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23 chapters
Pies
Pies
MADE WITH PET EVAPORATED MILK The recipes in this book demonstrate the basic principles of making all types of pies successfully. In addition, some of the recipes show how the use of Pet Evaporated Milk helps make better cream, custard, and chiffon pies—at lower cost. Since Pet Milk is homogenized milk concentrated to double richness, it is an ideal ingredient for these pies. It takes the place of whipping cream in chiffon pies, is used as milk in the other types—and, in all cases, combines rich
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TO MAKE TENDER FLAKY PASTRY
TO MAKE TENDER FLAKY PASTRY
❶ Measure all ingredients accurately. a. Flour should be sifted before measuring; then spoon lightly into cup and level off with straight edge of knife. Be careful not to pack flour down by shaking or tapping cup. b. To measure shortening accurately, pack into measuring cup and level off with straight edge of knife. ❷ Cut in half of shortening until mixture looks like coarse meal. This gives tenderness to the crust. Cut in remaining shortening until it is the size of large peas. This gives flaki
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TIPS ON BAKING PERFECT PASTRY
TIPS ON BAKING PERFECT PASTRY
Choose pie pans of oven proof glass for a well-baked, browned undercrust. Shiny metal does not bake the undercrust as well because it reflects the heat. Aluminum pans with satiny finish also give good results. For a baked pastry shell: a. Pierce all over with fork to permit air to escape and prevent blisters. b. Cool thoroughly before pouring in desired filling. c. Bake on shelf slightly above center in 425 (hot) oven 12 minutes, or until brown. For two crust pies: a. Cut several slashes in top
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TIPS ON MAKING FLUFFY MERINGUE
TIPS ON MAKING FLUFFY MERINGUE
1. Use large fresh eggs and let the egg whites warm to room temperature before beating them. 2. Spread meringue on pie filling to edges of crust. Then the meringue won’t pull away from the crust as it bakes. 3. Bake meringue at 400 on center rack of oven for 7 to 8 minutes. 4. Meringue should be cooled slowly. A draft causes meringues to shrivel and form little beads of syrup on top. 5. Meringue will not stick to knife, if knife is dipped into water before cutting pie....
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CREAM PIES (Made with packaged mixes which are not the “instant” kind)
CREAM PIES (Made with packaged mixes which are not the “instant” kind)
Chocolate Cream Cook and stir over medium heat until mixture comes to a boil and is thickened, about 5 minutes. Remove from heat. Cover and cool thoroughly. Put into a cold 8-inch baked pastry shell using pie crust mix (follow directions on package, to make crust). Spread with Meringue (see above). Bake as directed. Cool thoroughly. Cut with wet knife. Butterscotch Cream: Follow Chocolate Cream Pie recipe using butterscotch pudding instead of chocolate. Coconut Cream: Follow Chocolate Cream Pie
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STRAWBERRY CHIFFON
STRAWBERRY CHIFFON
Cool to room temperature, then add strawberry mixture. Chill until thick, but not firm. Put ice cold milk into a cold bowl and whip with cold rotary beater, or electric beater at high speed, until stiff. Fold in chilled gelatin mixture. Put into chilled 9-inch Graham cracker crust ( page 4 ). Chill 3 hours. Keep chilled until ready to serve....
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CHERRY PIE SUPREME
CHERRY PIE SUPREME
Whip ice cold milk with cold rotary beater, or electric beater at high speed, until fluffy. Beat in powdered sugar mixture about ¼ at a time. Do not overbeat. Add drained cherries to cooled cornstarch mixture and then take out 18 cherries to decorate top of pie. Put filling into cold 9-inch baked pastry shell. Put whipped mixture around edge of pie. Decorate with cherries. Chill about an hour before serving....
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EGGNOG
EGGNOG
Chill until thick, but not firm. Put ice cold milk into a cold bowl and whip with cold rotary beater, or electric beater at high speed, until stiff. Fold in chilled gelatin mixture. Put into chilled 9-inch Graham Cracker Crust ( page 4 ). Sprinkle top with nutmeg if desired. Chill at least 3 hours....
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ROYAL MINCE
ROYAL MINCE
Turn on oven and set at 450 (extremely hot). Line a 9-inch pie pan with unbaked pastry. Pour into pastry-lined pan. Bake on center rack of oven 15 minutes. Reduce heat to 350 (moderate) and bake 30 minutes longer, or until firm. Serve warm or cold....
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COCONUT CUSTARD
COCONUT CUSTARD
Turn on oven and set at 350 (moderate). Pour into pastry-lined pan. Bake on oven rack slightly below center until browned on top, or about 40 minutes. Cool before serving....
