path: root/65364-0.txt

*** START OF THE PROJECT GUTENBERG EBOOK 65364 ***

                                  Pies


                     MADE WITH PET EVAPORATED MILK


                                CONTENTS
  Apple                                                               11
  Apple Crumb                                                         13
  Banana Cream                                                         7
  Butterscotch Chiffon                                                10
  Butterscotch Cream                                                  15
  Caramel Custard                                                     12
  Cherry Pie Supreme                                                   8
  Chocolate Chiffon                                                   11
  Chocolate Cream                                                      6
  Chocolate Icebox                                                    13
  Coconut Cream                                                        7
  Coconut Custard                                                      9
  Creamy Peach                                                         6
  Cream Pies, made with packaged mixes                                 5
  Eggnog                                                               9
  Frozen Grape Ripple                                                 11
  Graham Cracker Crust                                                 4
  Lemon Chiffon                                                       12
  Lemon Cream                                                          6
  Lime Chiffon                                                        12
  Maple-Nut Chiffon                                                    7
  Meringue                                                             5
  Pastry                                                               4
  Pecan                                                               15
  Pineapple-Cheese                                                    14
  Plain Custard                                                       12
  Pumpkin                                                             10
  Royal Mince                                                          9
  Strawberry Chiffon                                                   8
  Strawberry Marshmallow                                              14
  Sweet Potato or Squash                                              10
  Tips on Making Fluffy Meringue                                       5
  Tips on Baking Perfect Pastry                                        4
  To Make Tender, Flaky Pastry                                         3
  Whipped Topping                                                     15


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 flavor, creamy texture, with increased milk
nourishment.

In some recipes, too, double-rich Pet Milk takes the place of butter. In
others, it replaces the eggs usually called for ... with perfect
results.

No other form of milk can guarantee such delicious results when used as
an ingredient in pies. Yet Pet Milk costs less generally than any other
form of whole milk.

    [Illustration: “PET” is the registered trademark of Pet Milk
    Company]




                      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 _flakiness_ to the crust.

    [Illustration: 2.]

❸ Sprinkle water (a tablespoon at a time) over mixture. Mix lightly with
fork until flour is moistened. Use only enough water to make all of
flour mixture stick together when gently pressed with fork, and “clean
the sides” as it moves around the bowl. Shape dough into a smooth ball.

❹ Sprinkle flour over board or pastry cloth, using only enough to
prevent dough from sticking. Roll with quick, light strokes, working
outward from the center to the edge, keeping crust as round as possible.
Without turning dough, roll out pastry completely on one side to ⅛ inch
thickness. If edges tear, overlap, then roll lightly over the mended
spot to seal. Invert pie pan on dough and cut 1½ inches from rim around
pan. This insures enough dough to fit into pan without stretching.

    [Illustration: 4.]

❺ Fold the dough in half and lift carefully into the pan. Smooth bottom
with finger tips; lift edge and ease in sides. Stretching causes crust
to shrink during baking. Trim so that dough extends about ½ inch beyond
edge of pan. Fold extra dough under until even with pan rim. To flute,
press dough between thumb and forefinger of one hand and forefinger of
the other.

    [Illustration: 5.]

    [Illustration: 5.]

❻ If you use a pastry mix, follow directions on package. Break the mix
up slightly if it has become packed in container. Follow tips (see next
page) when rolling out and placing crust into pie pan.




                     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:

    [Illustration: a.]

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 crust to let steam escape or top crust
      will puff up leaving a hollow space underneath.

b. Fold edge of upper pastry under lower edge before fluting to keep
      juices from boiling out.

Use a 450 (extremely hot) oven for the first 10 to 15 minutes to brown
the crust and then turn temperature down to 325-350 (moderate) for
remainder of cooking time.




                                 PASTRY


                                                  ONE CRUST    TWO CRUST
                                                     PIE          PIE

 Sift together into bowl     sifted all-purpose  1 cup        2 cups
                             flour
                             salt                ½ teaspoon   1 teaspoon
 Work into flour with fork   shortening          ⅓ cup        ⅔ cup
 or pastry blender ½ of
 When mixture has appearance of coarse meal, add the remaining shortening
 and cut until mixture is size of large peas.
 Stir in gradually, a        water               2            ¼ cup
 tablespoon at a time                            tablespoons
 Roll on lightly floured board to about ⅛-inch thickness. Fit loosely
 into 9-inch pan. Fold extra pastry under and pinch with fingers to flute
 edge. Proceed as directed in desired pie recipe.




