Pies" and Tarts to Vary the Daily

Hawera Star, Volume LIV, 24 August 1935, Page 12

Pies" and Tarts to Vary the Daily

Try This Pineapple and Cherry Pie

Cover a deep plate with a good puff pastry. Cut u,p the fruit from a small tin of pineapple and place on crust with 2oz. of glace cherries. Then make a custard of 2 cups of warm -milk. .3 eggs, three-quarter cupful of sugar, and a pinch of salt. Pour this over the fruit after beating. well. Then bake' in a moderate oven from 25 to 30 minutes. If liked, the pineapple juice may be used instead of 1 cupful of milk. This is a most delicious sweet. Lemon Meringue Pie. Line a pie dish with good paste. Beat up the yolks of 3 eggs, the .grated -rind of 2 lemons, 4oz of sugar, and 2oz • .of butter. Beat well together, and fill :the pie. Bake in a quick oven for 25 minutes. Take out and leave to cool. Whisk the whites of eggs with 4 tablespoonfuls castor sugar and the juice of a- lemon-. Pour over the baked pie, and brown in the.oven, about five minutes. i A Delicious Apple. Tart. First butter a pie dish. Core a few nice, juicy apples, put a layer of apples,

at the bottom of the dish with a thick layer of chopped mixed candied peel, nicely cleaned currants, a pinch of ground ginger and ground cinnamon. Pour over this a little melted butter. Fill, up the pie dish with more apples, peel, currants and flavouring. Then add a cupful of boiling water. Cover the pie with short pastry, and bake in a hot oven for three-quarters of an hour. Brush the pastry with milk, sprinkle freely with sugar, then set in- the oven again for a few minutes to glaze. Apricot Tart. .Short pastry, -jib dried apricots, 1 lemon, 2oz granulated sugar, jib icing sugar. Soak the apricots overnight, then steam them with the sugar and a very little water, until they are a soft pulp. Leave until cold, line a baking tin with short pastry. Spread the apricot pulp over, sprinkle with a little lemon- juice, cover with pastry, and bake about half an hour in a moderate oven. When cold, spread lemon icing over, and leave in a warm room to dry. | ■ i A Delicious Fruit Tart. - \ ' Ingredients: Two pounds apples,, or any kind of -fruit in season, -jib Demerara sugar, 1 gill of water, 3 cloves. For the pastry, Half a pound flour, .Goz lard, j teaspoon baking powder,