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Show ia a a a a a u a rgwTj m CJ fSEI OS. hJf$mfai ms.'yYrSf ...... .v. ''' ' yw M ! y J 'tj Melt-in-Your-Mouth Pies Need Know-How (Set Recipes Below) Pastry Perfection ARE YOUR PIES wonderful to look at? Do they have a melt-ingly melt-ingly tender LYNN CHAMBERS' MENU Broiled Lamb Chops Mint Jelly Hashed Brown Potatoes Buttered Zucchini Squash Grated Carrot Salad Date Muffins Blueberry Pie Beverage Recipe Given whites; pour over peaches. Bake in a hot (4503) oven for 10 minutes; crust? Is the 1 filling a delight- ful surprise in- stead of a dis- i appointment? Unless you I can answer a I resounding "ves" to each of and bake for 30 minutes or until a knife comes out clean. Deluxe Chocolate Tie (Make 1 9-inch pie) 1 chocolate crumb crust 3 egg yolks, slightly beaten Yi cup sugar It teaspoon salt 1 cup milk, scalded 1 tablespoon unflavorcd gelatin V cup cold water . 1 teaspoon vanilla 3 egg whites, stiffly beaten 1 cup heavy cream, whipped Shaved Chocolate Combine egg yolks, sugar and salt; add milk slowly. Cook in top of double boiler until mixture coats spoon. Add gelatin softened in cold water. Stir until gelatin dissolves; add vanilla. Fold in egg whites and whipped cream. Pour into crust and chill until firm. Before serving serv-ing garnish the top with shaved chocolate. (For doing this easily, use a clean razor blade on a bar of unsweetened chocolate to make the chocolate curls). Blueberry Pie (Makes 1 8-inch pie) Vi cups washed, picked blueberries . 1 cup sugar 2 tablespoons cornstarch teaspoon salt 1 tablespoon lemon juice 2 tablespoons butter Double crust pastry Combine blueberries with sugar which was mixed with cornstarch, those three questions, better take a good look at tips given in this column. They'll help you reach pastry making perfection if you put the hints into practice. Pie is a dessert to have at any luncheon or dinner, whether light or heavy. It might be a rich apple pie, topped with scoops of ice cream if the meal itself has been shy on calories. Pies may be baked or chilled. Their crust may be pastry or crumb. Their fillings may be fruit, berries, juice or eggs or combinations combina-tions of these, so you see how much variety pie can give your meals. If you have some especially bright and lovely berries or fruit, don't hide them under a top crust. Place a lattice crust or crumb topping top-ping or a lacy fluting of whipped cream on the pie, and let everyone enjoy the handsome looks of the pie. TTERE'S a foolproof recipe for a single pastry shell. If you want a double crust, make? twice the recipe: Pastry Shell (Makes 1 8 or 9-Inch) 1 cup sifted flour Y teaspoon salt 5 tablespoons lard or shortening 2 tablespoons Ice cold water Sift together flour and salt. Cut in lard with two knives or a pastry blender. (Avoid using fingers, since they're warm and will melt the fat.) Sprinkle water in, while stirring stir-ring with a fork. Press dough Into a ball, then roll lightly on a pastry cloth or board. Fold over and fit salt and lemon juice. Fill a pastry lined pan and dot with butter. Top with crust and flute edges. Have gashes on top Bake in a hot 450") nvon fn- pie plate. Trim edge, fold under and flute. For a baked pastry shell, prick bottom bot-tom and sides with a fork. Bake in a hot (450a) oven 10 to 12 minutes or Until ?n!Hn 10 minutes, reduce heat to moder-ate moder-ate (350 ). Bake 30 minutes longer rjKRE'S a delightful variation of apple pie with its crumbly nut topping that's so delicious This like a regular apple pie, may be served with ssoops of ice cream if desired: Crumbly Apple ple (Makes 1 9-inch pie) 6 large tart apples cup sugar l'i teaspoons cinnamon !i cup sugar ?i cup flour H cup butter cup pecan halves 1 unbaked pastry shell Pare apples and cut into eighths and arrange in pastry shell" Sprinkle with one-half cup su mixed with the cinnamon, s f remainmg one-half cup sugar with lour and cut in butter. Work mix tore until crumbly and spnnkTe over apples Dot with p(?can i e Bake ,n a hot (450', oven for 10 minutes, then reduce heat to mod erate (350M and bake for 40 mirl utes longer until appies ,re brown. If the shell is to be baked with the filling, bake according to directions in recipe. TF PEACHES are on your mind here's a peaches and cream pie that is really delectable: Southern Peach Cream Pie (Makes 1 9-inch pie) 1 unbaked pastry shell 6 peach halves, fresh or canned cup sugar 1 tablespoon flour H teaspoon almond extract W teaspoon salt 1 cup rich milk 2 egg yolks, beaten 1 tablespoon melted butter 2 egg whites, beaten Arrange peaches, cut side down In pastry shell. Mix sugar, flour and salt. Combine dry ingredients with milk, almond extract, egg yolks and butter. Fold in egg Leftover biscuits, split in hilf and covered with cheese and bacon then broiled make a n c open-faced sandvv.ch for Mups Leftover cocoa may be combined wuh coffee and served rtv-i a -Hh a whipped cream orpine ' a delicious beverage. g f Combine several different Hn of leftover fruit juices f . dS first course be ' and strawberry Juicefe fm' on and pineapple juice r L and pineapple juice " ""y I LYNN SAYS: Wise Use of Leftovers Makes For Economy Add variety to waffles by using any of the following leftovers: chopped bacon, 2 ounces of melted chocolate, whole kernel corn, minced ham, nutmeats or chopped raw apples. Many dabs of leftovers can be added to French dressing to add interest to salads. Add the last bit of honey to the dressing for fruit salads, or a bit of roquefort cheese for green salads. |