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Show : - ; Jim, m. thsL JdhdmvL ; Prepared by PHYLLIS SNOW ; Home Service Director : Mountain Fuel Supply Company STRAWBERRY DELIGHTS Grandma had an atomic combination combin-ation sulphur and molasses for coping with early summer appetites, appe-tites, but for you we recommend something much more potent and pleasant, and here and now present a few of our favorite summer desserts. des-serts. Their extra flavor appeal and emphasis on bright colors and attractive appearance will solve your problems in no time. So for food on the luscious side, STRAWBERRY PIE 1. M .together t. iall 14 c iiigrar 2 t cornstarch 2 tb. floor 2. Add I l.,c. boiling water t. Cook nntil thick and clear. Stir constantly. 4. Add and cook 15 2 min. In a doable boiler X drops red coloring 5. Remove from the heat and add box strawberries, crushed v 1 tb. lemon juice v , 1 tb. batter I. Fill a baked 8-ln. pie shell with box sliced berries 7. Pour filling over the top and let stand until cool. 8. Top with whipped cream and serve. NOTE: Other fruits may be substituted for the strawberries. There's a chiffon, pie for practically practi-cally every one Of the Arabian nights, but have you tried this one? PEACH CHIFFON PIE 1. Soak 1 tb. gelatin in c orange juice 2. Mix together in i top of double boiler .... 4 egg yolks speck salt t. almond extract 2 tb. lemon juice 1 tb. grated lem. rind ' c sugar 3. Cook o water, stirring constantly until un-til thickened. (Approx. 5 minutes) 1. Add soaked gelatin and stir until dissolved. dis-solved. Add 1 c peach pulp 6. Cool until mixture begins to thicken. 6. Beat 4 egg whites 7. Fold into gelatin mixture. 8. Pour into baked pie shell. Place in refrigerator. .' : 9. Cover with whipped ' cream before serving. NOTE: Other fruits may be used ln-j ln-j stead of peaches. Like the designer who makes a new spring hat with straw and ribbon is the cook who turns out this handsome roll. The same old "makings" are used as last year, but there's a new and tempting touch of imagination that say "Summer 1947." SPRING BLUSH JELLY ROLL Temp: 325 degrees Time: 20 minutes 1. Sift together twice c cake flour y2 t. baking powder 2. Separate 5 eggs 3. Measure c. sugar 4. Add to the yolks j and beat until thick and lemon colored of the sugar 1 t. vanilla 5. Add to the whites and beat stiffly .....ya U salt 6. Add the rest of the sugar to the whites. Beat well. 7. Add volk mixture to the whites. 8. Add sifted dry ingredients gradually and cut and fold until blended. 9. Pour mixture into large jelly roll pan lined with wax paper. Bake 10. Turn out on a towel sprinkled with powdered sugar. Roll. 11. Cool 2 hours. Unroll and spread with seasoned whipped cream. Cover with sliced strawberries. Reroll. Chill and serve. ' NOTE: Raspberries, peaches, other j berries may also be used. I And here's a luscious dessert ; that can be made ahead of time and served at your next party: LEMON PARFAIT 1. Cook until thick, stirring constantly t egg yolks c sugar Grated rind of 1 lemon I t. lemon juice 2. Cool 3. Whip separately 1 c whipping cream t egg whites ' 4. Add to the egg whites 2 tb. sugar 5. Fold the egg whites and cream together and add the cooled lemon mixture. 6. Line a freexing tray with wax paper. 7. Roll 20 graham crackers or vanilla wafers (14 c crumbs) 8. Line the wax paper with crumbs mn4 then pour in the lemon mixture. Top with more crumbs. 9. Cover with wax paper and freeze for 24 hours. Slice and serve. VARIATIONS! ' 1. Strawberry Parfait: Wash, pick over, hull and mash.. 1 box strawberries; Sprinkle with - 2 tb. sugar Let stand one hour. Force through a fine strainer. Freeze to a mush. Add to the lemon mixture which has been made with but 2 t. lemon juice. Proceed as above. Parfaits may also be made in this fashion from peach slices, crashed pint-apple, pint-apple, and other berries. |