Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 64
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 64

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Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page:
Page 64
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DESSERTS THREE-IN-ONE DESSERT Mrs. A. C. Willis 218 W. Hannibal St., Rt. 5 Siloam Springs, Ark. Crust for large 10 inch pie. I'.j c. flour. Rifted before measuring i'. tsp. salt '.i tsp. baking powder. Filling for Pie 1 cup suga r 2 heaping tablsp. flour '» tsp. salt butter or oleo, si/e of an egg. melted 2 egg yolks juice of 2 lemons grated rind of 1 lemon 1 c. milk 2 egg whites, stiffly beaten Meringie .1 egg whites » tablsps. sugar 4 tsp. lemon extract Sift the f i r s t 3 ingredients together, cut the shortening into the flour mixture, leaving some particles of fat as large as peas (this makes the crust flaky). Add the cold water and mir w i t h a spatula. Roll out on a cloth covered board, slightly floured. Lift dough into pie tin and fill with the following. Dessert Filling Sift together the flour, sugar oiid salt. Add melted butter (or d!fO egfi yolks, lemon juice and crated rind of lemon. Rent all to a cream and add the milk, and lastly, fold in the s t i f f l y beaten egg whites. Hour into crust and bake in a moderate oven. (350 degrees) until done. Remove from oven and cover w i t h merinsuc. Meringue Beat the 3 egg whites until Stiff, gradually add the sugar mixing until no grains of sugar can be felt by rubbing a small amount between the thumb and finger. Add '.i teaspoon lemon extract, mixing well. Place meringue over fillint;. beiti" sure the meringue is scaled to the edge of crust. R e t u r n to a slow oven for In nv'v'e*. or until a gulden bro'.ui. DREAM PIE Adron Bell 2(1.3 S. W .St. FayL'tteville Ark. ·t eggs separated 'i tsp. cream of tarter 1 1 tsp. salt 1 ' j cup plus 2 tblsp. sugar '1 tsp. vanilla 2 thsp. lemon juice grated rind of 1 lemon ''.. cup pineapple and juice 1 cup cream 5 1 cup coconut Beat egg whites with cream of t a r t e r ' a n d salt. Add 1 CUD sugar gradually beating u n t i l end) addition dissolves. A d d I 1 ', teaspoons vanilla. Rake in well buttered pie plate at 213 degrees for 1 hour. T.et cool. Combine \~ cup sugar, e g g yokes, lemon juice, grated rind, pineapple and juice and pinch of salt Cook in double boiler u n t i l thickened. Whip cream with ',: teaspoon vanilla and 2 teaspoons sugar. Add s o m e coconut to whipping cream. Top pie with whipped cream and sprinkle top with remaining coconut. HELLO-DOM V COOKIES Mrs Dwight R. Canfield ( t i l Park Avenue I-'ayctteville. Ark. I stick melted butler 1 cup crushed vanilla wafers 1 cup chocolate chips 1 cup coconut 1 cup pecans 1 can Eagle Brand milk Arrange in pan of Pyrex as named in order; bake M minutes at 300 degrees. Cut into squares while warm. Cereal Treats Fill The BUI For After-School Snacks Ruth Teaching All Phases Of Cosmetology For Further Information DIAL 4H-3M1 GLAZED ORANGE POUND CAKE Mrs. Edith Yates 306 Huntsville Fayettcville, Ark. 1 cup butter or oleo 2 cups sugar Vt teaspoon vanilla . 2 tablespoons orange rind 5 eggs $ cups cake flour 1 tablespoon baking powder pinch salt % cup milk Butter and flour 1« inch tube Pa Cream butter or oleo and sugar until light and fluffy: add vanilla and orange rind. Add Don't let it become a chore to keep something tasty on hand tar tho^p after-school snacks. One simple answer is to keep the cooky jar fifedwith a sensible cereal treat. There is always a glass of cold milk or the makings for hot chocolate on hand. Then the youngsters will have a snack that 3 good for them, as "This rTMi1e1or n Cereal Caramel Treats makes 40 to 45 pieces of the best ehewy sweets imaginable. When breakfast cereal, are used a" an important ingredient, you have a nourishing snack. toTcereab are one of the best over-all sources of nutnents. Cereal Caramel Treats 1 pound (56) vanilla caramels 6 cups rcady-to-eat high i' cup cream or undiluted protein cereal evaporated milk 1 cup salted peanuts \\ teaspoon salt Combine first 3 ingredients in top of double boiler. Place^over loniiiE water and cover; melt caramels, stirring frequently. Com- bme rer^l"and pTanuU in lightly buttered heat-proof m,img bowl. When caramels are V melted, p ace bowl of cereal m very slow oven 250°F) to warm. 5 to 10 minutes. Pour caramel mr- ?ure ov« cereal; m« carefully, but well. Drop tounded table- apoonfuls of mixture onto waxed paper or buttered baking sheets, forming 1% inch to 2-inch clusters. Cool at room tern- peraiure. Yield: 40 to 45 pieces. CREAM PUFFS Mrs. Kenneth H. Clausen 1819 N. Leverctt Sp. 4C Fayettevllle Ark. '.i cup butter 1 cup boiling water 1 cup flour 4 effgs Add butter to boiling water, then all of flour at once. Stir on stove until ball forms in center of pan. Cool slightly. Add et'gs. one at a time, beating after e a c h addition. Mixture should be very stiff. Drop from a i) i g tablespoon onto greased cookie sheet. Bake at 400 de- grees for 40 minutes. Coo! and fill. Cream Pnft Filling 2 cups milk VI cup flour ,4 tsp. salt 73 cup sugar 2 eggs 1 tsp. vanilla. Scald milk. In bowl mix flour, sugar, salt and eggs. Add to milk and cook until thick. Cool and add vanilla. Cool well before f i l l i n g cream puffs. Sprinkle powdered sugar over. COOK BOOKS 100 KINDS TO CHOOSE FROM Including these favorites "The Joy of Cooking" (Rombauer Becker) "The French Chef Cookbook" (Julia Childs) "New York Times Cookbook" "Better Homes Gardens" "Betty Crocker" eggs one at a time beating weU alter e a c h addition. Sift together twice the c · k e tour, taking powder and MIL Add t* Seamed mixtur. a little at . time. Add mUk »* fl ing weU alter each Spoon into P?**' bake in moderate oven, 1 hour. GUM for Cak« % cup butter or eto« % cup sugar j H cup orange Juki* Heat ingredients until wgar ta dissolved. Pour evenly over cake white it it stffl hot Allow cake to cool thoroughlr in pan before removing Irom pan. HARDWARE and FURNITURE N. College 442-7363 Beautiful for Summer weather-Danskin's top in stretch nylon, solids or striped in Dacron polyester with coordinated nylon shorts, all full-fashioned. Nothing ,, fits an active girl better--looks B greater. f;| Sizes 4 - 1 4 ;·; Colors--Red, Navy, Pink, Green and Blue SWIM SUITS 3 thru 10 OPEN THURSDAY NIGHTS j

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