with chilled
Vanilla Cream Filling (p. 28) between.
(Make amount of filling for 8” pie.)
AMOUNT: 12 Josephines.
SIMPLIFIED TARTS
Do not require tart pans. Make pastry and filling ahead
of time and put together shortly before serving.
Roll pastry 1%” thick. Cut with cooky
cutter into 3” rounds. Place on ungreased
baking sheet. Prick with fork. Bake in
very hot oven (475°) until delicately
browned, 8 to 10 min. Top with softened
cream cheese, then with sweetened or
glazed fruit; or top with chocolate or
other cream pie filling, then with whipped
cream, nuts, etc.
34
*
\
BANBURY TARTS
Specialty of the famous Banbury Cross region near London.
A favorite with Charles Il,
Make Pastry for One-crust Pie (p. 6).
Roll into large square 12x12”. Cut into
nine 4” squares.
Mix...
Y2 cup raisins, chopped
Ya cup sugar
1% tbsp. fine cracker crumbs
1 egg yolk
VY tbsp. soft butter
dash of salt
1 tbsp. lemon juice
1 tbsp. grated lemon rind
2 tbsp. chopped walnuts
Spread filling over half of each square.
Moisten edges, fold into triangles, and
press edges together with tines of fork.
Prick tops. Bake in hot oven (450°) until
delicately browned, 12 to 15 min.
FANCY TARTS
Made in a variety of shapes.
Cut rolled pastry into squares, crescents,
or diamonds, making two pieces alike for
each tart. Spread desired filling on each
lower piece. Cover with matching top
piece. Press edges together. Cut slits in
top crust. Bake in very hot oven ace)
8 to 10 min., until golden brown.
IN-A-JIFFY PASTRY SHELLS
Make ahead of time and freeze.
Cut rolled pastry into 5” circles. Prick
with fork; stack with waxed paper be-
tween circles. Place in plastic bag or
wrap in aluminum foil and freeze. When
ready to use, heat oven to 475° (very hot).
Place frozen circles over inverted custard
cups on baking sheet or over inverted
muffin cups. Bake 8 to 10 min.
Simple Tarts for Dessert Luncheons.
 a
Homey favorites and specialties. p FS LITTLE PASTRIES

APPLE DUMPLINGS (< Recipe) Packages of luscious fruit encrusted with sugar.

“Apple, Apple Dumpling, Make Pastry (pp. 7-9) for number

My first choice,” of dumplings desired. (Pastry for 9”
Cry all the husbands Two-crust Pie makes 6 dumplings, for 8”
With one voice.
Two-crust Pie, 4 dumplings.) Roll out
“Apple for the Filling, pastry a little less than 1%” thick, and cut
Sugar and spice, Pare and core a med.
into 7” squares.
Wrap it up in pastry,
tart, juicy apple for each dumpling.
Count me twice!”
Then prepare a syrup.

For 6 Dumplings For 4 Dumplings

Boil together for 3 min...
1 cup sugar 24 cup
2 cups water 1% cups
3 tbsp. butter 2 tbsp.
Y4 tsp. cinnamon Ya tsp.
Fill cavities of apples with mixture of...
Y2 cup sugar V3 cup
1% tsp. cinnamon 1 tsp.
1 Place apple on each square of pastry. Fill
core cavity with sugar and cinnamon mixture Dot with...
...- dot with butter. 1 tbsp. butter 2 tsp.

2 Bring opposite points of pastry up over the 3 Lift carefully, place a little apart in baking
apple. Overlap, moisten, and seal. dish. Pour hot syrup around dumplings.

Bake immediately until crust is nicely

browned and apples are cooked through TEMPERATURE: 425° (hot oven).
(test with fork). Serve warm with the
syrup and with cream or whipped cream. TIME: Bake 40 to 45 min.
a

PEACH DUMPLINGS APPLE TURNOVERS

Follow ~< recipe above—except use 8 Make Simplified Puff Pastry (p. 11).
pared fresh peaches instead of 6 apples Roll out 1%” thick, cut into 5” squares.
and smaller squares of pastry to fit. Cut a Place drained cooked apple slices in cen-
segment out of each peach. Remove the ter of each. Sprinkle with sugar, cinna-
pit. Fill the hollow with jam or jelly (or mon, and lemon juice. Dot with butter.
the sugar, cinnamon, and butter, as for Moisten edges with cold water. Fold into
Apple Dumplings). Replace segment. triangle and seal well. Cut slits in top.
Wrap in pastry. Bake. (Good juicy Brush with milk, sprinkle with sugar.
peaches do not require the syrup.) Serve Bake in very hot oven (475°) until deli-
warm with cream. cately browned, 15 to 20 min.
35

é
 MAIN DISH P |ES Hearty and satisfying.