                          GRAHAM CRACKER CRUST


  Mix together     1¼ cups fine graham cracker crumbs[1]
                   ⅓ cup melted butter or margarine
  Press firmly with back of spoon in bottom and on sides of 9-inch pie
  pan. Chill until needed.


[1]Sixteen 2½-inch crackers will make 1¼ cups crumbs.




                     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.




                       MERINGUE (See tips above)


  Turn on oven and set at 400 (hot).
                                8-INCH PIE           9-INCH PIE
  Beat until stiff but not dry  2 egg whites         3 egg whites
  Beat in gradually             4 tablespoons sugar  6 tablespoons sugar
  Spread on top of desired pie filling. Bake on center rack of oven for 7
  to 8 minutes at 400 or until light brown. Cool thoroughly before serving.




 CREAM PIES (Made with packaged mixes which are not the “instant” kind)


Chocolate Cream

  Mix in a saucepan               1 pkg. chocolate pudding powder
                                  (not the “instant” kind)
                                  2 egg yolks
  Stir in gradually until         1 cup Pet Evaporated Milk
  smooth a mixture of
                                  1 cup water

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 recipe using coconut cream
pudding powder instead of chocolate.

Banana Cream: Follow Chocolate Cream Pie recipe using vanilla pudding
instead of chocolate.

Put 1 cup sliced bananas into bottom of a cold 8-inch baked pastry
shell. Cover with cooled pudding and spread with Meringue (see above).




                              CREAMY PEACH


  Put into ice tray of refrigerator    ⅔ cup Pet Evaporated Milk
  Chill until ice crystals begin to form around the edges.
  Drain well and save juice from       2½ cups canned cling peach slices
  Save 12 peach slices to decorate top of pie. Cut rest of slices into
  small pieces.
  Soften in small dish                 1½ teaspoons unflavored gelatin in
                                       ¼ cup juice off peaches
  Set in pan of hot water and stir until gelatin is dissolved.
  Mix until smooth, then add           3-oz. package white cream cheese
  dissolved gelatin.                   (6 tablespoons)
                                       ¼ cup sugar
                                       ½ teaspoon almond flavoring
  Put ice cold milk into a cold bowl and whip with cold rotary beater, or
  electric beater at high speed until fluffy.
  Add and whip until stiff             2 tablespoons lemon juice
  Beat in cheese mixture about ¼ at a time. When smooth fold in cut-up
  peaches.
  Put into chilled 9-inch Graham Cracker Crust (page 4). Decorate top
  with sliced peaches and maraschino cherries. Chill at least 3 hours.




                            CHOCOLATE CREAM


  Mix thoroughly in a saucepan         ¾ cup sugar
                                       2 tablespoons cornstarch
                                       6 tablespoons cocoa
                                       ½ teaspoon salt
                                       3 egg yolks
  Stir in gradually until smooth a     1 cup Pet Evaporated Milk
  mixture of
                                       1 cup water
  Cook and stir over low heat until thickened, about 10 minutes.
  Remove from heat and stir in         1½ teaspoons vanilla
  Cover and cool thoroughly. Put into a cold 9-inch baked pastry shell.
  Spread with Meringue (page 5). Bake as directed. Cool thoroughly before
  cutting with wet knife.




                              LEMON CREAM


  Mix thoroughly in a saucepan              ¾ cup sugar
                                            3 tablespoons cornstarch
                                            ¼ teaspoon salt
                                            1 teaspoon grated lemon rind
                                            3 egg yolks
  Stir in gradually until smooth a          ¾ cup Pet Evaporated Milk
  mixture of
                                            ¾ cup water
  Cook and stir over low heat until thickened, about 10 minutes.
  Remove from heat and stir in gradually    ⅓ cup lemon juice
  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 wet knife.




                              BANANA CREAM


  Mix thoroughly in a saucepan              ⅔ cup sugar
                                            3 tablespoons cornstarch
                                            ¼ teaspoon salt
                                            3 egg yolks
  Stir in gradually until smooth a          1 cup Pet Evaporated Milk
  mixture of
                                            1 cup water
  Cook and stir over low heat until thickened, about 10 minutes.
  Remove from heat and stir in              1 teaspoon vanilla
  Cover and cool thoroughly.
  Put in the bottom of a cold 9-inch        1½ cups sliced, ripe bananas
  baked pastry shell
  Cover bananas with cooled custard. Spread with Meringue (page 5). Bake
  as directed. Cool thoroughly before cutting with wet knife.




