Measure into

MINN, ik fk ki 14 cup butter (or part
butter and part
shortening)

Pia es Seas ct ae 1 cup boiling water

Bring to a rapid boil.

Add the flour (or flour

and salt) all at once

and mix thoroughly.

Cook, stirring con-

stantly, until the

mixture leaves sides

of the saucepan. Cool

but do not chill.

Add, one by one... .3 unbeaten eggs
(4, if small)

beating the mixture

smooth after the addition of each egg. Cover

closely and chill thoroughly.

Prepare a hot oven, 425°.
Grease a baking sheet.

Drop chilled dough by spoonfuls, well apart,
onto prepared baking sheet, making neat
rounds about the size of a walnut—if pre-
ferred, the dough may be pressed through a
pastry tube.

Bake in a hot oven, 425°, until puffed—
about 15 minutes; lower heat to moderately
hot, 375°, and bake until puffs are very light
and golden brown—about 15 minutes longer.

Note: For larger puffs, such as éclairs or
cream puffs, make the mounds of dough a
little larger and bake them in a hot oven,
425°, for 20 minutes, then lower heat to
moderately hot, 375°, and bake about 25
minutes longer.

TOPPING MERINGUE No. 1
Yield—sufficient to top one 8\%-inch pie

There is no need for meringue to be leathery,
watery and fallen. If you do exactly as this
recipe directs, your meringue will remain as
high after coming from the oven, as it was
when it went in, and it will be delicately set
throughout, with a warmly shaded top.

Oven temperature— slow, 300°.

a ae a Saar ary 2 eg whites
eee ee a ee few grains salt
Beat until just stiff—

not dry.

Gradually beat in. . .4 tablespoons fine
granulated sugar

beating after each

addition until mixture

stands in peaks.

Beat in........«...few drops vanilla or
other flavoring

Swirl meringue on top

of pie or tarts, touching it here and there

to the pastry.

Bake in a slow oven, 300°, until meringue
is “‘set’’ and delicately browned.

MERINGUE ISLANDS: For dessert top-
ping, two-thirds fill shallow pan with hot water;
drop spoonfuls of meringue over water. Bake
in a slow oven, 300°, until meringue is ‘“‘set’’
and nicely colored. Drain carefully from water.

TOPPING MERINGUE No. 2

Make as Topping Meringue No. 1, decreasing
sugar to 2 tablespoons. Bake in a moderate
oven, 350°.

TWO-CRUST FRUIT PIES

This is probably Canada’s favorite type of
pie, and one it is worth the cook’s while to
make extremely well.

Earlier in this lesson, there were specific
hints about the lining of the pans and the
care to conserve the juices, when making a
fruit pie. Those pointers will be of varying
importance, depending on the type of fruit
you are using, but should be kept well in
mind for the pie that needs them.

Fruit pies are more luscious when served
warm.

Line pie pan with thinly rolled out pie
paste of your choice. Measure sugar, allowing
'% to 1% cups to every 4 cups prepared fruit—
the amount of sugar required depends upon
the sweetness of the fruit being used (canned
fruit would only need the 1% cup; apples,
berries, etc. would be sufficiently sweetened
with 34 cup sugar; cherries on the other hand,
require the full 114 cups). If the fruit is of
a juicy nature, stir 2 to 4 tablespoons Monarch
Pastry Flour into the sugar. If spices are to
be added (as we often do for an apple pie)
stir them into the sugar

Sprinkle some of sugar over paste in pan,
then fill pan with alternate layers prepared
fruit (fresh or canned) and sugar mixture—
the top layer should be of the sugar mixture.
Dot with 1 or 2 tablespoons butter, then top
with second crust, preparing it and applying
it as taught earlier in this lesson.

Bake a fresh fruit pie at the temperature
called for in the pastry recipe you are using
for about 12 minutes and then reduce the
oven heat to moderately hot, 375°, and con-

49

LESSON 7

44H eHeHeeesee eee eee ee