Pies Made with Pet Evaporated Milk by Pet Milk Company

15 Pages·2021·0.14 MB·English

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

2

The Project Gutenberg eBook of Pies Made with Pet Evaporated Milk, by Anonymous

This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no
restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this
eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where
you are located before using this eBook.

Title: Pies Made with Pet Evaporated Milk

Author: Anonymous

Release Date: May 17, 2021 [eBook #65364]

Language: English

Character set encoding: UTF-8

Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK PIES MADE WITH PET EVAPORATED MILK ***

Pies Made with Pet Evaporated Milk

Pies

MADE WITH PET EVAPORATED MILK

CONTENTS

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

3

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.

“PET” is the registered trademark of Pet Milk Company

TO MAKE TENDER FLAKY PASTRY

❶ Measure all ingredients accurately.

a. Flour should be sifted before measuring; then spoon lightly into cup and level off with straight edge of knife. Be careful not to pack

flour down by shaking or tapping cup.

b. To measure shortening accurately, pack into measuring cup and level off with straight edge of knife.

❷ Cut in half of shortening until mixture looks like coarse meal. This gives tenderness to the crust. Cut in remaining shortening until it is the
size of large peas. This gives flakiness to the crust.

2.

❸ Sprinkle water (a tablespoon at a time) over mixture. Mix lightly with fork until flour is moistened. Use only enough water to make all of
flour mixture stick together when gently pressed with fork, and “clean the sides” as it moves around the bowl. Shape dough into a smooth
ball.

❹ Sprinkle flour over board or pastry cloth, using only enough to prevent dough from sticking. Roll with quick, light strokes, working
outward from the center to the edge, keeping crust as round as possible. Without turning dough, roll out pastry completely on one side to
⅛ inch thickness. If edges tear, overlap, then roll lightly over the mended spot to seal. Invert pie pan on dough and cut 1½ inches from rim
around pan. This insures enough dough to fit into pan without stretching.

4.

❺ Fold the dough in half and lift carefully into the pan. Smooth bottom with finger tips; lift edge and ease in sides. Stretching causes crust
to shrink during baking. Trim so that dough extends about ½ inch beyond edge of pan. Fold extra dough under until even with pan rim. To
flute, press dough between thumb and forefinger of one hand and forefinger of the other.

5.

5.

❻ If you use a pastry mix, follow directions on package. Break the mix up slightly if it has become packed in container. Follow tips (see
next page) when rolling out and placing crust into pie pan.

4

5

TIPS ON BAKING PERFECT PASTRY

Choose pie pans of oven proof glass for a well-baked, browned undercrust. Shiny metal does not bake the undercrust as well because it
reflects the heat. Aluminum pans with satiny finish also give good results.

For a baked pastry shell:

a.

a. Pierce all over with fork to permit air to escape and prevent blisters.

b. Cool thoroughly before pouring in desired filling.

c. Bake on shelf slightly above center in 425 (hot) oven 12 minutes, or until brown.

For two crust pies:

a. Cut several slashes in top crust to let steam escape or top crust will puff up leaving a hollow space underneath.

b. Fold edge of upper pastry under lower edge before fluting to keep juices from boiling out.

Use a 450 (extremely hot) oven for the first 10 to 15 minutes to brown the crust and then turn temperature down to 325-350 (moderate)
for remainder of cooking time.

PASTRY

ONE CRUST PIE
TWO CRUST PIE

Sift together into bowl
sifted all-purpose flour
1 cup
2 cups

salt
½ teaspoon
1 teaspoon

Work into flour with fork or pastry blender ½ of
shortening
⅓ cup
⅔ cup

When mixture has appearance of coarse meal, add the remaining shortening and cut until mixture is size of large peas.
Stir in gradually, a tablespoon at a time
water
2 tablespoons
¼ cup

Roll on lightly floured board to about ⅛-inch thickness. Fit loosely into 9-inch pan. Fold extra pastry under and pinch with fingers to flute
edge. Proceed as directed in desired pie recipe.

