1-1/2 c. water
1/2 c. corn starch
1 c. sugar
1/4 tsp. salt
1 egg
1/2 c. pineapple juice
2 Tb. lemon juice
1 c. shredded or finely chopped pineapple
Bring the water to the boiling point. Mix the corn starch, sugar, and
salt and add to the boiling water. Cook directly over the flame until
the mixture has thickened. Separate the egg, beat the yolk, and add to
the pineapple and lemon juice. Stir this into the corn-starch mixture,
remove from the heat, and add the pineapple. Fill a baked crust of a
pie, make meringue of the egg white, cover the filling, and bake in a
moderate oven until delicately browned.
65. PUMPKIN PIE NO. 1.--There are very few persons with whom pumpkin pie
is not a favorite. While it is especially popular in the autumn, it may
be made at any time of the year. Sometimes pumpkin is dried or canned in
the household or commercially for this purpose. Then, too, pumpkins may
be kept all winter if they are stored in a cool, dry place and are not
bruised when put away.