                           MAPLE-NUT CHIFFON


  Soften in small pan                  1½ teaspoons unflavored gelatin in
                                       3 tablespoons cold water
  Set in pan of hot water and stir until gelatin is dissolved.
  Stir in slowly a mixture of          ⅓ cup sugar
                                       1 cup Pet Evaporated Milk
                                       ¾ teaspoon maple flavoring
  Chill until almost firm.
  Meanwhile, melt in skillet           1 tablespoon butter or margarine
  Add and stir over medium heat        ½ cup finely cut nuts
  until light brown
  Remove from heat and cool to room temperature. Whip chilled milk
  mixture with cold rotary beater, or electric beater at high speed,
  until light and fluffy. Fold in nuts. Put into chilled 9-inch Graham
  Cracker Crust (page 4). Chill 3 hours. Keep chilled until served.




                             COCONUT CREAM


  Mix thoroughly in a saucepan         ½ cup sugar
                                       3 tablespoons cornstarch
                                       ¼ teaspoon salt
                                       1 cup shredded coconut
                                       3 egg yolks
  Stir in gradually until smooth a     1 cup Pet Evaporated Milk
  mixture of
                                       1 cup water
  Cook and stir over low heat until thickened, about 10 minutes.
  Remove from heat and stir in         1½ teaspoons vanilla
  Cover and cool thoroughly. Put into cold 9-inch baked pastry shell.
  Spread with Meringue (page 5).
  Sprinkle over top                    ½ cup shredded coconut
  Bake as directed for Meringue (page 5). Cool thoroughly before cutting
  with wet knife.




                           STRAWBERRY CHIFFON


  Put into ice tray of refrigerator    ½ cup Pet Evaporated Milk
  Chill until ice crystals begin to form around edges.
  Mash with a fork or pastry blender   2 cups fresh strawberries[2]
  Add to berries and mix well          ⅓ cup sugar
                                       ⅛ teaspoon salt
  Let stand until needed.
  Mix and stir until dissolved         1 package lemon gelatin
                                       1¼ cups boiling water

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.


[2]Frozen strawberries can be used. Drain the berries and use the juice
    in place of part of the water. Omit the sugar. Use 1½ cups of
    drained berries.




                           CHERRY PIE SUPREME


  Put into ice tray of refrigerator    ½ cup Pet Evaporated Milk
  Chill until ice crystals begin to form around edges.
  Mix together in a saucepan           3 tablespoons cornstarch
                                       ¾ cup sugar
                                       ⅛ teaspoon salt
                                       ¼ teaspoon cinnamon (can omit)
  Drain and save juice from            2 cups canned, sour, pitted
                                       cherries (No. 2 can)
  If necessary, add enough water to cherry juice to make 1 cup.
  Stir gradually into cornstarch mixture. Cook and stir over medium heat
  until very thick, about 7 minutes. Cool thoroughly.
  Mix until smooth                     2 tablespoons melted butter or
                                       margarine
                                       1 tablespoon lemon juice
                                       few grains salt
                                       1 cup powdered sugar

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.




                                 EGGNOG


  Put into ice tray of refrigerator    ⅔ cup Pet Evaporated Milk
  Chill until ice crystals begin to form around the edges.
  Soften in a small bowl               1 tablespoon unflavored gelatin in
                                       ¼ cup cold water
  Mix in top of double boiler          2 well-beaten eggs
                                       ½ cup sugar
                                       ⅛ teaspoon salt
  Stir in gradually until smooth a     ½ cup Pet Evaporated Milk
  mixture of
                                       ¼ cup water
  Place over boiling water. Cook and stir until mixture thickens slightly
  or about 3 minutes. Add softened gelatin and stir until dissolved.
  Remove from heat and stir in         2 teaspoons vanilla

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.




                              ROYAL MINCE


Turn on oven and set at 450 (extremely hot).

Line a 9-inch pie pan with unbaked pastry.

  Mix in a bowl                        2 eggs
                                       ¾ cup Pet Evaporated Milk
                                       2 tablespoons molasses
                                       ¼ cup sugar
                                       2¼ cups moist mincemeat,
                                       ready-mixed, bulk, or canned

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.




                            COCONUT CUSTARD


Turn on oven and set at 350 (moderate).

Line a 9-inch pie pan with unbaked pastry.

  Beat until thick and lemon colored   2 eggs
  Beat in gradually a mixture of       1 cup sugar
                                       2 tablespoons flour
                                       1 teaspoon salt
  Add and beat hard                    ½ cup Pet Evaporated Milk
                                       2 tablespoons soft butter or
                                       margarine
                                       2¼ teaspoons lemon juice
  Fold in                              1½ cups chopped coconut (4-oz. can)

Pour into pastry-lined pan. Bake on oven rack slightly below center
until browned on top, or about 40 minutes. Cool before serving.