GRAHAM CRACKER CRUST

Mix together
1¼ cups fine graham cracker crumbs[1]

⅓ cup melted butter or margarine

Press firmly with back of spoon in bottom and on sides of 9-inch pie pan. Chill until needed.

[1]Sixteen 2½-inch crackers will make 1¼ cups crumbs.

TIPS ON MAKING FLUFFY MERINGUE

1. Use large fresh eggs and let the egg whites warm to room temperature before beating them.

2. Spread meringue on pie filling to edges of crust. Then the meringue won’t pull away from the crust as it bakes.

3. Bake meringue at 400 on center rack of oven for 7 to 8 minutes.

4. Meringue should be cooled slowly. A draft causes meringues to shrivel and form little beads of syrup on top.

5. Meringue will not stick to knife, if knife is dipped into water before cutting pie.

MERINGUE (See tips above)

6

Turn on oven and set at 400 (hot).

8-INCH PIE
9-INCH PIE

Beat until stiff but not dry
2 egg whites
3 egg whites

Beat in gradually
4 tablespoons sugar
6 tablespoons sugar

Spread on top of desired pie filling. Bake on center rack of oven for 7 to 8 minutes at 400 or until light brown. Cool thoroughly before
serving.

CREAM PIES (Made with packaged mixes which are not the “instant” kind)

Chocolate Cream

Mix in a saucepan
1 pkg. chocolate pudding powder (not the “instant” kind)
2 egg yolks

Stir in gradually until smooth a mixture of1 cup Pet Evaporated Milk

1 cup water

Cook and stir over medium heat until mixture comes to a boil and is thickened, about 5 minutes. Remove from heat.

Cover and cool thoroughly. Put into a cold 8-inch baked pastry shell using pie crust mix (follow directions on package, to make crust).
Spread with Meringue (see above). Bake as directed. Cool thoroughly. Cut with wet knife.

Butterscotch Cream: Follow Chocolate Cream Pie recipe using butterscotch pudding instead of chocolate.

Coconut Cream: Follow Chocolate Cream Pie recipe using coconut cream pudding powder instead of chocolate.

Banana Cream: Follow Chocolate Cream Pie recipe using vanilla pudding instead of chocolate.

Put 1 cup sliced bananas into bottom of a cold 8-inch baked pastry shell. Cover with cooled pudding and spread with Meringue (see
above).

CREAMY PEACH

Put into ice tray of refrigerator
⅔ cup Pet Evaporated Milk

Chill until ice crystals begin to form around the edges.
Drain well and save juice from
2½ cups canned cling peach slices

Save 12 peach slices to decorate top of pie. Cut rest of slices into small pieces.
Soften in small dish
1½ teaspoons unflavored gelatin in
¼ cup juice off peaches

Set in pan of hot water and stir until gelatin is dissolved.
Mix until smooth, then add dissolved gelatin.
3-oz. package white cream cheese (6 tablespoons)
¼ cup sugar
½ teaspoon almond flavoring

Put ice cold milk into a cold bowl and whip with cold rotary beater, or electric beater at high speed until fluffy.
Add and whip until stiff
2 tablespoons lemon juice

Beat in cheese mixture about ¼ at a time. When smooth fold in cut-up peaches.
Put into chilled 9-inch Graham Cracker Crust (page 4). Decorate top with sliced peaches and maraschino cherries. Chill at least 3 hours.

CHOCOLATE CREAM

Mix thoroughly in a saucepan
¾ cup sugar
2 tablespoons cornstarch
6 tablespoons cocoa
½ teaspoon salt
3 egg yolks

Stir in gradually until smooth a mixture of
1 cup Pet Evaporated Milk
1 cup water

Cook and stir over low heat until thickened, about 10 minutes.

7

Remove from heat and stir in
1½ teaspoons vanilla

Cover and cool thoroughly. Put into a cold 9-inch baked pastry shell. Spread with Meringue (page 5). Bake as directed. Cool thoroughly
before cutting with wet knife.

LEMON CREAM

Mix thoroughly in a saucepan
¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon grated lemon rind
3 egg yolks

Stir in gradually until smooth a mixture of
¾ cup Pet Evaporated Milk
¾ cup water

Cook and stir over low heat until thickened, about 10 minutes.
Remove from heat and stir in gradually
⅓ cup lemon juice

Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue (page 5). Bake as directed. Cool thoroughly
before cutting with wet knife.

