,pies ,,made ,,with ,,pet ,,evaporated ,,milk ,,contents ,apple #aa ,apple ,crumb #ac ,banana ,cream #g ,butterscotch ,chiffon #aj ,butterscotch ,cream #ae ,caramel ,custard #ab ,cherry ,pie ,supreme #h ,chocolate ,chiffon #aa ,chocolate ,cream #f ,chocolate ,icebox #ac ,coconut ,cream #g ,coconut ,custard #i ,creamy ,peach #f ,cream ,pies1 made with packaged mixes #e ,eggnog #i ,frozen ,grape ,ripple #aa ,graham ,cracker ,crust #d ,lemon ,chiffon #ab ,lemon ,cream #f ,lime ,chiffon #ab ,maple-,nut ,chiffon #g ,meringue #e ,pastry #d ,pecan #ae ,pineapple-,cheese #ad ,plain ,custard #ab ,pumpkin #aj ,royal ,mince #i ,strawberry ,chiffon #h ,strawberry ,marshmallow #ad ,sweet ,potato or ,squash #aj ,tips on ,making ,fluffy ,meringue #e ,tips on ,baking ,perfect ,pastry #d ,to ,make ,tender1 ,flaky ,pastry #c ,whipped ,topping #ae ,the recipes in this book demonstrate the basic principles of making all types of pies successfully4 ,in addition1 some of the recipes show how the use of ,pet ,evaporated ,milk helps make better cream1 custard1 and chiffon pies--at lower cost4 ,since ,pet ,milk is homogenized milk concentrated to double richness1 it is an ideal ingredient for these pies4 ,it takes the place of whipping cream in chiffon pies1 is used as milk in the other types--and1 in all cases1 combines rich flavor1 creamy texture1 with increased milk nourishment4 ,in some recipes1 too1 double-rich ,pet ,milk takes the place of butter4 ,in others1 it replaces the eggs usually called for 444 with perfect results4 ,no other form of milk can guarantee such delicious results when used as an ingredient in pies4 ,yet ,pet ,milk costs less generally than any other form of whole milk4 ,illustration3 8,,pet0 is the registered trademark of ,pet ,milk ,company ,,to ,,make ,,tender ,,flaky ,,pastry ,measure all ingredients accurately4 a4 ,flour should be sifted before measuring2 then spoon lightly into cup and level off with straight edge of knife4 ,be careful not to pack flour down by shaking or tapping cup4 b4 ,to measure shortening accurately1 pack into measuring cup and level off with straight edge of knife4 ,cut in half of shortening until mixture looks like coarse meal4 ,this gives tenderness to the crust4 ,cut in remaining shortening until it is the size of large peas4 ,this gives flakiness to the crust4 ,illustration3 #b4 ,sprinkle water 7a tablespoon at a time7 over mixture4 ,mix lightly with fork until flour is moistened4 ,use only enough water to make all of flour mixture stick together when gently pressed with fork1 and 8clean the sides0 as it moves around the bowl4 ,shape dough into a smooth ball4 ,sprinkle flour over board or pastry cloth1 using only enough to prevent dough from sticking4 ,roll with quick1 light strokes1 working outward from the center to the edge1 keeping crust as round as possible4 ,without turning dough1 roll out pastry completely on one side to inch thickness4 ,if edges tear1 overlap1 then roll lightly over the mended spot to seal4 ,invert pie pan on dough and cut #a inches from rim around pan4 ,this insures enough dough to fit into pan without stretching4 ,illustration3 #d4 ,fold the dough in half and lift carefully into the pan4 ,smooth bottom with finger tips2 lift edge and ease in sides4 ,stretching causes crust to shrink during baking4 ,trim so that dough extends about inch beyond edge of pan4 ,fold extra dough under until even with pan rim4 ,to flute1 press dough between thumb and forefinger of one hand and forefinger of the other4 ,illustration3 #e4 ,illustration3 #e4 ,if you use