ft I
Simple Tapioca Puddings Possess Charm
I There's a nostalgic charm lot
this old-fa!hiuned dessert reiuim-
cent of hearty country meal with!
jpucheri of milk and cream on
I the table to pour generously over,
j tapioca pudding rich with ehuco-1
late. This mocha tapioca parfait
I is made in the modern niannei.
with the convenience type of tapi
oca podding mix. shortening by a
great deal the lime of preparation.
I he appearance, flavor and tcx-
SECOND SECTION The Newt-Review. ROSEBURG. OREGON THURSDAY, FEBRUARY 19, 19S9 42 59
Puddings And Pies Reign Tops In Popularity
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Fruit Cobblers Make Popular
Deep Dish Fruit Pie Variations
pudding mix
2 teaspoons instant coffee or
instant decaffeinated coflee
1 tablespoon sugar
2 cups milk
1 teaspoon butter
' Cream
Combine pudding mix. instant
coffee, and sugar in saucepan. Add
milk and mix well. Cook and stir
over medium heat until miitum
tine of this modern version of an comes to a full boil and is slightly
oiaiasnionea aessen has an "air thickened. (Mixture iu continue
of delicious distinction" which calls ' to thicken as n cools.) Kemove
on kooo. cnina. with pretty linens. trom heal and add butler. Let!
tapioca puddine mix comes alsol stand IS In 20 minutes.- stir nnr , h..i i at umH in on
in vanilla and orange coconut Ua-ior twice just to mix. Spoon into stir once or twice just to mix'
v0"- L - I sherbet glasses. Chill. Serve with I ChUl. Before serving, dice bananas'
Mocha Tapioca Parfair cream, if desired. Make a itrv.!in.i foM ,ntn ,niH.m ;ntA
1 .k..i ' ' "
t if desired, '-i cup strong coffee
nuy be subsliluted for the instant
coftoe. Reduce milk to Xla cups
i and emit butter.
Banana Tapioca Pudding
1 package vanilla or orange :
coconut tapioca pudding mix
2 cups milk '
1 or 2 bananas
Combine pudding mix and milk
i saucepan. Cook and stir over
medium heat until mixture comes
to a full boil and is slightly thick
ened. (.Mixture will continue to
thicken as it cools.) Remove from
frosty parfair pie
Pie Made With Ice Cream Sure Delight
Of the many types of desserts
that are prepared in this country,
pies probably enjoy the greatest
popularity. Through Die use of dil-
' teaspoon salt
4 tablespoons shortening
'a cup milk
Spread fruit evenly in bottom of
ferent ingredients and preparation ; a lo x 8 x 2 inch bakinx dish.
iik-uiuus, mis eci. uisu toil S11X together sugar, tapioca, spic-
serveu over inu over again, picas-ies. stir in lemon juice and melted
ing appetites with each new and , butter; sprinkle over fruit. Heat in
unusual approach. hot oven (400 Deg. F.) keep hot
One popular variety is a tasty uhile nrnurmi h,,,,i i, ,,,,.,
5?jLbIri..h.Act"?,.y Sift flour, baking powder, salt
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frph nr rannpri-malf mi? thia ai "
dessert dish which ran hm served1 Bake at 400 Ueg. r. for 40 to 45
at any time of the year.
Here is a foundation recipe with
variations for fruit cobblers, sug
gested by Sugar Information, Inc.,
which utilize canned fruits for
year-round enjoyment.
Apple Cobbler
2 (No. 2) cans apples
Two thirds cup granulated sugar
2 tablespoons quick cooking tapi
oca L teaspoon cinnamon
' teaspoon allspice
2 teaspoons lemon juice
1 tablespoon butter, melted
BISCUIT TOPPING
1 cup sifted flour
2 teaspoons baking powder
minutes or until lightly brown.
Yield: s servings
Variations
1. PLUM COBBLER In place
of apples, use 2 cans ( .No. 2) plums,
Omit spices and substitute W tea
spoon each of almond extract and
lemon extract. Increase sugar to 1
cup.
2. PEACH COBBLER In place
of apples, use 2 cans (fvo. 2) peach
es. Substitute ' teaspoon nutmeg
for cinnamon, omit allspice.
