)
Pies
Chiffon Cream Pie Looks
Like A True
A whipped cream smooth
orite fruits claims year long enthusiasm. Here fresh
strawberries bedeck the fluffiness of this custard-type pie
acmevea wun me magic 01 unfavored gelatine,
uimon .cream pie starts with
custard ingredients. . .eggs, milk,
sugar. Then unflavored gelatine
enters the picture, and the firm
texture of custard is transformed
to an airy, meitingly light one. Nor
is any baking necessary since the
gelatine is added to a quick cus
tard which has merely been thick
ened over boiling water. Whipped
cream and beaten egg whites fold-
cu uiio uie uuing give smoomness
and height which the gelatine cap
tures and holds safe for taste
enjoyment.
CHIFFON CREAM PIE
(Fruit Trimmed)
i 1 envelope unflavored gelatine
n cup sugar, divided
Vt - teaspoon salt
Vk cups milk
2 eggs, separated
Vi teaspoon vanilla
1 cup heavy cream, whipped
1 9-inch baked pie shell
Mix gelatine, Vt cup of the sugar
and salt in top of double boiler.
Stir in milk. Place over boiling
water and stir until gelatine is
dissolved. Beat egg yolks slightly.
Slowly pour small amount of the
hot mixture over egg yolks stir
ring rapidly. Return egg mixture
to double boiler and cook, stirring
constantly, until mixture coats the
spoon, about 3 minutes. Remove
from heat; add vanilla. Chill
until mixture is slightly thicker
than the consistency of unbeaten
egg white. Beat egg whites until
stiff; gradually beat in remaining
y cup sugar. Fold in gelatine mix
ture and wthipped cream. Turn
into baked pie shell; chill until
firm. Garnish top of pie with
sliced fresh strawberries. If de
sired, serve with additional fruit.
YIELD: 1 9-inch pie.
And here's another!
"Basket of Strawberries Pie"
will make one basket of berries
serve 5 or 6. It's an extra good
way of stretching the flavor of
fresh strawberries when they are
expensive and first coming into
season. Start with a crumb shell
and fill with the flavorful apricot
whole fruit nectar and strawberry
gelatin filling. Chill until firm and
just before serving garnish with a
bit of whipped cream.
Basket of Strawberries Pi
1 basket strawberries (about 3
cups)
V cup granulated sugar
2 teaspoons plain gelatin
1 cup apricot whole fruit nectar
Cash salt
1 (8-inch) crnmb shell -Whipped
cream
Wash, hull berries and slice.
Sprinkle with sugar and mix light
' ly." Let stand while preparing gel
atin mixture. Soften gelatin in 2
laDiespoons nectar. Heat remain
ing nectar with salt, and dissolve
sonenea gelatin in it. tool to con
sistency of unbeaten egg white.
Stir in strawberries. Turn into
crumb shell and chill until set.
Garnish with whipped cream.
Serves 5 to 6.
For Your File
Salt codfish should be soaked In
cold water overnight; then it
should be drained and pulled apart
with a fork. The shredded fish
may now be mixed with mashed
potatoes and seasonings and shap
ed into ball for frying in deep fat.
Sunday Brunch: Spread toast
with deviled ham and top with
chive-seasoned scrambled eggs.
Add molasses, prepared mus
tard, cider vinegar, and chopped
onion to canned tomato sauce; use
when you are barbecuing frank
furters for that picnic party.
Count on three to four servings
per pound of canned ham when
you are offering it to a crowd.
Use poached eggs for summer
juncneons. rney may be served
many ways: on hash, flat chicken
croquettes or si ces of baked or
boiled ham. They may be topped I tard, making deticiousTuirgs Or
rcefteeS' HllandaiSei'1isCSy -Ie o?
v
A REAL STAR of the table is
party dessert, and one that is
s'mlr''& roTte'r0
Make
Party Dish -
chiffon pie enhanced with fav.
Rice Dessert
Wins Laurels
Here is one of the best rice
desserts you will eat In a long,
long time. It is almost too heaven
ly to be real, but it is ami
really, really marvelous. Even
more marvelous is the fact that
sucn i sensationally tasty dessert
is quick and simple to make. .
The can't fail crust is a hard
meringue which is as easy to tut
as an egg white is to beat. The
creamy strawberry rice Is as good
as those luscious red berries can
make a dessert. So it is no wou-
uer mat everyone who has the
privilege of eating this Rice and
ouawuerry ftugei fie wiu rave
and rave about a trulv mumnrihlo
aesseri.