a pastry mix1 follow directions on package4 ,break the mix up slightly if it has become packed in container4 ,follow tips 7see next page7 when rolling out and placing crust into pie pan4 ,,tips ,,on ,,baking ,,perfect ,,pastry ,choose pie pans of oven proof glass for a well-baked1 browned undercrust4 ,shiny metal does not bake the undercrust as well because it reflects the heat4 ,aluminum pans with satiny finish also give good results4 ,for a baked pastry shell3 ,illustration3 a4 a4 ,pierce all over with fork to permit air to escape and prevent blisters4 b4 ,cool thoroughly before pouring in desired filling4 c4 ,bake on shelf slightly above center in #dbe 7hot7 oven #ab minutes1 or until brown4 ,for two crust pies3 a4 ,cut several slashes in top crust to let steam escape or top crust will puff up leaving a hollow space underneath4 b4 ,fold edge of upper pastry under lower edge before fluting to keep juices from boiling out4 ,use a #dej 7extremely hot7 oven for the first #aj to #ae minutes to brown the crust and then turn temperature down to #cbe-cej 7moderate7 for remainder of cooking time4 ,,pastry ,,one ,,crust ,,two ,,crust ,,pie ,,pie ,sift together into bowl sifted all-purpose #a cup #b cups flour salt teaspoon #a teaspoon ,work into flour with fork shortening cup cup or pastry blender of ,when mixture has appearance of coarse meal1 add the remaining shortening and cut until mixture is size of large peas4 ,stir in gradually1 a water #b cup tablespoon at a time tablespoons ,roll on lightly floured board to about -inch thickness4 ,fit loosely into #i-;inch pan4 ,fold extra pastry under and pinch with fingers to flute edge4 ,proceed as directed in desired pie recipe4 ,,graham ,,cracker ,,crust ,mix together #a cups fine graham cracker crumbs#a cup melted butter or margarine ,press firmly with back of spoon in bottom and on sides of #i-;inch pie pan4 ,chill until needed4 #a,sixteen #b-;inch crackers will make #a cups crumbs4 ,,tips ,,on ,,making ,,fluffy ,,meringue #a4 ,use large fresh eggs and let the egg whites warm to room temperature before beating them4 #b4 ,spread meringue on pie filling to edges of crust4 ,then the meringue won't pull away from the crust as it bakes4 #c4 ,bake meringue at #djj on center rack of oven for #g to #h minutes4 #d4 ,meringue should be cooled slowly4 ,a draft causes meringues to shrivel and form little beads of syrup on top4 #e4 ,meringue will not stick to knife1 if knife is dipped into water before cutting pie4 ,,meringue 7,see tips above7 ,turn on oven and set at #djj 7hot74 #h-;,,inch ,,pie #i-;,,inch ,,pie ,beat until stiff but not dry #b egg whites #c egg whites ,beat in gradually #d tablespoons sugar #f tablespoons sugar ,spread on top of desired pie filling4 ,bake on center rack of oven for #g to #h minutes at #djj or until light brown4 ,cool thoroughly before serving4 ,,cream ,,pies 7,made with packaged mixes which are not the 8instant0 kind7 ,chocolate ,cream ,mix in a saucepan #a pkg4 chocolate pudding powder 7not the 8instant0 kind7 #b egg yolks ,stir in gradually until #a cup ,pet ,evaporated ,milk smooth a mixture of #a cup water ,cook and stir over medium heat until mixture comes to a boil and is thickened1 about #e minutes4 ,remove from heat4 ,cover and cool thoroughly4 ,put into a cold #h-;inch baked pastry shell using pie crust mix 7follow directions on package1 to make crust74 ,spread with ,meringue 7see above74 ,bake as directed4 ,cool thoroughly4 ,cut with wet knife4 ,butterscotch ,cream3 ,follow ,chocolate ,cream ,pie recipe using butterscotch