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Show a b a a a -a a a p o a a stifci tea ! MOUSZIWLV N ! i-ay.- -4 Is) - . i i it X. ' ' 1 . - j Homemade Mix Gives Versatility to Baking (Se Recip Below) Lynn Chambers' Menu Hot Ham Mousse Parsleyed Potatoes Green Beans Cole Slaw with Bacon Dressing Rolls Butter Cream Puffs with Berries and Ice Cream Beverage Recipes Given Make Your Own Mix HOMEMAKERS WHO want to have an easy job of baking cakes, cookies, hot breads as well as a large variety of goodies in their own kitchen can accomplish this with the V icg greatest of ease. $? The answer lies KS r'f k ln mking your vSJy; . own mix of care-(IVioAl care-(IVioAl I? & fully measured vjrVtfV shortening, flour, i baking powder and salt. This saves measuring all the ingredients required at the time of mixing cakes, cookies and breads, thus cutting out many steps and saving time, dishes and work. All ingredients ln the mix are fresh, since the homemaker adds them herself, and baking success is easily assured. The mix given here has been rigidly tested, and ln every case, the final dish was judged to be as good as could be made from starting with an original origi-nal recipe of the product. sugar and apri-rmwm apri-rmwm jt cots. Add com-I com-I L n I bined egg and I jr J milk. Beat until "Tc--. well blended. Turn Into a loaf 4kXi3i p a n 9x5x2- --ii55 Inches) after rubbing bottom of pan with shortening. Bake in a moderate (350') oven for one hour. Twelve hours storage improves flavor and texture. Chocolate Cake (Makes 8x8x2 inch cake) 2 cups make-your-own mix cups sugar 'I teaspoon soda 'A cup sour milk Yi teaspoon vanilla 1H ounces unsweetened chocolate, choco-late, melted and cooled 1 egg, well beaten Blend mix, soda and sugar. Add milk and vanilla; beat well. Stir In chocolate. Add egg and blend. Pour batter Into cake pan, the bottom of which has been rubbed with shortening. Bake in a moderate oven (350 F.) for 35 minutes. Turn out on rack when cool. Frost as desired, de-sired, or serve with whipped cream or sprinkled with confectioners' sugar. Make-l'our-Own Mix (Makes about 13 cups) 2 cups shortening 9 cups sifted all-purpose flour Yi cup (4 tablespoons) double acting baking powder 1 tablespoon salt Combine sifted flour, baking powder and salt. Stir well. Stir into large bowl, large pan or onto heavy paper. Add shortening. Use finger tips or pastry blender to distribute shortening throughout the dry Ingredients until mixture resembles coarse cornmeal. Store the mix ln a close canister on the pantry shelf. It's ready to use for any of the following recipes. One caution should be observed in the use of the mix. Do not pack it Into cups when measuring for use. Baked Fudge Pudding (Serves 9) V,i cups make-your-own mix 'A cup sugar 2 tablespoons cocoa cup chopped nuts cup milk 1 teaspoon vanilla Tender-Quick Pastry (Makes 2 8-lnch crusts) 2 cups make-your-own mix (do not pack) cup butter or substitute V4 cup hot water (scant) Heat butter In water until melted. melt-ed. Sprinkle over mix, blending with spatula or fork. Turn dough onto waxed paper. Shape into ball and cover with paper. Chill In refrigerator re-frigerator for at least 30 minutes before using. Roll out for pastry as needed. Combine mix, sugar, cocoa and nuts. Stir ln milk and vanilla. Blend thoroughly. Spread ln a pan 8x8x2 Inches, the botton of which has been rubbed J w'tb. shortening. Combine the fol- 2rfcA. lowing ingredi-Vrj ingredi-Vrj 7" ents for topping xA'4 and pour over J fudge batter: V ,v"Li cup cocoa, cup brown sugar and 1M cups hot water. Bake in a moderate mod-erate (350') oven for 40 minutes. Two excellent dishes for summertime summer-time eating used ln the menu are a Hot Ham Mousse which uses leftover left-over ham, and a Cole Slaw which has the piquant flavor of bacon. ' Cream Puffs (Makes 5 large puffs) 1 cap make-your-own mix ?4 cup boiling water 2 eggs Add mix to boiling water in saucepan. Stir over low heat about Dne minute until dough is smooth, follows the spoon and forms a ball. Remove from heat Immediately. dd eggs one at a time, stirring md beating. Beat vigorously. Drop 3y spoonfuls on baking sheet, and aake at 350 to 400 for 15 minutes. t stand in a warm oven (with loor open) about 10 minutes to dry )Ut. Hot nam Mousse (Serves 4) 2 cups ground cooked ham 2 tablespoons butter or substitute sub-stitute Yt cup thin cream 6 tablespoons milk 1 egg yolk 2 tablespoons flour 1 1 a teaspoons lemon juice la teaspoon grated onion 2 egg whites Melt butter, blend in flour and mix well. Stir in cream and milk and cook until thickened; add egg yolk, lemon juice and onion. Stir in ham; fold in stiffly-beaten egg whites. Turn Into one-quart mold which has been buttered generously. generous-ly. Bake in a slow (325) oven for 50 to 55 minutes. Serve with mush- ( room, parsley cream sauce. Apricot Bread (Makes 1 9" x 5" loaf) S cups make-your-mlx Yt cup sugar 1 cup chopped, dried apricots Yt cup milk 1 egg, beaten If apricots are dry, soak ln hot water a few minutes, then dry thoroughly and chop. Blend mix, LYNN SAYS: Guests Will Appreciate These Special Refreshments Cauliflower steamed to tenderness, tender-ness, then dipped in egg n4 bread crumbs and deep-fat fried will send you after second and third helpings for a company dinner. Spinach can go to a company dinner or luncheon if it's dressed up in this way: mix cooked, chopped spinach with cheese sauce and place ln a casserole. Top with fried bread crumbs and grated cheese and heat thoroughly. Small thin gingersnaps prepared as follows make a hit with oldsters . or youngsters: mix together orange i marmalade and cream cheese and spread this paste as filling for two , gingersnaps. J Mix roquefort cheese with heavy ( cream and add to French dressing I for a peppy salad dressing with ; greens. It's excellent for that spe- c clal steak dinner. For late evening snacks, try r spreading toast with chutney and '' pouring Welsh rarebit over it |