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SHORTCAKE TIME It's fresh strawberry shortcake time
again. It has been well said that one picture can be worth a
thousand words. Can't you just taste those luscious berries,
rich whipped cream and golden brown shortcake? Recipes
for this and other strawberry desserts are included in today's
food columns.
Feeding the Family
By ZOLA VINCENT
Food Editor
Fresh Strawberry Shortcake
Enjoyed by Young and Old
It's strawberry shortcake time
again! A season looked forward
to by every member of the fam
ily. One thing sure, strawberry
shortcake addicts are noted for
their stubborn ways. Some like
it sweet; some like it a la nat
ural. One group will insist that
the berries be mashed with
sugar; to another group this is
unforgivable, and so forth. Re
gardless of the way you serve
it though, strawberry shortcake
is "food for the gods."
California strawberries are
reaching the abundant stage in
local markets. Northwest straw
berries will be coming along a
bit later. Soon you will be dis
cussing with your produce man
the best time to buy for freez
ing, canning and jam making.
In the meantime, even if you
have to splurge a bit, serve fresh
strawberry desserts right now.
Middle-of-the-Road
Strawberry Shortcake
We favor this shortcake recipe
because it is a "middle of the
roader." Not too sweet; not too
tart. Berries cut in half; neither
mashed or whole. Biscuit dough
is slightly sweetened for a semi-
cake effect. We prefer our cream
whipped without sugar, but
there's no law against sweeten
ing it and perhaps adding a bit
of vanilla. Or in place of whip
ped cream use softened ice
cream, soft custard, or for cal
orie watchers whipped instant
non-fat dry milk crystals.
1 quart fresh strawberries
1 cup sugar
2 cups sifted all-purpose flour
3 teaspoons baking powder
34 teaspoon salt
Va. cup sugar
Vi cup shortening
1 eS2
13 cup milk
2 tablespoons melted butter
or margarine
1 cup heavy cream, whipped.
Cut those luscious red straw
berries in half; add one cup
sugar and mix tenderly but well.
Set aside. Sift flour, baking
powder, salt and one-fourth cup
sugar together. Cut in shorten
ing. Beat egg and add to milk;
pour into flour mixture and mix
lightly. Place on lightly floured
board and knead gently 10
times. Roll into eight-inch circle.
Press lightly into greased eight
inch layer pan. Bake in hot
oven, 400 degrees, 30 minutes.
When cool split in half. Brush
lower half with melted butter or
margarine. Top with half the
strawberries, half the whipped
cream and remaining shortcake
layer. Top with remaining
berries and cream. The number
of servings will depend on how
"mad" your family is for this
all-time favorite.
Strawberry Angel Pie
Is Out-of-ThU World
Strawberry Angel Pie . . .
even the name brings forth vis
ions of something fluffy, tender,
delicious and sort of out of this
world. We think you'll agree,
it is.
4 eggs, separated
V teaspoon cream of tarter
1 cups sugar
1 tablespoon unflavored
gelatin
Vi cup cold water
13 cup strawberry juice
drained from strawberries
1 teaspoon lemon juice
Vi cups, crushed fresh
strawberries
1 cup heavy cream, whipped
Beat egg whites and cream of
tartar unitl foamy Gradually
add one cup sugar, one table
spoon at a time, beating con
stantly until stiff and glossy.
Spread on bottom and sides of
greased nine-inch pie pan. Bake
in very slow oven, 275 degrees,
one hour or until lightly
browned and crisp. Cool. Mean
while, soften gelatin in cold
water. Beat egg yolks slightly.
Add strawberry juice, lemon
juice and remaining one-half cup
sugar; mix well. Cook over boil
ing water, stirring frequently
until thickened. Add gelatin
mixture. Stir until gelatin is dis
solved. Chill until slightly thick
ened. Fold in berries. Spread
half of cream in bottom of
meringue shell; top with straw
berry mixture and remaining
cream. Chill thoroughly.
