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Show LEMON JUICE ADDS ZEST TO FOOD I 111 1 '. M .N. i,.... ..... .,1- . - MUMi-n-i-tM-i wiirinitr iimrii rannwif"- II A TANGY LEMON MIXTURE bakes on top of the buttery cookie crust of these rich bar cookies. Few things add as much flavor to food as fresh lemon juice. A dash perks up salads, cooked vegetables, broiled chicken and fish. It's a refreshing change in tea or soft drinks. It flavors irresistible desserts lemon meringue pie, lemon sponge cake, lemon sherbet and old-fashioned lemon cookies. Homemakers, though, are often too thrifty to cut up a whole lemon for a trickle of juice, or too busy to squeeze lemon after lemon for a recipe. Now, however, 100 percent pure, full-strength lemon juice is available in a bottle. It is not reconstituted ; it does not contain chemical preservatives or additives. Minute Maid 100 Pure Lemon Juice comes frozen in a 7 12-ounce 12-ounce (about as much juice as six medium size lemons), bright yellow plastic squeeze bottle with a handy flip-up pour spout. You can keep it refrigerated, tightly closed, for 12 weeks, frozen for about a year, and use it whenever you need the juice of fresh lemons. With this ever-ready supply of juice that costs less than if you were to squeeze it from fresh lemons, you can make these delectably rich cookies often. TANGY LEMON SQUARES 1 cup butter or mar- 2 cups sugar garine, softened 13 cup Minute Maid 100 12 cup unsifted pure lemon juice powdered sugar 1 teaspoon baking powder 2-13 cups unsifted flour Powdered sugar for 4 eggs topping In bowl cream butter and powdered sugar until fluffy. Add 2 cups of the flour, beating until blended. Spread evenly over the bottom of a greased 9 x 13-inch baking pan. Bake in 350 oven 20 minutes. In small bowl beat eggs until light and foamy. Gradually add sugar, beating until thick and blended. Add lemon juice, reir.r.ir.ii 13 cup flour and baking powder; beat until well blended. Pour lemon mixture over baked crust and return to oven; bake about 20 minutes or until golden and custard is set. Remove from oven and sprinkle evenly with powdered sugar; cool. Cut in small squares or bars. Makes about 20 pieces. |