Ingredients
3 egg whites
V cup extra fine suear
Pinch of salt
vi teaspoon cream of tartar
Mi teaspoon vanilla
2 cups cold cooked rice
V4 cup beet or cane sugar
Vt cup milk
2 cups sliced strawberries (or
sweetened cherries may be
used)
1 cup whipping cream, chilled
V cup beet or cane sugar
PREPARING THE PI.IPPFV
WHITE RICE: To make 3 liberal
cups of fluffy rice, put 1 cup of
uncooked rice, 2 cups of cold wa
ter and 1 teasDonn nf call ini
2-quart saucepan and bring to a
vigorous boil. Turn the heat as
low as possible. Cover the sauce
pan with a lid. Do not remove lid
nor stir rice while it u xnnVm
Leave saucepan over this low heat
for 14 minutes. After the rice has
cooked, remove saucepan from
heat.
Use exact measurements of un
cooked rice and water. Time the
cooking accurately.
For extra convenience and econ
omy of time and effort, cook 2
cups of rice. 4 cuds nf j
fh.'T' .f .!!' peeping
M vi umiseu reaay-
cooked rice in the refrigerator in
a covered container. Use th's
rice as needed in quick, delicious
and inexpensive soups, salads, cas
serole dishes, hot breads and des
serts. METHOD: Beat the egg whites
until foamy. Add Vt of the cup
sugar, the salt, cream of tartar
and vanilla. Continue beating and
gradually . add the rest of the
sugar. Beat until the egg whites
are smooth, shiny and hold their
;"! urease a id men pie plate.
.. ,, sluing sraes. spread
the egg whites over the bottom
and up the sides of the pie p'ate.
Make swirls around the edge if
desired. Bake in a preheated '250
,.. oven Ior lv "ours.
Cook the cooked rice, the V4 cup
mi,lk and strawberries
together until most of the milk
has been absorbed. The mixture
should be creamy and not dry.
Jmt with red food coloring if
desired. Cover and chill. Whip
the cream. Fold in the V, cup of
sugar, slightly stir the chilled rice
mixture to make it somewhat
creamy. Fold it' into the whipped
cream. Pour the rice-strawberry-cream
mixture into the merinp'ie
Pi shell. Chill until firm. GaK
with whole or sliced strawberries,
wedge's Serve' cut tato
This recipe makes S servings.
Turnovers make delightful! tid
bits to serve with a vegetable
juice cocktail or a coM soup on a
summer supper menu. Roll out
your best pie dough, cut in
squares, put a spoonful of filling
i! '"Venter of eaoh square and
then fold mto small triangles.
Bake in a hot oven until lightly
brnwnl Finnlv U I .A,
chicken or ham, mixeS wi'h a H
tu mn..i.. . -?L W-:a. a
the beautiful Chiffon Cream
equally well received by The
,0
Elegant Use Of Summer
A PERFECT SUMMER DESSERT is this Frosty Fruit Pie, with
its blend of delicate flavors, and more important, the
frosty, cool look and taste of it. It is simrjle to make.
and what a blessing for Mother to get away from the
L
SECOND SECTION THE
Your Daughter
Can Be Taught
Canning Methods
now mat vacation daj-i are
nere, why not encourage that
young daughter of yours to learn
to cook, when j'ou give your
young daughter her first lesson
in jelly making, teach her to fol
low Kie directions exactly. Once
Hie habit of accuracy is esablish
ed, you'll find that in practically
no time at all she can turn out
really good jams and jellies all
by herself. You and she both will
beam with pride when she says,
"I made it myself." to the rest
of the family and her friends.
Homemade raspberry jam i3 a
favorite with most youngsters, and
a peanut butter and raspberry jam
sandwich is a real treat. And
beautiful raspberries are at their
peaK now, so lot her begin with
this fruit.
Even the very young cook will
find jam and jelly making easv
using pectin and the short boil
method. By adding natural fruit
pectin to the fruit the boiling time
is cut down to 1 minute, and your
jellies and jams are paraffined
just 15 minutes after the fruit is
prepared.
The short-boil method is not on
easy but economical too a; you
get about 50 per cent more glass
es of jam or jelly because the
precious fruit juices are not boil
ed away.
