.
Chocolate
And Coconut
Tops in Pie '
According ' to the -' Jingle,
there was a time when a girl's
qualifications for homemak
ing had something to do with
her ability to bake good pie.
Today Billy Boy would have
difficult time Indeed deter
mining either his sweetheart's
. skill or her devotion to the
- kitchen by what she can offer
in a pie plate! The delicious
ly simple Coconut Chocolate
Pie Crust Is a brand new case
In point.
The new recipe is as bungle
proof as it is beautiful to see
and to cat. You merely com
bine shredded coconut and
unsweetened chocolate with
butter, milk and sugar, press
the mixture into a pie pan and
pop It not into the oven
but into the refrigerator. Take
your choice of any chilled
pudding-type or chiffon fill
. ing. There are any number
of prepared mixes to do the
Job or make it easier.
Or you may choose to fill
this new crust with ice cream.
a particularly delicious com
plement to its flavor and and
crunch. Nice Idea in this case
might be to top the ice cream
filling, sundae-fashion, with a
trickle of dark, rich chocolate
sauce.
CHOCOLATE
COCONUT CEUST
S squares unsweetened
choolate
' S tablespoons butter
i lauespoons not milk or
- water , .
4 cup sifted confectioners'
" sugar "'
1V4 cups shredded coconut,
cut, toasted or plain
Melt chocolate and butter
In top of double boiler, stlr
1 ring until blended. Combine
milk and sugar. Add to choc
olate mixture, stirring "well.
Add coconut and mix well.
Spread on bottom and sides of
greased 8 inch pie pan. Chill
until firm. To serve, fill crust
with ice cream, pudding or
chiffon-type pie filling.
CHOCOLATE "
SUNDAE SATJCI ."
Itt squires unsweetened
chocolate
H up' water '
M to cup beet or cane
sugar
Dash of celt
Combine chocolate and
water la small saucepan.
Bring to a boil and cook
gently 4 minutes, stirring con
stantly. Add sugar and salt
and boll 4 minutes longer,
stirring constantly. Pour
ever vanifla ice cream in
It's Thrifty to
Freeze Meat Cuts
Smart homemakers these
days are finding it's both thrif
ty and handy to buy large cuts
of meat and divide them into
smaller cuts to freeze for later
meals. With beef supplies on
the' increase, you'll find it's a
double economy to purchase a
large round-borie beef pot
roast. Cut it into three pieces
the center piece with the bone
in for pot roast, one end for
stew meat and the remaining
piece for Swiss steak or for
grinding. "
"You'll probably be prepar
ing one beef dinner immediate
ly. The other two cuts go
into the freezer.
When freezing meat, remem-
ber these lmpotrant rules: 1
Wrap meat tightly in special
freezer paper, making sure to
exclude as much air as possi'
ble. 2. Seal well with freez
er tape or tie tightly. 3. Store
at zero degrees for no longer
than periods recommended by
authorities. (For beef, it's 8 to
10 months.) ;
Scalloped Cauliflower
Cook cauliflowerets from a
3 pound cauliflower in 1 inch
of boiling salted water about
8 minutes or until tender.
Place in buttered baking dish.
Top with mixture of 1 cup fine
bread crumbs, 2 . tablespoons
melted butter, enough cream
or milk to moisten and 1 beat
en egg. Season with salt, pep
per and a dash of nutmeg.
Brown quickly in 875 degree
oven. . t ,
Chocolate Coconut Crust Just
before serving. Makes 1 cup
sauce. .
II Duuertly Lup
Cakes for Easter
Light as a feather, lemon or
chocolate filled, with sugared
wings, these butterfly cup
cakes literally will fly away
when you serve them to the
family. Dainty and suggestive
of spring, they are just right
to serve for an Easter dinner
or luncheon. ' -BDTTEBFLY
CUFCAKEg
(Makes 12 large or 18 medl
um cup cakes).
4 eggs . -
teaspoon salt
2 cups beet or cane sugar
2 teaspoons vanilla v
1 cup milk
2 tablespoons butter or
margarine
2 cups sifted flour
2 teaspoons baking powder
Beat eggs until very light
and thick; beat in salt, sugar
and vanilla. Combine milk and
butter in saucepan; heat to
boiling point;' beat into sugar
mixture. Mix and sin flour
and baking powder; beat in.
Fill greased muffin pans half
full. Bake in moderate oven
350 degrees P., 20 to 23 min
utes. Cool; remove from pans
to wire cake rack. When cold,
slice off top and scoop out a
very little of lower half. Fill
lower half with chocolate or
lemon filling. Cut top slices
in half; dust heavily with con
fectioners' sugar; set upright
on filling to resemble butter
fly wings.-
CHOCOLATE FILLING
4 tablespoons flour
H cup beet or cane sugar
- Few grains salt
1 cup milk
1 square (1 oz.) unsweeten
ed chocolate, melted
1 egg beaten
teaspoon vanilla
Combine flour, sugar and
salt. Scald milk; add. Cook
over hot water 15 minutes, stir
ring constantly until thick,
then occasionally. Add melted
chocolate; blend. Add a little
hot mixture to egg; return to
double boiler. Cook 3 minutes,
cool. Add vanilla.
