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Pies Made with Pet Evaporated Milk-Pet Milk Company · 30 Tempting Spaghetti Meals

• 0:00
  Speaker 1: Introduction of Pies Made with pet evaporated Milk. This is
• 0:05
  Speaker 1: a LibriVox recording. All LibriVox recordings are in the public domain.
• 0:10
  Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
• 0:16
  Speaker 1: Read by Larry Wilson. Pies Made with Pet Evaporated Milk
• 0:21
  Speaker 1: by Pet Milk Company Introduction. The recipes in this book
• 0:27
  Speaker 1: demonstrate the basic principles of making all types of pies successfully.
• 0:32
  Speaker 1: In addition, some of the recipes show how the use
• 0:35
  Speaker 1: of pet evaporated milk helps make better cream, custard, and
• 0:40
  Speaker 1: chiffon pies at lower costs. Since pet milk is homogenized
• 0:46
  Speaker 1: milk concentrated to double richness, it is an ideal ingredient
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  Speaker 1: for these pies. It takes the place of whipping cream
• 0:54
  Speaker 1: and cheffon. Pies is used as milk and other types,
• 0:58
  Speaker 1: and in all cases can find rich flavor, creamy texture
• 1:02
  Speaker 1: with increased milk nourishment. In some recipes, too, double rich
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  Speaker 1: pet milk takes the place of butter. In others it
• 1:11
  Speaker 1: replaces the eggs usually called for with perfect results. No
• 1:16
  Speaker 1: other form of milk can guarantee such delicious results when
• 1:20
  Speaker 1: used as an ingredient. In pies, yet pet milk costs
• 1:24
  Speaker 1: less generally than any other form of whole milk. End
• 1:29
  Speaker 1: of introduction.
• 1:36
  Speaker 2: Section one of pies made with pet of viporated milk.
• 1:40
  Speaker 2: This is a Librox recording. All Librox recordings are in
• 1:43
  Speaker 2: the public domain. For more information or to volunteer, please
• 1:45
  Speaker 2: visit librox dot org. Pies made with pet of viberated
• 1:48
  Speaker 2: milk by Pet Milk Company. Recipes Part one. To make
• 1:55
  Speaker 2: tender flaky pastry. One, measure all ingredients accurately. A flowers
• 2:01
  Speaker 2: should be sifted before measuring. Then spoon lightly into cup
• 2:05
  Speaker 2: and level off with straight edge of knife. Be careful
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  Speaker 2: not to pack flour down by shaking or tapping cup.
• 2:11
  Speaker 2: B To measure shortening accurately. Pack into measuring cup and
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  Speaker 2: level off with straight edge of knife. Two Cut in
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  Speaker 2: half of shortening until mixture looks like coarse meal. This
• 2:22
  Speaker 2: gives tenderness to the crust. Cut in remaining shortening until
• 2:26
  Speaker 2: it is the size of large peas. This gives flakiness
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  Speaker 2: to the crust. Three. Sprinkle water a tablespoon at a
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  Speaker 2: time over mixture. Mix lightly with fork until flowers moistened.
• 2:39
  Speaker 2: Use only enough water to make all of flour mixture
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  Speaker 2: stick together when gently pressed with fork, and clean the
• 2:45
  Speaker 2: sides as it moves around the bowl. Shaped dough into
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  Speaker 2: a smooth ball. Four Sprinkle flour overboard or pastry cloth,
• 2:54
  Speaker 2: using only enough to prevent dough from sticking, while with
• 2:57
  Speaker 2: quick light strokes, looking outward from the center to the edge,
• 3:01
  Speaker 2: keeping crust as round as possible without turning dough. Roll
• 3:05
  Speaker 2: out pastry completely on one side to one eighth inch thickness.
• 3:09
  Speaker 2: If edges tear overlap, then roll lightly over the mended
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  Speaker 2: spot to seal. Invert pie pan on dough and cut
• 3:16
  Speaker 2: one and a half inches from rim around pan. This
• 3:19
  Speaker 2: ensures enough dough to fit into pan without stretching. Five.
• 3:24
  Speaker 2: Hold the dough in half and lift carefully into the
• 3:26
  Speaker 2: pan smooth bottom. With finger tips, lift edge and ease insides,
• 3:31
  Speaker 2: stretching quarters. Crust to shrink during baking. Trim so that
• 3:34
  Speaker 2: dough extends about half inch beyond edge of pan. Fold
• 3:38
  Speaker 2: extra dough under until even with pan rim. To flute,
• 3:42
  Speaker 2: press dough between thumb and forefinger of one hand and
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  Speaker 2: forefinger of the other. Six. If you use a pastry mix,
• 3:49
  Speaker 2: full the directions on package. Break the mix up slightly.
• 3:52
  Speaker 2: If it has become packed in container. Follow tips see
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  Speaker 2: you next page. When rolling out and placing crust into
• 3:58
  Speaker 2: pie pan. Tips on baking perfect pastry. Choose pie pans
• 4:04
  Speaker 2: of oven proofd glass for a well baked, browned undercrust.