Raspberry Jam
Yield: about 10 medium glasses
4 cups prepared fruit
6V4 cups sugar
V4 bottle liquid trait pectin
To prepare the fruit: Crush thor-
Pie It is a rnilnr
afternoon partj aTesfs
S
..it'
i i -
NEWS-REVIEW ROSE BURG,
ttt i"iYj yV.vT W 9 jc- ,T
Fresh Peach Pie
A TREAT, both to serve and
Great-great-grandmother made the fresh peach pie for
her family, and homemakers today find just as great a
demand. Try this easy recipe soon..
Pie Lovers Consistently Name
Fresh Peach As A Top Favorite
A treat for Die lovers is a iuicv
fresh peach pie. The golden fruit,
piled generously into a flaky crust
and partly covered with a pastry
lattice, makes a queen of pios.
Because peaches are juicy, a
sweetening sugar. As the nie
little flour is mixed with the
bakes, the flour traps most of
me juice and makes it jell.
Even the best peaches usually
need somethii.g to "point up"
their flavor. Lemon juice does a
fine job. It doesn't take much
lemon juice, but what is used
should reach all parts of the fruit.
An easy way to make sure that it
does so is to mix the lemon juice
with melted margarine. Then
drizzle the combination evenly
over the fruit.
FRESH PEACH PIE
(maki 1 9-inch pit)
1 recipe plain pastry
2-3 cup sugar
Vi teaspoon salt
2 tablespoons flour
4 cups sliced peached (8 to
8 peaches)
2 tablespoons melted margarine
1 tablespoon lemon juice
1 teaspoon grated lemon rind
Line 8-inch pie flatc with pastry,
leaving a 1-inch overhang. Put
trimmings aside to make lattice
strips. Mix sugar, salt and flour.
Sprinkle 2 tablespoons of this mix-
ougbly about 2 quarts fully rip
red raspberries. (If desired, sieve
nau ot pulp to remove some of
seeds.) Measure 4 cups into i very
large saucepan.
To make the (am. Add miuar
to fruit in saucepan and mix well.
Place over high heat, bring to a
full rolling bod, and boil hard 1
minute, stirring constantly. Re-1
move from heat and stir in linuiri
fruit pectin. Skim off foam with
metal spoon. Then stir and skim
by turns for 5 minutes to cool
slightly, to prevent floating fruit.
Ladle quickly into glasses. Cover
Jam at once with V inch hot par-
UIU.
,1 A -
.1
a:
' r -
j oven, especiolly with such
can be kept on hand for this
able pie makings are no longer a problem to the home-maker.
OREGON THURSDAY, JULY 8, 1954 15754
'. 'V;," ."" - jJs-.
to eat. is n Frpsh Ppnrh Pio
range half the peaches in pastry
shell. Sprinkle with half the re
maining sugar-flour mixture. Ar
range remaining peaches, then
sprinkle with rest of sugar-flour
mixture. Combine melted marg
arine, lemon juice and rind. Drii
zle evenly over peaches in shell.
Out remaining pastry in striDs V4
inch wide and arrange cnss-cr03S
on top of fruit. Moisten edge of
lower pastry and press down ends
of strips to seal them to edge of
crust. Turn edges of pastry under
and crimp or flute as desired.
Bake in moderately hot oven (425
degrees F.) 15 minutes. Reduce
heat to 375 degrees F. and con
tinue baking 30 minutes.
The little trick of flavoring peach
pie with lemon juice and melted
margarine works equally well with
other fruit and berry pies.
BLACK BOTTOM PEACH PIE
IVi cups finely rolled chocolate
cooky crumbs
Vt cup melted butter or margar
ine 1 envelope (1 tablespoon) plain
gelatin
2 tablespoons coid water
V4 cup syrup from canned cling
peaches
Vi cup granulated sugar
teaspoon salt
5 to 6 canned ciing peach halves
1 tablespoon lemon juice
Vi cup whipping cream
Blend together cooky crumbs
and butter. Pack Into bottom and
sides of greased 8-inch pie pan.
Bake in moderate. oven (350 de
grees F.) about 8 minutes. CooL
Soften gelatin in cold Wer. Heat
peach syrup with sugar and salt.
Dissolve softened gelatin in hot
liquid. Crush or neve peach halves
to make 1 cud duId. Blend nuln
and lemon Juice into gelatin mix
ture. Cool until slightly thicken
ed. Fold in whipped cream. Pour
into cooled shell, Slice 1 peach
half and garnish top with slices.
