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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 21, 1956)
Page 2 Section 3 THE CAPITAL JOURNAL Salem, Oregon, Thursday, June 21, 1956 2 Colorful Merry Desserts, These 0 0 9 9 to V I- it 7 '1 '- ., . 1 ft" U. J y Kl3 Homemade j Pastry Mix Easy Way Pie is a great American dessert! Passed down from mother to daughter, it has become a century old favorite. Fillings are numer ous and add the final touch but it Lakes a superb pastry to make a perfec- pie. A light hand and a good shorten ing spell success in pie making. As a short cut for every home maker, especially during the sum mer months, it will bf to her ad vantage to keep a supply of Home made Pastry Mix op hand. It stores easily and with half the measuring done ahead of time, the pie wi'I be a frequent dessert in many homes. Homemade Pastry Mix 7 cups sifted enriched flour 4 teaspoons salt l1 cups lard for soft wheat flour or 2 cups for hard wheat flour JTO- .i ' " .w 1 t'Wr&-- gF ICriss-Cross Coffee Cake If you want to make a sizeable ; dough with butter or margaint. lengthwise on center third of dougt With scissors or sharp knife, mak cuts 2 inches in from side at 1-inrf. 2 packages yeast, comprcsseu or wivivais u uiuicau portions of !., i dough M). Alternately fold striM amount of cottee caKe ior a clu..u, here's your dish, a delicious one with pineapple and coconut. Pineapple Crtss-trosi inure i.uc cup water (lukewarm for com pressed yeast, warm for dry) 1 cup milk '.j cup sugar 2 teaspoons salt shortening ifted enriched Hour poon grated lemon rind Melted butter or margarine 'ineapple-Coconut r llling 1 pop white, siiehtlv beaten !i cup slivered, blanched almonds dough. Soften veast in water, acaia dough M). Alternately fold strips over filling 2K Let rise unta doubled (about 45 minutes). Brush top with egg white and sprinkle with almonds. Bake in moderate oven (350'F.) 25 to 30 minutes. Pineapple-Coconut Filling: 2'i cups crushed pineapple (1-pound, 4-ounce can) i cup brown sugar 1 cup toasted, shredded coconut ' teaspoon cinnamon Combine ingredients and mix well. Spread down the center of MaKcs j cotiee cakes. Marmalade and frozen orange juice concentrate add color and flavor to this pie. Colorful milk. Add sugar, salt and shorten- Qulckie CaSSerole ing. Cool to lukewarm. Add flour e w (about 2 cups) to make a thick I Take one can of salmon or batter. Mix well. Add softened tuna fish, add one medium onion, yeast, eggs and lemon rind. Beat1 grated or finely minced. Com. .jj u inhinn onH mil inln a chall,. centrate - aa "T? VS. 7 " hi. '",1 1 con irhinnino prfam IriaKe a SOU OOUgll. IUMI " S'"" voo.u.w u.,. Iup ,m 1 cup whipping cream n(mred or Dastry mashed potatoes to which a dash Spead i cup orange marmalade c)o(h mi knead unti, sm00tn and 0f garlic flavoring has been satiny. Place in greased bowl, added, uot witn Duller or margar cover and let rise in warm place ; ine, sprinkle with grated Amer mtil doubled (about l'i hoursl.lican or Parmesan cheese. Put When light, punch down. Let rest into the oven to bake and brown. 10 minuies. Divide dough into ai juu degrees, ior 10 minutes. Add salt to flour. Cut larrl into' flour and soil with a fork or pastry Dj I CQ blender until the crumbs are about lie Ujcj the size of small peas. Cover and I i i store in the refrigerator until ready MnrrYtrl I nno to use. Mix will keep at least a 'VIUI I I HJIUUC? rOnnlh ITl IhP rPlriO(r.1tnr VlPlH- Qi I nnnrnn,rta In fan,qninM -O" I .T. ......... ... u twiwuuaiE, t wiu in iuiaiitis nnrt',nnr Rnti oah nnrtmn to rpr. i Server! wun ereen Deas and single pie crusts, r or single pie' A oetignttully flavored dessert is marmalade and half the dissolved L'u, r v li inph Place tossed salad vou have a . crust, add 2 to 4 tablesooons eold this Orange Marmalade Pie. using, pplatinp Rp,, ., hitp until , tanle about.8 ,x. 12 "chc.s- lXa" VT-J?.. y.nave a Si & ( ii -., u,j d. a, it. imniic t ?CS:.".T .:S" n" . " i on greased DaKing sneei. crusn meai in quic nine. try Mix. and for double Die crusts orange marmalade and frozen maininp snsar Whin cream and 4 to 6 tablespoons cold water to 2 orange juice concentrate. fold into egg whites with remaining on bottom of baked pie shell. Soften gelatine in cold water and dissolve over hot water. Beat egg yolks until thick and lemon-colored. Beat cup sugar and orange juice Two