• 4:07
  Speaker 2: Shiny metal does not bake the undercrust as well because
• 4:10
  Speaker 2: it reflects the heat. Aluminum pans would. Satiny finish also
• 4:14
  Speaker 2: give good results. For a baked pastry shell, A pierce
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  Speaker 2: all over with fork to permit air to escape and
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  Speaker 2: prevent blisters. B cool thoroughly before pouring in desired filling
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  Speaker 2: ce bacon's shells slightly above center in four hundred twenty
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  Speaker 2: five hot oven twelve minutes or until brown. For two
• 4:34
  Speaker 2: crust pies, A cut several slashes in top crust to
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  Speaker 2: let steam escape, or top crust will puff up, leaving
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  Speaker 2: a hollow space underneath. B Hold edge of upper pastry
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  Speaker 2: under lower edge before fluting to keep juices from boiling out.
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  Speaker 2: US a four hundred fifty extremely hot oven for the
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  Speaker 2: first ten fifteen minutes to brown the crust, and then
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  Speaker 2: turn temperature down to three hundred twenty five to three
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  Speaker 2: hundred fifty moderate for reminder of cooking time pastry. Sift
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  Speaker 2: together into bowl sifted all purpose flour. One cross pie,
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  Speaker 2: one cup, two cross pie, two cups salt. One cross pie,
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  Speaker 2: have a teaspoon, two crust pie one teaspoon, work into flour,
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  Speaker 2: fork or pastry blender, half of shortening. One crust pie,
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  Speaker 2: one third cup, two cross pie, two third cup. When
• 5:29
  Speaker 2: mixture has appearance of coarse meal, add the remaining shortening
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  Speaker 2: in cut until mixtures size of large peas stone gradually
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  Speaker 2: a tablespoon at a time. Water one cross pie, two tablespoons,
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  Speaker 2: two cruss pie. A quarter cup, roll unlightly flower board
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  Speaker 2: to about one eighth inch thickness, fit loosely into nine
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  Speaker 2: inch pan, Fold extra pastry under and pinched fingers to
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  Speaker 2: flute edge. Proceeds directed and desired pie recipe gram cracker
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  Speaker 2: crust mix together one and a quarter cups fine ground
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  Speaker 2: cracker crumbs, one third cup melted butter or margarine. Press
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  Speaker 2: firm with back of spoon and bottom and on sides
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  Speaker 2: of nine inch pie pan. Chill until kneaded. Sixteen two
• 6:14
  Speaker 2: and a half inch crackers will make one and a
• 6:16
  Speaker 2: quarter cups crumbs. Tips on making fluffy merangue one use
• 6:22
  Speaker 2: large fresh eggs and let the egg white swarm to
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  Speaker 2: room temperature before beating them. Two spread merangue on pie
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  Speaker 2: filling to edges of crust. Then the merangue won't pull
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  Speaker 2: away from the crust as it bakes. Three Bake merangue
• 6:34
  Speaker 2: at four hundred on cent a rack ab oven for
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  Speaker 2: seven to eight minutes. Four Merangue should be cooled slowly.
• 6:41
  Speaker 2: A draft caused merangques to shrivel and form little beads
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  Speaker 2: of syrup on top. Five Merangue will not stick to
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  Speaker 2: knife if knife is dipped into water before cutting pie
• 6:51
  Speaker 2: merangue see tips above. Turn on oven and sets at
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  Speaker 2: four hundred hot, beaten til stiff, but not dry. Eight
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  Speaker 2: inch pie. Two egg whites, nine inch pie, three egg
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  Speaker 2: whites beaten gradually, eight inch pie. Four tablespoon sugar nine
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  Speaker 2: inch pie. Six tablespoon sugar spread on top of desired
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  Speaker 2: pie filling. They consent a rakof oven for seven eight
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  Speaker 2: minutes at four hundred or until light brown, cool thoroughly
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  Speaker 2: before serving. End of section one read by inkl.
• 7:31
  Speaker 3: Section two of pies made with pet evaporated milk. This
• 7:35
  Speaker 3: is a LibriVox recording. All LibriVox recordings are in the
• 7:39
  Speaker 3: public domain. For more information or to volunteer, please visit
• 7:44
  Speaker 3: LibriVox dot org. Pies made with pet evaporated milk by
• 7:49
  Speaker 3: Pet Milk Company, Part two. Cream pies made with packaged
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  Speaker 3: mixes which are not the instant kind. Chocolate cream mix
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  Speaker 3: in a saucepan, one package chocolate pudding powder not the
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  Speaker 3: instant kind, two egg yolks, stirring gradually until smooth a
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  Speaker 3: mixture of one cup pet evaporated milk one cup water.
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  Speaker 3: Cook and stir over medium heat until mixture comes to
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  Speaker 3: a boil and is thickened about five minutes. Remove from heat,
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  Speaker 3: cover and cool thoroughly. Put into a cold eight inch
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  Speaker 3: baked pastry shell using pie crust mix. Follow directions on
• 8:32
  Speaker 3: package to make crust spread with meringue see above. Bake
• 8:38
  Speaker 3: as directed, cool thoroughly, cut with wet knife. Butterscotch cream.