3. APRICOT-PEAR COBBLER
In place of canned apples, use 1
can (No. 2) Apricots and 1 can
(No. 2) Pears. Omit spices and use
1a teaspoon mint flavoring.
Pearadise Pie Economical,
Suitable Any Time Of Year
Pearadise pie featuring canned
pears is the answer to the old ques
tion, "What shall I serve for des
sert that will be economical, yet
different?"
The answer is simple. As simple
as this delicious pie is in the
making and the eating. This pie
Everyone goes for ice cream, i of apples and a hint of orange in
possible to resist. And who, indeed,
Evervone dotes on apple pie. So. its depths.
loud cheers, here's a dessert that You may make this pie with a
delivers both ... an apple pie with definite meal in mind. But don't
ire cream blended right into it. 'be surprised to find yourself slid
A narfait nie. no less and ner-ling big tender wedges onto plates
feet. i and passing them out just any time remarkably easy directions
For the apple part, you smartly latter the pie is made. . .mayoe
take canned apple sauce. Marry as an afternoon treat to the fam
this to the ice cream, give gentle ily or as refreshment in the eve
firmness with orange gelatin andining along with tall glasses of ap
vou have a pie meltingly smooth, pie juice. For this is a pie that de
'frosty cool, holding the happy zest I liciously invites, is practically im-
Use Semi-Sweet- Chocolate
Petites To Pretty Any Party
Pretty and perfect are these
semi-sweet chocolate petites. Al
though they might be products of
a French or Viennese pastry shop,
they are quite easily made in your
own kitchen. The simple but de
lectable filling consists of only two
ingredients, semi-sweet chocolate
morsels and evaporated' milk. It
is little morsels of semi-sweet cho
colate that make the smart gar
nish topping the whipped cream.
The tarts may be made larger for
dessert serving.
The evaporated milk used in the
sweet chocolate morsels
Two thirds cup (1 small can)
evaporated milk "
Vi cup heavy cream, whipped
and sweetened
Follow directions on package for
preparing pie crust. Fit pastry on
back of small muffin pans, or fit
into small tart pans. Prick with
oven (425 Deg. F.) 10 to 12 min
utes, or until delicately brown.
To prepare filling, reserve 1 table
spoon semi-sweet chocolate mor-
would want to!
For all its light, creamy perfec
tion you don't have to carry on like
mad to achieve this pie. Just gath
er the few ingredients, follow the
and
the pie is yours!
FROSTY PARFAIT PIE
1 package orange-flavored gela
tin 1' cups boiling water
1 pint vanilla ice cream
2 cups canned apple sauce
1 tablespoon grated orange rind
8" baked pastry shell
Add gelatin to boiling water, stir
until dissolved. Cut ice cream into
fourths; add to hot gelatin mix
ture, stirring until ire cream has
melted. Add apple sauce and grat
ed orange rind; mix well. Put
filling into pie shell. Chill until Set.
(If desired, garnish with alter
nate spoonfuls of whipped cream
and canned apple sauce.)
Date Orange Pie
Has Tasty Richness
What makes a pit good? Pri
marily the filling, most people
would ay. Even if your crust
shouldn't turn out to be as short
as you hoped, there's no need to
fret when the filling it this orange,
fresh date, vanilla ice cream and
sherry wine one.
Date Orange Pie
1 cup fresh dates
l'i cups water
1 package orange-flavored
gelatin ,
1 teaspoon grated orange rind
v cup sherry wine
1 pint vanilla ice cream
1 baked 9-inch pie shell
Pit and slice dates. Add 1 cup
water, and heat to boiling. Dis
solve gelatin in hot mixture. Blend
in rind, remaining ' cup water
(cold), and sherry wine. Add ice
cream, and stir until it melts. Cool
until gelatin begins to set. Pour
into baked, cooled pie shell, and
chill until firm.
Makes 1 (9-inch) pie.
' ings.
siierbet glasses or servings.
rail
has just a hint of coming spring
in its delicate fruity flavor just
hint of pear blossoms forming
on the pear tree in the orchards.
With canned pears on your
shelves, you will never be caught
short, whether you need fruit for
breakfast or a snack at midnight.
You will find the sweet juice and
fruit versatile for use with fruit
flavored gelatin and a combination
ot otner mills: Apples, Dananas,
grapes for an interesting crisp sal
ad. The juice also may oe used in
punch, rresh frozen juice and can
ned pear juice combined and chill
ed may be served as the fruit
course for breakfast or the cock
tail course for dinner.
