112 THE BLUE BIRD COOK BOOK

PUMPKIN CHIFFON PIE

34 cup brown sugar 3 egg yolks, slightly beaten
1 tablespoon unflavored gelatine 3% cup milk

Y2 teaspoon salt 1% cups canned pumpkin

1 teaspoon cinnamon 3 egg whites

Y2 teaspoon nutmeg 1/3 cup granulated sugar

Y% teaspoon ginger

Combine brown sugar, gelatine, salt and spices in saucepan. Combine egg yolks
and milk, and stir into brown sugar mixture. Cook, stirring constantly, till mixture
comes toa boil. Remove from heat and stir in pumpkin. Chill till mixture mounds
slightly when spooned (test often—don’t let mixture get too stiff or it’Il be hard to
fold in egg whites later). Beat egg whites till soft peaks form; gradually add
granulated sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg- —
white meringue. Turn into cooled baked pie crust. Chill till firm. Before serving,
garnish with whipped cream. (Wonderful with graham cracker crust).

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RHUBARB PIE
2 cups rhubarb cut fine | 1 tablespoon flour
1 cup sugar Y2 teaspoon nutmeg
Sift together sugar, flour and nutmeg, mix with rhubarb. Bake in uncooked shell.

BLUEBERRY PIE

1 quart blueberries 4 tablespoons melted
1% cups sugar butter
Mix all ingredients together. Pour into pastry-lined pie pan. Cover with top crust
which has slits cut in it. Bake in 425-degree oven 40 to 50 minutes. Serve runny in
fairly deep dish.

PIE CRUST

3 cups flour 1 rounded cup shortening
1 teaspoon salt 6 tablespoons water

Mix flour, salt and shortening until evenly mixed but not too fine, size of pea or
larger. Add water and cut with knife until well mixed. Roll on floured board. Don’t
worry if pie crust is crumbly, put it in pan and pat to fit pan. Do not add any more
water. Too much water and too much handling makes a tough pie crust. Makes, two
9-inch shells or one double crust. |

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