FILLING FOR CUSTARD PIE
Use the materials for Baked Custard (page 92) and follow the first three directions for that recipe. Pour the uncooked custard into the bottom crust of the pie. Omit the top crust. Put in a moderately hot oven and reduce the heat at once, allowing the pie to bake slowly until the custard is stiff and the top well browned. A little nutmeg may be sprinkled over the top of the pie before baking.
FILLING FOR COCOANUT PIE
Use the materials for Baked Custard (page 92) and follow the first three directions for that recipe. Stir into the uncooked custard ½ cup of grated cocoanut. Make the pie without a top crust, and bake in a slow oven until the top is browned and the filling stiff.
MERINGUE FOR PIES OR PUDDINGS
|
|
DIRECTIONS
- Beat the egg-whites until very stiff.
- Add the sugar, a little at a time, beating continually.
- Add the lemon juice, a few drops at a time, still beating.
- Continue to beat for about fifteen minutes, or until the mixture is stiff enough to hold its shape.
[ 90 ]