LEMON FILLING - '
1 egg -
k cup beet or cane sugar '
1 lemon, Juice
1 tablespoon eold water
Beat egg until light. Add
sugar. Strain lemon Juice, add
with water. Cook over low
heat, stirring constantly, until
thickened. Cool slightly before
spreading.
When you simmer food you
cook it at just below the boil
ing point; bubbles will appear
just below the surface, b it they
will not form and break on the
surface.
HOPPY'S and AMERICA'S
FAVORITE TUNA!
TUNE IN HOP ALONG CAMIBY
Monday 5:30 to 6:30 P.M., KPTV, Portland, Channel 27
1288 STATE ST.
SALEM, OREGON
PHONE 3-6489
RANDALL'S FINE MEATS
ALWAYS THE BEST MEAT VALUES
peso prices effective till further notice. Buy with confidence! We guarantee von the bent
BEEF ROAST ... Lb .39" I BEEF STEAK : ,,59
RIB STEAK SPECIAL whH. Thcv Last Lb. 49c
Pa a! Fresh Country Style AMv
HAMBURGER Lh ,39' SAUSAGE ,,Lb 39'
BEEF HEART or TONGUE lh 39c
Extra Lean a. I Lean Tender mm
Ground Round 591 BEEF CUBES , 59'
PLUMP YOUNG HENS 'Dressed and Drawn .. ..... ...Lb. 49e
BEEF FOR YOUR LOCKER - FANCY EASTERN OREGON HEREFORD
Front Quarter . Half or Whole Hind Quarter
FANCY U. S. GRADE A GOOD LIGHT STEER BEEF
Front Quarter I Half or Whole I Hind Quarter
lb.
Artichokes Always
Vegetable Favorite .
When choosing artichokes,
remember that size has little to
do with quality or flavor but
those with uniformly green
color, . compact globes and
tightly adhering leaves are
most desirable. Flan one per
person unless size is large, in
which event, halve after cook
ing.
Prepare just before cook
ing. Cut off 1 inch of top with
sharp knife or scissors; cut off
stem about 1 inch from bate.
Cook 20 to 45 minutes depen
dent on size. Drop into boiling
salted water. Season by adding
clove of garlic, thick slice of I
lemon, 1 bay leaf, tablespoon
salad oil for each artichoke.
Cover and cook until leaf can
be pulled easily from stem. Re
move carefully; drain; cut off
stub.- ? - . .
Place upright on plate.
Serve with hot melted butter
or margarine, lemon butter,
tart French dressing or may
onnaise to which lemon has
been added generously. Never
pour sauce over artlcnoxe.
Serve in separate dish for indi
vidual leaf or "petal'' dipping.
When you come to the fuzzy
center or "choke," remove
same with knife and fork. Cut
artichoke heart into bite-slie
pieces, dip in sauce and eat
with obvious enjoyment. V I
Spaghetti Sauce
That Is Simple
Mmt .n.ffhettl uuce redoes
Mm in call for an almost end
less amount of ingredients.
Maybe they're better tnsi way,
but here's one thst's really
thinff .rvelal with lust a
few ingredients plus everyday.
sessonlngs. -
It's a wonderful recipe for
entertaining a large crowd.
srv it buffet jtvle with a
big pot of freshly cooked spa
ghetti, some heated French
bread, a green salad,
Spaghetti Sauce
(Hakes 0 servings;
1 cup chopped onions (about
3 medium onions) ,
' S tablespoons salad or alive
oil . t. ;
t peeled cloves garlic,
. crushed :
1 6-ounce can tomato sauce
' 1 pound finely ground ham
burger 1 No. 2tt can tomatoes
1 can condensed tomato soup
1 teaspoons cinnamon
1 teaspoon salt
teaspoon pepper
114 teaspoons chili powder
Brown onions in salad oil or
olive oil. Add garlic, tomato
paste and hamburger. (This
beef Is not browned before
adding the sauce in this rec
ipe.) Add remaining ingredi
ents. - Cover and simmer over
low heat lVi hours. Serve im
mediately or store in refriger
ator and reheat the nest day. '
, Like garlic? Try adding a
little of it, crushed, to the
dressing you arc going to use
for cole slaw, , . ..... .,:
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No other hon"' clorod, mor , J btlMenost
white totton he(nsattary...a' a
c .... wa other big 01 by o Pen" ,onserv
"Wte cotton. m y...so
-j ,Uodortze . ... ,nens. .Adoy
onu i., vour tnost P" - . nd every.
causitc -
And CL0R0X kills germs .
in routine deanin-g!
Clorox hat dozens of uses besides faun
derlng. Most Important, tt removes stains,
deodorizes and disinfects In routine dean
ing of home germ centers such as drain
boards, sinks, wash basins, tubs and toilet
bowls. See directions on the label.
...MtM S
...rt.HgTCMu'SUSaR
fflBK
America.
fivonW
Bleach & Household
Disinfectant
Cb. if5),0eiOcrMrlCia.
When it's CLOROX-clcan... it's SAFER for Family Health!
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