pretty pink desserts made at one time arc these. cups Homemade Pastry Mix. Apple Sauce Ways Canned apple sauce is mother's helper for sure on warm days ; a bounteous supply of coffee to go when easy desserts are the order i"'"1 ,ne Pic- of the day. Just keep several cans : Orange Marmalade Pie This is a good warm-weather , dissolv ed gelatine. Fold the two dessert since only the pie shell has mixtures together lightly. Spoon to be baked. All the filling needs into pie shell. Garnish top with is a sojourn in the refrigerator. ' orange shreds from marmalade. This allows plenty of time to make Chill until firm. or jars of apple sauce chilling in the refrigerator to serve any time as dessert for lunch, dinner or supper. Plain; with cream: mixed with berries: with a scoop of ice cream on top any way at all apple sauce always makes a hit. cup orange marmalade, divided 9-inch baked pie shell 2 envelopes unflavored gelatine 4 cup cold water 2 eggs, separated cup sugar, divided 1 can frozen orange Juice con- BRIGHT SALAD Bright Bite for a summer luncheon: Mix chopped canned apple slices with half-inch cubes of cream cheese. Place on crisp lettuce and garnish with straw berries. Serve with French dressing. -SMACKIN' GOOD! Arden Country Cousin' ICE CREAM Even the names have a delic ious sound Strawberry Frost Pudding and Strawberry Frost Pie! And the strawberry season is on! Both can be made at the same time with one package of vanilla pudding and pie filling mix as the basic ingredient, plus one package of strawberry flavored gelatine and, of course, those luscious Willamette valley straw berries. The desserts take on a dainty pink color, contrasting with the deep red of the berries. Strawberry Frost Pie 1 package vanilla pudding and pie filling mix 2 cups milk 1 package strawberry-flavored gelatine 1 cup, hot water t cup cold water 1 pint fresh strawberries, crushed and sweetened 2 baked 8i-nch pie shells Combine pudding mix and milk In saucepan. Cook and stir over medium heat until mixture comes full boil. Remove IromQjry PtOCiUCtS iictti. ruui jiiiu a iwm. viuf III avoid surface film, place waxed rGOtUTGCl HSTG paper uirctuy on Bunaie ui iiui to a heat. pudding.) Chill. Dissolve strawberry - flavored gelatine in hot water. Add cold water and strawberries. Chill until slightly thickened. Set bowl of chilled gelatine in a larger bowl partly filled with ice and water. (Be sure it rests firmly in larger bowl.) Whip gelatine with rotary beater until fluffy and thick. Add the chilled pudding gradu ally to the fluffy gelatine, beating after each addition until well blended. Pour into pie shells. Chill until firm (about 1 hour). Before serving, garnish with whipped cream and whole straw berries, if desired. Strawberry Frost Pudding; Make filling as for Strawberry Frost Pie. Pour into parfait or sherbet glasses and chill until firm. Before serving, garnish with whipped cream and whole strawberries, if desired. Makes 10 to 12 servings. A 'Different' Lemon Pie. . . For something a bit different in the way of lemon desserts try this version of lemon pie with an -easy toebnut crust. The fill ing is made with rice and frozen canned lemonade. Lemon Pie In Coconut Crust Ingredients: 2 tablespoons soft butter or margarine 1 5-oz. package or can moist coconut (l'i cups) Xi cup uncooked white rice lW cups water 1 teaspoon salt X cup milk vt cup beet or cane sugar X ft nz. can frozen concen tre' ed lemonade 2 teaspoons grated lemon ' rind Yellow fvnd coloring 1 teaspoon vinilla pint whipping cream, chilled Method: Spread the butter or margarine evenly over an eight inch or nine inch pie pan. Sprin kle the coconut into the pan and press into the butler or mar garine, ft helps to use a moist Serve your family flavorful, nourishing dishes made with milk, butter, and cheese during the warm days to come. Remem ber, too, that ice cream is mighty hard to beat as an easy, cool, good-tasting dessert. Refreshing milk drinks topped with a scoop of ice cream makes a delicious mid-afternoon or evening snnrV Sour cream is becoming more popular each day for the flavor it adds to gravies, salad dress ings and hot breads. Remember, that to stay fresh and flavorful, dairy foods should be stored properly during warm weather. These delicious dairy dishes will make summer meals a real pleasure. Fish Fillets in Sour Cream (Serves 3 to 4) 1 lb. fish