2 tablespoons rum or ½ teaspoon rum flavoring
Beat egg whites with cream of tartar until stiff. Add sugar. Fold in remaining half of custard and rum. Pour on top of chocolate layer. Chill until set.
TOPPING
¼ cup cream, whipped
½ square unsweetened chocolate, grated
Just before serving, spread whipped cream on pie and sprinkle with chocolate.
Salads
The secret of a successful salad is thorough chilling and crisping of all ingredients. Salad greens should be thoroughly cleaned and dried; fruits well drained; meat, fish and cheese cut into bite-size pieces of uniform shape. Eye-appeal is important. Add colorful garnishes to a salad that is not naturally colorful.
Salads for the main course should contain some protein-rich foods, such as chicken, meat, fish, or cheese, and vegetables. Marinate meat or vegetables separately in a tart French dressing and combine just before serving. Mayonnaise or cooked dressings give added food value and body to salads of this kind. For meat, chicken or fish salads, allow ½ cup ingredients and 2 tablespoons dressing per serving. The salad will be more attractive if the pieces are large enough to be identified.