• 8:44
  Speaker 3: Follow chocolate cream pie recipe using butterscotch pudding instead of
• 8:49
  Speaker 3: chocolate coconut cream. Follow chocolate cream pie recipe using coconut
• 8:55
  Speaker 3: cream pudding powder instead of chocolate banana cream. Follow chocolate
• 9:00
  Speaker 3: cream pie recipe using vanilla pudding instead of chocolate. Put
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  Speaker 3: one cup sliced bananas into bottom of a cold eight
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  Speaker 3: inch baked pastry shell. Cover with cool pudding and spread
• 9:13
  Speaker 3: with meringue see above. Creamy peach put into ice tray
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  Speaker 3: of refrigerator. Two thirds cup pet evaporated milk. Chill until
• 9:24
  Speaker 3: ice crystals begin to form around the edges. Drain well
• 9:28
  Speaker 3: and save juice from two and one half cups canned
• 9:32
  Speaker 3: cling peach slices. Save twelve peach slices to decorate top
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  Speaker 3: of pie. Cut rest of slices into small pieces, Soften
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  Speaker 3: in small dish. One and one half teaspoons unflavored gelatin
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  Speaker 3: in one quarter cup juice off peaches. Set in pan
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  Speaker 3: of hot water and stir until gelatin is dissolved. Mix
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  Speaker 3: until smooth, Then add dissolved gelatin. Three ounce pack gage
• 10:00
  Speaker 3: white cream cheese, six tablespoons one quarter cup sugar, one
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  Speaker 3: half teaspoon almond flavoring. Put ice cold milk into a
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  Speaker 3: cold bowl and whip with a cold rotary beeter or
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  Speaker 3: electric beater at high speed until fluffy. Add and whip
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  Speaker 3: until stiff. Two tablespoons lemon juice. Beat in cheese mixture
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  Speaker 3: about one quarter at a time. When smooth. Fold in.
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  Speaker 3: Cut up peaches put into chilled nine inch graham cracker
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  Speaker 3: crust page four. Decorate top with sliced peaches and Marischino cherries.
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  Speaker 3: Chill at least three hours. Chocolate cream mix thoroughly in
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  Speaker 3: a saucepan three quarters cup sugar, two tablespoons cornstarch, six
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  Speaker 3: tablespoons cocoa, one half teaspoon salt, three egg yolks, stirring
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  Speaker 3: gradually until smooth. A mixture of one cup pet evaporated milk,
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  Speaker 3: one cup water, Look and stir over low heat until
• 11:02
  Speaker 3: thickened about ten minutes. Remove from heat and stir in
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  Speaker 3: one and one half teaspoons vanilla. Cover and cool thoroughly.
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  Speaker 3: Put into a cold nine inch baked pastry shell, spread
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  Speaker 3: with meringue. Page five. Bake as directed, Cool thoroughly before
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  Speaker 3: cutting with wet knife. Lemon cream mix thoroughly in a saucepan.
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  Speaker 3: Three quarters cup sugar, three tablespoons cornstarch, one quarter teaspoon salt,
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  Speaker 3: one teaspoon grated lemon rind, three egg yolks, stirring gradually
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  Speaker 3: until smooth. A mixture of three quarters cup pet evaporated
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  Speaker 3: milk three quarters cup water, Cook and stir over low
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  Speaker 3: heat until thickened about ten minutes. Remove from heat and
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  Speaker 3: stirring gradually. One third cup lemon juice, Cover and cool thoroughly.
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  Speaker 3: Put into a cold nine inch baked pastry shell. Spread
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  Speaker 3: with maurrang Page five. Bake as directed, Cool thoroughly before
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  Speaker 3: cutting with wet knife. Banana cream mix thoroughly in a
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  Speaker 3: saucepan two thirds cup sugar, three tablespoons cornstarch, one quarter
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  Speaker 3: teaspoon salt, three egg yolks, stirring gradually until smooth. A
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  Speaker 3: mixture of one cup pet evaporated milk one cup water.
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  Speaker 3: Cook and stir over low heat until thickened, about ten minutes.
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  Speaker 3: Remove from heat and stir in one teaspoon vanilla, cover
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  Speaker 3: and cool thoroughly. Put in the bottom of a cold
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  Speaker 3: nine inch baked pastry shell. One and one half cups
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  Speaker 3: sliced ripe bananas. Cover bananas with cooled custard. Spread with meringue.
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  Speaker 3: Page five. Bake as directed, Cool thoroughly before cutting with
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  Speaker 3: wet knife. Maple nut chiffon soften in small pan one
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  Speaker 3: and one half teaspoons unflavored gelatin in three tablespoons cold water.
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  Speaker 3: Set in pan of hot water and stir until gelatine
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  Speaker 3: is dissolved. Stir in slowly a mixture of one third
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  Speaker 3: cup sugar, one cup pet evaporated milk, three quarters teaspoon
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  Speaker 3: maple flavoring. Chill until almost firm. Meanwhile, melt in skillet
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  Speaker 3: one tablespoon butter or margarine. Add and stir over medium
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  Speaker 3: heat until light brown. One half cup finely cut nuts.
