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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
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