KDITH.ADAMS’ 12tH ANNUAL PRIZE COOK BOOK 81

CHOCOLATE BAR PIE
1 chocolate bar |
4 teaspoon salt
1 tablespoon gelatine
2 egg whites
1% cups hot milk
1% cup sugar
% cup cold milk
1 teaspoon vanilla
Soften gelatine in cold milk. Add hot
milk, salt, sugar and stir until dissolved.
Cool. When the mixture is quite thick,
beat with a wire spoon until fluffy. Fold
in stiffly’ beaten egg whites and vanilla.
Continue beating until stiff enough to hold
its shape. Melt the chocolate bar, cool
slightly. Fold into first mixture. Fill baked
pie shell. Chill until firm.

CHOCOLATE SUNDAE PIE

1 cup evaporated milk

1% cup water

1% cup sugar

3 eggs separated
Sw etened chocolate or chocolate
bar
Baked pie shell and whipped cream

1% teaspoon salt |

1 tablespoon gelatine, soaked in 3
tablespoons cold water

1% teaspoon nutmeg »

Put into the top of a double boiler the
milk, 4% cup water, sugar, beaten yolks of
3 eggs, and salt, and cook until thickened.
Soak gelatine in 3 tablespoons cold water.
Add to double boiler mixture. Allow to
cool. When mixture is cool, add beaten
egg whites and nutmeg. Pour into baked
pie crust shell. Top with whipped cream.
Grate sweetened chocolate over the top of
the cream.

EASTER BUNNY PIE

12 marshmallows

1 cup whipping cream

1 tablespoon gelatine

1% cup cold water
1% cup lemon juice
34 cup water

34 cup sugar

Cut marshmallows fine and stir into
whipping cream. Soak for 30 minutes.
Soak gelatine in 4% cup water for 5 min-
utes. Bring to boil the sugar and 34 cup
water. Add to gelatine, then add lemon
juice. Let cool until it begins to stiffen.
Then fold in the cream and marshmallows,
beaten stiff. Pour into baked pie shell.
Decorate by pinching opposite sides of
marshmallows to represent bunnies. Cut
long shaped ears from white notepaper.
Make s i‘s in marshmallows to insert ears.
Mark eyes and mouth with chocolate.

Mrs. E. Cowie, Box 623, Courtenay.

ENGLISH TOFFEE PIE

1 tablespoon gelatine
% cup cold water
1 cup milk
Y% cup brown sugar
Y% pound English toffee, coarsely
ground .
1 baked pie shell
3 eggs, separated -
2 tablespoons butter
1 teaspoon vanilla
1 cup whipping cream
Soak gelatine in cold water 5 minutes.
Scald milk; add brown sugar mixed with
well beaten egg yolks. Cook until thick,
stirring constantly. Remove from heat;
add gelatine, butter and vanilla, mixing
well. Set aside to chill; when almost stiff
fold in two stiffly beaten egg whites and
one half of the toffee. Beat one-half cup
of whipping cream until stiff and fold into
mixture. Pour filling into baked pie shell
and place in refrigerator until firm.
When ready to serve, beat remaining 14
cup whipping cream until stiff; fold in re-
maining egg white beaten stiff, and spread
over pie. Sprinkle with the toffee that is
left and serve at once. Serves 8.
ae M. Hunt, 2601, 38th Ave., Vernon,
BR.

SPANISH PEACH PIE

Pie Shell _

Make a crumb pie shell (page 75)
using cornflakes and adding 3 tablespoons
of cocoa. Save % cup to sprinkle over top.

) Filling

Y% tablespoon plain, unflavored gelatine

2 tablespoons cold water .
1% cups milk

2 eggs (separated)

% cup granulated sugar

Few grains salt

% teaspoon almond or vanilla flavoring
2 cups diced fresh or canned peaches

Soften gelatine in cold water. Scald
milk. Beat egg yolks slightly and add
sugar and salt. Gradually stir in part of
the scalded milk. Return all to double
boiler and cook, stirring constantly until
mixture coats the spoon. Remove from
heat, add the softened gelatine, stir until
dissolved. Add flavoring. Chill with occa-
sional stirring until just beginning to set.
Beat egg whites until stiff, not dry. Beat
the gelatine mixture until foamy, then add
beaten «gg whites. Fold in peaches. Turn
filling into chilled pie shell and sprinkle
top of pie with saved-out crumbs. Chill
thoroughly before serving. |

Mrs. L. Hibbert, 1136 Jefferson Avenue,
Hollyburn, B.C.