pudding instead of chocolate4 ,coconut ,cream3 ,follow ,chocolate ,cream ,pie recipe using coconut cream pudding powder instead of chocolate4 ,banana ,cream3 ,follow ,chocolate ,cream ,pie recipe using vanilla pudding instead of chocolate4 ,put #a cup sliced bananas into bottom of a cold #h-;inch baked pastry shell4 ,cover with cooled pudding and spread with ,meringue 7see above74 ,,creamy ,,peach ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill until ice crystals begin to form around the edges4 ,drain well and save juice from #b cups canned cling peach slices ,save #ab peach slices to decorate top of pie4 ,cut rest of slices into small pieces4 ,soften in small dish #a teaspoons unflavored gelatin in cup juice off peaches ,set in pan of hot water and stir until gelatin is dissolved4 ,mix until smooth1 then add #c-oz4 package white cream cheese dissolved gelatin4 7#f tablespoons7 cup sugar teaspoon almond flavoring ,put ice cold milk into a cold bowl and whip with cold rotary beater1 or electric beater at high speed until fluffy4 ,add and whip until stiff #b tablespoons lemon juice ,beat in cheese mixture about at a time4 ,when smooth fold in cut-up peaches4 ,put into chilled #i-;inch ,graham ,cracker ,crust 7page #d74 ,decorate top with sliced peaches and maraschino cherries4 ,chill at least #c hours4 ,,chocolate ,,cream ,mix thoroughly in a saucepan cup sugar #b tablespoons cornstarch #f tablespoons cocoa teaspoon salt #c egg yolks ,stir in gradually until smooth a #a cup ,pet ,evaporated ,milk mixture of #a cup water ,cook and stir over low heat until thickened1 about #aj minutes4 ,remove from heat and stir in #a teaspoons vanilla ,cover and cool thoroughly4 ,put into a cold #i-;inch baked pastry shell4 ,spread with ,meringue 7page #e74 ,bake as directed4 ,cool thoroughly before cutting with wet knife4 ,,lemon ,,cream ,mix thoroughly in a saucepan cup sugar #c tablespoons cornstarch teaspoon salt #a teaspoon grated lemon rind #c egg yolks ,stir in gradually until smooth a cup ,pet ,evaporated ,milk mixture of cup water ,cook and stir over low heat until thickened1 about #aj minutes4 ,remove from heat and stir in gradually cup lemon juice ,cover and cool thoroughly4 ,put into cold #i-;inch baked pastry shell4 ,spread with ,meringue 7page #e74 ,bake as directed4 ,cool thoroughly before cutting with wet knife4 ,,banana ,,cream ,mix thoroughly in a saucepan cup sugar #c tablespoons cornstarch teaspoon salt #c egg yolks ,stir in gradually until smooth a #a cup ,pet ,evaporated ,milk mixture of #a cup water ,cook and stir over low heat until thickened1 about #aj minutes4 ,remove from heat and stir in #a teaspoon vanilla ,cover and cool thoroughly4 ,put in the bottom of a cold #i-;inch #a cups sliced1 ripe bananas baked pastry shell ,cover bananas with cooled custard4 ,spread with ,meringue 7page #e74 ,bake as directed4 ,cool thoroughly before cutting with wet knife4 ,,maple-,,nut ,,chiffon ,soften in small pan #a teaspoons unflavored gelatin in #c tablespoons cold water ,set in pan of hot water and stir until gelatin is dissolved4 ,stir in slowly a mixture of cup sugar #a cup ,pet ,evaporated ,milk teaspoon maple flavoring ,chill until almost firm4 ,meanwhile1 melt in skillet #a tablespoon butter or margarine ,add and stir over medium heat cup finely cut nuts until light brown ,remove from heat and cool to room temperature4 ,whip chilled milk mixture with cold rotary beater1 or electric beater at high speed1 until light and fluffy4 ,fold in nuts4 ,put into chilled #i-;inch ,graham ,cracker ,crust 