The Worcester salt cook book

1. teaspoon salt* 2 cups hot milk Beat the eggs, add sugar, salt*, cin- namon and milk. Mix well and pour into unbaked crust. Place in a hot oven (450 deg. F.) for ten minutes to bake sides and bottom of crust. This will help to prevent a soggy crust. Decrease the heat and cook (at 325 34 deg. F.) until a silver knife inserted in the center will come out clean. (About 30 minutes.) The custard must not boil at any time. « Coconut Custard Pie 2 eggs Y¥, teaspoon 14 cup sugar nutmeg 2 cups. hot milk lcup moist coconut %, teaspoon salt* Beat the eggs and sugar together un- til light, then add the milk, nutmeg, coconut and salt*. Line a deep pie pan with crust, pour the mixture in and bake at 450 deg. F. for ten min- utes. Then reduce the heat to 325 deg. F. and bake until a silver knife inserted in the center will come out clean (about 30 minutes). « Pumpkin Pie (D) 1% cups pre- 2 teaspoon pared pump- ginger kin 1 teaspoon salt* 2,3 cup brown 2 eggs sugar 2cups milk 1 teaspoon cin- namon Steam or bake fresh pumpkin and put it through a sieve. Canned pumpkin is ready to use. Add remaining in- gredients in the order given. Turn into a crust-lined pan and bake. Use a high temperature at first (450 deg. F.) to cook the bottom and sides of crust. Reduce the temperature and continue cooking at 325 deg. F. until a silver knife imserted in the center will come out clean. Do not let the pie boil, as that will make it watery. A delicious addition is one-half cup of fine chopped nut meats. Whipped cream and a tart jelly are also very good with pumpkin pie. « Butterscotch Pie (D) 1%cups milk 2 tablespoons lcup brown butter sugar 2 tablespoons 2 tablespoons powdered corn starch sugar 2 eggs Heat one cup of milk with the sugar * Worcester Salt until the sugar is free from lumps. Mix the corn starch, one-half cup milk and egg yolks and add to the hot mixture slowly. Cook in a double boiler until thick, stirring constantly; then continue to cook for ten minutes longer, stirring occasionally. Remove from fire and add butter. When cool, pour into a baked pastry shell. Cover with meringue made from the stiffly beaten egg whites and the powdered sugar. « Apple Pie (*) 5 tart apples 1 teaspoon 2/3 cup sugar lemon juice 1, teaspoon 1 teaspoon grated nut- grated lemon meg rind ¥, teaspoon salt* 1% teaspoons butter Line a pie plate with pastry. Pare, core and cut apples into eighths. Ar- range a row around the plate 1% inch from edge and work toward center until plate is covered. Pile rest of ap- ples in center of plate. Combine sugar, nutmeg, salt*, lemon juice, and rind, and sprinkle over pie. Dot with butter and cover with upper crust. Bake 30 minutes in a hot oven (450 deg. F.), then reducing the heat to 350° F. for 10 minutes. « Banana Caramel Pie (D) 2 ripe bananas ¥% teaspoon salt* 1 quart milk 3 teaspoons 5 eggs vanilla 2/3 cup sugar Carmelize sugar (not too dark) in a saucepan and pour into scalded milk, stirring until all is dissolved. Pour on slightly beaten eggs, add salt and vanilla and strain into uncooked pie crust (there will be enough filling for two medium-sized pies). Add the ba- nanas thinly sliced or mashed. Bake in a hot oven 450 deg. F. for 15 min- utes to set the crust, then in a mod- erate oven 350 deg. F. until custard is set when tested with a knife— about three-quarters to one hour. Cover with a meringue and brown. 39 « Pineapple Pie (D) 2 cups crushed 1% teaspoon salt* pineapple cup sugar (juice and Juice % lemon all) 2egg yolks 2 tablespoons corn starch