Chill until firm.
Serves 5 to 8.
1 J
pleasing results. Ingredients
time saver, and nfiAn norish.
Peach Lemon
Pie Meeting
With Approval
We particularly like to serve
this "Quick Peach Lemon Pie"
during warm weather since it goes
together very quickly and has a
most refreshing flavor. Combine
a can of sweetened condensed milk
with lemon rind and iuice and
Deaten eggs. Fold in a No. 2V4 can
drained cling peach slices and
pour the filling into a baked shell.
Top with meringue and bake un
til golden.
QUICK PEACH LEMON PIE
1 1-3 cups (1 can) sweetened con
densed milk
V4 cup lemon juice
1 teaspoon grated lemon rind
2 eggs
214 cups canned cling peach
slices
1 baked 9-inch pastry shell
Vt cup granulated sugar
Combine milk, lemon juice, rind
and lightly beaten egg yolks. Stir
in well-drained peaches. Pour into
whites until stiff. Continue beating
while adding sugar. 1 tnhleononn
at a time, fop peaches with mer
ingue. Bake in moderately slow
oven (325 degrees F.) 20 to 25
minutes.
Serves 6 to 8.
Who says vou need fresh fruit
for jellies and jams? Why, in just
a matter of minutes you can turn
frozen fruits and juices into per
fectly delicious homemade spreads
using fruit pectin and the modern
short boil method.
5
' if
STILL A FAVORITE of many o pie-lover Is the old standby, Banana-Butterscotch. This
is another pie that calls for cool preparation, and with today's modern freezer methods
of having pie shells ready days ahead of time, it is so simple for mother to have wonder
ful desserts right on hand. J
Simmery Summer Day Calls
For A Frosty Pie Dessert'
. Frosty Fruit Pie, a perfect summer dessert, is an un
usual new pie discovery. From one basic recipe, the high,
fluffy filling can be made in nine delicious flavoi-. The
crust is ideal because it stays oven-fresh, flaky and ten
der even when refrigerated for hours.'
Butterscotch
Banana Pie
Is A Cool One
Butterscotch Banana Pie is
welcome dessert on days when iU
loo warm to hake.
You probably have a favorite
bake shop where there is always
an array of luscious fruit and
cream pies. But on occasion, try
your own skill at pie baking. This
recipe for Butterscotch Banana
Pie is a simple one to manage.
Make a bit of extra pastry when
you feel artistic and braid three
very narrow strips to surround
the1 edge of the pie. Arrange ba
nana slices over the finished Die
in your choice of patterns but
oe sure eacn pie eater has hit
share.
BUTTERSCOTCH BANANA PIE
1 cup sifted enriched flour
VI teaspoon salt
1-3 cup shortening.
2 to 3 tablespoons cold water
(about)
Sift together flour and salt. Cut
or rub in shortening. Sprinkle witn
water, mixing lightly until dough
begins to stick together. Turn out
on lightly floured pastry cloth.
Press dough together. Roll out
about Vi inch thick. Line 9-inch
Sie pan. Prick with fork. Bake in
ot oven (450 degrees F.) 8 to 12
minutes. Cool. Fill with Butter
scotch Filling.
Butterscotch Banana Filling:
Vi cup sifted enriched flour
2 tablespoons cornstarch
1 cup brown 'sugar
Vi teaspoon salt
2V4 cup milk
2 eggs
3 tablespoons butter or margar
ine 1 teaspoon vanilla extract '
Fluted banana slices
Combine flour, cornstarch, su
gar and salt in top of double boil
er. Gradually add milk and mix
until smooth. Cook over hot water
until thickened stirring constantly.
Deal eggs suentlv. stir small
amount of hot milk mixture lntn
eggs. Add to remaining milk mix
ture, mix wen. ijok i minutes,
stirring constantly. Add butter or
margarine and vanilla. Cool. Pour
into pastry shell. Arrange banana
slices on top. Makes 1 9-inch pie.
SHORTCUTS ,
During hot weather take advan
tage of all the cooking shortcuts
you know. For a fancy dessert we
suggest combining a package of
instant vanilla pudding mix with
a 12-ounce can of apricot whole
fruit nectar. Then foW in a half
cup or so of whipped cream and
spoon into tall sherhet trlnsspa.