7page #d74 ,chill #c hours4 ,keep chilled until served4 ,,coconut ,,cream ,mix thoroughly in a saucepan cup sugar #c tablespoons cornstarch teaspoon salt #a cup shredded coconut #c egg yolks ,stir in gradually until smooth a #a cup ,pet ,evaporated ,milk mixture of #a cup water ,cook and stir over low heat until thickened1 about #aj minutes4 ,remove from heat and stir in #a teaspoons vanilla ,cover and cool thoroughly4 ,put into cold #i-;inch baked pastry shell4 ,spread with ,meringue 7page #e74 ,sprinkle over top cup shredded coconut ,bake as directed for ,meringue 7page #e74 ,cool thoroughly before cutting with wet knife4 ,,strawberry ,,chiffon ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill until ice crystals begin to form around edges4 ,mash with a fork or pastry blender #b cups fresh strawberries#b ,add to berries and mix well cup sugar teaspoon salt ,let stand until needed4 ,mix and stir until dissolved #a package lemon gelatin #a cups boiling water ,cool to room temperature1 then add strawberry mixture4 ,chill until thick1 but not firm4 ,put ice cold milk into a cold bowl and whip with cold rotary beater1 or electric beater at high speed1 until stiff4 ,fold in chilled gelatin mixture4 ,put into chilled #i-;inch ,graham cracker crust 7page #d74 ,chill #c hours4 ,keep chilled until ready to serve4 #b;,frozen strawberries can be used4 ,drain the berries and use the juice in place of part of the water4 ,omit the sugar4 ,use #a cups of drained berries4 ,,cherry ,,pie ,,supreme ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill until ice crystals begin to form around edges4 ,mix together in a saucepan #c tablespoons cornstarch cup sugar teaspoon salt teaspoon cinnamon 7can omit7 ,drain and save juice from #b cups canned1 sour1 pitted cherries 7,no4 #b can7 ,if necessary1 add enough water to cherry juice to make #a cup4 ,stir gradually into cornstarch mixture4 ,cook and stir over medium heat until very thick1 about #g minutes4 ,cool thoroughly4 ,mix until smooth #b tablespoons melted butter or margarine #a tablespoon lemon juice few grains salt #a cup powdered sugar ,whip ice cold milk with cold rotary beater1 or electric beater at high speed1 until fluffy4 ,beat in powdered sugar mixture about at a time4 ,do not overbeat4 ,add drained cherries to cooled cornstarch mixture and then take out #ah cherries to decorate top of pie4 ,put filling into cold #i-;inch baked pastry shell4 ,put whipped mixture around edge of pie4 ,decorate with cherries4 ,chill about an hour before serving4 ,,eggnog ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill until ice crystals begin to form around the edges4 ,soften in a small bowl #a tablespoon unflavored gelatin in cup cold water ,mix in top of double boiler #b well-beaten eggs cup sugar teaspoon salt ,stir in gradually until smooth a cup ,pet ,evaporated ,milk mixture of cup water ,place over boiling water4 ,cook and stir until mixture thickens slightly or about #c minutes4 ,add softened gelatin and stir until dissolved4 ,remove from heat and stir in #b teaspoons vanilla ,chill until thick1 but not firm4 ,put ice cold milk into a cold bowl and whip with cold rotary beater1 or electric beater at high speed1 until stiff4 ,fold in chilled gelatin mixture4 ,put into chilled #i-;inch ,graham ,cracker ,crust 7page #d74 ,sprinkle top with nutmeg if desired4 ,chill at least #c hours4 ,,royal ,,mince ,turn on oven and set at #dej 7extremely hot74 ,line a #i-;inch pie pan with unbaked pastry4 ,mix in a bowl #b eggs cup ,pet ,evaporated ,milk #b tablespoons