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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Oct. 26, 1956)
when is on ffs-ftcf Tk IT Iff IT 117 IT the MHfMfl " ! 1 . - r.s- - r-n . v . ,! t it time to look up the best pic recipes Br MAXINE BUREN - Statetmaa Wmui'i Edilor Right Mhii moment in woman's year the pumpkin looms up In its great Orange colored importance. At an orna ment for the front porch, as the makings for Jack o'lanterns or to be, put into the best pie recipe, the pumpkin r has an ail-too short season. Seeing those big trucks, loaded high with bright orange vegetables would inspire any cook. They are headed for the canneries and containers will be labeled "pumpkin" or "squash" according to the preference of wom en in the part of the country they'll be sold. Actually the pumpkin-squash is a cross be tween the two, and does for either. Later when you buy a can of pumpkin if may be from these great beautiful vegetables just now go- inn in th nrnririfi nlantft. But many women like to make the most of fresh pumpkins white-sugar mixture and baked while they're on the market. They will put them into innumer able pies-each favorite recipe-and each fust a wee bit better than the last. Pictured on this page we've shown three luscious pies which deserve trying. Of course we'll always want Mother's Pumpkin Pie several times during the season. It is one bf those just-right affairs, with the exact amount of spices and eggs that we like, but we'll go into the more fancy pies too. Pumpkins of course, find their place as adjuncts to the Hal lowe'en appointments too, and in New England there's a pump kin on the porch of each home to denote an abundant harvest. Perhaps you are the plain pumpkin pie type, where the base is a custard, flavor comes from the pumpkin and eggs, with a little space and maybe a dash of molasses. Or perhaps you are the chiffon pumpkin piejover, with loyalties wavering between gelatine and whipped cream type piled into a baked shei! and the kind made by folding the pumpkin into an egg Special Event Have Custard, Nuts, Cream Most everyone a pumpkin recipe. hu a favorite but everyone 1 doesn't have that something glam orous in a recipe that's reserved for extra special meals. we ve found three new pumpkin fillings to alternate with the good old atandby plain custardy pump kin pies. They are good looking, festive enough for parties or oc casions like Thanksgiving dinner, I after-bridge refreshments or a buf fet supper. First we have Pumpkin Lnuion Pie, in a special recipe that s feathery light with a snowy top ping of whipped cream. Since the ' crust isn't our concern this time, ! let's use a pie crust mix. each i calls for a 9-inch pie shell, the i first recipe is a baked one. PUMPKIN CHIFFON PIE 1 tablespoon gelatine in cup cold water 3 slightly beaten egg yolks 4 cup sugar H teaspoon salt 4 teaspoon cinnamon teaspoon nutmeg '1 teaspoon ginger 1'4 cups pumpkin 'i cup milk H cup whipping cream 3 egg whites Pumpkin pie and November are synonirrfcus, and here are three to serve over and over again gofen geatjne in cold water, durmg the month. Might start with a pumpkin chiffon (center) pie on Hallowe'en for a festive Combine yolks with sugar, spices, family supper. Others pictured here are Pecan Pumpkin (top) and Praline Pumpkin Custard 1 pumpkin and milk. Mix well and icook over medium heat, stirring ; , , 1 ! constantly, until thickened. Re- ! 1 rnove irom neai, sur in snuenea gelatine, stirring until dissolved. Chill until mixture sets, then fold in the cream, whipped. In the meantime beat whites with the second half-cup sugar and when it will hold in peaks, fold in the chilled pumpkin mixture and turn 'into the cooled pie shell. Chill ulitil firm, about 2 hours, serve with additional sweetened whipped cream. Then we have a luscious mix lure called Praline Pumpkin-Custard Pie that seems like a cross between a pumpkin and a pecan pie. PRALINE PCMPKIN-CUSTARD PIE Mi cup chopped pecans H cup brown sugar 3 tablespoons soft butter 3 eggs, slightly beaten cup sugar 4 cup firmly packed brown sugar 2 tablespoons flour t teaspoon each salt and cinnamon H teaspoon ginger U teaspoon cloves v teaspoon mace l'a cups pumpkin 14 cupg light cream Line, a 9-inch pie pan with pas