Top with sweetened crushed rasp
berries. Attention outdoor cooks: When
you are stringing marinated piec
es oi Deei or lanwj on sxewers for
grilling outdoors, leave a little
space between each piece of meat.
Then all sides will be deliciously
browned and have that good char
coal flavor.
Keep butter or margarine In the
refrigerator, wrapped and in their
package or in a covered container
until you are ready to use the
spread. This way flavor is pro
tected. Small fry like a milk drink made
with a cup of milk sweetened with
two tablespoons of maple-flavored
syrup and served over a scoop of
vanilla ice cream. Sugar wafers
taste good with this for summer
arternoon refreshment.
Try adding two tablespoons of
milk to a pound of ground beef
when you are making hamhur?.
ers: they'll come out Mcvl Tod
the hamburgers with a mixture of
chili sauce, pickle relish and pre-
Fruits
In cross-country testing, home
makers voted this one of the best
pie recipes of all time. The crush
ed pineapple version rated tops. .
liake Frosty Fruit Pie in the
cool of the morning, pop into the
refrigerator, and serve later, it
won't have lost its "bloom" even
next day.
And it's a real time-and-trouble
saver, too, because you can al
ways have the makings in the
cupboard no remembering to
order perishable ingredients ahead
of time.
The recipe goes a long way, too.
It makes a large, 9-inch pie, hand
somely high, which allows mora
servings.
Here's the filling:
9" pie shell
IV cups crushed pineapple, pine
apple juice, orange juice,
grape juice, prune juice, apri
cot nectar or applesauce
1 pkg. lemon-flavored gelatin
to 1 cup sugar (depending
on sweetness of fruit)
1 cup chilled undiluted evaporat
ed milk
1 tbsp. lemon juice
Bring fruit or juice to a boil.
Stir in gelatin until dissolved. Mix
in sugar. Cook until almost stiff.
Whip evaporated milk stiff with
the lemon juice. Pour on top cf
the gelatin mixture. Beat in slow
ly with rotary beater or electric
mixer at low speed. Pour into
baked pie shell, chill at least I
hour. Garnish with shaved choco
late, if desired.
To whip evaported milk, simply
chill in refrigerator tray until soft
ice crystals form around outside
edge (15 to 20 minutes).
MUIIB ...hiuuii, , .
Use 1 cup boiling water and M cup
lime or lemon juice (fresh, bottled
or canned). Lime or lemon-flavor-
ea geiaun may be used.
Success Tip: For a fluffy high
pie be sure the gelatin mixture is
almost stiff and that the evapor
ated milk is whipped until it
stands in stiff peaks.
Here's the crust:
9" Stir-N-RoU Pie Shell
1 1-3 cups sifted flour
1 tsp salt
1-3 cud cooking (salad i nil
3 tbsp. cold whole milk (or 1
tbsp. undiluted evaporated
milk and 2 tbsp. cold water)
Heat oven to 475 degrees (very
hot). Mix Hour and salt. Pour ou
and milk into one measuring cup
(but don't stir). Then pour all at
once into flour. Stir until mixed.
Press into smooth ball. Flatten
slightly. Place between 2 sheets of
waxed paper (12" square). Boll
out gently to edges of paper.
(Dampen table Iod to orevent slin.
Ping.) Peel off top paper. If dough
tears, mend without moisteninff.
Lift paper and pastry by top cor
ners. Place paper-side-up in 9"
pie pan. Peel off paper. Fit pastry
into pan. Build up high fluted
edge. Prick shell thoroughly with
fork. Bake 8 to 10 minutes.
pared horseradish and serve on
toasted buttered buns.
If American or Swiss cheese geti
moldy, just cut off the green part.
The cheese underneath is perfect
ly good.
Want a luscious fruit dessert?
Bake bananas and rhubarb togeth
er with sugar and orange juice;
serve with softened cream cheese
topping.
ENERGY PICKUP
If you're planning a camping
trip thiE summer be sure to have
plenty of dried fruits, particularly
prunes and raisins, on hand. You'll
find them an ideal quick lunch
on a long hking trip. They give
you a pick-up in no time at ail
since they're loaded with quick
energy.
Make tuna fish sandwiches, then
dip them in a mixture of milk
ana egg as you would for
French toast. Fry to a luscioui
golden-brown In butter or mar.
garine. Serve with cole slaw for
a warm-weather lunch.