Beat the egg whites according to the directions given, add the sugar slowly, and continue the beating. Then add the flavoring. Cover the filling, place in a moderate oven, and bake for 12 to 15 minutes.
54. BUTTERSCOTCH PIE.--A sweet dessert that is usually a favorite may be had by making butterscotch pie. The necessary ingredients for this kind of pie are few and simple. When served with whipped cream in place of meringue, it makes a very rich and delicious dessert.
BUTTERSCOTCH PIE
- 1 c. brown sugar
- 1/3 c. corn starch
- 1/8 tsp. salt
- 1 c. water, boiling
- 1-1/2 c. milk
- 2 Tb. butter
- 1/2 tsp. vanilla
Mix the sugar, corn starch, and salt, and add the boiling water to them. Cook until the mixture has thickened and in the meantime heat the milk. Stir in the butter, add the milk, and cook the entire mixture in a double boiler for 15 minutes. Add the vanilla. Pour into the baked pie crust, cover with meringue, and bake in a moderate oven, or cook without the meringue, then cool and cover with whipped cream before serving.
55. CHOCOLATE PIE.--Chocolate corn-starch pudding or chocolate blanc mange thickened with any starchy material and poured into a baked crust makes chocolate pie. This may be made as strong with chocolate as desired, but care should be taken not to make it too stiff or it will be pasty.
CHOCOLATE PIE
- 2-1/2 c. milk
- 1 c. sugar
- 2/3 c. flour
- 1/8 tsp. salt
- 1-1/2 sq. bitter chocolate
- 1 egg
- 1/2 tsp. vanilla
Heat the milk to scalding in a double boiler. Mix the sugar, flour, and salt and add to the milk. Cook over the flame until the flour has thickened. Return to the double boiler and cook for 10 or 15 minutes longer. Melt the chocolate over hot water and add to the mixture. Beat the egg and add slowly to the mixture, remove from the fire, and add the vanilla. Pour into a baked pie crust, cover with meringue, if desired, and bake in a moderate oven for 10 to 15 minutes. If the meringue is omitted, cool and cover with whipped cream just before serving.
56. COCONUT PIE.--The flavor of coconut added to an already delicious corn-starch custard makes a pie that never fails to tempt the appetite of every one. The crust for a pie of this kind should always be baked in a deep pan.