fillets or steaks Salt and pepper 1 cup sour cream 2 tbsp. finely chopped dill pickle 2 tbsp. minced onion 2 tbsp. chopped green pepper 1 tbsp. chopped parsley 1 tbsp. lemon juice .14 tsp. dry mustard 4 tsp. sweet basil Paprika teaspoon to press the coconut against the pan. Bake in a pre heated 300 degrees F. oven 15 to 20 minutes or until crisp' and golden brown. While the crust bakes put the rice, water and salt in a 2 quart saucepan. Bring to a vigor ous boil. Turn the heat as low as possible. Cover with a lid and leave over this low heat 14 min utes. After the rice cooks 14 minutes, stir in the milk. Turn the heat up slightly. Cover and cook about 15 minutes or until the milk is completely absorbed by the rice and the mixture is rather stiff. Stir-frequently dur ing the cooking. After the rice cooks, stir In the sugar, lemonade and grated lemon rind. Add food coloring until the desired shade of lemon yellow Is obtained. Cover and cool the rice. Stir in the vanilla. Cover and chill in the refriger- ih. : .! ..! , r",., Scald milk and let cool. Mash lemon rt mivlr. !m K.tf : sllr ,ruit J". ' the whipped cream, saving the ! Kar; Pineapple, macaroons and rest to decorate the ton of the;co0' m,lk' 1'old 1,1 w lupped Arrange fish in a well buttered baking dish. Sprinkle with salt and pepper. Combine remaining ingredients and spread on fish. Sprinkle with paprika and bake at 375 F. for 20 to 25 minutes or until fish flakes when tested with a fork. Tropical Freeze (Serves 8) H cup milk 3 bananas z cup orange juice l4 cup lemon juice 3 cup sugar 'a cup crushed pineapple 'i cup crushed macaroons 4 pint whipping cream Party Torte With Berries A urettv Dartv dessert l !hi Spring Part To'rte, and it is de lectable with strawberries. Spring Party Tortr 1 cup sifted all-purpose flour lli teaspoons baking powder 'i teaspoon salt i cup (1 print) margarine or butter H cup sugar 3 eggs, separated 1 teaspoon vanilla i cup milk 1 cup sliced strawberries. lresh or frozen i cup sugar Sift flour, baking powder and salt together. Cream margarine or butter with 4 cup sugar until fluffy. Add eggs yolks and van illa and stir until smooth. Add flour mixture alternately with milk. Spread batter evenly into two 8-inch round layer pans which have been greased, lined with waxed paper and paper greased. Place fruit evenly over batter. Beat egg whites until stiff, gradually adding remaining sugar. Spread meringue over fruit to edges of pan. Bake in moderate oven (350'F.) 35 to 40 minutes. Cool 10 minutes be fore removing from pans. When cool turn one layer upjide down and place on other iayer so me ringue sides are together as fill ing. Frost with sweetened whipped cream and garnish with additional whole strawberries, if desired. Yield: 6 to 8 servings. Note: i teaspoon unflavored gelatine may be softened in 1 j tablespoon cold water, dissolved over hot water and added to whipptd cream to mike imoothw pie. riace the lemon-rice mix lure in the coconut crust. Dec orate the lop with the remainder of the whipped cream. Store in the refrigerator until firm. To serve, cut into wedges. This recipe makes 6 to 8 servings. cream and spoon into 2 freezing trays. Set control for fast freez ing until firm (3 or 4 hours). If you use undiluted concentrated orange juice, this dessert will have an especially nice sharp flavor, particularly good after a heavy meal. i WSJ km P HFHSHMINT KE'-'jjhf DR. PEPPER BOTTLING CO. 1095 N. liberty, Silem Phon. 3-6116 COFFEE LOME MB o , . ; We'll mail you 25 J ' on your purchase ""f-MWBfll l.Httl WftuWK i. W? fW'9r. Hj4 1 WWWIWff 113 1-"I I J .jijliWWpiWWTW mW lMWWl!WWyBfPprBWW . .. i i n m MM w- lhit.i.hM..'.f.iaAMiMJi...,il v. .r..-. .c.ti.. in.-,ll..,i,a,itJv v,... -j- . -, ',,liiWi.;i.Jifcimii. i. s.iw Ma.iUhA,iJnM.,.i.'n..ia-r, rrfi'iTii Jnm nr :-- Trlmir" "fri-"- ITfmMffltri rn liM o prove how wonderful your coffee can always ...V; ..MB., ... ,;. he! HERE'S ALL YOU DO TO GET YOUR 25$ BONUS Just send the last inch of the unwinding band from a can of Hills Bros. Coffee with your name and address to: HILLS BROS. COFFEE BOX 316 San Francisco I, California In a few days you'll receive 25? in cash. Just two things to remember: Only one bonus per family. And your en velope must be postmarked no later than July 8, 1956. Hills Bros ajwgis brings you the best there is in coffee! o o O O O o o o o O O o O o o o o o o o o
