The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-06-06
The Homernaker's
Corner
Wide Ironing Board
By MARY DOUGLAS

One way to really speed the work
of Ironing shirts, linens and other
flat work to use a well padded table
or an ironing board 20 inches wide
by about 48 inches long. To make
a wide board use seven-ply plywood
or one-inch lumber. If lumber or
plywood in this width is not avail
able, the board can be built up by
gluing together narrow pieces of
lumber, with cleats at each end on
the bottom to prevent warping.
Before putting on the padding and
cover, coat the wood with spar var
nish or penetrating seal to keep
moisture out of the board. Old
blankets or other material my be
used as padding. Heavy muslin or
duck makes a good cover.
The following recipes for choc-
olate and butterscotch pies are
modest in their demands for butter
and sugar:
Chocolate Pie
Prepare a baked pie shell. Scald
in double boiler l cup milk. Add
2 tablespoons graded chocolate or
"a cup cocoa. when cocoa is used,
p tablespoon butter is used) In a
bowl dissolve 312 teaspoons corn
starch in 2 tablespoons milk. Add
1/8 teaspoon salt and u cup sugar.
Add these ingredients to milk in
double boiler Cook and stir for
Is minutes Pour a small amount
of mixture over beaten egg yolks.
Beat and add to mixture in double
boiler. Stir and cook custard for
3 minutes Add IL teaspoons of
butter or margarine and II tea
spoon vanilla. Remove cuStard from
fire and beat until very smooth.
Pour into baked pie shell. Cover
with meringue made by adding 2
teaspoons water and 1/8 teaspoon
salt to egg whites. Whip them I'M
til frothy. Add "a teaspoon cream
of tartar and whip whites until they
are stiff, but not dry. Beat in p
teaspoon sugar at a time until 4
tablespoons granulated or confec-
TONERS sugar has been used Beat
in p teaspoon vanilla. Beat until
meringue holds shape well, then pile
it lightly on filled pie shell, spread
lightly with spatula. Bake in slow
oven, 300 degrees, for IS to 20
minutes, Permit meringue to cool
slowly.
ButterScOtch Pie
Combine IA cup sugar, p cup corn
starch and Il teaspoon salt. Add
cup maple sirup gradually, stirring
until smooth. Add the mixture to
~ cups scalded milk, and cook in
top double boiler until mixture
thickens, stirring constantly; then
continue cooking 10 minutes, stirring
occasionally Pour small amount of
sirup mixture over 2 slightly beaten
egg yolks, stirring vigorously; re-
turn to double boiler and cook 3
minutes longer, stirring constantly.
Remove from boiling water; add 2
tablespoons butter or margarine and
l teaspoon vanilla. Cool. Turn into
a 9-inch baked pie shell. Beat 2 egg
whites until foamy, add 4 table
spoons sugar, 2 tablespoons at a
time, beating after each addition
until sugar is blended. Then con-
tinue beating until mixture will
stand in peaks. Pile lightly on fill
ing. Bake in moderate oven, 1926 de-
lygrees, for Is minutes until deli
cately brown.
Cherry Meringue Pie
Drain juice from one No. 2 can
of red sour cherries or use quick
frozen cherries. Add water to bring
quantity to 2 cupfuls. Mix 6 table
spoons sugar or other sweetening
agent, 2 teaspoons flour and y tea
pooh salt. Dissolve in u cups of the
cold liquid and add to juice. Stir
In 2 beaten egg yolks and cook over
low heat until thickened. Stir con-
stantly. Remove from heat, flavor
with l teaspoon lemon juice and
teaspoon sherry, if desired. Fold in
the cherries and pour into baked
pie shell. Top with meringue and
bake at $50 degrees for Is minutes
until brown. To make meringue,
combine 2 beaten egg whites, 8 table
spoons sugar and Y teaspoon salt
Lemon Meringue Pie
Blend l 1-3 cups Il 15-oz. CAM
sweetened condensed milk, with u
cup lemon juice, grated rind of
lemon and 2 egg yolks. Pour into
a baked pie shell. Cover with me-
ringue made by beating egg whites
until foamy, then adding 2 table
spoons sugar gradually, beating I'M
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