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Pies and Pastries

Patty Vineyard MacDonald University of North Texas Press PDF

Pies and Pastries



Prepare and bake a 9-inch Gingersnap Crust [page 359].

1 tablespoon unflavored gelatin

4 tablespoons cold water

2 cups milk

½ cup sugar

1 tablespoon cornstarch

¼ teaspoon salt

4 eggs, separated

2 ounces (2 squares) unsweetened chocolate, melted

1 teaspoon vanilla

Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch and salt together, stir slowly into milk and cook until thick.

Add gradually to beaten egg yolks. Return to double boiler and cook

3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap Crust.


4 egg whites [left over from above]

⅛ teaspoon cream of tartar

½ cup sugar

1 tablespoon rum

1 teaspoon sherry

¾ cup heavy cream

1 tablespoon shaved unsweetened chocolate

Let remaining half of custard cool. Beat egg whites until frothy, add cream of tartar. Continue beating to a soft peak, and gradually add sugar. Fold meringue into cooled custard; add flavorings. Pour carefully over chocolate layer. Chill in refrigerator until set. When ready to serve, whip cream, spread on top of pie, and sprinkle with chocolate

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Patty Vineyard MacDonald University of North Texas Press ePub

Yeast Breads and Quick Breads

Did you know that white bread was made only for royalty in Roman times? (Now royalty is looking for some good whole-wheat or rye bread.)

.   .   .

Your bread recipe reads: “knead until smooth and satiny.” How long is that? You’ve never made bread before! Most doughs require from 8 to 10 minutes of kneading before you recognize a smooth and satiny surface. After 10 minutes, grasp the dough in one hand, squeezing it slightly with your fingers. If fully developed, the opposite side of the dough ball should feel smoothly taut; you will see bubbly blisters under the surface.

Yeast bread likes a warm draft-free and moist place for rising. If you don’t have a cozy, private nook for “proofing” (raising) dough, make a “mini sauna” in your oven. Turn your oven to 400° for one minute only and then turn it off. It should have reached a temperature between 80° and 100°—just what the dough likes. Situate your dough in the warm oven so it has plenty of room to rise. Place a pan of hot water on the oven floor before closing the door. Or place dough in bowl beside your stove, turn one burner on to low. Be sure to cover the bread with a towel or napkin if proofing outside the oven. [Before putting yeast bread dough aside to rise, roll the ball of dough inside a heavily greased bowl to coat all sides and prevent it from drying out while it rises.—Editor]

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Patty Vineyard MacDonald University of North Texas Press ePub


The men of my life like desserts. Ask them, and they will deny it, but all these many years the “gooier,” the prettier, the bigger the desserts, the more the men eat of them. Dan Moody, one of Texas’ most colorful governors, would go to court any day to take exception to the fact that he never liked cake without thick icing and ice cream on top of it. William A. Smith, one of the master builders of Houston, “a simple man” by his own words, would say, “Honey, they kill me!” but lap them up. Herman Brown, silent strong boss of many projects—and of me at the Driskill Hotel—always looked a little sheepish as he guiltily put them away.

Reader’s Request

What is easier or more gracious than serving Pots de Crème for dessert in the living room with coffee after dinner. The crème pots are available all over the country in china shops—so invest! Good too for holding vitamin pills, cocktail picks or whatever.


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Patty Vineyard MacDonald University of North Texas Press ePub


The cup that cheers, be it made with spirits or not, has its place in every home. For graduation parties, large get-togethers, lounging on the back porch or terrace, after football games, any time more than two people get together.


For 12

1 cup sugar

1/2 cup water

Juice of 6 oranges

1/2 cup grapefruit juice

Juice of 6 lemons

1/2 cup crème de menthe

Rind of 1/2 cucumber

Rind of 1/2 orange

1 quart ginger ale

1/4 cup grated fresh pineapple

Boil the sugar and water, cool and add the juice of oranges, grapefruit, lemons and crème de menthe, cucumber rind and the rind of 1/2 an orange. Chill several hours, remove cucumber and orange rinds, add the ginger ale and fresh pineapple and pour over the ice cubes.


For 12

6 cups cranberry juice cocktail

1 cup orange juice

3 tablespoons lemon juice

1-1/4 cups pineapple juice

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Entrée Sauces

Patty Vineyard MacDonald University of North Texas Press PDF


The Best From Helen Corbitt’s Kitchens

Reader’s Request

A sauce to make a fish dish a delectable entrée any day, and especially for company.


2½ cups

2 tablespoons finely chopped onion

¼ cup finely diced mushrooms

1 tablespoon butter

1 cup Thick Cream Sauce [opposite page]

1 cup mayonnaise

1 teaspoon lemon juice

2 tablespoons finely chopped sweet mustard pickles

1 tablespoon finely chopped pimento

¼ teaspoon Worcestershire sauce

[Preheat oven to 300º.] Sauté onion and mushrooms in butter; add cream sauce, mayonnaise, lemon juice, pickles, pimento, and

Worcestershire. Completely cover any boned fish like red snapper, sea trout, fillet of sole, and similar fish, and bake for 40 minutes. Part of the sauce cooks into the fish and part stays on top. I use it also combined with shrimp, lobster, and crabmeat, and baked in individual casseroles for a luncheon dish and find it popular as a hot hors d’oeuvre served with pastry scoops: pie crust molded on a tablespoon, placed close enough to touch on a baking sheet and baked at

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