try. Combine the pecans, the j third-cup brown sugar and the but ter, pressing gently into the bot tom of the pie shell. Prick' sides slightly with (ork. Bake for 10 min utes at 450 degrees. Combine the remaining ingre dients, except the cream. Mix well. Then slowly add the milk and turn into the partially baked shell which has ben eallowed to cook a few minutes. Bake again, this time in a moderate oven. 350 degrees, for 50 to fiO minutes-or until a metal knife inserted in the middle will come out clean. Then there is a pumpkin pecan pie that takes the whole nuts; it uses about the same custard fill ing but is made a little differently. PECAN Pl'MPKIN PIE 3 slightly beaten eggs 4 cup sugar 4 cup brown sugar, firmly packed 2 tablespoons flour 1 teaspoon cinnamon 4 teaspoon each, salt, nut meg and allspice 14 cups pumpkin 14 cups light cream 1 tablespoon butter 2 tablespoons brown sugar cup pecan, halves Combine filling as you would a regular pumpkin pie, - adding cream last Turn inlo an unbaked 1 pie shell (9-inch) and bake in a hot oven, 450 degrees for 10 min j utes, then 350 for another 20 min ' utes. In the meantime, melt the t tablespoons brown sugar, butter i and add pecan halves. When pie ! tfifn irnm me oven, put mis on immediately and bake at 350 for BK,.a..v.; x J - . Heres' some spook food, Flying Saucer Cookies. They're made with chocolate bits, raisins, nuts and cats-all wonderful kid food. Dress them up like flying saucers, serve crisp apples nd eider, and you can feed all trick or treaters to complete satisfaction of all. Flying Saucer Cookies on Schedule for Hallowe'en Frozen Fruits In the Millions If vou've hMn frpeiinff fruit uilh Ghosts and goblins make their rounds but once a year, so tiie'th, j(jfa 0f usine , mak. young fry have to make the most of Hallowe'en. Whether you have j jnt0 jams or preserVes youngsters in your household or not, you must be ready with a treat, iater jn y,e yeafi you'll be inter or risk a trkk. For a party at home or the treat to hand out, you'll ; ested to know that the commercial find Flying Saucer Cookies a tremendous success. Their saucer-size has great appeal to hungry young ones, and so does their chocolate flavor, the plump sweet raisins baking sheets. Makes 14 dozen cookies. and crisp almonds. Sewing thread crisscrossed under cookies, and looped over a decorative bare branch makes them really seem to fly in the dim light, such as vou'll have to lend a spooky at mosphere, the threads won t even . very large Fruits Make New show. It takes one prrsim to hol and one to tie the cookies, but it's not really hard at all, and is just the touch to tickle the kids! Flying Saucer ConkiM 1 cup light or dark raisin 1 S-ounce package chocolate hits 14 cups sifted all-purpose flour 1 teaspoon salt 4 teaspoon soda . cup shortening 14 cups brown sugar, packed ' 1 egg 1 teaspoon vanilla cup miik 4 cup quick-cooking oals 1 cud finely chopped almonds Rinse and drain raisins. Melt 'nto 84-incn ring moid main irun , cup chocolate bjts over hot wa .!xtl thoroughly and arrange a ter. Sift together flour, salt and fe Pies of ,trac !.ve,y soda. Cream shortening, sugar. , tom, 0'jn,d' Chi'l until parti . v.nitl. Ri.nrf in rh..:y set. Whip remaining gelatin; lot a Hit !h. 'iftpH rlr incrodi. i lhen 'P "eam. Fold gelatin and enlt. Mix well. Stir in milk, oals-' cocktail Into ctmiti and and raisins. Chill. Form inlo balls !Jn i"t0 r n m.old' 9"" un J about 14 inches in diameter and ' V,"' Z'lt il'ii roll in almonds. Place on greased w pngS- M"kM n' t M baking sheets; flatten, and press j few of the remaining chocolate, bits in top of each cooky. Bake 'BEST CHOICE In moderately hot oven, 375 de-1 Stuffing celery? Choose branches trees F 10 minutes. Cool a few with deep grooves so they will hold WIHMlln fcfn Mnnni.1 frnm II rri.i,!) A combination of fruit flavors makes this dessert delightful. COOI, AMBER CROHN RING I cup bottled prune juice l package lemon-flu mivd gelatine " cup gingerale t leaspoon grated lemon rind 4 cup lemon juice t teaspoon salt l cup canned fruit cocktail l cup whipping cream Heat prune juice to boiling and dissolve lemon gelatine in if. Cool in pan of ice water and stir in moist gingerale, lemon rind and juice ind salt. Pour half of gelatine preserving