Some evening' soon when you are
not very enthusiastic about the
menu planned for dinner, perk it
up with the addition of this pear
adise pie. It is guaranteed to
please with its fresh fruity flavor
enhanced with a touch of orange
and lemon for added zest.
Pearadise Pie
1 No. 2'a can pears
a cup sugar
1 tablespoon butter
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon cornstarch or quick
cooking tapioca
'-i cup coffee cream
Dash of cinnamon and nutmeg
Pastry for double crust
Slice pears and mix gently with
other ingredients. Pour into un
baked pastry lined pie pan. Lace
strips of Va inch pastry for top
crust. Bake at 425 degrees tor 35
minutes. Top with whipped cream
or ire cream if desired.
Serve Banana Cream Pie With Less Calories
fillings gives a budget slant to in saucepan over low heat. Cook
what looks like a luxurious des- slowly, stirring until mixture is.
sert. Since semi-sweet chocolate blended. Bring to a boil, and cook,
morsels are pre-processed choco- stirring constantly, until mixture is
late, ready to eat "as is," they ' slightly thickened, about 3 to 5
make a new kind of shortcut cho- i minutes. Fill pastry shells; gar
cnlate cookery. Make this recipe, nish with whipped cream and a
your tea time or dessert triumph, i chocolate morsel. YIELD: FUling
Semi-Sweet Chocolate Petites i fnc 8 to 16 tarts using 1 to 2 table
ts package pie crust mix j spoons filling dependmg on size of
1 6-ounce package (1 cup) semi-'tart shells.
Ask any man or boy his favorite.
pies, and he s hound to include
sels to use as garnish; put remain- Banana Cream Pie in the list. Now
ing morsels and evaporated milk make delirious Banana Cream pie
ine imodern, lighter calorie way
Hostesses Delight Guests
With Elegant Domino Fancy
The hostess who discovers how egg beater just until well mixed,
impressive it is to be able to serve about 1 minute. Do not overheat;
elegant refreshments fast on the , be tmn , ,
heels of a spontaneous inviiation,: . . . ,
no doubt has the know how to " serving dishes with chocolate
know what to stock in her pjnlry! wafers. Chill 15 minutes. Whip
Kor instance, domino fancy is . cream, sweetening to taste. Gar
marle from ingredients that may I nish jth wmpped ,,,, ,nd
en: coconut cream instant pudding,
mix. a square of unsweetened cho-
rotate, crisp chocolate waters. And
h'-re's a dessert that can be made
quickly , , , without the fuss of
cooking ... of waiting.
So. the words. "Stop by my,
house," . . . orf "Why don t you
come home with me'" can be
hacked op gaily within a short there's an economy about tossed
using magic crystals of instant non
fat dry milk. The luscious, fluffy i
topping alone has two-thirds less'
calories.
Mellow flavored bananas are so
good with the more delicate filling
and topping that make this pie. I
You'll like the quick cookie crust
when you want Banana Cream Pie
in a hurry tor company or a family
celebration-
Banana Cream Pie
(makes single crust 9 inch pie)
i cup sugar
shaved
ings.
chocolate. Makes 4 serv-
TOSSED SALADS POPULAR
Tossed salads are becoming very
popular on western menus because
they personify casual living which
is so typically western. 1 hen. too.
j cup cornstarch
4 teaspoon salt
l'i cups instant nonfat dry milk
solids mixed with
2'i cups water
2 eggs
3 tablespoons butter
i teaspoon vanilla
2 medium bananas (Use fully
ripe bananas yellow peel
flecked with brown
9'' baked pie shell or vanilla
wafer crumb crust
Mix sugar, cornstarch and salt in
ture to beaten eggs; mix and re
turn to milk mixture over hot wa
ter. Cook 4-5 minutes longer. Ke
move from heat: stir in butter and
vanilla. Cool; then pour part of
filling into pie shell. Slice bananas
over filling; pour remaining filling
over bananas. Just before serving,
top with whipped instant dry milk:
Mix Vt cup instant nonfat dry
milk solids with cup cold water
in bowl. Beat until soft peaks form
(3-4 minutes). Add 2 tablespoons
lemon juice. Continue beating un-
top of double boiler. Add liquid til stiff peaks form (about 3-4 min-
instant milk, mix well. Cook over utes longer). Fold Vt cup sugar
hot water until thickened (15-20 into topping. Arrange on pie; serve
minutes), stirring occasionally. Add at once. Make 3 cups whipped
small amount hot instant milk mix- topping.
