CONTENTS
Apple 11
Apple Crumb 13
Banana Cream 7
Butterscotch Chiffon 10
Butterscotch Cream 15
Caramel Custard 12
Cherry Pie Supreme 8
Chocolate Chiffon 11
Chocolate Cream 6
Chocolate Icebox 13
Coconut Cream 7
Coconut Custard 9
Creamy Peach 6
Cream Pies, made with packaged mixes 5
Eggnog 9
Frozen Grape Ripple 11
Graham Cracker Crust 4
Lemon Chiffon 12
Lemon Cream 6
Lime Chiffon 12
Maple-Nut Chiffon 7
Meringue 5
Pastry 4
Pecan 15
Pineapple-Cheese 14
Plain Custard 12
Pumpkin 10
Royal Mince 9
Strawberry Chiffon 8
Strawberry Marshmallow 14
Sweet Potato or Squash 10
Tips on Making Fluffy Meringue 5
Tips on Baking Perfect Pastry 4
To Make Tender, Flaky Pastry 3
Whipped Topping 15
The recipes in this book demonstrate the basic principles of making all
types of pies successfully. In addition, some of the recipes show how
the use of Pet Evaporated Milk helps make better cream, custard, and
chiffon pies—at lower cost.
Since Pet Milk is homogenized milk concentrated to double richness, it
is an ideal ingredient for these pies. It takes the place of whipping
cream in chiffon pies, is used as milk in the other types—and, in all
cases, combines rich flavor, creamy texture, with increased milk
nourishment.
In some recipes, too, double-rich Pet Milk takes the place of butter. In
others, it replaces the eggs usually called for ... with perfect
results.
No other form of milk can guarantee such delicious results when used as
an ingredient in pies. Yet Pet Milk costs less generally than any other
form of whole milk.
[Illustration: “PET” is the registered trademark of Pet Milk
Company]