WATKINS COOK BOOK

Pie and Pastry

PIE CRUST

11% cups flour

lg to % cup lard

4 teaspoon Watkins Bak-
ing Powder

lf teaspoon salt
Cold water

Sift together the dry _ in-
gredients, then mix in the lard
with two knives. Add very cold
water gradually, always pouring
it on the dry flour and working
it only enough to obtain a paste
which will form a mass, leaving
the sides of the bowl clean. The
paste should be just soft enough
to roll out smoothly without
breaking at the edge. Sprinkle
flour over board and rolling pin.
Place only enough dough on the
board to make one crust. Toss
it quickly over and over to coat
it with flour and prevent stick-
ing. Roll about 14 inch thick.

PUMPKIN PIE

1 cup cooked pumpkin
84 cup warm milk

2 eggs

¥ cup sugar

Watkins Nutmeg

Take cooked pumpkin, mash
it, or put through sieve, add
warm milk, sugar and nutmeg,
cook the mixture 5 minutes,
then add the egg yolks. Allow
to cook, but don’t let it boil.
Pour this filling in a baked crust.
Cover with egg whites, well
beaten, to which 3 tablespoons
of sugar have been added. Bake
until meringue is nicely browned.

WATKINS CHOCOLATE PIE

Directions for pudding, pie
or cake filler: 134 cups of
water or milk, 4% cup of Wat-
kins Chocolate Dessert, 34 cup
of sugar, 2 eggs. Put 114 cups
milk or water in saucepan or
double boiler, add 34 cup sugar
and bring to boiling point. Mix
the Chocolate Dessert with re-
maining 4 cup of liquid, add to
the hot syrup, stirring constantly,
and boil about three minutes,
being careful not to burn. Re-
move from fire and beat in egg
yolks. Pour into pie crust,
dessert cups, or use as a cake
filler. Cover pie with a meringue

_ made of the stiffly-beaten whites

«35»

of eggs and 3 tablespoons of
sugar and return to oven to
brown slightly. Some like the
dessert thicker and richer than
others. More or less liquid may

be used to get the proper con-

sistency. For a pleasing varia-
tion, sprinkle chopped nuts over

the dessert. Eggs may be
omitted if desired.
MERINGUES

4 whites eggs
14 cup chopped almonds
1 cup granulated sugar

Beat the whites of eggs until
very firm, then gradually add
the sugar; as soon as this mixture
becomes firm add the almonds.
Then, with a spoon, drop small
quantities of the mixture and
shape into ovals in a pan lined
with waxed paper. Bake in a
moderate oven.