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Show Sound The Horn Of Plenty! I , umu ., . '.a" ' j t. , J' ' '-- . , it , - V t 1 C" ' vi, -v ' 'V: ; ..x..vjV-.v'.HI F '' ,.. -i $ ; , ,' x--.--:' J - jr A . , ,X X ' 1 t . - " " Thanksgiving's harvest of good food this year includes a brand new Vcipe for the easiest pie crust ever made! Introduced by Bakers Coconut at the annual Newspaper Food Editors' Conference in October, the new pie crust is a lacy network of toasted coconut, created by spreading a pie pan with two tablespoons of butter, pressing into it one four-ounce package of Baker's shredded coconut and baking in the oven 'till golden brown. It can be filled with a quick pudding mix, a frothy chifTon', or, quickest of all, with ice cream. The new idea has proven such a tasty complement to so many filling flavors, in fact, that it has already become a trend. Spiced Coconut Shortbread is another of the many new coconut crusts. For a particularly timely treat use fcquuah Chiffon filling. Spired Coconut Shortbread Ya cup butter 1 egg yolk 3 tablespoons sugar 1 cup sifted flour 1 cup shredded coconut, cut Cream butter and sugar. Add egg yolk and blend well. Add flour, mixing thoroughly. Then add coconut. Pat mixture into 9-inch pie pan. Chill 30 minutes, then bake in moderate oven (350.) 30 minutes, or until browned. Cool. Fill with Squash Chiffon Filling. Garnish with horn of plenty fashioned of toasted coconut, and fill with gum drops. Squash Chiffon Filling 1 box quick-frozen squash, thawed Va teaspoon allspice 94 cup brown sugar, firmly packed xk teaspoon ginger Yt cup milk 1 envelope (1 tablespoon) gelatin 2 egg yolks, slightly beaten cup orange juice i teaspoon salt 2 egg whites 1 teaspoon cinnamon 4 tablespoons granulated sugai Combine squash, brown sugar, milk, egg yolks, salt, cinnamon, allspice, all-spice, and ginger in top of double boiler. Place over boiling water and cook 10 minutes, stirring constantly. Remove from boiling water. Combine gelatin and orange juice in mixing bowl; mix well. Add ho squash mixture, and stir until gelatin is dissolved. Cool. Beat egg whites until foamy throughout. Add granulated sugar, '. tablespoons at a time, beating after each addition until mixture will stand in peaks. Fold in squash mixture. Turn into cold pie shell. Chill t.il firm. |