BANANA CREAM

Mix thoroughly in a saucepan
⅔ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 egg yolks

Stir in gradually until smooth a mixture of
1 cup Pet Evaporated Milk
1 cup water

Cook and stir over low heat until thickened, about 10 minutes.
Remove from heat and stir in
1 teaspoon vanilla

Cover and cool thoroughly.
Put in the bottom of a cold 9-inch baked pastry shell
1½ cups sliced, ripe bananas

Cover bananas with cooled custard. Spread with Meringue (page 5). Bake as directed. Cool thoroughly before cutting with wet knife.

MAPLE-NUT CHIFFON

Soften in small pan
1½ teaspoons unflavored gelatin in
3 tablespoons cold water

Set in pan of hot water and stir until gelatin is dissolved.
Stir in slowly a mixture of
⅓ cup sugar
1 cup Pet Evaporated Milk
¾ teaspoon maple flavoring

Chill until almost firm.
Meanwhile, melt in skillet
1 tablespoon butter or margarine

Add and stir over medium heat until light brown
½ cup finely cut nuts

Remove from heat and cool to room temperature. Whip chilled milk mixture with cold rotary beater, or electric beater at high speed, until
light and fluffy. Fold in nuts. Put into chilled 9-inch Graham Cracker Crust (page 4). Chill 3 hours. Keep chilled until served.

COCONUT CREAM

Mix thoroughly in a saucepan
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt

1 cup shredded coconut
3 egg yolks

Stir in gradually until smooth a mixture of
1 cup Pet Evaporated Milk

8

9

1 cup water

Cook and stir over low heat until thickened, about 10 minutes.
Remove from heat and stir in
1½ teaspoons vanilla

Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue (page 5).
Sprinkle over top
½ cup shredded coconut

Bake as directed for Meringue (page 5). Cool thoroughly before cutting with wet knife.

STRAWBERRY CHIFFON

Put into ice tray of refrigerator
½ cup Pet Evaporated Milk

Chill until ice crystals begin to form around edges.
Mash with a fork or pastry blender 2 cups fresh strawberries[2]

Add to berries and mix well
⅓ cup sugar
⅛ teaspoon salt

Let stand until needed.
Mix and stir until dissolved
1 package lemon gelatin
1¼ cups boiling water

Cool to room temperature, then add strawberry mixture. Chill until thick, but not firm.

Put ice cold milk into a cold bowl and whip with cold rotary beater, or electric beater at high speed, until stiff. Fold in chilled gelatin
mixture. Put into chilled 9-inch Graham cracker crust (page 4). Chill 3 hours. Keep chilled until ready to serve.

[2]Frozen strawberries can be used. Drain the berries and use the juice in place of part of the water. Omit the sugar. Use 1½ cups of

drained berries.

CHERRY PIE SUPREME

Put into ice tray of refrigerator
½ cup Pet Evaporated Milk

Chill until ice crystals begin to form around edges.
Mix together in a saucepan
3 tablespoons cornstarch
¾ cup sugar
⅛ teaspoon salt
¼ teaspoon cinnamon (can omit)

Drain and save juice from
2 cups canned, sour, pitted cherries (No. 2 can)

If necessary, add enough water to cherry juice to make 1 cup.
Stir gradually into cornstarch mixture. Cook and stir over medium heat until very thick, about 7 minutes. Cool thoroughly.
Mix until smooth
2 tablespoons melted butter or margarine
1 tablespoon lemon juice
few grains salt
1 cup powdered sugar

Whip ice cold milk with cold rotary beater, or electric beater at high speed, until fluffy. Beat in powdered sugar mixture about ¼ at a time.
Do not overbeat.

Add drained cherries to cooled cornstarch mixture and then take out 18 cherries to decorate top of pie.

Put filling into cold 9-inch baked pastry shell. Put whipped mixture around edge of pie. Decorate with cherries. Chill about an hour before
serving.