molasses cup sugar #b cups moist mincemeat1 ready-mixed1 bulk1 or canned ,pour into pastry-lined pan4 ,bake on center rack of oven #ae minutes4 ,reduce heat to #cej 7moderate7 and bake #cj minutes longer1 or until firm4 ,serve warm or cold4 ,,coconut ,,custard ,turn on oven and set at #cej 7moderate74 ,line a #i-;inch pie pan with unbaked pastry4 ,beat until thick and lemon colored #b eggs ,beat in gradually a mixture of #a cup sugar #b tablespoons flour #a teaspoon salt ,add and beat hard cup ,pet ,evaporated ,milk #b tablespoons soft butter or margarine #b teaspoons lemon juice ,fold in #a cups chopped coconut 7#d-oz4 can7 ,pour into pastry-lined pan4 ,bake on oven rack slightly below center until browned on top1 or about #dj minutes4 ,cool before serving4 ,,pumpkin ,turn on oven and set at #cge 7high moderate74 ,line a #i-;inch pie pan with unbaked pastry4 ,mix in a bowl cup brown sugar1 lightly packed #a tablespoon flour teaspoon salt #b teaspoons pumpkin pie spice ,add and stir until smooth #a cups cooked or canned pumpkin #a cups ,pet ,evaporated ,milk #a slightly beaten egg ,pour into pastry-lined pan4 ,bake on center rack of oven #de minutes1 or until firm4 ,cool before cutting4 ,serve with ,whipped ,topping 7page #ae74 ,sweet ,potato or ,squash3 ,substitute sieved1 cooked or canned sweet potatoes or mashed1 cooked winter squash for the pumpkin in the ,pumpkin ,pie ,recipe4 ,if you use sweet potatoes1 reduce sugar to cup and add #b tablespoons melted butter or margarine4 ,,butterscotch ,,chiffon ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill until ice crystals begin to form around the edges4 ,soften in a small bowl #a tablespoon unflavored gelatin in cup cold water ,put into a saucepan #a pkgs4 butterscotch pudding powder 7not the 8instant0 kind7 cup brown sugar teaspoon salt ,stir in gradually until smooth a cup ,pet ,evaporated ,milk mixture of #a cups water ,cook and stir until mixture comes to a boil and is thickened1 about #e minutes4 ,add softened gelatin and stir until gelatin is dissolved4 ,chill until cold but not firm4 ,put ice cold milk into a cold bowl and whip with cold rotary beater at high speed1 until fluffy4 ,add and whip until stiff #b teaspoons lemon juice ,beat in cold pudding4 ,put into prepared chilled #i-;inch ,graham ,cracker ,crust 7page #d74 ,chill #c hours4 ,keep chilled until served4 ,,apple ,turn on oven and set at #dej 7extremely hot74 ,line a #i-;inch pie pan with unbaked pastry 7two crust pie1 page #d74 ,put into large bowl #f cups pared apples1 thinly sliced ,add a mixture of #a cup sugar #a teaspoon cinnamon teaspoon salt ,with spoon1 turn apples gently over to coat with mixture4 ,arrange apples in pastry-lined pan4 ,cover with pastry4 7,see tips on pastry1 page #d47 ,bake on oven rack slightly above center #aj minutes1 then reduce heat to #cbe 7low moderate7 and bake about #ej minutes longer1 or until apples are tender and pastry is brown4 ,,frozen ,,grape ,,ripple ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill until ice crystals begin to form around edges4 ,mix in small bowl #b egg yolks cup sugar teaspoon grated lemon rind #b tablespoons lemon juice ,put ice cold milk into a cold bowl with #b egg whites ,whip with cold rotary beater1 or electric beater at high speed1 until fluffy4 ,add and whip until stiff #c tablespoons lemon juice ,beat in egg yolk mixture4 ,fold in with spoon or spatula to make a #c tablespoons frozen grape rippled effect juice concentrate 7thawed7 ,put into chilled #i-;inch ,graham ,cracker ,crust 7page #d74 ,freeze until