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Show Yeat Pie Shells These shells are a kind of pie brand-ne- w h filling, crust, ideal for any You make meat as or fish. creamed such three of the shells at a time, bake them Measure partially, wrap, and stow away in the 1 cups sifted flour refrigerator. There they will keep per' Add about one half of the flour to the fectly for as long as ten days longer, in yeast mixture and beat until very smooth. the. freezer. They are ready to be tiled Beat in te and given a finishing in the 1 egg, well beaten oven whenever yoliwani to serve them. Beat in the, remaining flour until smooth. Turn the dough out onto a lightly floured Three pie pans will be needed. surface. Let it rest 5 to 10 min. Scald in top of double boiler over simKnead dough by folding opposite side mering water (until a thin film appears) over toward you. Using heels of hands, Vs cup milk soften Meanwhile, gently push dough away. Give it a quarter 1 turn. Repeat process rhythmically until pkg. octiv dry in dough becomes smooth and elastic (5 to 8 V4 cup warm water, 1 10F to 1 1 5F min.) ; use as little additional flour as possible (only enough to prevent sticking) . (If using compressed yeast, soften 1 cake In Always turn dough in same direction. cup lukewarm water, 80F to 85P.) Form dough into a ball and put it in a Let stand 5 to 10 min. greased deep bowl. Turn dough to bring Meanwhile, put into a large bowl greased surface to the top. Cover with waxed paper and a clean towel and let '4 cup shortening stand in a warm place (about 80F) until 6 tablespoons sugar dough is doubled (about Vi hrs.). teaspoon salt main-dis- CASSEF2Gr.u-nir- Immediately pour scalded milk over ingredients in bowl When lukewarm, stir mixture and blend in, beating until smooth cup sifted flour Stir softened yeast and add, mixing well. r -- r for your C.;-rc;- 3 besf-cricln- : fcc:p:r . J'.f lest (crested by you cr ycjr f ml!y. Vo tdh'J entries, rcvitt tier to cur czAzt'tl sfyb, end pr ylO for every cr.3 we pub!;h. , :.f? to ce;e cf iha first pzrtzn cp,cefe;, : to 'brr,lr rcc'pj vI'i b lha wlr.r.tr. Ds Proft, Sf r,d yeur excreta :dish reelp:; KQW to FamilWeeWyCcplbod, 153 N, .MIchigrnXihfcc5!1.ilL B iure to puturnotne-onef'oddres- s on v ;!i . end ' . . last-minu- : 9-i- enr.ounccs a new CASH CCfJTEST FAMILY-WEEKLY- f. ' 7HCONTEST ,t eatht$fy n. yat -- Grease bottoms of the pie pans. Cover crusts with waxed paper and a towel and again let rise until doubled (about 20 min.). Thoroughly prick bottom and sides of each shell with a fork. Punch down dough with fist and turn out onto a lightly floured surface. Divide into 3 equal portions. Cover and allow to rest 5 to 10 Bake at 350F min. For each pie shell, roll a portion of dough into a round. Fit the round of dough into one of the pie pans, pat down to eliminate air bubbles, and trim edges of dough even with rim of pan. With tines of a fork, press edge of dough against rim of pan all around. When ready to use, fill a shell with any desired filling. Bake at 350 F 15 to 20 min., or until crust is golden brown. 3 n. pie shells Brush entire surface of each crust with Egg min.; do not brown. Remove from oven and cool in the pans on cooling racks. When cooled, stack the shells and wrap in waxed paper, alumimatenum foil, or moisture-vapor-pro- of rial. Store in refrigerator until needed. 10-i- n. 'j 8 white, slightly beaten 9-i- I I Cool! Quick! NoBaMnag! No CooMo The secret is Carnation-th- e milk that whips-n- o v '. - , other form of milk will do! - , IKr- -, ft A Easy recipe for a delicious new " pie smooth as only Carnation with its sneciai blend ing qualities can make it! "no-bake- Mr.riAirf?" npaMftc mi? (Makes 1 1 L El" tlO I 1 ch package orangt Jell-cup sugar cup hot orange juice cup O undiluted CARNATION EVAPORATED 2 single crust' pie) MILK tablespoons lemon juice NABISCO HONEY GRAHAM cracker shell i Dissolve orange Jell-- 0 and sugar in hot orange juice. Cool until thickened and syrupy (20-2- 5 minutes). Chill Carnation in refrigerator tray until soft crystals form through milk (15-2- 0 minutes). Whip until stiff (about 1 minute) ; add lemon juice. Continue whipping until very stiff (2 minutes longer). Fold whipped Carnation into chilled orange . Spoon into crust. Chill pie 2 hours, or until firm. GRAHAM CRACKER SHELL: Mix 1 cups crushed Nabisco Honey Grahams with 2 tablespoons sugar and cup melted butter. Line sides and bottom of Jell-O- ch pie plate. ' - ' |