EGGNOG

Put into ice tray of refrigerator
⅔ cup Pet Evaporated Milk

Chill until ice crystals begin to form around the edges.
Soften in a small bowl
1 tablespoon unflavored gelatin in
¼ cup cold water

10

Mix in top of double boiler
2 well-beaten eggs
½ cup sugar
⅛ teaspoon salt

Stir in gradually until smooth a mixture of
½ cup Pet Evaporated Milk
¼ cup water

Place over boiling water. Cook and stir until mixture thickens slightly or about 3 minutes. Add softened gelatin and stir until dissolved.
Remove from heat and stir in
2 teaspoons vanilla

Chill until thick, but not firm. Put ice cold milk into a cold bowl and whip with cold rotary beater, or electric beater at high speed, until stiff.
Fold in chilled gelatin mixture. Put into chilled 9-inch Graham Cracker Crust (page 4). Sprinkle top with nutmeg if desired. Chill at least 3
hours.

ROYAL MINCE

Turn on oven and set at 450 (extremely hot).

Line a 9-inch pie pan with unbaked pastry.

Mix in a bowl2 eggs

¾ cup Pet Evaporated Milk
2 tablespoons molasses
¼ cup sugar
2¼ cups moist mincemeat, ready-mixed, bulk, or canned

Pour into pastry-lined pan. Bake on center rack of oven 15 minutes. Reduce heat to 350 (moderate) and bake 30 minutes longer, or until
firm. Serve warm or cold.

COCONUT CUSTARD

Turn on oven and set at 350 (moderate).

Line a 9-inch pie pan with unbaked pastry.

Beat until thick and lemon colored 2 eggs
Beat in gradually a mixture of
1 cup sugar
2 tablespoons flour
1 teaspoon salt

Add and beat hard
½ cup Pet Evaporated Milk
2 tablespoons soft butter or margarine
2¼ teaspoons lemon juice

Fold in
1½ cups chopped coconut (4-oz. can)

Pour into pastry-lined pan. Bake on oven rack slightly below center until browned on top, or about 40 minutes. Cool before serving.

PUMPKIN

Turn on oven and set at 375 (high moderate).

Line a 9-inch pie pan with unbaked pastry.

Mix in a bowl
¾ cup brown sugar, lightly packed
1 tablespoon flour
½ teaspoon salt
2¼ teaspoons pumpkin pie spice

Add and stir until smooth1½ cups cooked or canned pumpkin

1½ cups Pet Evaporated Milk
1 slightly beaten egg

Pour into pastry-lined pan. Bake on center rack of oven 45 minutes, or until firm. Cool before cutting. Serve with Whipped Topping (page

11

15).

Sweet Potato or Squash: Substitute sieved, cooked or canned sweet potatoes or mashed, cooked winter squash for the pumpkin in the
Pumpkin Pie Recipe. If you use sweet potatoes, reduce sugar to ½ cup and add 2 tablespoons melted butter or margarine.

BUTTERSCOTCH CHIFFON

Put into ice tray of refrigerator
½ cup Pet Evaporated Milk

Chill until ice crystals begin to form around the edges.
Soften in a small bowl
1 tablespoon unflavored gelatin in
¼ cup cold water

Put into a saucepan
1½ pkgs. butterscotch pudding powder (not the “instant” kind)
⅓ cup brown sugar
⅛ teaspoon salt

Stir in gradually until smooth a mixture of¾ cup Pet Evaporated Milk

1½ cups water

Cook and stir until mixture comes to a boil and is thickened, about 5 minutes.

Add softened gelatin and stir until gelatin is dissolved. Chill until cold but not firm.

Put ice cold milk into a cold bowl and whip with cold rotary beater at high speed, until fluffy.

Add and whip until stiff
2 teaspoons lemon juice

Beat in cold pudding. Put into prepared chilled 9-inch Graham Cracker Crust (page 4). Chill 3 hours. Keep chilled until served.

APPLE

Turn on oven and set at 450 (extremely hot).

Line a 9-inch pie pan with unbaked pastry (two crust pie, page 4).

