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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 22, 1954)
THURSDAY, JULY 22. 1954 PAGE TWENTY-TWO HERALD AND NEWS. KLAMATH FALLS. OREGON Ever-Popular Peach Desserts Here are two ideas featuring peaches with chocolate cake a novel combination In the flavor department. To make both des serts you need only one package of devil's food mix to prepare and bake two rich cake layers. Use one as a luscious Baked Alaska featuring peach Ice cream and, If desired, freeze the other until a later date. Or cut It into wedges and make into party fare by top ping with a fresh peach sauce. This sauce is whipped up in a jif fy from a vanilla pudding base with diced lresh peaches folded in. WARM PEACH PIE with ice cream it en unforgettably delightful midsummer dessert. To en joy fresh fruit pies oftener during their all-too-brief season, make them a new easier way. In advance, during the cooler hours of the day, make up pastry and sugar-tapioca mixes for two, four or more pies. Shortly before mealtime it will take only a few minutes to make a pie as pretty and delicious as the one pictured. Photo Courtesy Minute Tapioca We're Going To Have A Peach of a Season As peaches become more plentl. ful In the local markets, it Is time to be thinking about them In con nection with dinner desserts and evening refreshments. Fruit pies are as American as baseball and as popular. They are a year 'round favorite, but this dessert rises to new heights of goodness when fresh fruits con tribute their sun-ripened flavor. Here is a fresh fruit pie recipe, primarily for fresh peaches which can be made with a mini mum of effort using either peach es, blueberries or plums, com bined with a sugar-tapioca m 1 x which can be prepared during the cool hours of the morning. Make up dry ingredients for two or more pies and place in a can Ulster for later use. In another canister combine the dry Ingredients for two or more fruit pies (sugars and quick cooking tapioca). When ready to bake, measure out of the pastry-mix canister about 8 cups; add about 6 tablespoons cold water and in a matter ot minutes your pie crusts are ready for the pan. 1 Combine 4 cups of sliced fresh peaches or blueberries, or 1 cups plums, with 1J4 cups of the sugar- tD oca mix. Pour in pie snen, place top crust over and seal, or me lattice on top, and bake as usual. riE FILLING MIX (For 1 Plea) , ( tablespoons quick - cooking tapioca 1 cup granulated sugar 1 cup firmly packed brown sugar teaspoon salt V teaspoon cinnamon Combine all Ingredients, mixing well. Place In covered container and store at room temperature, Make enough for two 9-inch pies, using fresh peaches, blueberries or plums.. PASTRY MIX (For t Pies) . cups silted all-purpose flour 2 teaspoons salt l'2 cups shortening Sift flour once, measure and add salt. Cut In about three-fourths of the shortening very thoroughly, using light strokes of the pastry blender. (Mixture should first become fluffy and fine like meal then start to clump together). Add remaining shortening in several pieces and chop It lightly just until divided Into pieces the size of large peas. Place In covered container 8nd store at room tem perature. Makes enough for two 2-crust pies or 4 pie shells or 2 dozen tart shells. PREPARATION To make a two-crust pie, mea sure 3 cups pastry mix into a bowl. Sprinkle In about 6 table spoons cold water, a small amount at a time, and mix lightly with pastry blender or fork. When all particles are moistened, press pastry Into a ball, cover with a damp cloth and let stand a few minutes. Meanwhile, combine 4 cups sliced peaches, atout 1"2 cups of the pie lining mix and 1 to 2 table spoons lemon juice in a bowl. Roll half the pastry !,-inch thick. Line a 9-lnch pie pan and trim pastry at edge of rim. Roll remaining pastry !i-inch thick and cut sever al 2-inch slits or a fancy design near the center. Fill pie shell with fruit mixture; dot with butter; moisten edge of bottom crust and cover with top crust. Bake in a hot oven (425 degrees) 55 minutes or until syrup boils with heavy bubbles that do not burst. aKe if -fron mt. Pishes By IUvSSV, The Itasin Bossy Good eating Is a trademurk with many of Klamath's finest restaur ants. And now, with faralghted wisdom and one eye on the good health of their customers, Just an awful lot of them have put milk on their menus, to be Included free ot charge with complete meals, That means milk can be ordered Just the way peoplo often order other drinks which have been lonp served in this mnnner. But milk is really something extra special where other drinks ollor little In nourishment nnd richness. milk does. Where olhcr drinks otter temporary stimulation, milk offers a pickup which will never let you down. So visit and eat at Klamath's restaurants. Take it from me. thev nerve the ftnebt, and the finest of their drinks Is good, FRESH, Grade A milk. This week's dairy dish is creamed Dried Beef In Celery Shells, a dish calculated to draw choice com ment and hluh praise from every member of the family and even the hubby's boss. Here's the recipe You'll need h cup of a 1 1 c e d mu&hrooms, 4 tablespoons of but ter, 4 tablespoons ol flour, ' tea tipoon ot pepper, 2! cups ot milk and one 4-ouuco package of dried beef. If fresh mushrooms are Used naute in butter over low heat for about five minutes until tender. Add flour and pepper and blend Gradually add milk, and cook un til sauce bolls and thickens, stir ring constantly, Add dried beef alter shredding. If canned mush rooms are used, add them to cream sauce with shredded beef. Heat and serve In celery shells. We'll talk about the celery-shell pastry next week. Dewy. A more glamorous dessert than this Baked Alaska would be diffi cult to find, yet it is so basically simple to make. Pack a quart of peach ice cream into an 8-inch layer- pan and freeze solid. The cake layer, being a larger, 9-inch one, becomes a safety border against melting when the ice cream is turned out atop the cake. Next, a meringue to cover all. then into a hot oven for a few minutes to brown the meringue just slightly. The everlasting ma gic of Ice cream that has "baked in the oven will intrigue your guests and the flavorful combi nation will delight them. BAKED ALASKA Line an 8-Inch round layer pan with waxed paper, allowing paper to extend over pan edges. Press I quart peach ice cream into lines pan and freeze until firm. Beat 4 egg whites until foamy. Add f2 cup sugar gradually, beat ing until meringue will stand In peaks. Place one v of the cake layers on a baking sheet or bread board covered with heavy paper. Unmold Ice cream and place on cake. Spread meringue over cake and ice cream, covering completely. Brown in hot oven (450 degrees) about five minutes. Serve at once. Makes 8 servings. JIFFY PEACH DESSERT Cut 9-lnch layer of cake Into wedges and serve with Jiffy Peach Sauce. , To make sauce, pour. 1 cup cold light cream. 1 cup cold milk and V4 teaspoon almond extract into a bowl. Add 1 package vanilla in stant pudding. Beat one minute with egg beater. Let stand five min utes. Then stir until creamy and fold in ,2 cup sweetened diced peaches. Serve at once. TWO DESSERTS from one baking is good planning for sum mer time. With peaches in season, the possibilities are end less. For instance, using one package of devil's food mix, bake in two round layers. Serve one as Baked Alaska with peach ice cream; the other in individual jervings topped with a rich peach sauce made with packaged pudding. Photo is courtesy Swans Down Devil's Food Caka Mix and Jell-0 In stant Vanilla Pudding. V ' Rainier Beer is just a little different It tastes a little milder, a little smoother. Try Rainier and join the rest of us who say "Hooray ' for the difference!" 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