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Show nv " w i iX k0VSstWl9 Ma CJlu CJ OS hf1 CwnMtte j i Or "NO Mclt-in-Your-Mouth Pies Need Know-How (See Recipes Below) 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 (450) oven for 10 minutes; reduce heat to moderate (350) and bake Jpr 30 minutes or until a knife come'J bu'f.-lean. Deluxe Chocolate FJe (Make 1 9-inch pie) 1 chocolate crumb crust -v 3 egg yolks, slightly beaten H cup sugar 'A teaspoon salt 1 cup milk, scalded 1 tablespoon unflavored gelatin V. cud cold water i 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 white. "-.id whipped cream. Pour Into I crust and chill until ii-m. 'Betore serving serv-ing garnish, the top with shaved chocj'ia'je. (For doing this easily, use a clean razor blade on a bar of unsweetened chocolate to make the chocolate curls). Blueberry Pie Pastry Perfection ARE YOUR PIES wonderful to look at? Do they have a melt- i n g 1 y tender ; , - crust? Is the filling a delight-fO delight-fO ful surprise in-lS. in-lS. stead of a dis-5 dis-5 appointment? rj Unless you Cv can answer a rirSSt resounding "yes" to each of 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. HERE'S a foolproof recipe for a single pastry shell. If you w.rA a double crust, make ty;i.ce the recipe: Pastry Shell (Makes 1 8 or 9-inch) 1 cup sifted flour Yt 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 jf& pie plate. Trim fl edge, fold under ' m and flute. For a y baked pastry iL shell, prick bot- fP a vnih a fork. EK,, - 1 Bake in a hot " e I (450) oven 10 to 12 minutes or until golden brown. If the shell is to be baked with the filling, bake according to directions in recipe. (Makes 1 8-inch pie) ZVi 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 sugai which was mixed with cornstarch, salt and lemon m "Sli Pastry lined pan and dot with viOtjLalf butter. Top with crust and flute edges. Have jilllpSn!!!::::::-:::i:::!!5!!!!l!f gaSheS On top. ' ' Bake in a hot (450) oven for 10 minutes, reduce heat to moderate moder-ate (350). Bake 30 minutes longer. TJERE'S a delightful variation oi apple pie with its crumbly, nut topping that's so delicious. This, like a regular apple pie, may be served with scoops of ice cream, if desired: Crumbly Apple Pie (Makes 1 9-inch pie) 6 large tart apples cup sugar 1 teaspoons cinnamon Vi cup sugar cup flour H cup batter cup pecan halves 1 unbaked pastry shell Pare apples and cut into eighths and arrange In pastry shell. Sprinkle with one-half cup sugar mixed with the cinnamon. Sif1 remaining one-half cup sugar wit! flour and cut in butter. Work mix hire until crumbly and sprinkle over apples. Dot with pecan halves Bake in a hot (450) oven for K minutes, then reduce heat to mod erate (350) and bake for 40 min utes longer until apples are tender IF 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 nnbaked pastry shell 6 peach halves, fresh or canned cup sugar 1 tablespoon flour teaspoon almond extract Yi 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 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. Leftover biscuits, split in hah and covered with cheese a n c bacon, then broiled make a nict open-faced sandwich for soups oi salads. Leftover cocoa may be combinec with coffee and served chillec with a whipped cream topping foi a delicious beverage. Combine several different kinds of leftover fruit juices for coolinf first course beverages: pineaple and strawberry juice; grape, lem on and pineapple juice; raspberrj and pineapple juice |