Put into large bowl6 cups pared apples, thinly sliced
Add a mixture of 1 cup sugar

1 teaspoon cinnamon
½ teaspoon salt

With spoon, turn apples gently over to coat with mixture.

Arrange apples in pastry-lined pan. Cover with pastry. (See tips on pastry, page 4.) Bake on oven rack slightly above center 10 minutes,
then reduce heat to 325 (low moderate) and bake about 50 minutes longer, or until apples are tender and pastry is brown.

FROZEN GRAPE RIPPLE

Put into ice tray of refrigerator
¾ cup Pet Evaporated Milk

Chill until ice crystals begin to form around edges.
Mix in small bowl
2 egg yolks
⅔ cup sugar
½ teaspoon grated lemon rind
2 tablespoons lemon juice

Put ice cold milk into a cold bowl with
2 egg whites

Whip with cold rotary beater, or electric beater at high speed, until fluffy.
Add and whip until stiff
3 tablespoons lemon juice

Beat in egg yolk mixture.
Fold in with spoon or spatula to make a rippled effect 3 tablespoons frozen grape juice concentrate (thawed)

Put into chilled 9-inch Graham Cracker Crust (page 4). Freeze until firm.

12

CHOCOLATE CHIFFON

Soften in a small bowl
1 tablespoon unflavored gelatin in
¼ cup cold water

Mix well in a saucepan
⅓ cup cocoa
½ cup sugar
⅛ teaspoon salt

Add and mix well
2 egg yolks

Stir in gradually until smooth a mixture of
1¼ cups Pet Evaporated Milk
¾ cup water

Cook and stir over low heat until slightly thickened, about 10 minutes. Add softened gelatin and stir until dissolved. Remove from heat.
Chill until thick, but not firm.
Then fold in
2 stiffly beaten egg whites
1½ teaspoons vanilla

Put into chilled 9-inch Graham Cracker Crust (page 4). Chill at least 3 hours.

PLAIN CUSTARD

Turn on oven and set at 350 (moderate).

Line a 9-inch pie pan with unbaked pastry.

Mix in a bowl
½ cup sugar
2 tablespoons cornstarch
⅛ teaspoon salt

Add and beat until well blended
3 eggs
1½ teaspoons vanilla

Stir in gradually until smooth a mixture of1½ cups Pet Evaporated Milk

1 cup water

Pour into pastry-lined pan.

Bake on oven rack slightly below center about 55 minutes, or until knife inserted near edge of custard comes out clean. Cool thoroughly
before cutting.

Caramel Custard: Make filling for Custard Pie. Sprinkle over bottom of unbaked pastry a mixture of ½ cup brown sugar and ⅛
teaspoon cinnamon. Pour custard mixture over top of sugar in pastry-lined pan. Bake as directed above for Custard Pie.

LIME CHIFFON

Put into ice tray of refrigerator
⅔ cup Pet Evaporated Milk

Chill until ice crystals begin to form around the edges.
Mix well in a saucepan
6 tablespoons sugar
1 tablespoon flour

Add and mix well
2 eggs

Stir in gradually until smooth
½ cup Pet Evaporated Milk
½ cup water
2 tablespoons grated lime rind
¼ teaspoon salt

Cook over low heat until slightly thickened, about 10 minutes, stirring all the time. Remove from heat.
Add and stir until dissolved
1 package lime gelatin
¼ cup lime juice

Chill until thick, but not firm. Put ice cold milk into cold bowl and whip with cold rotary beater, or electric beater at high speed, until fluffy.
Add and whip until stiff
2 tablespoons lime juice

Slowly beat in gelatin mixture. Put into chilled 9-inch Graham Cracker Crust (page 4). Chill at least 3 hours.

13

14

Lemon Chiffon: Substitute lemon gelatin, lemon juice and lemon rind for the lime ingredients.

APPLE CRUMB

Turn on oven and set at 375 (high moderate).

Mix in a 2-quart mixing bowl½ cup sugar

2 tablespoons cornstarch
⅛ teaspoon salt
½ teaspoon cinnamon

Stir in a mixture of
½ cup Pet Evaporated Milk
1 tablespoon lemon juice

Add and mix well
4 cups sliced, pared apples

Pour into 9-inch pie pan lined with unbaked pastry, made with pie crust mix or from Pastry recipe (page 4).