CHICKEN PIE
Old-fashioned rich filling with a new-fashioned crust.

Make Pastry for One-crust Pie (p. 6). Roll

out and cut to fit top of 114-qt. baking
dish. Divide into fourths, place on baking
sheet, fold back points, and prick. (See
picture at right.) Bake in very hot oven
(475°) 8 to 10 min.
Melt over low heat...
6 tbsp. chicken fat or butter
SAVORY MEAT PIE.
Blend in.
Glorifies leftover roast. Have mixture hot when topping
6 tbsp. GOLD MEDAL Flour
goes on to insure a thoroughly baked top crust.
V2 tsp. salt
Y4 tsp. pepper Sauté in hot fat...
Cook over low heat, stirring until mixture is Y4 cup chopped onion
smooth and bubbly. Remove from heat. Stir in... 2 tbsp. chopped green pepper
1% cups chicken broth Combine in 2-qt. baking dish with...
24 cup cream or rich milk 2 cups diced cooked meat (beef, lamb, veal
Bring to boil, stirring constantly. Boil 1 min. from leftover roast)
Stiminvaee 2 cups diced cooked vegetables (fresh or
2 cups cut-up cooked chicken leftover—such as carrots, celery, peas,
Y4 cup cut-up pimiento corn, turnips, parsnips)
1% to 2 cups well seasoned gravy thinned
Pour into baking dish. Top with baked
with milk or stock
pastry. Bake until hot and bubbly.
Heat in hot oven (425°) 15 min.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 5 to 10 min. Cover with...
Dough for Southern Biscuits (Y2 recipe) or
AMOUNT: 6 servings.
Golden Pastry (below). :
Cut slits in top for steam to escape. Bake
until golden brown.
TEMPERATURE: 425° (hot oven).
_ TIME: Bake about 20 min.
AMOUNT: 6 servings.

TURKEY OR CHICKEN CREAM PIE

DOUGH FOR SOUTHERN BISCUITS
Encore ... leftovers take a bow!
Sift together 2 cups sifted GOLD MEDAL
Make Simplified Puff Pastry (p. 11). Pat Flour 3 tsp. baking powder, and 1 tsp.
into shallow baking dish to line sides. salt. Cut in finely 6 tbsp. shortening. Stir
in 24 cup milk to make soft dough. Round
Fill with alternate layers of ...
pieces of cold stuffing
up on lightly floured cloth-covered board.
small slices of cooked turkey or chicken
Knead lightly (about 30 sec.).
sautéed mushrooms

Pour a generous amount of leftover gravy GOLDEN PASTRY

over each layer (extend gravy with me- Sift together 1 cup sifted GOLD MEDAL
dium white sauce, if necessary). (It takes Flour, 1 tbsp. sugar, 4 tsp. salt. Cut in
2 to 3 cups gravy to 1 cup meat, 1 cup 6 tbsp. butter. Mix 1 egg yolk, 11% tbsp.
stuffing.) Pat out remaining pastry to lemon juice, 1 tbsp. water. Blend into dry
fit top. Cut slits in top. Place over ingredients. Dough will be soft. Chill sev-
filling. Bake in hot oven (425°) 25 to eral hours or overnight in refrigerator.
30 min. Serve hot. Roll out on lightly floured board.
 ee ee