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  Speaker 3: Remove from heat and cool to room temperature. Whip chilled
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  Speaker 3: milk mixture with cold rotary beater or electric beater at
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  Speaker 3: high speed until light and fluffy. Fold in nuts. Put
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  Speaker 3: into chilled nine inch Graham cracker crust, page four. Chill
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  Speaker 3: three hours, Keep chilled until served. End of section two.
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  Speaker 3: Read by Anita Hibberd, October seventeenth, twenty twenty two.
• 14:01
  Speaker 4: Section three of Pies made with pet evaporated milk. This
• 14:06
  Speaker 4: is a liverbox recording. All liverbox recordings are in the
• 14:09
  Speaker 4: public domain. For more information or to volunteer, please visit
• 14:14
  Speaker 4: liverbox dot org. Red by Larry Johnson, City, Tennessee. Pies
• 14:19
  Speaker 4: Made with pet evaporated milk by Pet Milk Company. Part
• 14:24
  Speaker 4: three Coconut cream. Coconut cream mix thoroughly in a saucepan.
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  Speaker 4: One half cup sugar, three tablespoons cornstarch, quarter teaspoon salt,
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  Speaker 4: one cup shredded coconut, three egg yolks. Stir in gradually
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  Speaker 4: until smooth. A mixture of one cup pet evaporated milk
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  Speaker 4: one cup of water. Cook and stir over low heat
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  Speaker 4: until thickened, about ten minutes. Remove from heat and stir
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  Speaker 4: in one half teaspoons vanilla. Cover and cool thoroughly. Put
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  Speaker 4: into cold nine inch baked pastry shell. Spread with meringue
• 15:14
  Speaker 4: page five. Sprinkle over top. Half cup shredded coconut. Bake
• 15:22
  Speaker 4: is directed for meringue page five. Cool thoroughly before cutting
• 15:27
  Speaker 4: with wet knife. Strawberry chiffon. Put into ice tray of refrigerator.
• 15:36
  Speaker 4: Half cup pet evaporated milk. Chill until ice crystals begin
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  Speaker 4: to form around edges. Mash with a fork or pastry blunder.
• 15:47
  Speaker 4: Two cups fresh strawberries. Add to berries and mix well.
• 15:53
  Speaker 4: One third cup sugar, one eighth teaspoon salt. Let's stand
• 15:59
  Speaker 4: until needed, Mix and stir until dissolved. One package lemon gelatin,
• 16:08
  Speaker 4: one and a quarter cups boiling water. Cool to room temperature.
• 16:13
  Speaker 4: Then add strawberry mixture. Chill until thick but not firm.
• 16:20
  Speaker 4: Put ice cold milk into a cold bowl and whip
• 16:24
  Speaker 4: with cold rotary beater or electric beater at high speed
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  Speaker 4: until stiff. Fold in chilled gelatin mixture. Put into chilled
• 16:36
  Speaker 4: nine inch gram cracker crust page four. Chill three hours.
• 16:41
  Speaker 4: Keep chilled until ready to serve. Frozen strawberries can be used.
• 16:47
  Speaker 4: Drain the berries and use the juice in place of
• 16:50
  Speaker 4: part of the water. Omit the sugar. Use one and
• 16:54
  Speaker 4: a half cups of drained berries. Cherry pie supreme. Put
• 17:02
  Speaker 4: into ice tray of refrigerator. One half cup pet evaporated milk.
• 17:10
  Speaker 4: Chill until ice crystals begin to form around edges. Mix
• 17:14
  Speaker 4: together in a saucepan. Three tablespoons cornstarch, three quarter cup sugar,
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  Speaker 4: one eighth teaspoon salt, one quarter teaspoon cinnamon. Can omit.
• 17:30
  Speaker 4: Drain and save juice from two cups of canned sour
• 17:33
  Speaker 4: pitted cherries. Number two can, if necessary, add enough water
• 17:40
  Speaker 4: to cherry juice to make one cup. Stir gradually into
• 17:45
  Speaker 4: corn starch mixture. Cook and stir over medium heat until
• 17:51
  Speaker 4: very thick, about seven minutes. Cool, thoroughly mix until smooth.
• 17:58
  Speaker 4: Two tablespoons melted butter or margarine. One tablespoon lemon juice,
• 18:04
  Speaker 4: few grains of salt, one cup powdered sugar. Whip ice
• 18:10
  Speaker 4: cold milk with cold rotary beater or electric beater at
• 18:15
  Speaker 4: high speed until fluffy. Beat in powdered sugar mixture about
• 18:20
  Speaker 4: quarter at a time. Do not overbeat. Add drained cherries
• 18:26
  Speaker 4: to cooled cornstarch mixture, and then take out eighteen cherries
• 18:31
  Speaker 4: to decorate top of pie. Put filling into cold nine
• 18:37
  Speaker 4: inch baked pastry shell. Put whip mixture around edge of pie.
