cool to lukewarm; pour into baked pie shell. Using the 3 egg whites, make Topping Meringue No. 1 or No. 2, making one and one-half times the recipe. Cover lemon filting with meringue and bake as directed. Cool until set before serving. CUSTARD PIE Yield—one 81%4-inch pie Here is an example of the one-crust pie which has its filling baked right along with the pastry which lines the pan. Serve warm or cold. Oven temperature—hot, 450°, Prepare, using the pie paste of your choice. unbaked 814-inch pie shell Measure into top of double boiler. ...... 214 cups milk Cover and place over boiling water; bring to scalding point. In the meantime, beat SEY Se i BO eK 3 eggs and Stir mn... Os V3 cup granulated ’ sugar 1/4, teaspoon salt Gradually stir scalded milk into egg mixture. ON RA ES oR 1 teaspoon vanilla Strain into prepared pie shell and, if de- sired, top with...... few gratings nutmeg Bake in a hot oven, 450°, 10 minutes, then reduce oven heat to rather slow, 325°, and continue to bake until custard is set—a silver knife inserted into the centre of filling should come out clean— about 45 minutes longer. ORANGE PUMPKIN PIE Yield—one-8%-inch pie This is a really superb version of the pumpkin pie—a member of the custard-pie family which rates its own recipe, to show how a major ingredient and a custard mixture are combined, for baking in a pastry-lined pan. The almonds are a little touch of improve- ment to an already very superior pie. Serve warm or cold. Oven temperature—hot, 450°. Prepare, using the pie paste of your choice. unbaked 814-inch pie shell Measure into-a mix- ee LS ay 22 cup brown sugar, lightly packed | 1 teaspoon ground cinnamon 34, teaspoon ground ginger 14, teaspoon salt 14 teaspoon grated orange rind and mix well. Beat slightly....... 2 eggs and add to first mix- ture; mix until well blended..: Stirs ees ee YY, cup water 114 cups canned or “sieved cooked pumpkin i cup milk 1, cup strained orange juice 1/4 teaspoon vanilla Pour into prepared pie shell and, if de- Wiss oe saan cud con 3 tablespoons slivered unblanched almonds Bake in a hot oven, 450°, 10 minutes, then reduce oven heat to rather slow, 325°, and continue to bake until custard is set—a silver knife inserted into the centre of filling should come out clean— about 45 minutes longer. COCONUT CHIFFON PIE Yield—one 8 14-inch pie Exquisitely- delicate, this filling gives you an example of the mixture which is partially set by gelatine; the basic mixture is a custard cooked in the double boiler. Once you have made this pie, I think you will mark it as one to remember for special occasions. Serve chilled. Prepare, using the pie paste of your choice. .baked and cooled 814- inch pie shell WOOK a. Ue. os A 214 teaspoons plain gelatine Wis Gui. tere 3 tablespoons cold milk Measure into top of double boiler. ...... 34 cup milk Cover and place over- 5] LESSON 7 @#*eeoeeeeeee@e¢eeeegeeeeeeeeeeeee @ @