Strawberry Chiffon Pie
Low in Calorie Delight
With so much attention paid
to strawberries and calorie-loaded
whipped cream, it behooves
us to pay some attention to the
poor weight-watchers. This re
cipe uses low in calories, eco
nomical non-fat dry milk-crystals
whipped to a fair-thee-well
for it's fluffy texture.
1 9-inch graham cracker
crust or baked pastry pie
shell
1 package strawberry gelatin
cup sugar
cup boiling water t
13 cup water
1 tablespoon lemon juice
13 cup non-fat dry milk
3A cup crushed strawberries
Combine gelatin and sugar;
add boiling water and stir until
dissolved. Chill until mixture
begins to thicken. Meanwhile
put the one-third cup water and
lemon juice in deep one-quart
bowl. Sprinkle non-fat dry milk
over surface; beat with rotary
beater or electric mixer until
stiff, takes 7 to 10 minutes. Fold
strawberries into thickened gela
tin mixture. Now fold m whip.
ped non-fat dry milk. Pour into
cooled pie shell. Chill in refrig'
erator until firm. Makes eight
servings.
Crab Meat Salad With
Cucumber Mayonnaise
Use canned, fresh or frozen
crabmeat for this tasty salad.
The cucumber in the dressing
adds just the right piquancy to
the finished product.
lJ. pounds crab meat, chilled
6 hard cooked eggs
1 teaspoon chopped onion or
chives
2 tablespoons lemon juice '
Salt and pepper
Flake crab meat, reserving
large pieces for garnishing. Chop
egg and add to crab meat along
with the onion, lemon juice, salt
and pepper to taste. Toss gently
and arrange on crisp salad
greens. Serve with this . . .
Cucumber Mayonnaise ,
To IVi cups real mayonnaise
add one-third cup chilled chop
ped cucumber. Makes enough
for six to eight servings. Simple,
but oh so good.
Wine Adds Gourmet Touch
To Casierole Cookery
Cooks of imagination and good
taste delight in experimenting
with different combinations of
foods and seasonings. Perhaps
more than any one other in
gredient, wine adds that gour
met touch and great flavor
variety to casserole dishes. Its
purpose is to bring out or point
up the natural goodness of the
foods and to subtly round out
the combination of flavors. Since
the wine alcohol evaporates in
cooking, the entire family can
enjoy these dishes.
There are natural "taste har
monies" between certain wines
and foods, and a knowledge of
these will be a good guide in
using wine in casserole dishes.
Sherry is, perhaps the most ver
satile. It blends harmoniously
with fish, cheese, meat and
chicken. Next are Sauterne and
Rhine wine, their light flavors
go especially well with fish,
chicken, veal and the milder
cheeses. Red table wines, as
might be expected,, go particu
larly well in dishes made with
red meats and those of robust
flavor. The dessert wines are
not of much help in casserole
cookery; they are used primarily
for desserts and sweet sauces.
Salmon Casserole With
Mushroom-Wine Sauce
For a trial run using wine In
casserole cookery you might like
to try this superb salmon cass
erole with mushroom-wine sauce.
Recipe makes six servings.
1 1-pound can salmon or
2 cups flaked cooked
salmon
1 cup soft bread crumbs
V cup grated cheese
13 cup California Sauterne
or other white table wine
13 cup milk
2 eggs, slightly beaten
Vi teaspoon each; celery and
onion salt
Dash pepper
Put all ingredients in bowl
and mix well. Turn into a
greased . casserole and bake in
moderate oven, 350 degrees, for
30 minutes. Serve with mushroom-wine
sauce:
Mushroom-Wine Sauce
Melt two tablespoons butter
and stir in two tablespoons flour.
Add two-thirds cup milk and
cook, stirring constantly, until
thick and smooth. Add one-third
cup white table wine, one can
condensed cream of mushroom
soup, two tablespoons chopped
parsley, one-half teaspoon Wor
cestershire sauce and one chick
en bouillon rube. Stir over low
heat until bouillon cube is dis
solved and sauce is piping hot.
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