• 18:45
  Speaker 4: Decorate with cherries, chill about one hour before serving. Eggnog
• 18:55
  Speaker 4: put into ice tray of refrigerator. Two third cup pet
• 19:01
  Speaker 4: evaporated milk. Chill until ice crystals begin to form around
• 19:06
  Speaker 4: the edges. Soften in a small bowl. One tablespoon unflavored
• 19:11
  Speaker 4: gelatin in quarter cup cold water. Mix in top of
• 19:17
  Speaker 4: double boiler. Two well beaten eggs, half cup sugar, one
• 19:23
  Speaker 4: eighth teaspoon salt. Stir in gradually until smooth. A mixture
• 19:29
  Speaker 4: of half cup pet evaporated milk, quarter cup water. Place
• 19:36
  Speaker 4: over boiling water, Cook and stir until mixture thickens slightly,
• 19:43
  Speaker 4: or about three minutes. Add soften gelatin and stir until dissolved.
• 19:49
  Speaker 4: Remove from heat and stir in two teaspoons vanilla. Chill
• 19:55
  Speaker 4: until thick but not firm. Put ice cold milk into
• 20:00
  Speaker 4: a cold bowl and whip with cold rotary beater or
• 20:03
  Speaker 4: electric beater at high speed until stiff. Fold in chilled
• 20:09
  Speaker 4: gelatin mixture. Put into chilled nine inch gram cracker crust
• 20:15
  Speaker 4: page four. Sprinkle top with nutmeg if desired. Chill at
• 20:21
  Speaker 4: least three hours, royal mintce Turn on the oven and
• 20:29
  Speaker 4: set at four fifty extremely hot line. A nine inch
• 20:34
  Speaker 4: pan with unbaked pastry. Mix in bowl, two eggs, three
• 20:40
  Speaker 4: quarter cup pet evaporated milk, two tablespoons molasses, quarter cup sugar, tune,
• 20:48
  Speaker 4: a quarter cups moist mince meat, ready mixed bulk or canned.
• 20:55
  Speaker 4: Pour into pastry lined pan. Bake on center rack of
• 20:59
  Speaker 4: oven fifteen minutes. Reduce heat to three fifty moderate, and
• 21:04
  Speaker 4: bake thirty minutes longer or until firm. Serve warm or
• 21:08
  Speaker 4: cold coconut custard. Turn on the oven and set it
• 21:16
  Speaker 4: three fifty moderate line. A nine inch pan with unbaked
• 21:22
  Speaker 4: pastry beat intil thick and lemon colored. Two eggs. Beat
• 21:29
  Speaker 4: in gradually a mixture of one cup sugar, two tablespoons flour,
• 21:35
  Speaker 4: one teaspoon salt, Add and beat hard. Half cup pet
• 21:42
  Speaker 4: evaporated milk, two tablespoons soft butter or margarine, two in
• 21:47
  Speaker 4: a quarter teaspoons lemon juice, fold in one and a
• 21:52
  Speaker 4: half cups chopped coconut a four ounce can Pour into
• 21:58
  Speaker 4: pastry lined pan. Bake on ovenrax slightly below center until
• 22:05
  Speaker 4: browned on top, or about forty minutes cool before serving.
• 22:13
  Speaker 4: End of section three.
• 22:21
  Speaker 5: Section four of Pies made with pet evaporated milk. This
• 22:25
  Speaker 5: is a LibriVox re courting. All LibriVox recordings are in
• 22:29
  Speaker 5: the public domain. For more information or to volunteer, please
• 22:33
  Speaker 5: visit LibriVox dot org. Pies made with pet evaporated milk
• 22:38
  Speaker 5: by Pet Milk Company Recipes, Part four. Pumpkin turn on
• 22:47
  Speaker 5: oven and set at three hundred and seventy five high
• 22:51
  Speaker 5: moderate line. A nine inch pie pen with unbaked pastry.
• 22:55
  Speaker 5: Mix in a bowl. Three quarters cup brown sugar, lightly,
• 23:00
  Speaker 5: one tablespoon flour, one half teaspoon salt, two and one
• 23:06
  Speaker 5: quarter teaspoons pumpkin pie spice, Add and stir until smooth.
• 23:12
  Speaker 5: One and a half cups cooked or canned pumpkin one
• 23:17
  Speaker 5: and a half cups pet evaporated milk, one slightly beaten egg.
• 23:23
  Speaker 5: Pour into pastry lined pan. Bake on center rack of
• 23:26
  Speaker 5: oven forty five minutes or until firm, cool before cutting,
• 23:32
  Speaker 5: served with whipped topping. Page fifteen. Sweet potato or squash
• 23:39
  Speaker 5: substitute sivved cooked or canned sweet potatoes or mashed cooked
• 23:43
  Speaker 5: winter squash. For the pumpkin and the pumpkin pie recipe,
• 23:47
  Speaker 5: you use sweet potatoes. Reduce sugar to one half cup
• 23:51
  Speaker 5: and add two tablespoons melted butter or margarine. Butterscotch chiffon
• 23:58
  Speaker 5: put into ice tray of refriger one half cup pet
• 24:01
  Speaker 5: evaporated milk. Chill until ice crystals begin to form around
• 24:06
  Speaker 5: the edges. Soften in a small bowl. One tablespoon on
• 24:11
  Speaker 5: flavored gelatine and one fourth cup cold water. Put into
• 24:16
  Speaker 5: a saucepan. One and a half packages butterscotch pudding powder,
• 24:21
  Speaker 5: not the instant kind, one third cup brown sugar, one
• 24:25
  Speaker 5: eighth teaspoon salt. Stir in gradually until smooth. A mixture
• 24:31
  Speaker 5: of three quarters cup pet evaporated milk one and a
• 24:35
  Speaker 5: half cup's water, Cook and stir until mixture comes to
• 24:39
  Speaker 5: a boil. And is thickened about five minutes. Add softened
• 24:43
  Speaker 5: gelatine and stir until gelatine is dissolved. Chill until cold
• 24:48
  Speaker 5: but not firm. Put ice cold milk into a cold
• 24:52
  Speaker 5: bowl and whip with cold rotary. Beat her at high
• 24:55
  Speaker 5: speed until fluffy. Add and whip until stiff. Two teaspoons
• 25:01
  Speaker 5: lemonjes beat in cold pudding. Put into prepared chilled nine
• 25:06
  Speaker 5: inch gram cracker crust page four. Chill three hours, keep
• 25:11
  Speaker 5: chilled until served. Apple Turn on oven and set at
• 25:17
  Speaker 5: four hundred and fifty extremely hot. Line a nine inch
• 25:21
  Speaker 5: pie pan with unbaked pastry two crust pie page four.
