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Show Homemade Mix Gives Versatility to Baking (See Recipe Below) Make Your Own Mix HOMEMAKERS WHO want to have an easy Job of baking cakes, cookies, hot breads as well as a large variety of goodies in their own kitchen can accomplish this with the V icg 't greatest of ease. o The answer lies g i is in making your w-Vy . own mix of care-OVteXl care-OVteXl V? 6 fully measured VriSB5. shorteninS. flour. , V Zjjj8- baking powder an(j sait. This saves measuring all the ingredients required at the time of mixing cakes, cookies and breads, thus cutting out many steps and saving time, dishes and work. Lynn Chambers' Menu Hot Ham Mousse Parsleyed Potatoes Green Beans Cole Slaw with Bacon Dressing Rolls Butter Cream Puffs with Berries and Ice Cream Beverage Recipes Given sugar and apri- r i cots. Add com- J r. U' bined egg and jAf' milk. Beat, until j "llvV well blended. Wfi&Kuf' Turn, into a loaf Pn (9x5x2-inches) (9x5x2-inches) after rubbing bottom All ingredients in the mix are fresh, since the homemaker adds them herself, and baking success is easily assured. The mix given here has been rigidly tested, and in every case, the final dish was judged to be as good as could be made from starting with an original origi-nal recipe of the product. Make-Tour-Own Mix (Makes about 13 cups) 2 cups shortening 9 cups sifted all-purpose flour Yi cup (4 tablespoons) double acting baking powder 1 tablespoon salt Combine sifted flour, baking powder and salt. Stir well. Stir into large bowl, large pan or onto heavy paper. Add shortening. Use finger tips or pastry blender to distribute shortening throughout the dry ingredients until mixture resembles coarse cornmeaL Store the mix in a close canister on the pantry shell. It's ready to use for any of the following recipes. of pan with shortening. Bake in a moderate (350) oven for one hour. Twelve hours storage improves flavor and texture. Chocolate Cake (Makes 8x8x2 inch cake) 2 cups make-your-own mix ' cups sugar teaspoon soda H cup sour milk teaspoon vanilla VA ounces unsweetened chocolate, choco-late, melted and cooled 1 egg, well beaten Blend mix, soda and sugar. Add milk and vanilla; beat well. Stir in chocolate. Add egg and blend. Pour batter into cake pan, the bottom of which has been rubbed with shortening. Bake in a moderate oven (350 F.) for 35 minutes. Turn out on rack when cool. Frost as desired, de-sired, or serve with whipped cream or sprinkled with confectioners' sugar. Baked Fudge Pudding (Serves 9) 1 cups make-your-own mix H cup sugar 2 tablespoons cocoa cup chopped nuts H cup milk 1 teaspoon vanilla One caution should be observed in the use of the mix. Do not pack it into cups when measuring for use. Tender-Quick Pastry (Makes 2 8-inch crusts) 2 cups make-your-own mix (do not pack) Yt. cup butter or substitute Vt cup hot water (scant) Heat butter in water until melted. melt-ed. Sprinkle over mix, blending with spatula or fork. Turn dough onto waxed paper. Shape Into ball and cover with paper. Chill in refrigerator re-frigerator for at least 30 minutes before using. Roll out for pastry as needed. Cream Puffs (Makes 5 large puffs) 1 cup make-your-own mix cup boiling water 2 eggs Add mix to boiling water in saucepan. Stir over low heat about one minute until dough is smooth, follows the spoon and forms a ball. Remove from heat immediately. Add eggs one at a time, stirring and beating. Beat vigorously. Drop by spoonfuls on baking sheet, and bake at; 350" to 400' for 15 minutes. Let stand in a warm oven (with door open) about 10 minutes to dry out. Apricot Bread (Makes 1 9" x 5" loaf) 3 cups make-your-mix H cup sugar I cup chopped, dried apricots cup milk 1 egg, beaten If apricots are dry, soak in hot water a few minutes, then dry thoroughly and chop. Blend mix, LYNN SAYS: " Guests Will Appreciate These Special Refreshments Cauliflower steamed to tenderness, tender-ness, then dipped in egg and bread crumbs and deep-fat fried will send you after second and third helpings for a company dinner Spinach can go to a company dinner or luncheon if it's dressed up in this way: mix cooked, chopped spinach with cheese sauce and place in a casserole. Top with fried bread crumbs and grated cheese and heat thoroughly. Combine mix, sugar, cocoa and nuts. Stir in milk and vanilla. Blend thoroughly. Spread in a pan 8x8x2 inches, the botton of which has been rubbed with shortening. Combine the fol-f fol-f SlJ lowing Ingredi-H Ingredi-H V ents for topping 4rr C an( pour over ft' SJ fudge batter: tgf jSLJL-' cup cocoa, cup brown sugar and 1 cups hot water. Bake in a moderate mod-erate (350) oven for 40 minutes. Two excellent dishes for summertime summer-time eating used in the menu are a Hot Ham Mousse which uses leftover left-over ham, and a Cole Slaw which has the piquant flavor of bacon. Hot Ham Mousse (Serves 4) 2 cups ground cooked ham 2 tablespoons butter or substitute sub-stitute H cup thin cream 6 tablespoons milk 1 egg yolk 2 tablespoons flour 1H teaspoons lemon juice teaspoon grated onion 2 egg whites Melt butter, blend in flour and mix well. Stir In cream and milk and cook until thickened; add egg yolk, lemon juice and onion. Stir in ham; fold in stiffly-beaten egg whites. Turn into one-quart mold which has been buttered generously. generous-ly. Bake in a slow (325') oven for 50 to 55 minutes. Serve with mush' room, parsley cream sauce. Small thin glngersnaps prepared as follows make a hit with oldsters or youngsters: mix together orange marmalade and cream cheese and spread this paste as filling for two gingersnaps. Mix roquefort cheese with heavy cream and add to French dressing for a peppy salad dressing with greens. It's excellent for that special spe-cial steak dinner. For late evening snacks, try spreading toast with chutney and pouring Welsh rarebit over it. |