Bake on rack near center of oven for 30 minutes.

Meanwhile, put into a small bowl⅔ cup brown sugar

½ cup sifted, all-purpose flour
3 tablespoons butter or margarine

Blend with fork or pastry blender until mixture has the appearance of fine corn meal.

At end of 30-minute baking period sprinkle brown sugar mixture on top of pie. Bake pie 20 minutes longer, or until crumb topping is
brown. Serve warm or cold.

CHOCOLATE ICEBOX

Put into ice tray of refrigerator
¾ cup Pet Evaporated Milk

Chill until ice crystals begin to form around the edges.
Put into a heavy quart saucepan
¾ cup Pet Evaporated Milk
⅓ cup cocoa
24 marshmallows, cut into pieces

Cook over very low heat, stirring all the time, until marshmallows are melted.
Remove from heat and add
1½ teaspoons vanilla

Chill until mixture begins to thicken.

Put ice cold milk into a cold quart bowl. Whip with a cold rotary beater by hand, or with electric beater at high speed, until fluffy.

Fold into chilled chocolate mixture. Put into chilled 9-in. Graham Cracker Crust (page 4).

Chill until firm, about 3 hours. Keep chilled until ready to serve. To garnish, cut 4 marshmallows into thirds. Place pieces around edge of
pie.

STRAWBERRY MARSHMALLOW

Put into ice tray of refrigerator ⅔ cup Pet Evaporated Milk
Chill milk until ice crystals begin to form around the edges.
Put into a quart saucepan
32 marshmallows
⅓ cup Pet Evaporated Milk

Cook and stir over low heat until marshmallows are just melted.
Remove from heat and stir in 1 teaspoon grated lemon rind

¼ cup lemon juice
¼ cup water

Chill until slightly thicker than unbeaten egg whites.

15

Put cold milk into a cold quart bowl. Whip with cold rotary beater by hand, or with electric beater at high Speed, until stiff. Fold into
marshmallow mixture.

Fold in1 quart sliced, fresh strawberries

Pour into chilled 9-in. Graham Cracker Crust (page 4). Chill until firm, about 3 hours.

PINEAPPLE-CHEESE

Soften in a small bowl
1 tablespoon unflavored gelatin in
¼ cup cold water

Mix together in a saucepan
¼ cup sugar
2 slightly beaten egg yolks
1 teaspoon grated lemon rind
2 tablespoons lemon juice
½ cup drained, crushed pineapple (9-oz. can)
⅓ cup Pet Evaporated Milk

Cook over low heat until slightly thickened, about 10 minutes, stirring all the time. Add softened gelatin and stir until dissolved. Remove
from heat.
Stir in
1 cup cottage cheese, pressed through sieve

Chill until mixture is thick, but not firm.
Beat until stiff, but not dry
2 egg whites

Beat in gradually
½ cup sugar
⅛ teaspoon salt

Beat in pineapple-cheese mixture. Put into prepared chilled 9-inch Graham Cracker Crust (page 4).
Sprinkle with
3 tablespoons graham cracker crumbs

Chill at least 3 hours.

PECAN

Turn on oven and set at 375 (high moderate).

Line a 9-inch pie pan with unbaked pastry.

Put into bowl
¼ cup soft butter or margarine

Add gradually, mixing until light and fluffy¾ cup sugar
Beat in one at a time
3 eggs

Add
1 cup dark corn syrup
¾ cup Pet Evaporated Milk
2 tablespoons flour
½ teaspoon salt
¾ teaspoon vanilla
1 cup finely cut pecans

Mix thoroughly. Pour into pastry-lined pan. Bake on center rack of oven 50 minutes, or until firm. Cool before serving.

BUTTERSCOTCH CREAM

Mix thoroughly in a saucepan
1 cup brown sugar, lightly packed
3 tablespoons cornstarch
¼ teaspoon salt
3 egg yolks

Stir in gradually until smooth a mixture of1 cup Pet Evaporated Milk

1 cup water

Add
2 tablespoons butter or margarine

Cook and stir over low heat until thickened, about 10 minutes.
Remove from heat and stir in
¾ teaspoon vanilla

Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue (page 5). Bake as directed. Cool thoroughly
before cutting with a wet knife.

