106 THE BLUE BIRD CooK BooK LEMON CHIFFON PIE Separate 4 eggs. Beat yolks until thick with the grated rind and juice of 1 lemon, 1Y% cups sugar, 3 tablespoons butter. Cook mixture over hot water until thickened. Beat whites dry, add 2 cup sugar, 4 teaspoons cold water. Add half this mixture to the lemon mixture and put the rest on top of pie in baked shell and brown slightly. CHOCOLATE PIE eggs, beaten squares unsweetened chocolate tablespoons butter teaspoon vanilla pie shell, baked 1 cup sugar Y teaspoon salt 1 tablespoon flour 2% tablespoons cornstarch 1 2/3 cups milk 1 cup water Combine sugar, salt, flour, cornstarch, milk, water and chocolate. Cook over medium heat and bring to a boil, cook 3 minutes or until mixture thickens, stirring constantly. Remove from heat. Stir about half the hot mixture into the eggs then combine with balance of mixture in pan. Cook 1 minute longer over low heat stirring. Remove from heat and add butter and vanilla. Pour into baked pie shell and serve with whipped cream topping. —=—N NN AMBASSADOR BLACK BOTTOM PIE CRUST Bake any good crust in a DEEP 9-inch pie pan. FILLING 1 tablespoon gelatine Y cup sugar 4 tablespoons cold water 1% tablespoons cornstarch 2 cups top milk 4 egg yolks FOR CHOCOLATE CUSTARD LAYER 1% squares chocolate, melted 1 teaspoon vanilla FOR RUM-FLAVORED LAYER 4 egg whites 1% teaspoons rum extract Ya cup sugar or flavoring Y% teaspoon cream of tartar FOR TOPPING 2 tablespoons confectioner’s 1 cup whipping cream sugar Y square chocolate, shaved Soak gelatine in cold water. Scald milk. Combine sugar and cornstarch. Beat egg yolks, and add scalded milk slowly. Then stir in sugar and cornstarch. Cook over simmering water, stirring occasionally, for 20 minutes, or until custard coats a spoon, Remove from heat and take out 1 cup of the custard. To this, add the melted choco- late and beat well with a rotary beater. When cool, blend in the vanilla and pour into the cooled crust and chill. While the rest of the custard is still hot, blend in the gelatine. Then cool, but do not let it stiffen. Beat the egg whites till foamy. Add the cream of tartar and continue beating to make a stiff meringue. Gradually beat in the sugar. Beat till VERY stiff. While custard is still smooth and soft, fold in the meringue and rum flavoring. As soon as the chocolate layer is set, cover it with the rum custard and chill. Spread with the cream, whipped stiff and sweetened with the confectioners’ sugar. Sprinkle the shaved chocolate over the top. MERINGUE PIE SHELL: 4 eggs beaten until frothy, then add 4 teaspoon cream of tartar, beat until real stiff. Add 1 cup of sugar, 1 teaspoon at a time and continue beating until lall sugar is used up. Pour into 9-inch pie pan. Bake 1 hour at 300 degrees in pre- heated oven. FILLING: Mix 4 egg yolks with V2 cup sugar. Add 4 tablespoons lemon juice and 1 teaspoon of grated rind. Cook over boiling water in double boiler until thick. Whip 2 pint of whipping cream and add to filling that has been cooled. Whip another Y2 pint whipping cream, add a little vanilla and 2 teaspoons sugar and spread over top. Sprinkle with vanilla wafer crumbs. Place in refrigerator 24 hours.