HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 81ABATTOIR and MEAT MARKET
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Custard Pie •
Preheat oven to 450 deg. F.
Line a 9" pie plate with pastry. Do not prick the
pastry. In top of double boiler scald 21/2 cups of milk
Beat slightly 3 eggs.
Stir in:
1/3 C. granulated sugar
1/4 tsp. salt
Gradually stir scalded milk into egg mixture
Add:
1 tsp. vanilla
Strain into prepared pie shell.
If desired sprinkle with few grains nutmeg. Bake in
preheated 450 deg. oven for 10 minutes, then reduce
heat to 325 deg. and bake for an additional 30 to 40
minutes, or until custard is almost set. Yield: one 9
inch pie.
Carmel Custard Pie
Follow Custard Pie recipe above but melt the 1/3 cup
granulated sugar in a heavy pan until golden. Add to
hot milk and stir until dissolved'.
Mrs. Joan Oke
Exeter
Pear Pie
31/2 c. sliced pears
3/4 c. white sugar
1/2 tsp. nutmeg
1 tbsp. butter
3 tbsp. flour
pinch of salt
1 tbsp. of lemon juice
Put mixture into prepared crust and add top crust.
Bake at in 400 deg. oven.
Clara Lewis.
Ailsa Craig
Back Woods Pie
1 unbaked pie crust
1 cup brown sugar
1 cup Maple syrup
1/2 cup sweet milk
dash of salt
butter size of an egg
yolks of 3 eggs
*bites of 3 eggs
cinnamon or nutmeg
Beat together all but the egg whites. Beat egg whites
well and add. Bake in unbaked crust in moderate oven
until cooked in centre. I sometimes add a few walnuts
for extra flavour.
Johanna Eagleson
RR 8 Parkhill, Ont.
Dutch Apple Pie
Line a deep 9 inch pie plate with your best pastry. Fill
with sliced apples generously. Mix well 1/3 cup gran.
sugar, 1/3 cup generous all purpose flour and 1/2 tsp.
cinnamon and spread over top of the apples. Measure 1
cup brown sugar and completely cover the apples. Dot
generously with butter. Add 1/2 cup cream or homo
milk so that all the brown sugar is moistened. The pie
is baked at 450 deg. for the first 15 minutes and 375 deg.
for 45 minutes longer. Good with cheese or ice cream.
Mabel Guenther
R.R. 2 Dashwood
Pies
Peaches 'N' Cream Pie
Preheat oven to 425 deg. Have prepared a 9" unbaked
pie shell. Beat until smooth:
2 tbsp. presifted pastry flour
1/2 c. granulated sugar
1/2 c. thick commercial sour cream
1 tbsp.grated lemon rind
Drain on paper towel: 2 (15 oz.) tins of peach halves or
4 or 5 fresh peaches may be used. Arrange in pie shell
rounded sides down. Grover with creamed mixture.
Blend with fork:
1/2 c. pastry flour,
1 level tbsp. butter
1/2 c. brown sugar
Sprinkle over pie. Bake in 425 deg. oven for 15 minutes
then reduce to 350 deg. and bake 15 minutes more.
Mrs. Dorothy Knight
Exeter
Gooseberry Pie
3 c. ripe gooseberries (crush slightly)
11/2 c. white sugar
2 tbsp. minute tapioca
-pinch of salt
Mix together in a bowl. Let stand while you roll out
pastry, stir well and put in a 9 in. pastry lined pie
plate, cover with pastry. Bake at 425 deg. for 15 mm.
then turn to 350 deg. for 45 minutes:
Mrs. Pearl England
Crediton, Ont.
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