NOVI
I sA I
Cold weather brings many things. It not only brings
the holidays — Thanksgiving, Christmas and New
Years — but it also brings the desire to experiment
with new recipes that will add glamour to holiday en
tertaining. If you’re a connoisseur of recipes you wel
come the opportunity to surprise the family and guests
with interesting pastry that you want to try out in
advance of the holiday season.
Eggnog concoctions make wonderful pies; mince
meat does likewise. And as we set forth on our project,
we note with interest that there’s a “new look” in pies
this season — namely two-tone fillings in layer effect.
Here we find mincemeat topped with a layer of custard;
a two layer lemon pie; and one with a layer of lemon
and a layer of cranberries hidden under a meringue
topping.
Or you can make up your own double layered or
two-toned version for holiday fare. Alaskas never
cease to create excitement and with peppermint at its
peak of popularity during the holidays, Peppermint
Alaska Pie proves a sure winner ... An assortment
of tarts is fun to make and by using pudding mixes
for filling along with canned fruit fillings, you’ll add
color to your assortment of desserts . . . Again a me
ringue shell turns into party fare when filled with a
combination of whipped cream and pineapple tid-bits.
Try out your ideas in advance. Gala pies such as
these will assure you of glamour for your holiday fare.
CHERRY BRIGHT ANGEL PIE
I package (3 ounces) cherry-flavored gelatin
Vs cup sugar
Hot cherry juice plus water to make one cup
W cup cold water
1 cup cream, whipped
1% cups drained pitted red cherries, syrup-packed*
Meringue Crust
Dissolve gelatin and sugar in hot liquid. Add cold water. Chill until slightly
thickened. Then fold in whipped cream. Fold in cherries and pour into cooled
crust. Chill until firm.
Meringue Crust. Beat 2 egg whites with % teaspoon cream of tartar until
foamy throughout. Add J* cup sugar, 2 tablespoons at a time, beating after each
addition until sugar is blended. Then continue beating until this meringue mix
ture will stand in very stiff peaks. Add 1 teaspoon vanilla and beat well. Spoon
into lightly greased 9-inch pie pan and make a nest-like shell, building sides up
above edge of pan. Bake in slow oven (275°F.) 45 to 50 minutes. Cool.
*// water-packed sour cherries are used, increase sugar to W cup.