firm4 ,,chocolate ,,chiffon ,soften in a small bowl #a tablespoon unflavored gelatin in cup cold water ,mix well in a saucepan cup cocoa cup sugar teaspoon salt ,add and mix well #b egg yolks ,stir in gradually until smooth a #a cups ,pet ,evaporated ,milk mixture of cup water ,cook and stir over low heat until slightly thickened1 about #aj minutes4 ,add softened gelatin and stir until dissolved4 ,remove from heat4 ,chill until thick1 but not firm4 ,then fold in #b stiffly beaten egg whites #a teaspoons vanilla ,put into chilled #i-;inch ,graham ,cracker ,crust 7page #d74 ,chill at least #c hours4 ,,plain ,,custard ,turn on oven and set at #cej 7moderate74 ,line a #i-;inch pie pan with unbaked pastry4 ,mix in a bowl cup sugar #b tablespoons cornstarch teaspoon salt ,add and beat until well blended #c eggs #a teaspoons vanilla ,stir in gradually until smooth a #a cups ,pet ,evaporated ,milk mixture of #a cup water ,pour into pastry-lined pan4 ,bake on oven rack slightly below center about #ee minutes1 or until knife inserted near edge of custard comes out clean4 ,cool thoroughly before cutting4 ,caramel ,custard3 ,make filling for ,custard ,pie4 ,sprinkle over bottom of unbaked pastry a mixture of cup brown sugar and teaspoon cinnamon4 ,pour custard mixture over top of sugar in pastry-lined pan4 ,bake as directed above for ,custard ,pie4 ,,lime ,,chiffon ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill until ice crystals begin to form around the edges4 ,mix well in a saucepan #f tablespoons sugar #a tablespoon flour ,add and mix well #b eggs ,stir in gradually until smooth cup ,pet ,evaporated ,milk cup water #b tablespoons grated lime rind teaspoon salt ,cook over low heat until slightly thickened1 about #aj minutes1 stirring all the time4 ,remove from heat4 ,add and stir until dissolved #a package lime gelatin cup lime juice ,chill until thick1 but not firm4 ,put ice cold milk into cold bowl and whip with cold rotary beater1 or electric beater at high speed1 until fluffy4 ,add and whip until stiff #b tablespoons lime juice ,slowly beat in gelatin mixture4 ,put into chilled #i-;inch ,graham ,cracker ,crust 7page #d74 ,chill at least #c hours4 ,lemon ,chiffon3 ,substitute lemon gelatin1 lemon juice and lemon rind for the lime ingredients4 ,,apple ,,crumb ,turn on oven and set at #cge 7high moderate74 ,mix in a #b-quart mixing bowl cup sugar #b tablespoons cornstarch teaspoon salt teaspoon cinnamon ,stir in a mixture of cup ,pet ,evaporated ,milk #a tablespoon lemon juice ,add and mix well #d cups sliced1 pared apples ,pour into #i-;inch pie pan lined with unbaked pastry1 made with pie crust mix or from ,pastry recipe 7page #d74 ,bake on rack near center of oven for #cj minutes4 ,meanwhile1 put into a small bowl cup brown sugar cup sifted1 all-purpose flour #c tablespoons butter or margarine ,blend with fork or pastry blender until mixture has the appearance of fine corn meal4 ,at end of #cj-minute baking period sprinkle brown sugar mixture on top of pie4 ,bake pie #bj minutes longer1 or until crumb topping is brown4 ,serve warm or cold4 ,,chocolate ,,icebox ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill until ice crystals begin to form around the edges4 ,put into a heavy quart saucepan cup ,pet ,evaporated ,milk cup cocoa #bd marshmallows1 cut into pieces ,cook over very low heat1 stirring all the time1 until marshmallows are melted4 ,remove from heat and add #a teaspoons vanilla ,chill until mixture begins to thicken4 ,put ice cold milk into a cold quart bowl4 ,whip with a cold