HELPFUL HINTS

DEAR HELOISE: You used to have a recipe for shoo-fly pie. Would you please reprint that for me? My grandmother is coming for a visit, and she loved your recipe. Thanks.

— Mia D., OreGON

DEAR READER: My grandmother loved ShooFly Pie as well. Here is the recipe (it makes three pies):

1 cup molasses 1 cup boiling water 1 teaspoon baking soda 4 cups unsifted flour 1 cup brown sugar, firmly packed ¾ cup lard or vegetable shortening 3 (unbaked) pastry shells

Mix the molasses and boiling water. Cool slightly, then add the baking soda. While it is cooling, mix the flour, brown sugar and lard (or shortening) to make the crumbs. Pour the mixture into the unbaked crusts and top with crumbs. Bake in a 350 degree oven for about 25 minutes.

DEAR HELOISE: In the fall, my family loves to cook outdoors. We buy the large portobello mushroom caps and grill them by brushing some olive oil on both sides and grilling them for about two to three minutes per side. Add salt and pepper to taste.

— Jessie T., Iowa

DEAR HELOISE: When I make a meringue, the filling falls flat in the middle, and the meringue separates from the crust. What am I doing wrong?

— Imogene P. in Dallas

DEAR READER: When egg whites are beaten, they trap air bubbles. The size and strength of the bubbles determine the strength of the meringue. Cream of tartar makes the bubbles stronger, but be sure to add it before beating the egg whites. Gradually stir in sugar. When sugar is added too quickly, the granules won’t dissolve. Spread the meringue while the filling is hot, and when browning the top, do it under low heat, about 250 degrees, instead of high heat. The slow browning process will help firm the meringue. Always spread the meringue over the edges of the pie crust to prevent shrinkage, although some shrinkage is normal. Remember to always use room-temperature eggs.

DEAR HELOISE: The phrase “beat two eggs separately” is confusing. Does it mean to beat two eggs in two different bowls?

— Liz Y., KanSAS

DEAR READER: No, it means to separate the egg yolk from the white and beat.