industry uses frozen fruits in large quantity, too. A marketing research report from the U. S. Department of Agricul ture shows that of the 300 million pounds of fruits Used by preserve manufacturers in 1953, 138 million pounds or 46 percent was frozen. Grapes, strawberries and apples accounted for well over half the fruit ued by this industry. With population growth continuing, preserve-makers may be using 410 to 460 million pounds of fruit by 1975. Rising family incomes, more employed homemakers, population shifts to larger sites, less home! loon ,-.........,, o.,., .isri ,0- --U- on In in minil oc nnti a mil.es all have contributed to thelknife- lnsertwi in the fiIling win increasing production of these fruit co - t clea spreads, the researchers indicate. 1 1 THEV SATISFY NO Ll'MPS When serving soup and dessert Store brown sugar in the bread ; for lunch, thick slices of hot crusty box, if you have room, to keep it garlic bread will help satisfy soud- Creamed Tuna In Rice Dish The grated lemon rind and nut meg make this creamed tuna one of the most delicious recipes. Serve it on hot fluffy rice to lower the cost and make extra servings. 'Melt cup butter or margarine in a saucepan over a low heat. Blend in V cup flour. Cook several minutes, stirring con stantly. Slow stir in 1 cups milk. Blend and cook until the mixture thickens. Stir in 14 teaspoons salt, 4 teaspoon black pepper, the gratedrind of one lemon, 4 tea spoon nutmeg and 1, 64 ounce can tuna fish. Serve hot over hot cooked rice. HANDY ON HAND Have crisp bread sticks on hand for that spaghetti-and-salad supper. AT NOONTIME Serve frizzled ham on toast with a cheese sauce for a quick luncheon dish. Top with sliced tomatoes or drained whole can ned tomatoes. , Statesman, Salem, Ore, Fri., Oct. 26, '56 (Sec. III)-21 Cranberries Make Frozen Desserts If looking for something differ ent In frozen desserts, here are two frosty cranberry mixtures that are real finds. CRANBERRY LEMON FREEZE 1 lb. can whole cranberry ' sauce 1 pint lemon sherbet, softened Fold cranberry sauce Into soft ened sherbet. Place in freezing tray and freeze until firm. Serve as a refreshing dessert, a fruit cup topping, or as a frozen relish with barbecued chicken. CRANBERRY ORANGE FREEZE 1 lb. can whole cranberry sauce 1 s-ounce can frozen orange juice concentrate, thawed . 1 15-ounce can sweetened -condensed milk 1 tablespoon grated orange : rind ' ; ' I cup heary cream, whipped (or 1 cup tour cream Set refrigerator control at cold est point. Combine the whole cran berry sauce and 2 tablespoons orange Juice concenrate. Spread in bottom of 1 quart freezing tray. Combine sweetened condensed milk, remaining orange Juice con centrate and orange rind, stirring until slightly thickened. Fold in whipped cream or sour cream. Pour mixture over cranberry sauce in freezing tray. Cover with waxed paper or aluminum foil. Place In freezer or freezing com partment or refrigerator until frozen (about 3 to 4 hours). Males 1 quart.- - ,- 'if 1 More Nutrition 0 -wPackag More Nutritioii inside 1,000 units of sunthine Vitamin D ' bow added to Alkweet's 15,000 units of Vitamin A. And the color ie carotene, a natural sourca of Vitamia A. Cx Jt a Vitamin A iul Ik. i. r k carotene. natural aouree of Vitamin A. ' -' j r? - NewLook outside pm " See the bright new packagel And ;V V foil wrapped quarter protect f I ;, '4 jLP". j "'" : Allrwaet'a delicata, natural flavori "l 0 7 fin ' C Buy 2 lbs. of Allsweet Well buy Pady for you, with more nutrition and a new package '. . . that's AUaweet . . and Allsweet want to go home with you. So take advan tage of this "New Allsweet Sale." Save money, and discover there'a nothing better than Allsweet's fresh, delicate, natural flavor. Uae it for spreading, flavoring, cooking! Buy 2 lbs. of Allsweet and cut this rosette from each pacVagi Send in two rosettes marked "foil wrapped for freshness". Then we'll send you a coupon good for 2 FREE poundi of Allsweet. twi S2T NEW AttSWHT SAIZ Bex 1311, Chicwge 77, nHnols EndoMd or 2 ront morliad "foil-wroppad for fruhiwn" from 2 poefcof of AlbwninV t9M m coupon food for 2 Ibt. of AHiwaat at ty groet. SMTl Mn. IS, IMS) oaii 11 iBJASHnnaa lutiriiiint This Offer Expires Midnight, November 15, 1951 IT.BBAl,l,Y:00JfATMBR.TOO I - -