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apricot meringue pie
New Dimensions Found In Apricot Pie
Pi has always been a favorite
among dessert lovers; and wheth
er individual preference is for a
fruit or cream filling this elegant
apricot meringue pie is certain to
satisfy.
The crunchy pie shell of vanilla
wafers and spices offers an inter
esting flavor contrast to the deli
cious filling a layered combina
tion of fruit and creamy pudding.
The bottom layer is conveniently
made wan a package of vanilla
pudding and pie filling mix to
which two egg yolks are added for
extra richness. This is topped with
a layer of apricot puree, which in
turn is crowned with a light -as-air
meringue.
As a party pie or family treat
apricot meringue pie will be tops
on your list of dessert favorites.
Apricot Meringue Pie
1 package vanilla pudding and
pie filling mix
2 cups milk
2 egg yolks
1 baked 9-inch Spicy Crumb
Crust
1 cup dried apricot puree
2 egg whites
4 tablespoons sugar
Combine pudding mix and Vt cun
milk in saucepan. Add egg yolks
and blend well. Add remaining li
cups milk. Cook and stir over med
ium heat until mixture comes to
a full boil. Kemove from heat. Cool
only about S minutes, aitrring once
or twice. Pour into baked pie crust.
Cool thoroughly. Spread apricot
puree over filling.
Beat egg whites until foamv
throughout. Add sugar, 2 table
spoons at a time, beating after
each addition until sugar is blend
ed. Then continue beating until
meringue will stand in peaks. Pile
lightly on filling. Bake in hot oven
(425 degrees F.) 5 to 10 minutes,
or until meringue is delicately
browned.
Spicy Crumb Crust
1 cup fine vanilla wafer crumbs
3 tablespoons brown sugar
1 teaspoon cinnamon
la teaspoon nutmeg
Va teaspoon allspice
V teaspoon cloves
Vt teaspoon powdered ginger
3 tablespoons butter, melted
Combine crumbs, sugar and spir
es. Add melted butter and mix
welL Press firmly on bottom and
sides of a 9-inch pie pan. Bake
in moderate oven (375 degrees F.I
5 to 8 minutes. Cool before filling.
Elegance With Ease Possible In Coconut Mix
No need to sacrifice glamor for f come up with a sweet as glamorous
speed even in last-minute desserts
these days. An instant pudding
can be every bit as handsome
and delicious as a dessert made
with much more time and effort
and calling for dozen or more
ingredients. But there's a secret
ingredient here imagination
not available on your grocer's
sheleves, perhaps, but often in
spired by what can be found there.
Neva in food stores for example.
is a coconut cream instant pudding
that makes a gourmet dish out of
the simplest dessert. And when
you put that secret ingredient -
imagination1-? la work you may
as coconut cream Charlotte. Lady
fingers their tips soaked in sher
ry if you so desire line the edge
of this serving dish of finest cut
glass. Rich coconut cream pudding
fills the center, and a puff of
whipped cream, gaily topped with
van-colored sprinkles, complete a
party dessert you can be proud
to serve to any company, be it
ever so important.
Coconut Cream Charlotte
t egg white
2 tablespoons sugar
2 cups cold milk
1 package coconut cream instant
pudding mix
10 to 12 ladyfingers
V cup sherry (optional)
Beat egg white until foamy
throughout, add sugar gradually,
and continue beating until mer
ingue will stand in peaks. Pour
milk into mixing bowl. Add pud
ding mix and beat with egg beat
er 1 minute, or until well mixed.
Let stand 2 minutes. Then fold into
meringue, blending well. Line mold
with ladyfingers. Soak with the
sherry. Pour pudding over the soak
ed ladyfingers. Chill 2 hours before
serving. If desired, serve with
whipped cream and decorate with
candy sprinkles. Makes 6 servings.
time by the appearance of a really
attractive and delicious dcsert
such as this.
