COOKING FOR 1968 Two Meringue Pies

Press, Volume CVIII, Issue 31785, 16 September 1968, Page 3

COOKING FOR 1968 Two Meringue Pies

(By CELIA TIMMS) The following recipe for rhubarb meringue pie provides a way of glamorising rhubarb. It is an excellent pie and to serve six you will need:— 1 cooked shortcrust pie shell (approx 8 in) 2 cups of cooked rhubarb | cup rhubarb syrup 1 teaspoon lemon juice lj level teaspoons arrowroot or cornflour 2 egg-whites 6 level tablespoons castor sugar Vanilla essence Chopped blanced almonds Method.—Blend the arrowroot with the rhubarb syrup, add lemon juice and stir over low heat until thickened and boiling. Simmer two minutes. Arrange the rhubarb (which is better cooked with a small

quantity of water in a covered casserole in the oven because it retains its shape) in the tart shell and pour the thickened syrup over it; allow to cool. Beat egg whites to meringue consistency with the sugar; flavour with a few drops of vanilla and when the rhubarb filling is quite cold top with the meringue and sprinkle with almonds. Bake in a very moderate oven (300) until meringue is set and lightly coloured. Here is a tip that might be worth following. When making pastry, make sufficient for several pies. Roll out and line into pie plates. Place each one in a plastic bag, secure end tightly and store in the refrigerator—until required. It saves precious minutes when they are needed. Bannock Pie Another meringue-topped pie is bannock pie. The filling uses up left-over cake. It is so good it is worth allowing cake to become stale to use it in this way. For a 7in to Bin pie you will need:—

Boz shortcrust pastry 1 cup stale cake crumbs 1 cup milk 2 eggs. f cup sugar Pinch salt 1 tablespoon melted butter 1 teaspoon mixed spice 1 teaspoon vanilla essence 2 tablespoons each raspberry jam and coconut extra 4 tablespoons sugar Method.— Combine cake crumbs, milk, egg-yolks, sugar, salt, butter, spice and vanilla and allow to stand for i an hour. Divide pastry into two, making one portion a little larger. Line fully a sandwich tin or tart plate; fill with crumb mixture. Spread jam then coconut over and cover with remaining pastry. Place in hot oven (400) bake 10 minutes, reduce heat to 350 and cook further 25 to 30 minutes. Remove from oven and allow to cool. Beat egg whites and sugar to meringue consistency and pile on top of pie. Return to moderate oven (350) until the meringue is set and browned.