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 '
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