• 25:26
  Speaker 5: Put into large bowl six cups pared apples, thinly sliced.
• 25:31
  Speaker 5: Add a mixture of one cup sugar, one teaspoon cinnamon,
• 25:35
  Speaker 5: one half teaspoon salt with spoon. Turned apples gently over
• 25:39
  Speaker 5: to coat with mixture. Arrange apples in pastry lined pan.
• 25:44
  Speaker 5: Cover with pastry see tips on pastry page four. Bake
• 25:48
  Speaker 5: on oven racked slightly above center ten minutes, then reduce
• 25:52
  Speaker 5: heat to three twenty five low motterate and bake about
• 25:57
  Speaker 5: fifty minutes longer, or until apples are ten and pastry
• 26:01
  Speaker 5: is brown. Frozen grape ripple. Put into ice tray of refrigerator.
• 26:07
  Speaker 5: Three fourths cup pet evaporated milk. Chill until ice crystals
• 26:11
  Speaker 5: begin to form around edges. Mix in small bowl. Two
• 26:16
  Speaker 5: egg yolks, two thirds cup sugar, one half teaspoon grated
• 26:20
  Speaker 5: lemon rind. Two tablespoons lemon juice. Put ice cold milk
• 26:25
  Speaker 5: into a cold bowl with two egg whites. Whip with
• 26:29
  Speaker 5: cold rotary beater or electric beater at high speed until fluffy.
• 26:34
  Speaker 5: Add and whip until stiff. Three tablespoons lemon juice. Beat
• 26:39
  Speaker 5: in egg yolk mixture. Fold in with spoon or spatula
• 26:44
  Speaker 5: to make a rippled effect. Three tablespoons frozen grape juice
• 26:48
  Speaker 5: concentrate thawd put into chilled nine inch gram cracker crust
• 26:53
  Speaker 5: Page four. Freeze until firm. Chocolate chiffon saw in a
• 27:00
  Speaker 5: small bowl. One tablespoon unflavored gelatin in one fourth cup
• 27:05
  Speaker 5: cold water. Mix well in a saucepan. One third cup cocoa,
• 27:10
  Speaker 5: one half cup sugar, one eighth teaspoon salt. Add in
• 27:15
  Speaker 5: mix well two egg yolks, stirring gradually until smooth. A
• 27:19
  Speaker 5: mixture of one and one fourth cups pet evaporated milk,
• 27:24
  Speaker 5: three fourths cup water. Cook and stir over low heat
• 27:28
  Speaker 5: until slightly thickened, about ten minutes. Add soft in gelatine
• 27:32
  Speaker 5: and stir until dissolved. Remove from heat. Chill until thick
• 27:37
  Speaker 5: but not firm. Then fold in two stiffly beaten egg whites,
• 27:42
  Speaker 5: one in one half teaspoons vanilla. Put into chilled nine
• 27:46
  Speaker 5: inch gram cracker crust page four. Chill at least three hours.
• 27:52
  Speaker 5: Plain custard. Turn on a oven and set at three
• 27:56
  Speaker 5: fifty moderate line a nine inch pie pan with unbaked pastry.
• 28:01
  Speaker 5: Mix in a bowl one half cup sugar, two tablespoons cornstarch,
• 28:07
  Speaker 5: one eighth teaspoon salt, Add and beat until well blended.
• 28:11
  Speaker 5: Three eggs one and one half teaspoons vanilla, stirring gradually
• 28:16
  Speaker 5: until smooth. A mixture of one half cup's pet evaporated
• 28:19
  Speaker 5: milk one cup water pour into pastry lined pan. Bake
• 28:25
  Speaker 5: on oven racks slightly below center, about fifty five minutes,
• 28:29
  Speaker 5: or until knife insert it near edge of custard comes
• 28:32
  Speaker 5: out clean. Cool thoroughly before cutting caramel custard. Make filling
• 28:38
  Speaker 5: for custard pie. Sprinkle over bottom of unbaked pastry. A
• 28:43
  Speaker 5: mixture of one half cup brown sugar and one eighth
• 28:46
  Speaker 5: teaspoon cinnamon. Pour custard mixture over top of sugar and
• 28:50
  Speaker 5: pastry lined pan. Bake is directed above for custard pie
• 28:57
  Speaker 5: and of section four.
