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Show - -" - - -' ---rfit yK.l VY fill OStiifSfin(m(eS Packaged Mixes, Sugar, Sirup Aid Sweet Tooth f i Lynn Chambers' Menu Ideas Meat Loaf Creamed Potatoes Buttered Cabbage Cinnamon Rolls Green Salad Butterscotch Tarts Recipe given. H cup sugar H cup extra-sweet corn syrup 1 egg, slightly beaten Vi teaspoon vanilla 194 cups flour teaspoon baking powder Cream shortening and add sugar slowly, creaming well after each addition. Add the corn syrup, a small, amount at a time and continue con-tinue creaming. Add a third of the egg at a time and beat well after each addition. Blend in vanilla. Sift flour, measure and sift with baking powder. Add to creamed mixture, blending well. Shape into a roll, two inches in diameter. Wrap In waxed paper and chill in refrigerator. Slice very thin and bake in a moderately hot (375 degrees F.) oven for 10 minutes. Apple Pie. 7 apples 1 cup extra-sweet corn syrup 1 cup cream 1 tablespoon corn starch 1 tablespoon sugar 1 teaspoon cinnamon 1 pie shell Peel and core the apples and then cook them with the corn syrup in a covered pan un- x . til tender. Re-move Re-move the cover jB:n o 2ir and cook down VtxjfegW' ( the syrup. Make rxQfcmf a pie shell using 'tj?A a nine -inch tin. "Ak.(! Place the apples "viaJl in the pie shell, pour in the cream, one tablespoon of cornstarch, one tablespoon of sugar and dust with cinnamon. Bake the pie In the open shell. If you have trouble keeping the cookie jar filled on busy school days, then you'll like this recipe which makes four dozen delectable crunchies: Orange Crunchies. (Makes 4 dozen) 1 cup flour. 1 teaspoons baking powder teaspoon salt cup soft shortening cup sugar 1 teaspoon grated orange rind 1 egg 34 cup milk 3 cups corn flakes cup broken nuts Sift flour before measuring, then sift again with baking powder and salt. Cream shortening, add sugar and orange rind and cream until light. Beat in egg vigorously. Add flour mixture alternately with milk. Fold in gradually corn flakes and nuts. Drop from teaspoon onto a greased baking sheet, two inches apart. Bake In a moderately slow (350 degrees F.) oven for 15 minutes min-utes or until lightly browned. Remove Re-move cookies from pan at once. Even new brides will find it simple to make creamy-smooth chocolate pie with the directions given in the column. Whipped cream or meringue may be used as a topping top-ping for this chocolate delight. Culinary Strategy If you're one of those cooks who likes to have toothsome dishes to set on the table, but hates to fuss with too many of the frills, then there's no time like the present to try out some of the ready-mixed foods. New brides, and by those I mean not only the recently wed, but those who have been jg married for TjjK awhile, but are SvffTiVp just now cooking IvtW $? ) for a brand new husband, will find FJN1 ( plenty of help on lj y (1 grocery shelves. 1 1 X 7 1 i A twist of the wrist at home, an eye to attractive decoration, along with an ability to follow instructions instruc-tions will yield, rich rewards. It used to be that a pie was difficult diffi-cult to tackle, but not with all the sugar-saving mixes we now have on hand. You can use one of the packaged pack-aged preparations for the filling, or sweetened condensed milk wlrieh is now back on the market. The pie shell, too, may be made of a ready-prepared mix, or it can be tossed together from one of the good pie crust recipes which you have on hand. In a cream pie, the crust is baked ahead of time and allowed to cool before filling. Magic Chocolate Pie. 2 squares unsweetened chocolate 1 cups (1 can) sweetened condensed con-densed milk H cup water Baked pie shell (8-inch) Melt chocolate in top of double boiler. Add sweetened condensed milk, stirring over boiling water about five minutes or until mixture is thickened. Add the water and mix until thoroughly blended. Pour Into baked pie shell and garnish with whipped cream, if desired. Chill before serving. Butterscotch Tarts. Make tart shells either in muffin tins or small pie plates. Prepare I butterscotch filling according to directions di-rections on packaged mix, adding a t beaten egg yolk and melted butter if extra richness is desired. Fill 1 cooled pastry shells and top with meringue made by beating an egg white and blending in two tablespoons table-spoons of granulated sugar. Swirl on top of tarts and brown under broiler for two to three minutes. For those of you who are anxious about making desserts.'there's good e news in the ap-' ap-' yj? ) Pearance of an J "cm i extra -sweet corn V syrup on the r3XU-nl market- K con- ordinary corn syrup, and while it is not only more nutritious, it is also 50 per cent sweeter than the standard corn syrup. Here are two recipes which you will enjoy using with extra-sweet corn syrup: Refrigerator Cookies. (Makes 4 dozen 2-inch cookies) ii cup shortening Lynn Says: Prepare foods in advance and save time: Meat loaves, stews and soups may be made in advance ad-vance and stored in the refrigerator refrigera-tor for later use. Just heat and serve when ready. Mix a week's supply of refrigerator refriger-ator rolls and bake as needed. Freshly baked rolls are always a treat Dry ingredients for biscuits, muffins and pastry can be mixed in advance and the liquids added just before using. Chilling makes most of these mixes even better. Home-made frozen creams, Ices and sherbets may be made in advance and stored in the freezing compartment. Gelatin puddings and salads are quickly served if they are tossed together in advance. Custards, Cus-tards, too. keep well when chilled. Butterscotch tarts are easy to make when the pastry shells are prepared or mixed in advance. A ready-made filling will taste homemade home-made with the addition of eggs and butter, added for richness. Now that bananas make their appearance ap-pearance occasionally at the store, you'll be interested in new ways to prepare them. Here they go into a mouth-watering pudding with a vanilla wafer crust, custard and meringue, all of which spell nourishment nourish-ment as well as good eating. Banana Pudding. (Serves 6) cup sugar cup flour teaspoon salt 2 eggs, separated 2 cups scalded milk 1 teaspoon vanilla S sliced bananas 2 tablespoons sugar Vanilla wafers Line a seven-inch baking dish with vanilla wafers. Mix sugar with sifted flour and salt. Gradually add beaten egg yolks to scalded milk and pour slowly into dry ingredients. ingredi-ents. Cook 15 minutes in a double boiler, stirring constantly until thickened. Add flavoring. Place bananas in wafer-lined dish and cover with custard. Beat egg whites until stiff, add two tablespoons table-spoons sugar and spread over custard. cus-tard. Bake 15 minutes in a slow oven. I.rle..5rd hv :'ern N'eip idi r L'iiion |