                                PUMPKIN


Turn on oven and set at 375 (high moderate).

Line a 9-inch pie pan with unbaked pastry.

  Mix in a bowl                        ¾ cup brown sugar, lightly packed
                                       1 tablespoon flour
                                       ½ teaspoon salt
                                       2¼ teaspoons pumpkin pie spice
  Add and stir until smooth            1½ cups cooked or canned pumpkin
                                       1½ cups Pet Evaporated Milk
                                       1 slightly beaten egg

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.




                          BUTTERSCOTCH CHIFFON


  Put into ice tray of refrigerator    ½ cup Pet Evaporated Milk
  Chill until ice crystals begin to form around the edges.
  Soften in a small bowl               1 tablespoon unflavored gelatin in
                                       ¼ cup cold water
  Put into a saucepan                  1½ pkgs. butterscotch pudding
                                       powder (not the “instant” kind)
                                       ⅓ cup brown sugar
                                       ⅛ teaspoon salt
  Stir in gradually until smooth a     ¾ cup Pet Evaporated Milk
  mixture of
                                       1½ cups water

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.




                                 APPLE


Turn on oven and set at 450 (extremely hot).

Line a 9-inch pie pan with unbaked pastry (two crust pie, page 4).

  Put into large bowl                  6 cups pared apples, thinly sliced
  Add a mixture of                     1 cup sugar
                                       1 teaspoon cinnamon
                                       ½ teaspoon salt

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.




                          FROZEN GRAPE RIPPLE


  Put into ice tray of refrigerator        ¾ cup Pet Evaporated Milk
  Chill until ice crystals begin to form around edges.
  Mix in small bowl                        2 egg yolks
                                           ⅔ cup sugar
                                           ½ teaspoon grated lemon
                                           rind
                                           2 tablespoons lemon juice
  Put ice cold milk into a cold bowl with  2 egg whites
  Whip with cold rotary beater, or electric beater at high speed,
  until fluffy.
  Add and whip until stiff                 3 tablespoons lemon juice
  Beat in egg yolk mixture.
  Fold in with spoon or spatula to make a  3 tablespoons frozen grape
  rippled effect                           juice concentrate (thawed)

Put into chilled 9-inch Graham Cracker Crust (page 4). Freeze until
firm.




                           CHOCOLATE CHIFFON


  Soften in a small bowl               1 tablespoon unflavored gelatin in
                                       ¼ cup cold water
  Mix well in a saucepan               ⅓ cup cocoa
                                       ½ cup sugar
                                       ⅛ teaspoon salt
  Add and mix well                     2 egg yolks
  Stir in gradually until smooth a     1¼ cups Pet Evaporated Milk
  mixture of
                                       ¾ cup water
  Cook and stir over low heat until slightly thickened, about 10
  minutes. Add softened gelatin and stir until dissolved. Remove from
  heat. Chill until thick, but not firm.
  Then fold in                         2 stiffly beaten egg whites
                                       1½ teaspoons vanilla

Put into chilled 9-inch Graham Cracker Crust (page 4). Chill at least 3
hours.




                             PLAIN CUSTARD


Turn on oven and set at 350 (moderate).

Line a 9-inch pie pan with unbaked pastry.

  Mix in a bowl                        ½ cup sugar
                                       2 tablespoons cornstarch
                                       ⅛ teaspoon salt
  Add and beat until well blended      3 eggs
                                       1½ teaspoons vanilla
  Stir in gradually until smooth a     1½ cups Pet Evaporated Milk
  mixture of
                                       1 cup water
  Pour into pastry-lined pan.

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.




                              LIME CHIFFON


  Put into ice tray of refrigerator    ⅔ cup Pet Evaporated Milk
  Chill until ice crystals begin to form around the edges.
  Mix well in a saucepan               6 tablespoons sugar
                                       1 tablespoon flour
  Add and mix well                     2 eggs
  Stir in gradually until smooth       ½ cup Pet Evaporated Milk
                                       ½ cup water
                                       2 tablespoons grated lime rind
                                       ¼ teaspoon salt
  Cook over low heat until slightly thickened, about 10 minutes,
  stirring all the time. Remove from heat.
  Add and stir until dissolved         1 package lime gelatin
                                       ¼ cup lime juice
  Chill until thick, but not firm. Put ice cold milk into cold bowl and
  whip with cold rotary beater, or electric beater at high speed, until
  fluffy.
  Add and whip until stiff             2 tablespoons lime juice

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.