• 29:05
  Speaker 6: Section five of pies made with pet evaporated milk. This
• 29:09
  Speaker 6: is a LibriVox recording. All LibriVox recordings are in the
• 29:13
  Speaker 6: public domain. For more information or to volunteer, please visit
• 29:17
  Speaker 6: LibriVox dot org. Red by Betty B. Pies made with
• 29:22
  Speaker 6: pet evaporated milk by pet milk cupney part five lime chiffon.
• 29:30
  Speaker 6: Put into ice tray of refrigerator two thirds cup pet
• 29:34
  Speaker 6: evaporated milk. Chill until ice crystals begin to form around
• 29:38
  Speaker 6: the edges. Mix well in a saucepan. Six tablespoon sugar,
• 29:43
  Speaker 6: one tablespoon flour, Add and mix well. Two eggs. Stir
• 29:49
  Speaker 6: in gradually until smooth. One half cuppet evaporated milk, one
• 29:54
  Speaker 6: half cup water, two tablespoons grated lime rind, one quarter
• 29:58
  Speaker 6: tea spoon salt. Cook over low heat until slightly thickened,
• 30:02
  Speaker 6: about ten minutes, stirring all the time. Remove from heat,
• 30:07
  Speaker 6: add and stir until dissolved. One package lime gelatin, one
• 30:12
  Speaker 6: quarter cup lime juice. Chill until thick but not firm.
• 30:16
  Speaker 6: Put ice cold milk into cold bowl and whip with
• 30:20
  Speaker 6: cold rotary beater or electric beater at high speed until fluffy.
• 30:25
  Speaker 6: Add and whip until stiff. Two tablespoons lime juice, slowly
• 30:30
  Speaker 6: beat in gelatin mixture. Pour into chilled nine inch gram
• 30:34
  Speaker 6: cracker crust. Chill at least three hours. Lemon chiffon substitute
• 30:40
  Speaker 6: lemon gelatin, lemon juice, and lemon rind for the lime
• 30:44
  Speaker 6: ingredients apple crumb. Turn on oven and set at three
• 30:49
  Speaker 6: hundred seventy five high moderate. Mix in a two quart
• 30:54
  Speaker 6: mixing bowl one half cup sugar, two tablespoons cornstarch, one
• 30:59
  Speaker 6: eighth tea spoon salt, one half teaspoon cinnamon. Stir in
• 31:03
  Speaker 6: a mixture of one half cup pet evaporated milk, one
• 31:07
  Speaker 6: tablespoon lemon juice. Add and mix well. Four cup sliced
• 31:12
  Speaker 6: pared apples. Pour into nine inch pie pan lined with
• 31:16
  Speaker 6: unbaked pastry made with pie crust mix or from pastry recipe.
• 31:21
  Speaker 6: Bake on rack near center of oven for thirty minutes. Meanwhile,
• 31:26
  Speaker 6: put into a small bowl two thirds cup brown sugar,
• 31:29
  Speaker 6: one half cup sifted all purpose flour, three tablespoons butter
• 31:34
  Speaker 6: or margarine. Blend with fork or pastry blender until mixture
• 31:38
  Speaker 6: has the appearance of fine corn meal. At end of
• 31:41
  Speaker 6: thirty minute baking period, Sprinkle brown sugar mixture on top
• 31:45
  Speaker 6: of pie. Baked pie twenty minutes longer, or until crumb
• 31:49
  Speaker 6: topping is brown. Serve warm or cold chocolate ice box.
• 31:56
  Speaker 6: Put into ice tray of refrigerator. Three quarter cup pet
• 31:59
  Speaker 6: a vapped milk. Chill until ice crystals begin to form
• 32:03
  Speaker 6: around the edges. Put into a heavy quartz saucepan. Three
• 32:08
  Speaker 6: quarter cup pet evaporated milk, one third cup cocoa, twenty
• 32:12
  Speaker 6: four marshmallows cut into pieces. Cook over very low heats
• 32:16
  Speaker 6: during all the time until marshmallows are melted. Remove from
• 32:21
  Speaker 6: heat and add one and one half tea spoons vanilla.
• 32:25
  Speaker 6: Chill until mixture begins to thicken. Put ice cold milk
• 32:28
  Speaker 6: into a cold quart bowl. Whip with a cold rotary
• 32:32
  Speaker 6: beater by hand or with electric beater at high speed
• 32:35
  Speaker 6: until fluffy. Fold into chilled chocolate mixture. Put into chilled
• 32:40
  Speaker 6: nine inch gram cracker crust. Chill until firm, about three hours.
