ADVENTURES IN COOKING 135

CHOCOLATE CHIFFON PIE

1 envelope unflavored gelatine (1 tbsp) 34 cup water

2 l-oz. squares unsweetened chocolate 3 egg yolks, slightly beaten
1 tsp vanilla extract Y% cup sugar

3 egg whites Y tsp salt

1 9-inch baked pie shell 4 cup heavy cream, whipped

Soften gelatine in 14 cup water for 5 minutes. Combine 2 cup water and
chocolate in l-qt. saucepan. Cook on low heat, stirring constantly until
chocolate is melted, thickened, and smooth. Add gelatine, stir until dis-
solved. Remove from heat. Combine egg yolks, sugar, salt and vanilla
extract. Add to chocolate mixture, blend thoroughly. Cool until slightly
thickened. Beat egg whites until light, add sugar gradually while con-
tinuing to beat to a stiff meringue. Fold into slightly thickened chocolate
mixture. Pour filling into pie shell. Chill in fresh-food compartment until
set (about 1!% hours). Just before serving spread cream over top of pie.

CHIFFON PIE

Combine juice and grated rind of 1 orange with juice and grated rind of
1 lemon and 5 tbsp. water. Place in double boiler and bring to the boiling
point.

Beat yolks of 3 eggs, add 54 cup of sugar and pour boiling liquid over
this, stirring constantly. Return to double boiler and cook about 10 min-
utes until thick. Cool. Beat 3 egg whites until stiff, add 2 tbsp. powdered
sugar and fold into cooled mix. Bake at 375 deg. for 25 minutes.

HEAVENLY PIE

1 cup granulated sugar 1 tbsp granulated gelatine
14 cup orange juice 1 tbsp grated orange rind
1 tbsp lemon juice 2 peeled bananas
Vy tsp salt '% cup heavy cream, whipped
4 eggs, separated Y% cup cold water

Line a 9-inch pie plate with pastry, making a fluted rim. Prick well; bake
in a very hot oven of 450 deg. F. for 15 to 18 minutes. Cool. Meanwhile com-
bine in a double boiler 12 cup of the sugar, the orange and lemon juices,
salt, and the egg yolks slightly beaten. Cook until custardlike in consistency,
stirring constantly. Add the gelatine to the water and then to the hot
mixture, stirring until gelatine is dissolved. Add the orange rind; cool. As
the mixture thickens add the bananas, which have been mashed to a pulp,
and the egg whites which have been beaten stiff and into which the
remaining 1% cup of sugar has been beaten. Pour into the baked pie shell
and chill until set. Top with whipped cream. Makes | 9-inch pie.

PINEAPPLE PIE

To juice from a No. 2 can of pineapple add water to make 3 cups of liquid.
Add 10 tbsp cornstarch, 142 cups sugar, 14 tsp salt. Cook until thick and
transparent. Add 2 cups crushed pineapple and cook 5 minutes longer.
Add 4 tbsp lemon juice and cool. Fill baked pie shells and cover with
meringue. Bake to a light brown.