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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 16, 1957)
0(0 GsfO JT" xclr oh ok Twf OOOO FPU fHIIWO Do not freeze merinyue. BASE RtCtP Set out a 10-in. pie pan. Set refrigerator control at coldest oper ating temperature. Prepare (do not hake) and chill Cookie-Crumb Pie Shell (Use vanilla wofen; increase crumbs to about 1 j cups and butter to Vj cup-) Allow to soften slightly 1 pt. vanilla Ice cream 1 pt. raspberry Ice Spread softened ice cream over chilled crust. Spread raspberry ice over ice cream. Set i i freezing compartment of refr ij' r ilor and freeze until firm. Just before serving, beat until frothy 3 egg whites Vl teaspoon salt Add gradually, beating well after each addition 6 toblespoons sugar Continue to boat until rounded peaks are formed. Quickly pile meringue lightly Family Weekly honors Dairy Month with recipes using ice cream, that most glamorous and popular of dairy creations. over raspberry ice, being careful to com pletely seal meringue to edge of crust. With spoon, swirl meringue into an at tractive design. Place in 450" F oven for 4 to 5 min., or until meringue is lightly browned. Serve immediately. One 10-in. pie flannti a Alaska Pie Follow Base Recipe. Set a bowl and rotary beater in refrigerator to chill. Omit vanilla ice cream and raspberry ice and substitute the following ice-cream mix ture. Have ready 2 pts. banana Ice cream. Melt in lop of double boiler over simmer ing water 2 sq. (2 oz.) unsweetened chocolate and 2 teaspoons butter. Turn banana ice cream into chilled bowl. Using chilled beater, beat until smooth but not melted. While beating constantly and rapidly, gradually pour the melted choc olate in a thin stream into the ice cream. (The chocolate forms fine, firm pieces as it is blended into the cold ice cream.) Immediately soon mixture into chilled crust and spread evenly. Set in freezing compartment of refrigerator and freeze until firm Proceed as in Base Recipe. 4 al if p.H4p Viv aooD ton hihiwgVJ Set out a 10-in. pie pan Set 1 efi igeratur control at coldest oper ating temperature. Set a IhwI and rotary beater in refrigerator to chill. Pi epare and chill Chocolate Sandwich-Cookie Shell For CiiM'oJufe b'uttiji' Saucr Melt 111 lop of double IwvliT ovct simmerinc. water 3 iq. (3 01.) unsweetened chocolate V4 cup butter Remove ftoni heal, stir in until blended Vj (up sugar V, teaspoon talt Add gradually, blending well ') cup ( 1 6-01. can) undiluted evaporated milk Cook over simmering water, stirring con stantly, about 4 min. Remove from sim mering water and stir in 1 teaspoon vanilla extract Few drops almond extract Cool; chill in refrigerator To Complete Pic -Coarsely chop and set aside 1 cup (about 4 ox.) nuts When pie shell and chocolate fudge sauce are thoroughly chilled, set out to soften slightly 2 pts. coffee Ice cream Using the chilled bowl and beater, beat until cream stands in peaks when beater is slowly lifted upright 1 cup chilled whipping cream Heat in with final few strokes until blended 3 tablespoons confectioners' sugar Spoon softened ice cream into pie shell and spread evenly. Spread sauce over ice cream. Top with whipped cream and sprinkle with the chopped nuts. Set in freezing compartment of refrigerator to freeze until firm. Before serving, allow pie to stand at room temperature for a few minutes to soften very slightly. One 10-in. pie ihmhlv-Si ru tilnrry ParlaU Vie GOOD roe FtlllMG Fit or the fnhlrs of gods . . . and men! Set out a 9-in. pic pan. Set refrigerator control nt coldest oper ating temperature. Prepare, bake, and set aside to cool Graham-Crocker Pie Shell or Paltry for 1 -Crust Pie Empty into a bowl 1 pkg. lemon-flavored gelatin Add. stirring until gelatin is completely dissolved 1 V. cups very hot water Add by heaping spoonfuls, blending well after each addition 1 pt. strawberry ice cream Finally, blend until mixture is smooth. Chill in refrigerator 15 to 20 min., or until mixture mounds when dropped from a spoon. Meanwhile, sort, rinse, drain, hull, and cut into pieces 2 cups fresh ripe strawberries When gelatin mixture is of desired con sistency, mix in the strawberries. Turn Pantry Panorama Pantry Panorama Pantry Panorama Pantry Panorama Pantry Panorama For Crttshed Crumb Place graham crackers or cookies on a long length of heavy waxed paper. Loosely fold paper around crackers or cookies, tucking under open ends. With a rolling pin. gently crush to make fine crumbs. Or place crackers or cookies in a plastic bug and gently crush. in V5i cup sugar. I blender, evenly b: butter into crumb; Using back of spoi lure very firmly ii bottom and sides o of pie shell. Bake thoroughly before For Grnhniii-Crncfccr Pi" Shell Crush 18 to lit graham crackers, (about cups . crumbs V Turn crumlw intri h bowl. Stir 10 FiimiiIi UVi'fcly Juno IS. 1MI fsing a fork or pastry lend 'A cup softened i. Turn into pic pan. 3n, press crumb mix nto an even layer on f pie pan. Level edges at 375"F 8 min. Cool filling. For Cookie-Crumb Pie Shell -Follow recipe for Graham-Cracker Pie Shell. Substitute l'i cups cookie crumbs (about twenty-four 2Mi-in. cookies such as vanilla or chocolate wafers) for graham crackers. Omit sugar. Bake vanilla crumb shell nt 375 F 8 min.; bake chocolate crumb shell at 325" F 10 min. Fur Chocolate Sandwich-Style Cookie Shell -Follow recipe for Graham-Cracker Pie Shell. Substitute 18 cream-filled choc elate sandwich-style cookies (about 2 cups crumbs) for graham crackers. Omit sugar and baking. Chill. For Malted Crumb Pie Shell Follow recipe for Cookie-Crumb Pie Shell; use vanilla wafers. Stir Vc cup chocolate flavored malted-mllk powder and 1 table spoon cocoa into crumbs. Mix Vl cup slivered blanched almonds into crumb butter mixture. Bake at 325F 10 to 12 min. Cool thoroughly before filling. For Pastry or 1-Cnut Pie-Use your own favorite recipe or use a prepared mix. Cool thoroughly before rilling. O o
