Bring the water to the boiling point. Mix the corn starch, sugar, and salt and add to the water. Cook directly over the flame until the corn starch has thickened. Place in a double boiler. Separate the eggs, beat the yolks, and to them add the grated rind of the orange and the orange and lemon juice. Beat well and add to the corn-starch mixture. Remove from the heat and pour into a baked crust of a pie. Make meringue of the egg whites, cover the filling, and bake until a delicate brown in a moderate oven.
64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie can be made than pineapple pie. It is similar to lemon pie, but differs in that a certain amount of the fruit is used in the filling. Therefore, unless the fruit is cut very fine, the pie will be difficult to cut.
PINEAPPLE PIE
- 1-1/2 c. water
- 1/2 c. corn starch
- 1 c. sugar
- 1/4 tsp. salt
- 1 egg
- 1/2 c. pineapple juice
- 2 Tb. lemon juice
- 1 c. shredded or finely chopped pineapple
Bring the water to the boiling point. Mix the corn starch, sugar, and salt and add to the boiling water. Cook directly over the flame until the mixture has thickened. Separate the egg, beat the yolk, and add to the pineapple and lemon juice. Stir this into the corn-starch mixture, remove from the heat, and add the pineapple. Fill a baked crust of a pie, make meringue of the egg white, cover the filling, and bake in a moderate oven until delicately browned.
65. PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie is not a favorite. While it is especially popular in the autumn, it may be made at any time of the year. Sometimes pumpkin is dried or canned in the household or commercially for this purpose. Then, too, pumpkins may be kept all winter if they are stored in a cool, dry place and are not bruised when put away.
PUMPKIN PIE NO. 1
- 1-1/2 c. pumpkin
- 1 c. milk
- 1 egg
- 1/2 c. sugar
- 1/2 tsp. salt
- 1/4 tsp. ginger
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- 1 Tb. corn starch
The preparation of the pumpkin is the first step in the making of pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the seeds, and peel off the skin. Cut the peeled pulp into cubes about 1 inch square and cook with just enough water to start the cooking or steam until the pumpkin is soft. When it has become soft, mash thoroughly or force through a sieve, and then cook again, stirring frequently to prevent the pumpkin from burning. Cook until as much water as possible has been evaporated and the mass of pumpkin seems quite dry. With the pumpkin prepared, mix the milk with it and add the beaten egg. Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie crust with this mixture and bake in a moderate oven until the filling is cooked thoroughly and the crust is baked.
66. PUMPKIN PIE NO. 2.--Pumpkin pie is in reality a form of custard to which spice is added, but much of the original flavor of the pumpkin is lost if too much spice is used. The finished product should not be dark in color, but a golden brown. This dessert becomes much more delicious by adding a layer of whipped cream to it just before serving.