Page 2 Section 3
THE CAPITAL JOURNAL
Salem, Oregon, Thursday, June 21, 1956
2 Colorful Merry Desserts, These
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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
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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!
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