¼ c cornstarch Heat milk, saving ½ c. Mix all
2/3 c sugar other ingredients together and
¼ tsp salt add to scalded milk. Stir until
2 c scalded milk thickened.
3 slightly beaten egg yolks Fold in egg whites, which have been
2 Tbsp butter or margarine beaten until stiff. Add vanilla.
½ tsp vanilla Cool. Serve as pudding or put into
baked pie shell.
**If you are making pie, leave out the egg whites and use for
meringue.
VARIATIONS:
BANANA-- slice 2 or 3 bananas into filling.
COCONUT--Add 1 c shredded coconut to filling and sprinkle ½ c
coconut on meringue.
DATE--Add 1 c finely chopped dates to filling.
PINEAPPLE--Add ½c thoroughly drained, crushed pineapple to
filling.
BUTTERSCOTCH--Substitue 1 c brown sugar for 2/3 c white sugar,
increase butter to 3 Tbsp.
CHOCOLATE--Increase sugar to 1 cut, melt 2 1 oz. squares of
unsweetened chocolate in scalded milk.
*****MERINGUE********
In small mixer bowl, beat egg whites at high speed, with ¼ tsp salt,
until soft peaks form.
Gradually add 6 Tbsp white sugar (2 Tbsp at a time), beating
thoroughly after each addition until stiff peaks form. (Test
meringue mixture to see if sugar is dissolved by--rubbing a bit
of meringue between thumb and forefinger. If it isn't grainy,
the meringue is ready to use. Continue beating if it is grainy-
feeling.)
Spread meringue over filling, making sure to cover pie crust edges.
Swirl or pull up points of meringue with back of spoon to make
attractive. Bake 10 minutes at 400°, until golden brown.
