December 2, 1954 Chocolate Spritz, White Christmas Pie, Schaum Tortes (Meringue Shells)

Chocolate Spritz

3/4 c. shortening (part butter)
1/2 c. sugar
1 egg
5 T. cocoa
1 t. vanilla
2 c. flour
1/4 t. salt

Cream shortening and sugar, beat in egg. Sift dry ingredients, add to creamed mixture, add vanilla. Force through Mirro cookie press onto ungreased cold cookie sheet. Bake at 400 degrees for 8 to 10 minutes.

White Christmas Pie

Graham Cracker Crust:

20 graham crackers
1/4 c. sugar
1/2 c. butter
 
Roll crackers very fine. Combine with sugar and butter. Mix thoroughly. Reserve 1/2 c. of mixture. Use remaining crumbs to line a 9 inch pie plate, pressing firmly to form a shell. Bake 325 degrees for 10 minutes. Cool.

Filling:

6 egg yolks
3/4 c. sugar
1 T. gelatin
1/2 c. cold water
2 pint whipping cream
Shaved bitter chocolate

Beat egg yolks until light  Add sugar, continue beating until thick and smooth. Soften gelatin in cold water, place in double boiler, stir until gelatin is dissolved. Add vanilla and milk and egg mixture. Cook, stirring constantly until slightly thickened and very smooth. Chill. Whip cream, fold into egg mixture. Pour into cooled pie shell. Sprinkle with remaining crumbs and shaved bitter chocolate. Serves 6-7.

Note: For a Christmas touch to this snowy white pie, make a poinsettia from red cherries, one for each piece.

Schaum Tortes (Meringue Shells)

(To use 6 egg whites left from White Christmas Pie)

Beat egg whites and cream of tartar to a foam; add sugar gradually and continue to beat until eggs stand in stiff peaks. Add vinegar and vanilla. Beat until well blended. Fill Mirro cookie press with meringue. Use Tip No. 31. Form individual schaum tortes, 2 1/2" in diameter and 2" apart on greased cookie sheet. Bake until firm to touch but not brown. Serve with ice cream, fruit or both. Baking temperature, 275 degrees. time 45-60 minutes. Makes 12 tortes.

Note: Make these ahead and freeze now for Holidays. Just wrap in freezer paper.