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PUMPKIN
PUMPKIN
Turn on oven and set at 375 (high moderate). Pour into pastry-lined pan. Bake on center rack of oven 45 minutes, or until firm. Cool before cutting. Serve with Whipped Topping ( page 15 ). Sweet Potato or Squash : Substitute sieved, cooked or canned sweet potatoes or mashed, cooked winter squash for the pumpkin in the Pumpkin Pie Recipe. If you use sweet potatoes, reduce sugar to ½ cup and add 2 tablespoons melted butter or margarine....
23 minute read
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BUTTERSCOTCH CHIFFON
BUTTERSCOTCH CHIFFON
Cook and stir until mixture comes to a boil and is thickened, about 5 minutes. Add softened gelatin and stir until gelatin is dissolved. Chill until cold but not firm. Put ice cold milk into a cold bowl and whip with cold rotary beater at high speed, until fluffy. Add and whip until stiff 2 teaspoons lemon juice Beat in cold pudding. Put into prepared chilled 9-inch Graham Cracker Crust ( page 4 ). Chill 3 hours. Keep chilled until served....
25 minute read
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APPLE
APPLE
Turn on oven and set at 450 (extremely hot). Line a 9-inch pie pan with unbaked pastry (two crust pie, page 4 ). With spoon, turn apples gently over to coat with mixture. Arrange apples in pastry-lined pan. Cover with pastry. (See tips on pastry, page 4 .) Bake on oven rack slightly above center 10 minutes, then reduce heat to 325 (low moderate) and bake about 50 minutes longer, or until apples are tender and pastry is brown....
23 minute read
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FROZEN GRAPE RIPPLE
FROZEN GRAPE RIPPLE
Put into chilled 9-inch Graham Cracker Crust ( page 4 ). Freeze until firm....
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CHOCOLATE CHIFFON
CHOCOLATE CHIFFON
Put into chilled 9-inch Graham Cracker Crust ( page 4 ). Chill at least 3 hours....
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PLAIN CUSTARD
PLAIN CUSTARD
Turn on oven and set at 350 (moderate). Line a 9-inch pie pan with unbaked pastry. Bake on oven rack slightly below center about 55 minutes, or until knife inserted near edge of custard comes out clean. Cool thoroughly before cutting. Caramel Custard : Make filling for Custard Pie. Sprinkle over bottom of unbaked pastry a mixture of ½ cup brown sugar and ⅛ teaspoon cinnamon. Pour custard mixture over top of sugar in pastry-lined pan. Bake as directed above for Custard Pie....
24 minute read
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LIME CHIFFON
LIME CHIFFON
Slowly beat in gelatin mixture. Put into chilled 9-inch Graham Cracker Crust ( page 4 ). Chill at least 3 hours. Lemon Chiffon : Substitute lemon gelatin, lemon juice and lemon rind for the lime ingredients....
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APPLE CRUMB
APPLE CRUMB
Turn on oven and set at 375 (high moderate). Pour into 9-inch pie pan lined with unbaked pastry, made with pie crust mix or from Pastry recipe ( page 4 ). Bake on rack near center of oven for 30 minutes. Blend with fork or pastry blender until mixture has the appearance of fine corn meal. At end of 30-minute baking period sprinkle brown sugar mixture on top of pie. Bake pie 20 minutes longer, or until crumb topping is brown. Serve warm or cold....
25 minute read
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CHOCOLATE ICEBOX
CHOCOLATE ICEBOX
Chill until mixture begins to thicken. Put ice cold milk into a cold quart bowl. Whip with a cold rotary beater by hand, or with electric beater at high speed, until fluffy. Fold into chilled chocolate mixture. Put into chilled 9-in. Graham Cracker Crust ( page 4 ). Chill until firm, about 3 hours. Keep chilled until ready to serve. To garnish, cut 4 marshmallows into thirds. Place pieces around edge of pie....
21 minute read
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STRAWBERRY MARSHMALLOW
STRAWBERRY MARSHMALLOW
Chill until slightly thicker than unbeaten egg whites. Put cold milk into a cold quart bowl. Whip with cold rotary beater by hand, or with electric beater at high Speed, until stiff. Fold into marshmallow mixture. Pour into chilled 9-in. Graham Cracker Crust ( page 4 ). Chill until firm, about 3 hours....
16 minute read
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PECAN
PECAN
Turn on oven and set at 375 (high moderate). Line a 9-inch pie pan with unbaked pastry. Mix thoroughly. Pour into pastry-lined pan. Bake on center rack of oven 50 minutes, or until firm. Cool before serving....
11 minute read
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BUTTERSCOTCH CREAM
BUTTERSCOTCH CREAM
Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue ( page 5 ). Bake as directed. Cool thoroughly before cutting with a wet knife....
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WHIPPED TOPPING
WHIPPED TOPPING
Serve as a topping on fruit, fruit shortcakes, plain cake, puddings, or other desserts. Makes 1 cup. Home Economics Department PET MILK COMPANY Arcade Building St. Louis, Missouri 1160 Litho in U.S.A....
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