DESSERTS

ANGEL PIE SHELL

3 egg whites 1 cup sugar
42 teaspoon baking powder 1 teaspoon vanilla
¥s teaspoon salt 1 teaspoon vinegar

1 teaspoon water

Beat egg whites, baking powder and salt to a stiff foam. Add sugar,
a spoonful at a time, alternating with mixed vanilla, vinegar and water.
Beat until all grittiness has disappeared and meringue is stiff.

Heap on lightly greased 9” pie plate, forming meringue into shape
of a deep pie shell having sides thicker than bottom or into individual
tarts. Bake in very slow oven 275°F. for 1% hours or until crisp.
Fill when cool with a cream pie filling, ice cream, or fruit, and garnish
with whipped cream. Yields 6 servings.

me OM MR HR OK

PINEAPPLE CREAM PIE OR DESSERT

1 cup white sugar 1 tablespoon lemon juice

3 tablespoons cornstarch 2 egg whites

1 cup water dash of salt

1 cup undrained canned, whipped cream and
crushed pineapple nuts to garnish

Mix % cup of the sugar with cornstarch. Slowly stir in water, add
pineapple and bring to boiling point. Cook stirring constantly until
thick. Remove from heat, add lemon juice and cool slightly. Beat egg
whites and salt to stiff foam. Gradually add remaining quarter cup
sugar a tablespoonful at a time. Continue beating until stiff and glossy.
Fold pineapple mixture into meringue. Turn into serving dish, baked 9”
pie shell, crumb crust, or Angel Pie shell. Garnish with whipped cream
and nuts. Yields 6 servings.

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