ORANGE PIE
Peel four small or two large oranges, removing the
inner white portion and seeds, dice and place in strainer. Whip a cup of cream
until stiff, then sift in one-half cup of sugar and add two teaspoons of
vanilla. Soak one teaspoon of granulated gelatine in one tablespoon of cold
water, then add two tablespoons of boiling water to dissolve it. Let cool, and
while still in the liquid form, add it to the cream. In place of this, colored
and flavored orange gelatine may be used, allowing two tablespoons in four
tablespoons of water. Fold in the diced oranges. Pour into a cold baked pie
shell and decorate with slices of peeled orange. The gelatine may be omitted,
if the pie is to be served as soon as made. However, it holds up the cream, if
the pie is to be served later. The color and flavor are quite delicious.
Tested and Approved by the Home
Economics Department KANSAS CITY POWER & LIGHT CO. — Better Meats With Less Time
in the Kitchen —
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