Show tv IV a q WA 0 A W 4 THE BRIDE LEARNS to COOK see recipes below EASY AS PIE no sooner are you back from your honeymoon than the business of planning menus marketing and cooking for two begins in your capacity as chief cook youre sure to find the task of preparing three meals a day a real challenge of course it if youve had little past experience in the culinary field therell undoubtedly be one batch of heavy biscuits a fallen cake or two and even burnt toast but dont getnis takes bother you too much and hell soon be crowing about your so o o good meals 1 because im convinced that the ability to make really good pie is a highly desirable quality for any young woman to possess especially a new wife im presenting a few pie recipes ka for you to try in in your leisure moments if he likes desserts at ai all coq mos men adore them try your luck with lemon chiffon chocolate rhubarb or even spanish cream pie and it if youre careful to follow the foregoing suggestions he wont be able to resist that second piece s s i ive captioned the column easy A As pie which perhaps gives an erroneous erroneous impression easy t to 0 eat yes but not always easy to make pastry is tricky but once the technique of making it has been acquired it easily lost in making pastry remember these points 1 unless you are making hot water pastry have the ingredients for making pie crust cold 2 cut shortening into the flour using a pastry blender or fork or if youre an experienced cook and work quickly blending in the shortening with fingers is ls permissible 3 odd water sparingly using only enough to hold the ingredients together handle dough as little and as lightly as possible after adding water 4 roll out the dou dough doughan ghon on a lightly floured board or on a heavy canvas 5 cover the rolling pin with a childs white cotton stocking with the foot cut off and flour it lightly and 6 place the dough loosely in the pan to help prevent shrinking plain pastry 2 cups flour teaspoon salt aa cup shortening ice water about 6 or 7 tablespoons sift flour once before measuring sift together flour and salt cut in shortening with ditl two knives inive s or br pastry blender making coarse pieces add as ai little water as possible to make dough stay together divide into parts large enough to make one crust ind and roll out on a well floured board with asa as little handling as possible chocolate Choe olata pie plain pastry 2 squares unsweetened chocolate 3 eggs I 1 cup cream I 1 cup sugar 2 tablespoons soft bread crumbs cup chopped walnuts line aple a pie pan with plain pastry and pinch with fingers to make a LYNN SAYS awant to pass on to you newlyweds weds some tips for homemaking that have the approval of hundreds of cooks mothers and housewives tin or aluminum frying pans will wear better it if cold water is not poured into them while rhile hot boiling a new rope clothes line for a few minutes in soapy water softens it and lengthens its life A round whisk broom serves as an excellent clothes sprinkler it gives a fine spray sprinkles evenly and saves time grease spots may sometimes be removed from wallpaper with a piece of blotting paper held against the spots with a warm iron in planning meals bacon should be considered as fat rather than meat because it contains so little protein THIS WEEKS MENU little dinner tor for two cube steaks with tart dressing potato sticks butter lima beans br bread ead or rolls green salad chocolate pie coffee included fancy edge cut chocolate in pieces and melt over hot water beat eggs well and add sugar bread crumbs and meted melted chocolate mix wen well pour into the pie pan bake in a hot oven degrees F tor for 20 minutes or until filling is firm when cold sprinkle with chopped nuts spread with whipped cream and decorate with whole walnut kernels just because its summer dont stop pie baking merely change the kind of pie pic you serve spanish cream pio pie has everything for a successful summer dessert its quivery cool delicately flavored to make the filling and pastry really boon companions substitute orange juice for the water in the pastry A half teaspoon of grated orange rind added to th the flour for the pastry will give a special fragrance tor to it spanish cream pie 1 tablespoon unflavored gelatin vz cup cold milk 1 cups scalded milk 2 egg yolks 13 cup sugar 34 teaspoon salt 1 teaspoon vanilla 2 egg whites 1 baked pastry shell soften the gelatin in the cold milk ato 5 to 10 minutes dissolve over hot water stirring constantly meanwhile prepare a soft custard of the scalded milk yolks su sugar gariand i and salt combine hot custard and hot dissolved gi gelatin latin cool slightly add vanilla then fold in the stiffly beaten whites chill until quite syrupy pour into pastry shell let set before fore serving yield 6 servings sometimes it Is bunto change the flavor of pastry by adding an extra ingredient or two to the recipe cheese pastry for example is wonderful for apple pie grated cheese is mixed with the flour A half cup of grated yellow cheese is enough for the standard recipe spiced pastry is excellent for fruit pies particularly peach a apple and apricot cinnamon and nutmeg and perhaps a touch of cloves are the spices to ase use A teaspoon each of sugar and cinnamon and a fourth teaspoon of cloves will spice a batch of pastry A little sugar also may be added crumb pastry 2 cups crumbs rolled fine or ground cup melted butter blend butter and crumbs line pie pan by firmly pressing io in mixture about one fourth inch thick be sure to have it extra thick where side aides s of pan join bake in a to 4 00 degree oven for 10 minutes this pastry may be made of graham crackers vanilla or chocolate wafers or ginger snaps and last but not least heres a recipe for the pio pie that still leads other meal sign offs by a wide margin apple pie 4 wt cups apples iva y teaspoon nutmeg or cinnamon I 1 teaspoon butter r teaspoon salt I 1 cup sugar line plate with pastry pare core rind and slice apples mix sugar salt sal I 1 and spice put put part of sugar in bottom of plate filled with apples cover with remaining sugar dot over top with bits of butter moisten edges of lower crusts put on upper crust and press edges firmly together place pie on bottom shelf or rack in oven and bake in hot oven degrees F for 10 minutes then reduce heat to degrees and bake until fruit is tender and juice begins to boll boil through perforations in incrust crust released by western newspaper Newt paper union |