WHIPPED TOPPING

Chill in ice tray until almost frozen around edges
⅓ cup Pet Evaporated Milk

Then put into small cold bowl with
4 teaspoons granulated sugar

Whip with cold rotary beater by hand, or with electric beater at high speed, until fluffy.
Add and whip until stiff
½ teaspoon grated lemon rind
2 teaspoons lemon Juice

Serve as a topping on fruit, fruit shortcakes, plain cake, puddings, or other desserts. Makes 1 cup.

Home Economics Department

PET MILK COMPANY

Arcade Building
St. Louis, Missouri

1160 Litho in U.S.A.

Wraparound cover

Transcriber’s Notes

Silently corrected a few typos.
Retained publication information from the printed edition: this eBook is public-domain in the country of publication.
In the text versions only, text in italics is delimited by _underscores_.

*** END OF THE PROJECT GUTENBERG EBOOK PIES MADE WITH PET EVAPORATED MILK ***

Updated editions will replace the previous one—the old editions will be renamed.

Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these
works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright
royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™
electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and
may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of
the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very
easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project
Gutenberg eBooks may be modified and printed and given away--you may do practically ANYTHING in the United States with eBooks
not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution.

START: FULL LICENSE

THE FULL PROJECT GUTENBERG LICENSE

PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or
any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project
Gutenberg™ License available with this file or online at www.gutenberg.org/license.

Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works

1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and
accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms
of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If
you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms
of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8.

1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people
who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic
works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with

Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project
Gutenberg™ electronic works. See paragraph 1.E below.

1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of
Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an
individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to
prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to
Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to
electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project
Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same
format with its attached full Project Gutenberg™ License when you share it without charge with others.

1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries
are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this
agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other
Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other
than the United States.

1.E. Unless you have removed all references to Project Gutenberg:

1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear
prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with
which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed:

This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no
restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this
eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country
where you are located before using this eBook.

1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a
notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United
States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg”
associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain
permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9.

1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution
must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be
linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this
work.

1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this
work or any other work associated with Project Gutenberg™.

1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without
prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project
Gutenberg™ License.

1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including
any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format
other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website
(www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a
means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include
the full Project Gutenberg™ License as specified in paragraph 1.E.1.

1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless
you comply with paragraph 1.E.8 or 1.E.9.

1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works
provided that:

• You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method

you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has
agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid
within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments
should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4,
“Information about donations to the Project Gutenberg Literary Archive Foundation.”

• You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does

not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works

possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works.

• You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the

electronic work is discovered and reported to you within 90 days of receipt of the work.

• You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works.

1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set
forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the
Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below.

1.F.

1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and
proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project
Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to,
incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged
disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment.

1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in
paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other
party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and
expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY,
BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU
AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT
WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL
DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE.

1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of
receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the
work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or
entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work
electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in
lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem.

1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO
OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF
MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.

1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any
disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be
interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any
provision of this agreement shall not void the remaining provisions.

1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation,
anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with
the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses,
including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any
Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect
you cause.

Section 2. Information about the Mission of Project Gutenberg™

Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers
including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from
people in all walks of life.

Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals
and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg
Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To
learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4
and the Foundation information page at www.gutenberg.org.

Section 3. Information about the Project Gutenberg Literary Archive Foundation

The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state
of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is
64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S.
federal laws and your state’s laws.

The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, [phone]. Email contact links
and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact

Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation

Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of
increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the
widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax
exempt status with the IRS.

The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States.
Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with
these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND
DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate.

While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no
prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate.

International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from
outside the United States. U.S. laws alone swamp our small staff.

Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other
ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate

Section 5. General Information About Project Gutenberg™ electronic works

Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely
shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer
support.

Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in
the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition.

Most people start at our website which has the main PG search facility: www.gutenberg.org.

This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive
Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.