Unusual oar good. p ES MAIN Sis

CELLINI PIE _- CORNISH PASTIES

A sophisticated luncheon dish. This is typical of the pasties made by the Welsh people in
mining communities—and eaten as a finger food.
) Cut rounds of Golden Pastry (p. 36) 114”
larger than inverted 4” pie pans. Place Make Pastry for 9” Two-crust Pie (p. 7).
loosely in pans: fold edge under to make Divide dough into four parts. Roll each
stand-up collar. Spread over pastry a part into an 8” circle.
mixture of... Mix...
1 small clove garlic, minced | VY, Ib. uncooked beef, cut in Y2” cubes
1 med. onion, minced 34 cup diced raw potatoes
Cover with... ¥%, cup diced raw carrots
A thin slices Swiss cheese Y4 cup chopped onion
1 tsp. salt
Slice and dip in flour...
Yg tsp. pepper
4 small tomatoes
Place one-fourth of mixture on half of each circle.
Place over cheese. Sprinkle with...
Dot each with... |
12 anchovies, cut up
_1 tsp. butter. ~
capers
Pour over pies... Brush the edges with water. Fold pastry
1 cup heavy cream over filling and turn lower edges up over
top edges. Seal well. Prick top with fork
Bake.
and brush with cream to make a nice
TEMPERATURE: 400° (mod. hot oven). glaze. Place on baking sheet. Bake. Serve
hot or cold with chili sauce, if desired.
TIME: Bake 30 min.
AMOUNT: 4 servings TEMPERATURE: 350° (mod. oven).
TIME: Bake 1 hr.
AMOUNT: 4 servings.

BAKED TUNA OR SALMON PIE

Excellent combination of flavors with a crispy pastry
topping.

Make Stir-N-Roll Pastry for Two-crust

Pie. Line pie pan. (See p. 10.)
”
HASH SKILLET PIE Mix...
_ Hash becomes a conversation piece. 2 cups diced cooked potato
Y_ cup chopped green or dry onion
a Make Stir-N-Roll pastry for Two-crust 2 tbsp. chopped green pepper oraaa
(p. 10). Roll between 2 squares of Yo cup milk
d paper into a 12” square. Ease into 1 tsp. salt
vy 10” skillet; let pastry hang over VY, tsp. pepper
edge. | Spread in pastry-lined pie pan. Place over
Mix... mixture...
1-Ib. can corned beef hash, broken up 6'%2-0z. can tuna or 7-oz. can salmon, flaked
Y4 cup milk or tomato juice — VY, |b. American cheese, sliced
2 tbsp. chopped onion
Cover with top crust; make slits. Bake.
‘Spread in pastry-lined skillet. Fold pastry Cut in wedges and serve with a cheese
over filling. Bake. Cut in wedges and sauce or partially thinned cream of
4 serve with hot chili sauce or catsup. tomato or mushroom soup. :

TEMPERATURE: 425° (hot oven). TEMPERATURE: 425° (hot oven).

TIME: Bake 30 to 40 min. TIME: Bake 35 to 40 min.
AMOUNT: 4 to 6 servings. yg MouNt: 6sBowne:
‘
4 | FREEZING PIES
‘S,
AND PASTRY

Fruit pies, mince pies, and chiffon pies freeze successfully for 2 to 3 months. It is best
not to freeze custard or meringue pies. Meringue toppings tend to toughen, shrink,
separate, and stick to wrappers. Baked and unbaked pie shells and cooky crumb
crusts may also be frozen.

Preparing Pies for Freezing Freezing Pie Fillings

Both baked and unbaked pies may be Save freezer space by freezing pie fillings —
frozen. Freeze either kind unwrapped just to be defrosted and put into pie shells
until frozen, keeping pie level. Before later. A pint frozen food container holds
wrapping, place another pie plate over about the right amount for an 8” pie.
the top to protect the crust. Wrap and
Thawing Pies
seal.
Unbaked Pie: Remove wrapping. Make
Baked pies should be cooled and frozen several slits in top crust of unbaked two-
immediately. crust pie. Bake without thawing accord- — ;
ing to recipe, allowing 15 to 20 min. extra “dl
Unbaked pies should be frozen as soon as baking time. )
they have been prepared. The top crust Frozen Baked Pie: Heat in mod. oven |
should not be slit before freezing. (This (350°) until just warm. Do not reheat
is to prevent evaporation of juices during chiffon pie. Thaw in refrigerator about
freezing.) ‘The lower crust may absorb ‘83hr.oratroomtemperatureabout 45min.
juices and become a little soggy when
baked. Deep dish pies may be frozen, Length of Storage } ;
eliminating the problem of a soggy bot- Storage time varies with the filling. Most
tom crust. pies may be kept frozen for 2 to 3 months.
&

-~ STORING LEFTOVER PIE ® Cream, Custard, Chiffon, or Meringue Pie: é

® Fruit Pie: Just cover with waxed paper or
_ transparent wrap and place on a cup-
board shelf. Freshen by heating a few
minutes in a warm oven. Or cover
aluminum foil which may be left on when
the pie is heated in a warm oven or car-
ried in a lunch box.
If kept several hours, store in the refriger--
ator. These pies cannot be fresD aed by
heating. a
with
NUMBER OF SERVINGS PER PIE.
An 8” pie cuts into 5 or 6 pieces-=aa2, pie
cuts into 7 or 8 pieces.

