Show 0 el 7 aj V p AV T IL 3 w 16 T I 1 BRIDE LEARNS TO COOK see recipes below EASY AS PIE no sooner are you back from your honeymoon than the business of 0 planning menus marketing and cooking for two begins I 1 in n your capacity as chief cook youre sure to find the task of pr preparing e three meals a day a real challenge of 0 course it if youve had little past experience in the culinary field therell undoubtedly be at least one batch of heavy biscuits a fallen cake or two and even burnt toast but dont let mistakes bother you too much and hell soon be crowing about abot your so o o good meals because im convinced that the ability to make really good pie is a highly desirable quality tor for any young woman to vv possess especial 3 1 ly a new wife im presenting a few pie recipes for you to try in your leisure moments IT if he likes desserts desser ts at all most men adore them t try ry 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 ive captioned the column easy As pie which perhaps gives an erroneous impression easy to 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 tor for making anaki ng pie crust c old cold 2 cu cut t shortening into the flour u using s ing a pastry blender or fork or if y youre 0 ure an experienced cook and work quickly blending in the shortening with fingers fengers is permissible 3 add 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 dough 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 vt teaspoon salt cup shortening ice water about 8 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 tay 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 chocolate pie plain pastry 2 squares unsweetened chocolate 3 eggs I 1 cup cream I 1 cup sugar 2 tablespoons soft bread crumbs vt cup chopped walnuts line a pie pan with plain pastry and pinch with fingers to make a LYNN SAYS I 1 want to pass 0 on n to you newlyweds some tips tor f or homemaking that have the a approval of hundreds of 0 c cooks 00 its mothers and housewives tin or aluminum frying pans will wear better if cold water is not poured into them while 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 meet meat because it contains so little proton protein THIS WEEKS MENU little dinner for two cube steaks with tart dressing potato sticks butter lima beans bread or rolls green salad chocolate pie coffe 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 degrees F 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 you serve spanish cream pie hiis has everything for a successful summer dessert its ery cry 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 t to 0 the flour flou for th the e past pastry w will ill give a special fragrance to it spanish cream brearn pie 1 tablespoon unflavored gelatin ah cup cold milk 1 cups scalded milk 2 egg yolks cup sugar vt teaspoon salt I 1 teaspoon vanilla 2 egg whites I 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 cu custard s lard 0 of f the scalded milk yolks sugar suga r and salt combine hot cus custard tard and hot dissolved gelatin co cool 0 I 1 slightly add vanilla then fold in the stiffly beaten whites chill chili until quite syrupy pour into pastry shell let set before serving yield 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 for or apple pie grated cheese Is mixed with the flour A hall half cup of grated yellow cheese Is enough tor 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 aroun ground vi cup melted butter blend butter and crumbs line pie pan by firmly pressing in mixture about one fourth inch thick be sure to have it extra thick where sides of pan join bake in a to 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 rec ipe for the pie that still leads other meal sign offs by a wide margin apple pie 4 wt cups apples vt 14 teaspoon nutmeg or cinnamon I 1 teaspoon butter teaspoon salt I 1 cup sugar line plate with pastry pare core and slice apples mix sugar salt and spice put part ot of sugar to in bottom of plate filled with apples cover with remaining sugar I 1 vj dot over top with bits ot of butter moisten bolsten edges ol of lower crusts put on upper crust and press edges firmly together place pie on bottom shell or rack in oven and bake in hot oven F lor for 10 minutes then reduce heat to degrees and bake until fruit is tender and juice begins to boll bell through perforations in crust released by newspaper union |