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diff --git a/old/65364-0.txt b/old/65364-0.txt deleted file mode 100644 index d1d9d4d..0000000 --- a/old/65364-0.txt +++ /dev/null @@ -1,1283 +0,0 @@ -The Project Gutenberg eBook of Pies Made with Pet Evaporated Milk, by -Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Pies Made with Pet Evaporated Milk - -Author: Anonymous - -Release Date: May 17, 2021 [eBook #65364] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK PIES MADE WITH PET EVAPORATED -MILK *** - - - - - 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 PIES MADE WITH PET EVAPORATED -MILK *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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