Salt Lake Telegram | 1949-07-02 | Page 20 | Beat Summer Heat with Lime Chiffon Pie

KITCHEN DELIGHT , Beat Summer Heat With Lime Chiffon Pie bottom and aides of (-inch pi pan. ChllL Southern chicken bread tha name Itself is intriguing! But wait till you taate this tempter, youll find that southern hospitality hospi-tality scores again with a delightful de-lightful bread to sarv with tried chicken. Southern chicken bread Is simply a corn meal biscuit fried in the drippings after frying chicken. Have the blecuit dough made, rolled out and cut into Uttla diamonds or square by the time the chicken Is fried. Then remove the fried chicken to a hot platter and fry the biscuits in the skillet It will Just taka a few minutes min-utes for the bieculta to brown and bake through. They rise and bake just aa biscuits do la the oven. Aa soon aa they are golden brown on the underneath aide, turn and fry them on the other aide. They come out crisp and brown with a light biacuit texture and have the wonderful flavor of the chicken drippings throughout You'll want to adopt thia southern custom aa one of tha specialties of your house south ern chicken bread with a platter of fried chicken Is good food at IU best! Southern Chicken Bread (abase IS 18 Hi") 1H' save ne sanaaee floer U sue aancatS ears BMSI i Uupooas bakls sueSsf 1 Itupaw ssK 4 uulMPeoes ell in I sale Mike sulk. 1. lift together dry lngrodt-enta. lngrodt-enta. 2. Cut In shortening an til mixture resembles coarse crumbs. 5. Add milk, 'mixing lightly only until mixture la dampened. 4. Turn out on lightly floured board and knead gently a few seconds. 6. Roll out to fa -Inch thickness; thick-ness; cut into diamond shapes, rounds or squares. . Place in tha frying pan In which the chicken has been fried (leave only small amount of fat In tha frying pan). Cook over medium heat until delicately deli-cately browned on under aide. Turn and cook oa other aid. Cooking time about minutes. T. Serve Immediately with fried chicken. By GAYNOR MADDOX Cool to look at; cool to taste! What could be more appealing oa a sultry summer day than luscious coconut lime chiffon pie. And beat of all especially if you are tha one to do it It'a cool to make because this lovely dessert never seaa the inside of an oven. That's right not even for baking tha ahell. The refrigerator re-frigerator does tha whole job. You aee, this coconut 11m shiffon pi boasts a tasty graham gra-ham cracker crust and that, of course, can be put together in no time and then chilled. Without With-out benefit of oven, it is crisp, tender, and delicioua. Aa for the filling. It Is whipped until - fluffy lime-flavored gelatin a fresh, cool green that makes this pie s real appeteaxer. It la topped with , whipped cream, generoualy sprinkled with frosty whits coconut co-conut Is It any wonder that when you cut into this heavenly deeaert you feel the thrill of real accomplishment ? And with aa little effort and no hot-weather-baking dlacomfort! Cecamrt-Unw Chiffon Pie 4C a -neieise eiisnsi 1 parkas a-nse l solatia m ctip h4 watw 14 tapooa salt 9 Uaapoofta ! ffrta S4 ms rnta an lapail 1 cup ahraddae eecenut. eet t sraaaa crack, bis shall. Dissolve gelatin In the hot water. Add salt and lemon juice. Chill until alightly thickened. thick-ened. Than place in bowl of lea and water and beat with rotary egg beater until fluffy and thick hka whipped cream. Fold about one third of the whipped cream and H cup of the coconut mto the whipped gelatin and turn Into graham cracker pie shell. Spread with remaining whipped cream and sprinkle with cup coconut Chill. Grahaua Cracker Ft Shell! . Mix together ll cup melted butter, 1)4 cupa fine graham cracker crumbs, and t tablespoons table-spoons sugar. Preen firmly oa rr r t i - : " f r . f . i (V -a. - SOUTHERN FRIED BREAD Southern chicken bread Is simply a com meal biscuit fried ha dripping after frying chicken. Roll Mat la diamond square.