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Show V. w. f AS Vy NS VV. t. S . . J. S , Vk I It's Easy to Make Strawberry Shortcake j (See recipes below) Strawberry Time For those of you who like strawberries, straw-berries, the season is too short! But we aim to do our best by them this season, so let's have them several times each week as long as we can. Perfect strawberries are just plain good served au naturel. And if you like them sweeter, dip each in a mound of powdered sugar, before tasting its deliciousness. Some like them for breakfast with a sprinkling of sugar and a quaint pitcher of thick country cream. Strawberries in shortcake make a dream of a dessert. Some prefer LYNN CHAMBERS' MENU Cold Sliced Boiled Ham Creamed Parsleyed Potatoes Buttered Asparagus Carrot Slivers Celery Curls Strawberry Shortcake Beverage Recipe Given white of egg and sprinkle with sugar. su-gar. Bake on ungreased baking sheet for 12 minutes in 425 degree preheated oven. Split hot shortcakes, short-cakes, butter and fill with sliced sweetened berries. Replace top and old fashioned biscuit type oi snort-cake, snort-cake, split and covered with sweetened sweet-ened crushed berries and cream. Others prefer a more cake-like type of accompaniment to the berries. Strawberry Shortcake (Serves 6) t cups sifted flour 3 teaspoons baking powder 12 teaspoon salt 2 tablespoons- sugar 5 tablespoons shortening 1 egg, well beaten 12 cup milk 2 teaspoons grated orange peel 1 tablespoon soft butter 1 quart strawberries, sliced and sugared puur Derriea uver tup. serve wiui cream if desired. Strawberry Meringue Pie 1 pint fresh strawberries 3 egg whites 14 teaspoon salt 13 cup sugar Few drops vanilla Honey Baked pie crust Beat egg whites with salt until stiff. Beat in sugar and flavor with few drops of vanilla. Drain berries carefully; sweeten with honey and fold into meringue. Turn into pie crust and brown in moderate (350 degree) oven about 30 minutes. Serve as soon as cool. (Other fresh, carefully care-fully drained fruits may be used.) Standish Pudding (Makes 1 quart) 1 quart strawberries 1 cop granulated sugar 1 cup water Lemon juice 12 pint whipping cream 14 cup powdered sugar 12 teaspoon vanilla 23 cop rolled dried macaroons Pick over strawberries, sprinkle with sugar and let stand for two hours. Mash, squeeze through a double thickness of cheesecloth and add water and lemon juice to taste. Turn mixture into a one quart brick mold or place in freezing tray. Beat cream until stiff and add powdered sugar, vanilla and rolled macaroons. Pour over fruit mixture to overflow mold. Cover with buttered paper and freeze in a mixture of ice and salt, or let freeze in refrigerator compartment. Raspberry or Strawberry Whip (Serves 4) 1 14 mp berries 1 cup powdered sugar 1 egg white Beat ingredients together with wire whip or electric whip until stiff enough to hold shape. Serve over pieces of sponge or angel cake or pile lightly in a dish, chill, surround with lady fingers and serve with soft custard sauce. ' Sift flour, baking powder, salt and 1 sugar together; cut shortening into mixture with two knives or pastry blender until mixture is the consistency consist-ency of corn meaL Combine egg and milk; add to dry Ingredients, mixing quickly to form a soft dough. Drop the dough by spoonfuls into a well greased two quart heat resistant re-sistant glass utility dish. Sprinkle each biscuit with grated orange peel. Bake in a hot (450 degree) oven for 12 minutes. Split hot biscuits and spread with soft butter. Place the sweetened strawberries between and on top of each biscuit. Serve a pitcher of cream with the shortcake short-cake if desired. Fresh Strawberry Fie 1 baked 9-inch pie shell 1 quart strawberries 1 cup sugar 3 tablespoons cornstarch or flour Sweetened whipped cream Crush half the berries and bring to boiling point. Stir in sugar combined com-bined with flour or cornstarch and salt. Cook, stirring constantly, until thickened and well cooked.' Spread other half of berries (whole) in baked pie shell. Pour hot cooked filling over top, cool, top with sweetened sweet-ened whipped cream and serve. Meringue may be used instead of whipped cream and pie browned in a moderate (350 degree) oven. Special Strawberry Shortcake ..r slftoii nll-nnrnoKe enriched Luncheon Dish De Luxe Scrambled eggs with shrimp mak a delicious and satisfying luncheon dish. To prepare, saute one chopped green onion and one slice mushroom in two tablespoons margarine or butter. but-ter. Let cook over a low heat three or four minutes. Add one-half cup shrimp which has been broken into small pieces, and one canned tomato. toma-to. Again cook over a low heat one or two minutes. Add four eggs which have been beaten with two tablespoons table-spoons cream, salt and pepper. Stir slowly over a low heat until of desired de-sired doneness. Serve on toast or crisp wafers. Sprinkle with grated spicy cheese. Released by WNU Features flour 3 teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar 4 tablespoons shortening 2 eggs 12 cup orange juice 14 teaspoon lemon extract Sift flour, baking powder, salt and sugar together. Cut in shortening. Beat one whole egg and one egg yolk, reserving one white for the tops. Add orange juice and flavoring flavor-ing to beaten eggs, then add to dry ingredients. Stir only enough to make dough hold together. Turn out on lightly floured board and knead a half minute. Roll out 12 inch thick. Cut. Brush tops with LYNN SAYS: These Cookery Tips Give Desired Results If ham is to be stored for any length of time, rub outside thoroughly thorough-ly with fat so that mold will not form on the lean part. Place bacon in a cold pan and use a low flame for cooking. Pour off excess fat as it cooks. For cutting meat or fish for salads, use a scissors instead of a knife. Marinate in French dressing before mixing to give flavor. Here's a filling combination, made of all vegetables: Corn pudding, creamed string beans with almonds, French fried carrots and radishes. Do you like mushrooms? Bake them in cream, then serve along with turnip souffle, buttered string beans and sliced tomatoes. Serve cottage cheese with assorted fruits or assorted raw vegetables like sliced tomatoes and eucumbers, with olives at the side. Fruit pies will be better flavored if you add a dash of honey to them. |