FOR YOUR PIE SHELLS

Wairarapa Times-Age, 23 December 1939, Page 8

FOR YOUR PIE SHELLS

TRY THESE FILLINGS. When you make pastry, try some of these fillings for your pie shells. Mock Chestnut Filling. Measure 1J cups sweet potato, previously cooked and put through a sieve. Add 3 eggs, beaten a little, one-third cup brown sugar, pinch salt, 4 teaspoon cinnamon, £ teaspoon ground ginger, •} teaspoon spice, a pinch ground cloves, 1 cup milk, 2 tablespoons brandy, and 2 tablespoons butter melted. Mix well together, pour into prepared tart shell, and bake in a moderate oven for about 45 minutes.

Gincjer and Pineapple Filling. Cover the bottom of a prepared tart shell with slices of well-drained, canned pineapple. Sift 1 level cup flour with .1 level teaspoon baking-soda, level teaspoon salt, 2 level teaspoons cinnamon, 1 level teaspoon ginger, level teaspoon ground nutmeg. Melt \ cup butter, add 3 level tablespoons brown sugar, 1 cup molasses. I cup sour milk, and 1 well-beaten egg. Add to dry ingredients and beat until smooth. Pour into prepared pastry and bake in moderate oven for about 30 minutes. When ready to serve, cover top with sifted icing sugar. Butterscotch and Nut Filling. Cream together ! cup butter, twothirds cuo brown sugar and a good pinch of salt, add 1 tablespoon honey, 3 eggs, xyell beaten, ! cup milk, 1 cup chopped walnuts, and 1 teaspoon vanilla. Mix well and turn into prepared tart shell, and bake in a hot oven for about seven minutes, then reduce heat to moderate and bake for about 40 minutes.