Evening star., 1939-01-06

pumpkin filling gains a definite
"umph" when baked In a ginger
snap crust, while q lemon filling is
at its finest In a crust Of vanilla
wafer crumbs. A little imagination
and practice on your part will open
up q whole new culinary field OF
interesting contrast in flavors and
textures.
Today we are giving you the
recipes for several different crumb
crusts, and one or two rather un-
usual filings. The crusts will keep
for some time, so that they may be
made up well in advance and set to
chill until ready for use.
One or Two Hints
Will Be Helpful.
There is a trick or three to the
making-the crumbs should be
rolled as fine as possible, the but
ter softened, not melted. Add the
crumbs to the butter gradually
about a half cup at a time, thor
oughly working in with a fork.
To pack the crumbs in the pan
you'll want to use a glass or pottery
pie dish put all the mixture in at
once, smooth it around and then,
starting at the sides, pack the
crumbs firmly against the edge,
making them extra thick at the
point where the sides meet the bot
tom. Using the recipe below and in
q 9-inch pan, you should have q
crust about Il A-inch thick.
For gelatin and thick cooked fill
ings land they should be thick or
they'll SOAK which are to be served
with whipped cream, slip the shell
into a moderate oven $3.50 degrees
Fo and bake for IS minutes. It
need not be baked If it's topped with
meringue and baked IS to 20 min
utes at (325 degrees F..
GRAHAM CRACKER CRUST
STANDARD Recipe)
2 cups graham cracker crumbs.
u cup softened butter.
Cream softened butter, add finely
rolled crumbs, u cup at a time,
working in well. Turn into a g.
inch pie dish, pressing up well
against sides (no huting on the
edge please and allowing for bit
thicker crust at the curve. Pack
into bottom of pan. Bake in a
moderate oven $3.50 degrees F. for
IS minutes. Cool before adding
cold filling.
VARIATIONS.
/. Graham Cracker Specialized
4 cup sugar and y teaspoon Gin
namon or 2 tablespoons grated lem
on rind.
2. Holland Rusk Crust-Roll OF
grind package of Holland rusk
to fine crumbs. This makes ~
cups crumbs. Add "a cup butter, Y
cup sugar and / teaspoon CHINA
mon. Good with apple sauce filings
and for cheese cake. Leave enough
crumbs for top crust.
3. Vanilla Wafer Crust-Use ~
cups vanilla wafer crumbs and u
cup butter. Excellent for lemon
cream filling and chocolate filling.
4. Lemon Cracker Crust-13 cups
crumbs of lemon crackers and u
cup butter. Use for rhubarb, april
cot and pineapple filings.
S. Chocolate Cracker Crust-1Z
cups crumbs of chocolate crackers
and y cup butter. Nice with cream
pie filling, topping with grated
sweet chocolate and with butter
scotch and whipped cream.
6. Ginger Snap Crust-1A cups
crumbs of ginger snaps and u cup
butter. Try this with eggnog pie
filling.
NOTE: For q crumb topping to
crumb crust pies, use u cup crumbs
and tablespoons butter extra.
Sprinkle over top of pie filing.
PINEAPPLE PIE SUPREME.
Qn q Graham Cracker SHELLY
Line q nine-inch pie plate with
graham cracker crust (see crumt
crust variations) using the lemon
rind. Bake at $3.50 degrees Fo mod
crate oven for Is minutes.
Prepare the filling. Soak table.
spoon plain gelatin in Y cup colo
water. Combine egg yolks, u cur
sugar, 2 tablespoons lemon Juice
grated rind Of " lemon e table