SOUR CREAM RAISIN PIE
?4 «'"P Migar '2 ''"P ^ecJ!*"!"* raisins
1 lcusp<iun cinnamon 1 teaspoon lemon rinil, grated
VS teaspoon nutmeg Salt
2 eggs, sliglitlv beaten Pie shell, unbaked
1 oup thick sour cream
Coiiihiiic siifiar. sjiicos. iiiitl <'fif;s. Add cream, raisins, rind, and salt.
Pour filliiif; into pic shell. Bake in a hot oven (450 F.I 10 minutes,
then in a moderate oven (325 to 350 F. ) 30 minutes, or until cus-tard
is set. Serve hot or cold.
SWEET POTATO PIE
^ cup butter Nutmeg
^i cup sugar 2 cups sweet potatoes, mashed
3 egg yolks 1 cup rich milk, scalded
Juice of 1 lemon 3 egg whites
^4 teaspoon cinnamon 9-inch pie shell
Blend butter, salt, and sugar, add egg yolks, lemon juice, spices,
potato pulp, and hot lUiilk. Fold in stiffly beaten egg whites. Place
in pie shell. Bake in a hot oven (425° F. ) 10 minutes, then in a
moderate oven (350" F.) 30 to 40 minutes, until pie is firm in center.
TOASTED COCONUT MOUSSE PIE
1 cup whipping cream 1 egg white
3 tablespoons sugar V2 cup coconut, toasted
V2 teaspoon vanilla
Whip cream, add sugar and vanilla extract. Beat the egg white until
stiflf and fold it into the cream mixture. Add coconut. Place in
freezing tray of automatic refrigerator.
Graham Cracker Crust
2 cups graham crackers, crushed }'2 cup butter, melted
Combine. Pack into pie pan to form crust. Set in refrigerator to
chill. Put frozen mixture in crust and cover with sliced sweetened
peaches or strawberries.
WASHINGTON CREAM PIE
(Serves 6 to 8)
?4 cup cake flour • 2 teaspoon vanilla
Yi teaspoon cream of tartar 4 egg whites
Salt 1 cup apricots or peaches, sieved
4 egg yolks 1 cup cream, whipped
1 cup sugar
Sift dry ingredients together three times. Beat egg yolks, adding
1/^ cup sugar gradually. Add vanilla. Beat egg whites until foamy,
adding 14 cup sugar graduallv until thick and smooth. Fold yolk
mixture into whites; fold in flour mixture. Bake in a spring form
pan (9-inch) in a moderate oven (350^ F.) 45 minutes. Cool. Re-move
from pan, cut in two crosswise. Combine apricot puree and
remaining sugar, fold in cream. Put between two layers. Sprinkle
top with confectioners' sugar. Serve with whipped cream.