Of course, if the prettiest sher
bets and plates in the hou-e are
ueri, and flowers or fruit or what-have-vo'J
are gathered together into
a centerpiece, the over-all effect
can be doubled, or even tripled!
Domino Fancy
2 cups cold milk
1 package coconut cream uiotant
pudding mix
Cn-p chocolate wafers
Sweetened whipped crcum
I'nsweetened chocolate, shaved
Po'ir milk into mixing bowl. Add
pudding mix and beat slowly with
salads which allows the hostess to
use left overs with discretion. At
a neighborhood supper the other I
evening, the tossed a!ad hrd the i
usual variety of greens, julienne 1
stnpa of bologna and quartered to-!
matoes. Then huge cooked lima '
beans which had been marinated,
in ncn J-rench dressing were added.
PRUNE DESSERT
Prunes, cooked, pitted and sliced,
folded into honey-aweetened whip
ped cream make ono of the best
desserts you ever ate. And so easy,
the junior miss could take on the
job.
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booona creom pie
Bavarian Cream Smoothie Dessert
Bavarian creams are among the
most beautiful ot desserts. Kor this
particular recipe, there is an egg
and milk-base plus whipped cream.
With the addition of unflavored gel
atine, the custard's velvety smooth
ness is captured for taste apprecia
tion. '
To show off the perfection of
this birthday dessert, use your
fanciest gelatine molds. However,
we assure you that the Bavarian
treat with its cookie layer will be
as thoroughly enjoyed if you chill
the dessert in a loaf or deep cake
pan.
Bavarian Birthday Dessert
1 envelope unflavored gelatine
v cup augar
' teaspoon salt
l'i cups cold milk
2 eggs, separated
' teaspoon vanilla
1 eup heavy cream, whipped
Colorful Red Tart Cherry
Pie Should Please Family
2 No. 303 cans water pack red
tart cherries
1 cup sugar
V4 cup corn starch
U teaspoon salt
1 cup cherry juice
2 tablespoons of butter
4 cup sugar
teaspoon red food coloring
V. teaspoon almond extract,
(scant)
METHOD: Drain cherries: Place
one cup sugar, corn starch and salt
in a saucepan and mix. Add Cherry
juice slowly and stir until smooth.
Bring to boll while stirring and
rook until clear and thick. Kemove
from heat and add butter, one
fourth cup sugar, red food coloring.
and almond extract. Mir in drain
ed cherries. Place sajecpan in
cold water to cool filling. Line pas
try tin ana fill with cooled cher
ries and thicken juice. Place
lattice on top. Bake in 450 degree
oven for ? minutes. Remove pie
from oven and plare foil tape
around the edge. Reduce heat lo
42S degrees and bake from 23 to
30 minutes.
Pastry: for 9-inch double erust
pie.
2 ajips of all-purpose flour
l' teaspoons of salt
a4 cup shortening
' cup ice water
Sift flour and salt together into
bowl. Cut in shortening with
pastry blender, add ice water
gradually and mix. Press into ball,
divide in half for special lattice
and bottom crust.
Vi cup finely crushed chocolate
cookie crumbs
Mix gelatine, !i cup of the sugar
and salt in top of double boiler.
Stir in milk. Place over boiling
water and stir until gelatine is dis
solved. Beat egg yolks slightly;
add small amount of the hot mix
ture slowly, stirring rapidly. Re
turn to double boiler and cook,
stirring constantly, until mixture
coats the spoon. Remove from
heat; add vanilla. Chill until mix
ture is slightly thicker than the
consistency of unbeaten egg white.
Beat egg whites until stiff but
not dry; gradually beat in remain
ing W cup augur. Fold in gelatine
mixture and whipped cream. Turn
half the mixture into a 5 cup mold:
sprinkle with chocolate cookie
crumbs. Turn in remaining mix
ture; chill until firm. L'nmnld. If
desired garnish with additional
whipped cream and cookie crumbs.
YIELD: 8 iervings.
DELIGHTFUL SALAD TRAY
One of our neighbors serves a
salad tray when she's entertaining.
It contains an assortment of sal
ads and everyone may choose his
favorite. It's a novel idea and col.
orfuL The last party we attended
had individual servings of cold
slaw with ripe olives, Calavo rings
and fresh asparagus, fruit cock
tail and cottage cheese. With that
variety no one was disappointed.
I -
v.