Shoe by Gary Brookins and Susie MacNelly


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  1. Alexikakos

    Alexikakos said, over 3 years ago


    Published by: WM. COLLINS SONS & CO. LTD.
    A White Circle Book Toronto I.S.B.N. 0 00 682482 X


    Baked pastry shell, 9”
    1 3/4 cups scalded milk
    3 tablespoons corn starch
    1/4 teaspoon salt
    1/4 cup cold milk (whole milk)
    1/2 cup white sugar
    2 eggs, separated
    1 teaspoon vanilla (real vanilla extract)
    1/2 teaspoon almond flavouring (real)
    1 tablespoon margarine or butter
    3 tablespoons white sugar
    1 teaspoon corn starch

    Scald milk in top of double boiler. Make a paste of corn starch, salt, cold milk and sugar. Stir slowly into hot milk; cook and until smooth and thick.
    Cover and continue cooking for 10 minutes, stirring occasionally.
    Slightly beat egg yolks; mix with some of the hot mixture, stir back into filling. Blend and cook for 3 minutes.
    Remove from heat; cool; add vanilla, almond flavouring and margarine or butter.
    Beat till light with dover beater. Pour into bake shell.

    (A dover beater is simply a hand cranked egg beater.)

    Beat egg whites till stiff and glossy; add 3 tablespoons white sugar and 1 teaspoon corn starch; beat again till mixture peaks. Pile lightly on pie filling; brown in 350° F. oven. Serves 6.

    Banana Cream Pie

    After baked shell is cool and before pouring cream filling (see above) cover bottom of baked shell with layer of thinly sliced bananas. Proceed as with Cream Pie.

    Family recipe for pie shells:

    Pie/Tart Pastry

    1 cup lard or vegetable shortening
    1/2 teaspoon salt
    2 cups sifted flour
    1/2 cup cold water
    Some sugar, if desired for sweet pies or tarts

    Sift the flour before measuring. ( Sift 4 cups so there is enough to flour the rolling board and rough dough.) Measure 2 level cups
    Put 1 cup of the measured flour in the sieve or flour sifter and sprinkle the 1/2 teaspoon salt (and sugar if used) on top of it.
    Put the other measured cup on top of that.
    Sift this mixture into your dough bowl and mix so the salt/sugar are evenly distributed.
    Cut lard or shortening into the flour using a pastry cutter.
    Use a knife to scrape down the cutter so all the shortening or lard is all used.
    Keep cutting until the dough looks mealy.(it’s obvious)
    Pour the 1/2 cup of cold water in a circular motion around the outside of the flour mixture and stir with the knife to incorporate it into the flour. (clean the knife using thumb and forefinger, or the back of another knife )
    When the water is incorporated into the flour mixture, use both hands to gather it into a ball. (do this quickly so your hands don’t melt the shortening, which toughens the pie crust/shells.)
    (be sure to pick up all the crumbs by rolling the ball over them and patting them in)
    Heavily flour the rolling board and put the ball of dough (1/2 the ball is more than sufficient for tarts) in the middle of the board.
    Using the palm of your hand, flatten the dough into a disk.
    Heavily flour the top of the disk.
    Using a rolling pin roll the dough out to very thin sprinkling more flour on the disk top as necessary.
    When flattened, use a cookie cutter of the size appropriate to your tart tin.
    Gather the scraps together, re-roll and keep on going until you can’t any more.

    Heavily grease the tart tin (if you don’t have a tart tin use a muffin tin) and fit the cut tart shells into the cups.

    Notes from me:

    Spread newspaper sheets under the rolling board. After you’re finished rolling the dough, clean the board off onto the paper, and fold up.
    I don’t add any sugar regardless of what I’m baking, the crust has an excellent flavour without it.
    As I said this recipe makes more than enough dough for tarts. You can either put the rest in a freezer bag and freeze it, or make a small pie or two.

  2. nazzofoggenmach

    nazzofoggenmach said, over 3 years ago

    lessee, how many mississippi’s would that be? peel out, roz

  3. Vaughn Supponnatime

    Vaughn Supponnatime said, over 3 years ago

    No slip-ups from the author…that punchline has certain a-peel…

  4. GROG!

    GROG! GoComics PRO Member said, over 3 years ago

    Cream pies were made to be taken externally.

  5. oldman2015

    oldman2015 said, over 3 years ago

    one foot on a baanna peel the other in the grave

  6. Sidneypop

    Sidneypop said, over 3 years ago

    He might come back for bananoseconds.

  7. boldyuma

    boldyuma said, over 3 years ago

    How long?..How fast..lickety “split”

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