A FLAIR FOR THE FANCY yale

Imagination plus a little extra time make a really handsome creation!

Whipped Cream Topping: Beat 14 cup
whipping cream stiff, beat in 1 tbsp. con-
fectioners’ sugar and 4 tsp. vanilla. Pile
in mounds on pie or squirt from pastry
tube in fancy design.
Brown Sugar Whipped Cream Topping:
Beat brown sugar and a little nutmeg into
_ whipped cream. Delicious with pumpkin
pie. : ‘
-Garnishes r Plain Whipped Cream:
58 rinkle with toasted coconut, shaved
chocolate, chocolate chips, toasted ‘sliced
10nds, or chopped nuts, or place small
Fruit Pie A La Mode: This favorite eral )
many pie lovers can be glorified eve 1 more
with a sprinkling of cinnamon or nutmeg Do,
Or, use a flavored ice cream other ae '
vanilla to complement your pie. Or, whip
ice cream with a wooden spoon until soft-
ened and smooth. Do not melt. Tastes uke
“‘homemade”’ ice cream. _
Accompaniment of Cheese: Sharp or mild
cheddar cheese or Swiss cheese may be
cut in wedges or fancy shapes. Cream
cheese may be shaped into balls or
AMES and scooped on individual pieces
 ee

Pastry chess, southern weap pear, Early American

baked chiffon tie 30-32 pecan
pie shell. . chocolate . aL pineapple .
tart shells eggnog . sl chiffon
cooky crumb crusts. tae . 30 meringue .
cutouts for Pie tops.a me . 30 rhubarb
easy e : cs
“orange .: . 30 plum, canned
for one pie : ~
pineapple . . ., 30 pumpkin
for two-crust pie . pumpkin <3. ao autumn
freezing 4 raspberry ._ 30 chiffon
_ glamour tops strawberry 30 slip-slide
golden . . chocolate raisin ;
good tools < brownie eA sour cream
graham cracker crust. chiffon pea walnut, spicy
lattice top : chip, refrigerator | 29 raspberry
measuring for . cream ms 28 chiffon
nut crust . coconut French glacé
orange . cream ss: fresh.
puff, simplified . custard . aw Al minute . :
shells, ey, cranberry . eae rhubarb, fresh .
standard " cream \ . 28-29 blueberry .
stir-n-roll. almond . ee ts custard. .
Pie banana . 28 deep dish .
: accompaniment butterscotch 29 pineapple .
fillings asd rts chocolate . 28 strawberry
neringue. ia coconut 28 sour cream raisin .
toppings 9M raisin, sour 20 squash, New England.
Pies, dessert © vanilla : ; 28 storing leftover
a la mode, fruit crust. See Pastry strawberry
i almond cream custard : , BAN chiffon ;
coconut. eek French glacé
fudge- topped » 21 fresh ;
rhubarb. . sts minute .
slip-slide . LWA rhubarb : ;
deep dish fruit 15 streusel cream peach ;
eggnog chiffon . Apa ik sweet potato, southern
freezing . : . 38 vanilla cream :
French glacé. B tlk! walnut raisin, spicy.
frosty fruit 24 white Christmas .
frozen fruit er 19 yam, southern .
pet y2 fresh 14 Pies, main dish
grape. has 17 Cellini
lattice top 12 chicken .
leftovery 33 cream ..
lemon hash skillet
chiffon . 30 pasties, Cornish
meringue . 27 savory meat
lime topping for
chiffon . . 30 tuna or salmon, baked
meringue . : fDi turkey cream ;
loganberry, fresh 14 Tarts
meringue . - 26 apple = .*

mince, old- fashioned 20 dumplings .

with blackberry sauce. 20 turnovers .
mincemeat, packaged 20 Banbury ‘
minute © . chess, southern.
raspberry . 24 coconut, favorite
strawberry 24 Coventry as
orange crusty baked apples
chiffon . ; 30. fancy :
meringue, quick : Zt glacé fruit
peach Josephines En
canned . . 19 peach dumplings .
deep dish. 15 shells, baked. . .
fresh ee. 14 simplified .
streusel cream > 18 sundae .

EASY TO GET FOR YOUR VERY OWN!

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