OCR Text |
Show fa a h;- .. - . -J v-1 ' Ji am; f -i v IV-.. . . ...... x . -i THE IIKIDE 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, you're sure to find the task of preparing pre-paring three meals a day a real challenge. Of course if you've had little past experience In the culinary field, there'll undoubtedly be at least one batch of "heavy" biscuits, a "fallen" cake or two, and even burnt toast . . . but don't let mistakes mis-takes bother you too much . . . and he'll soon be "crowing" about your So-0-0 Good Meals! Because I'm convinced that the ability to make really good pie is . . a highly desirable S quality for any T- Ivyi young woman to , frsW . posfcss, especial-V- ly a new wife, i J I'm presenting a ""H 'cw P'e recipes V- ' for you to try in your leisure moments. If he likes desserts at all (most men adore them), try your luck - with lemon-chiffon, chocolate, rhu-' rhu-' barb or even Spanish cream pie . . . I And. if you're careful to follow the j foregoing suggestions, he won't be I able to resist that second piece! j j I've captioned the column Easy As Pie . . . which perhaps gives : an erroneous impression. Easy to eat yes, but not always easy to j make. Pastry is tricky, but once the ' technique of making it has been acquired, it Isn't easily lost j In making pastry remember these j points: (1) unless you are making : hot water pastry, have the ingredi-j ingredi-j ents for making pie crust cold; (2) 1 cut shortening into the flour, using a pastry blender or fork; or, if you're an experienced cook, and work quickly, blending in the short- ening with fingers Is permissible; (3) add water sparingly, using only enough to hold the ingredients together; to-gether; handle dough as little and as lightly as possible after adding water; (4) roll out the dough on a lightly floured board or on a heavy canvas; (5) cover the rolling pin with a child's 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 Vi teaspoon salt 3 cup shortening Ice water (about 6 or 7 tablespoons) Sift flour once before measuring. Sift together flour and salt. Cut in shortening with two knives or pastry blender, making coarse pieces. Add as little water as possible to make dough stay together. Divide into parts large enough to make one crust and roll out on a well-floured board with as little handling as possible. pos-sible. Chocolate Pie. Plain pastry 2 squares unsweetened chocolate 3 eggs 1 cup cream 1 cup sugar 2 tablespoons soft bread crumbs Vz cup chopped walnuts Line a pie pan with plain pastry and pinch with fingers to make a i i i LYNN SAYS: I want to pass on to you newly-weds newly-weds some tips for homemaking that have the approval of hundreds hun-dreds of cooks, mothers and housewives . . . Tin or aluminum frying pans will wear better if cold water is not poured into them while they're 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 even-' even-' ly, 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 lit-tle protein. THIS WEEK'S MENU Little Dinner for Two Cube Steaks With Tart Dressing Potato Sticks Butter Lima Beans Bread or Rolls Green Salad Chocolate Pie Code Recipe Included fancy edge. Cut chocolate in pieces and melt over hot water. Beat eggs well, and add sugar, bread crumbs and melted chocolate. Mix welL Pour Into the pie pan. Bake in a hot oven (375 degrees F.) for 20 minutes, min-utes, or until filling is firm. When cold, sprinkle with chopped nuts. Spread with whipped cream and decorate with whole walnut kernels. Just because it's summer, don't stop pie baking . . . merely change the kind of pie you serve. Spanish Cream pic has everything for a successful suc-cessful summer dessert it's quiv-ery, quiv-ery, cool, delicately flavored. To make the filling and pastry really boon companions, substitute orange Juice for the water in the V pastry. A half kM teaspoon of grat- V y ed orange rind f Tvv IV added to the flour I S (1 ) for the pastry will give a special iv-i ' fragrance to it. " Spanish Cream Pie. 1 tablespoon unflavored gelatin H cup cold milk IVi cups scalded milk 2 egg yolks M cup sugar 4 teaspoon salt 1 teaspoon vanilla 2 egg whites 1 baked pastry shell Soften the gelatin in the cold milk 5 to 10 minutes. Dissolve over hot water, stirring constantly. Meanwhile, Mean-while, prepare a soft custard of the scalded milk, yolks, sugar and salt Combine hot custard and hot dissolved dis-solved gelatin. Cool slightly, add vanilla, then fold in the stiffly beaten beat-en whites. Chill until quite syrupy. Pour into pastry shell. Let set before be-fore serving. Y'ield: 6 servings. Sometimes It is fun to change the flavor of pastry by adding an extra ingredient or two to the recipe. Cheese pastry, for example, is wonderful won-derful 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, apple and apricot. Cinnamon and nutmeg, and perhaps a touch of cloves, are the spices to 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 Vi cup melted butter Blend butter and crumbs. Line pie pan by firmly pressing in mixture mix-ture about one-fourth inch thick. Be sure to have it extra thick where sides of pan join. Bake in a 375- to 400-degree oven for 10 minutes. This pastry may be made of graham crackers, vanilla or chocolate wafers wa-fers or ginger snaps. And last but not least here's a recipe rec-ipe for the pie that still leads other meal sign-offs by a wide margin. Apple Pie. iVi cups apples Vi teaspoon nutmeg or cinnamon 1 teaspoon butter i teaspoon salt 1 cup sugar Line plate with pastry. Pare, core and slice apples. Mix sugar, salt r- ) y and spiee; put VT part of sugar in ff J bottom of plats "V iW' filled with apples. $i vi ( Cover with re-lVSsjf re-lVSsjf maining sugar, jjn Dot over top with 71 bits of butter. Moisten edges of lower crusts; put on upper crust and press edges firmly firm-ly together. Place pie on bottom shell or rack in oven and bake in hot oven, 450 degrees F., for 10 minutes, then reduce heat to 325 degrees and bake until fruit is tender and juice begins to boil through perforations in crust IReleased by Western Newspaper Union.) j |