rotary beater by hand1 or with electric beater at high speed1 until fluffy4 ,fold into chilled chocolate mixture4 ,put into chilled #i-;in4 ,graham ,cracker ,crust 7page #d74 ,chill until firm1 about #c hours4 ,keep chilled until ready to serve4 ,to garnish1 cut #d marshmallows into thirds4 ,place pieces around edge of pie4 ,,strawberry ,,marshmallow ,put into ice tray of refrigerator cup ,pet ,evaporated ,milk ,chill milk until ice crystals begin to form around the edges4 ,put into a quart saucepan #cb marshmallows cup ,pet ,evaporated ,milk ,cook and stir over low heat until marshmallows are just melted4 ,remove from heat and stir in #a teaspoon grated lemon rind cup lemon juice cup water ,chill until slightly thicker than unbeaten egg whites4 ,put cold milk into a cold quart bowl4 ,whip with cold rotary beater by hand1 or with electric beater at high ,speed1 until stiff4 ,fold into marshmallow mixture4 ,fold in #a quart sliced1 fresh strawberries ,pour into chilled #i-;in4 ,graham ,cracker ,crust 7page #d74 ,chill until firm1 about #c hours4 ,,pineapple-,,cheese ,soften in a small bowl #a tablespoon unflavored gelatin in cup cold water ,mix together in a saucepan cup sugar #b slightly beaten egg yolks #a teaspoon grated lemon rind #b tablespoons lemon juice cup drained1 crushed pineapple 7#i-oz4 can7 cup ,pet ,evaporated ,milk ,cook over low heat until slightly thickened1 about #aj minutes1 stirring all the time4 ,add softened gelatin and stir until dissolved4 ,remove from heat4 ,stir in #a cup cottage cheese1 pressed through sieve ,chill until mixture is thick1 but not firm4 ,beat until stiff1 but not dry #b egg whites ,beat in gradually cup sugar teaspoon salt ,beat in pineapple-cheese mixture4 ,put into prepared chilled #i-;inch ,graham ,cracker ,crust 7page #d74 ,sprinkle with #c tablespoons graham cracker crumbs ,chill at least #c hours4 ,,pecan ,turn on oven and set at #cge 7high moderate74 ,line a #i-;inch pie pan with unbaked pastry4 ,put into bowl cup soft butter or margarine ,add gradually1 mixing until cup sugar light and fluffy ,beat in one at a time #c eggs ,add #a cup dark corn syrup cup ,pet ,evaporated ,milk #b tablespoons flour teaspoon salt teaspoon vanilla #a cup finely cut pecans ,mix thoroughly4 ,pour into pastry-lined pan4 ,bake on center rack of oven #ej minutes1 or until firm4 ,cool before serving4 ,,butterscotch ,,cream ,mix thoroughly in a saucepan #a cup brown sugar1 lightly packed #c tablespoons cornstarch teaspoon salt #c egg yolks ,stir in gradually until #a cup ,pet ,evaporated ,milk smooth a mixture of #a cup water ,add #b tablespoons butter or margarine ,cook and stir over low heat until thickened1 about #aj minutes4 ,remove from heat and stir in teaspoon vanilla ,cover and cool thoroughly4 ,put into cold #i-;inch baked pastry shell4 ,spread with ,meringue 7page #e74 ,bake as directed4 ,cool thoroughly before cutting with a wet knife4 ,,whipped ,,topping ,chill in ice tray until cup ,pet ,evaporated ,milk almost frozen around edges ,then put into small cold #d teaspoons granulated sugar bowl with ,whip with cold rotary beater by hand1 or with electric beater at high speed1 until fluffy4 ,add and whip until stiff teaspoon grated lemon rind #b teaspoons lemon ,juice ,serve as a topping on fruit1 fruit shortcakes1 plain cake1 puddings1 or other desserts4 ,makes #a cup4 ,home ,economics ,department ,,pet ,,milk ,,company ,arcade ,building ,st4 ,louis1 ,missouri #aafj ,litho in ,u4,s4,a4 ,illustration3 ,wraparound cover ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4