                              APPLE CRUMB


Turn on oven and set at 375 (high moderate).

  Mix in a 2-quart mixing bowl         ½ cup sugar
                                       2 tablespoons cornstarch
                                       ⅛ teaspoon salt
                                       ½ teaspoon cinnamon
  Stir in a mixture of                 ½ cup Pet Evaporated Milk
                                       1 tablespoon lemon juice
  Add and mix well                     4 cups sliced, pared apples

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.

  Meanwhile, put into a small bowl     ⅔ cup brown sugar
                                       ½ cup sifted, all-purpose flour
                                       3 tablespoons butter or margarine

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.




                            CHOCOLATE ICEBOX


  Put into ice tray of refrigerator    ¾ cup Pet Evaporated Milk
  Chill until ice crystals begin to form around the edges.
  Put into a heavy quart saucepan      ¾ cup Pet Evaporated Milk
                                       ⅓ cup cocoa
                                       24 marshmallows, cut into pieces
  Cook over very low heat, stirring all the time, until marshmallows are
  melted.
  Remove from heat and add             1½ teaspoons vanilla

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.




                         STRAWBERRY MARSHMALLOW


  Put into ice tray of refrigerator    ⅔ cup Pet Evaporated Milk
  Chill milk until ice crystals begin to form around the edges.
  Put into a quart saucepan            32 marshmallows
                                       ⅓ cup Pet Evaporated Milk
  Cook and stir over low heat until marshmallows are just melted.
  Remove from heat and stir in         1 teaspoon grated lemon rind
                                       ¼ cup lemon juice
                                       ¼ cup water

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.

  Fold in                              1 quart sliced, fresh strawberries

Pour into chilled 9-in. Graham Cracker Crust (page 4). Chill until firm,
about 3 hours.




                            PINEAPPLE-CHEESE


 Soften in a small bowl        1 tablespoon unflavored gelatin in
                               ¼ cup cold water
 Mix together in a saucepan    ¼ cup sugar
                               2 slightly beaten egg yolks
                               1 teaspoon grated lemon rind
                               2 tablespoons lemon juice
                               ½ cup drained, crushed pineapple (9-oz. can)
                               ⅓ cup Pet Evaporated Milk
 Cook over low heat until slightly thickened, about 10 minutes, stirring
 all the time. Add softened gelatin and stir until dissolved. Remove from
 heat.
 Stir in                       1 cup cottage cheese, pressed through sieve
 Chill until mixture is thick, but not firm.
 Beat until stiff, but not dry 2 egg whites
 Beat in gradually             ½ cup sugar
                               ⅛ teaspoon salt
 Beat in pineapple-cheese mixture. Put into prepared chilled 9-inch Graham
 Cracker Crust (page 4).
 Sprinkle with                 3 tablespoons graham cracker crumbs
 Chill at least 3 hours.




                                 PECAN


Turn on oven and set at 375 (high moderate).

Line a 9-inch pie pan with unbaked pastry.

 Put into bowl                 ¼ cup soft butter or margarine
 Add gradually, mixing until   ¾ cup sugar
 light and fluffy
 Beat in one at a time         3 eggs
 Add                           1 cup dark corn syrup
                               ¾ cup Pet Evaporated Milk
                               2 tablespoons flour
                               ½ teaspoon salt
                               ¾ teaspoon vanilla
                               1 cup finely cut pecans

Mix thoroughly. Pour into pastry-lined pan. Bake on center rack of oven
50 minutes, or until firm. Cool before serving.




                           BUTTERSCOTCH CREAM


 Mix thoroughly in a saucepan  1 cup brown sugar, lightly packed
                               3 tablespoons cornstarch
                               ¼ teaspoon salt
                               3 egg yolks
 Stir in gradually until       1 cup Pet Evaporated Milk
 smooth a mixture of
                               1 cup water
 Add                           2 tablespoons butter or margarine
 Cook and stir over low heat until thickened, about 10 minutes.
 Remove from heat and stir in  ¾ teaspoon vanilla

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.




                            WHIPPED TOPPING


 Chill in ice tray until       ⅓ cup Pet Evaporated Milk
 almost frozen around edges
 Then put into small cold      4 teaspoons granulated sugar
 bowl with
 Whip with cold rotary beater by hand, or with electric beater at high
 speed, until fluffy.
 Add and whip until stiff      ½ teaspoon grated lemon rind
                               2 teaspoons lemon Juice

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.

    [Illustration: Wraparound cover]




                          Transcriber’s Notes


—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook
  is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by
  _underscores_.

*** END OF THE PROJECT GUTENBERG EBOOK 65364 ***