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Show Recipes For The Home Gardner I hours. Store in freezer or use within three weeks stored in refrigerator. I By LLCILLE STRINGHAM A few gardeners have their own raspberry patch. What a delight to pick you own berries and enjoy them each day fresh from the vine. Raspberries freeze well and make excellent jam. milk to make a soft biscuit dough, handling lightly. Roll or pat out dough to form an oblong shape ': inch thick and 8 inches wide and 12 inches in-ches long. Spread generously with respberry jam and roll as for a jelly roll. Seal the ends by pinching the dough and place on a greased cookie sheet. Bake 20 minutes at 375 degrees. membrane. Arrange in a shallow shal-low bowl. Mix raspberries, sugar and water together and cook slowly for five minutes. Put raspberries through a sieve using a spoon, and pour juice over the grapefruit. Let stand overnight in refrigerator. Serve in small sherbet dishes dis-hes as an appetizer for a luncheon lun-cheon or dinner. When using canned grapefruit use only 'A cup sugar, or sweeten to taste. NO COOK RED RASPBERRY JELLY Yields about 7 medium glasses 2'j cups red raspberry juice (about I'i quarts of ripe red raspberries). 5 cups sugar 2 Tbsp. lemon juice Vi bottle Certo fruit pectin PREPARE JUICE by cooking cook-ing berries in a little water and strain to clear the juice or use steam juicer. Measure 2': cups juice in a large bowl. Add the sugar and mix well. Mix the lemon juice with the Certo in a small bowl, stir into the fruit juice. Continue Con-tinue stirring for three minutes. mi-nutes. Pour quickly into freezer freez-er containers. COVER AT once with a tight lid. Let stand for 24 RED RASPBERRY MOUSSE 1-3 oz. pkg. of respberry gelatin 1 cup hot water 1 pint fresh raspberries, washed 1-9 oz. carton of Cool Whip DISSOLVE gelatin in hot water and cool until syrupy. Add raspberries to gelatin and stir gently. Fold raspberry gelatin mixture into the Cool Whip. Refrigerate. Can be served almost immediately. Serve in sherbet dishes as a light dessert. Can also be served over angel food cake. ROLY POLY A Pioneer Dessert 2 cups sifted flour Vi tsp. salt 4 tsp. baking powder Vi cup sugar 4 Tbsp. shortening V cup milk (more or less to make a soft dough) MIX DRY ingredients in a mixing bowl, add shortening, mixing in with fingers. Add SERVE HOT from the oven. Cut into two inch slices and place in sauce dishes and serve with cold milk dip poured over it. COLD MILK DIP 3 cups cold milk 4 Tbsp. sugar Vi tsp. vanilla V tsp. nutmeg ' tsp. lemon extract if desired de-sired STIR WELL together and pour over warm Roly Poly. RL'BY GRAPEFRUIT 3 large fresh grapefruit or two cans grapefruit actions 1 pkg. frozen raspiuiies(IO oz.) or 1 pint fresh Vt cup water I cup sugar PEEL AND divide grapefruit into sections and remove |