• 32:45
  Speaker 6: Keep chilled until ready to serve to garnish. Cut four
• 32:49
  Speaker 6: marshmallows into thirds. Place pieces around edge of pie. Strawberry
• 32:55
  Speaker 6: marshmallow put into ice tray of refrigerator. Two thirds cup
• 32:59
  Speaker 6: pet evaporated milk. Chill milk until ice crystals begin to
• 33:04
  Speaker 6: form around the edges. Put into a quartz saucepan. Thirty
• 33:08
  Speaker 6: two marshmallows, one third cup pet evaporated milk. Cook and
• 33:13
  Speaker 6: stir over low heat until marshmallows are just melted. Remove
• 33:17
  Speaker 6: from heat and stir in one teaspoon grated lemon rind,
• 33:21
  Speaker 6: one quarter cup lemon juice, one quarter cup water. Chill
• 33:25
  Speaker 6: until slightly thicker than unbeaten egg whites. Put cold milk
• 33:29
  Speaker 6: into a cold quart bowl whipped with cold rotary beater
• 33:33
  Speaker 6: by hand or with electric beater at high speed until stiff.
• 33:37
  Speaker 6: Fold into marshmallow mixture. Fold in one quart sliced fresh strawberries.
• 33:43
  Speaker 6: Pour into chilled nine inch gram cracker crust. Chill until firm,
• 33:47
  Speaker 6: about three hours. Pineapple cheese soften in a small bowl.
• 33:53
  Speaker 6: One tablespoon unflavored gelatin in one quarter cup cold water.
• 33:58
  Speaker 6: Mix together in a sauce pan. One quarter cup sugar,
• 34:02
  Speaker 6: two slightly beaten egg yolks one teaspoon grated lemon rind,
• 34:06
  Speaker 6: two tablespoons lemon juice. One half cup drained crushed pineapple
• 34:11
  Speaker 6: nine ounce can, one third cup pet evaporated milk. Cook
• 34:16
  Speaker 6: over low heat until slightly thickened, about ten minutes, stirring
• 34:20
  Speaker 6: all the time. Add softened gelatin and stir until dissolved.
• 34:24
  Speaker 6: Remove from heat. Stir in one cupped cottage cheese pressed
• 34:29
  Speaker 6: through sieve. Chill until mixture is thick but not firm.
• 34:33
  Speaker 6: Beat until stiff but not dry. Two egg whites, beat
• 34:37
  Speaker 6: in gradually, one half cup sugar, one eighth teaspoon salt.
• 34:42
  Speaker 6: Beat in pineapple cheese mixture. Put into prepared chilled nine
• 34:46
  Speaker 6: inch gram cracker crust. Sprinkle with three tablespoons gram cracker crumbs.
• 34:52
  Speaker 6: Chill at least three hours. Pecan turn on oven and
• 34:57
  Speaker 6: set at three hundred seventy five high moderate line. A
• 35:00
  Speaker 6: nine inch pie pan with unbaked pastry. Put into bowl.
• 35:05
  Speaker 6: One fourth cup soft butter or margarine, add gradually, mixing
• 35:09
  Speaker 6: until light and fluffy. Three fourth cup sugar. Beat in
• 35:13
  Speaker 6: one at a thyme three eggs Add one cup dark
• 35:17
  Speaker 6: corn syrup, three quarter cup pet evaporated milk, two tablespoons flour,
• 35:22
  Speaker 6: one half teaspoon salt, three quarter teaspoon vanilla, one cup
• 35:26
  Speaker 6: finely cut pecans. Mix thoroughly. Pour into pastry lined pan.
• 35:31
  Speaker 6: Bake on center rack of oven fifty minutes or until firm,
• 35:35
  Speaker 6: cool before serving. Butter scotch cream mix thurly in a saucepan.
• 35:41
  Speaker 6: One cup brown sugar, lightly packed, three tablespoons cornstarch, one
• 35:46
  Speaker 6: quarter teaspoon salt, three egg yolks. Stir in gradually until smooth.
• 35:51
  Speaker 6: A mixture of one cup pet evaporated milk, one cup water,
• 35:56
  Speaker 6: Add two tablespoons butter or margarine. Cook an stir over
• 36:00
  Speaker 6: low heat until thickened, about ten minutes. Remove from heat
• 36:04
  Speaker 6: and stir in three quarter teaspoon vanilla. Cover and cool thoroughly.
• 36:09
  Speaker 6: Pour into cold nine inch baked pastry shell spread with meringue.
• 36:14
  Speaker 6: Bake is directed, cool thoroughly before cutting with a wet knife.
• 36:19
  Speaker 6: Whipped topping. Chill in ice tray until almost frozen around edges.
• 36:25
  Speaker 6: One third cup pet evaporated milk, then put into a
• 36:28
  Speaker 6: small cold bowl with four teaspoons granulated sugar. Whip with
• 36:33
  Speaker 6: cold rotary beater by hand or with electric beater at
• 36:37
  Speaker 6: high speed until fluffy. Add and whip until stiff. One
• 36:41
  Speaker 6: half teaspoon grated lemon rind. Two teaspoons lemon juice serve
• 36:46
  Speaker 6: as a topping on fruit, fruit shortcakes, plain cake puddings,
• 36:51
  Speaker 6: or other desserts. Makes one cup. End of Section five.
• 36:58
  Speaker 6: End of Pies made with Peta evaporated milk by pet
• 37:02
  Speaker 6: Milk Company