EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK 79

CREAM and GELATINE PIES

LUSCIOUS BANANA CREAM PIE
1% cups milk
1% cup sugar
3 tablespoons flour
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla
1 baked pie shell
2 bananas
Scald 1 cup of milk in top of double
boiler. Mix sugar, salt, flour and remain-
ing milk together. Stir into hot milk and
cook slowly until thick, stirring constantly.
Cook for about 5 minutes. Add this mix-
ture slowly to beaten egg yolks and return
to double boiler and cook for 1 more min-
ute. Add butter and vanilla and let cool.
Put a layer of sliced bananas into the
baked pie shell, then a layer of cream mix-
ture, then more bananas. Finish with layer
of cream mixture. Top with egg whites
beaten stiff with 2 tablespoons sugar.
Brown in moderate oven.
Miss Olive Walter, 147 West Sixteenth
St., North Vancouver, B. C.

COFFEE CREAM PIE
1 cup milk
1 cup coffee
2 eggs
1% cup sugar
2 tablespoons cornstarch
Bring the milk and coffee just to the
boiling point, then add the egg yolks
which have been well beaten with the
sugar. Return to the fire (in a double
boiler) and add cornstarch moistened with
a little cold milk. Add the stiffly beaten
white of one egg and cook one minute.
Then remove and, when nearly cooled,
turn into a baked pie shell. Cover the top
with the other egg white and return it
to the oven to brown the meringue. Serve
cold.
Spread sweetened whipped cream on
the top of the cold pie.
Mrs. Dave Steffins, 1306 East Twenty-
fourth Avenue, Vancouver, B. C.

COCONUT TAPIOCA PIE
1 cup tapioca, soaked overnight
1 quart milk
1 cup sugar
4 egg yolks
2 egg whites
™% cup sugar
2 tablespoons grated coconut
Combine these ingredients and pour into
uncooked pie shells. Bake 30 minutes or
until set. Use for meringue the 2 egg
whites and the % cup sugar. Spread over
cooked pie, sprinkle coconut over the top.

Place in a slow oven until nicely browned.
“This recipe can be served as a pudding,
adding the meringue before baking. Coco-
nut Tapioca Pie is an old family favorite
at our house.”
Mrs. William Peers, 3643 West Fourth
Ave., Vancouver, B. C.

CUSTARD PIE FILLING

3 egg yolks

1 tablespoon sifted flour

3 tablespoons sugar

Pinch of salt
1 teaspoon vanilla
Small amount grated nutmeg
3 egg whites
1 pint scalded milk
Beat up yolks of 3 eggs to a cream.
Stir thoroughly 1 tablespoon sifted flour
with 3 tablespoons sugar. (This separates
the particles of flour so that there will be
no lumps). Add to beaten egg yolks. Put
in pinch of salt, 1 teaspoon vanilla and
a little grated nutmeg. Next, add the well-
beaten whites of 3 eggs; lastly, a pint
of scalded milk (not boiled) which has
been cooled. Stir this in by degrees and
pour into unbaked pie shell. Bake 25 to
30 minutes.
“If these directions are followed, the

filling will be nice and firm and the pie

will taste like more.”
Mrs. D. P. Blues, 420 West Keith Road,
North Vancouver, B. C.

COTTAGE CHEESE PIE
cups cottage cheese
cup sugar
tablespoon soft butter
egg yolks
egg whites
cup all-purpose flour
teaspoons baking powder
tablespoons soft butter
% cup sugar
1 egg white (beaten)

Put cottage cheese through sieve and
add % cup sugar and 1 tablespoon butter.
Beat together egg yolks and 3 egg whites
and mix in with cheese mixture. Prepare
under-crust by sifting flour and baking
powder and adding 3 tablespoons soft
butter, 4 cup sugar and beaten egg white.
Press crust onto a pie plate. Spread cheese
filling on top. Bake in a medium hot oven,
350 to 375 degrees F., until puffy and
golden brown. Serve in wedge - shaped
pieces.

“Really a grand dessert, and nutritious.
A graham cracker crumb crust may be
used equally well.”

Mrs. E. J. Samuelson, Shelley, B. C.

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