i envelope unfavored gelatin & cup cold water 5 eggs, separated LEMON-PEACH CHIFFON PIE 1 cup sugar Vz cup lemcn juice Vi teaBpuon salt 1 cup finely chopped (or mashed) fresh peaches 1 baked feinch pie shell Soften gelatin in cold water; set aside. Put egg yolks in saucepan or top of double boiler arid beat slightly. Add half the sugar; continue beating Until well mixed. Stir in lemon juice. Cook on medium heat or over boiling water until thick, stirring constantly. Add softened gelatin and stir until dissolved. Remove from heat. Cool. Add salt to egg whites and beat until stiff, but not dry. Gradually add remaining % cup sugar and beat until very stiff; set aside. Peel and chop very fine enough fresh ripe peaches to make 1 cup. Stir into cooked lemon gelatin mixture and then gently fold in egg whites. Carefully pile into baked pic shell. Chill until firm. Just before serving, top with whipped cream and garnish with sliced fresh peaches. ARABIAN MOONLIGHT PIE 1 IVi 2 y* baked pie shell 1 teaspoons unflavored gelatin 3 2 tablespoons cold water 1 1 oz. chocolate, cut in pieces i cups'milk 1 cup sugar Vz tablespoons cornstarch teaspoon salt tablespoon instant coffee egg yolks, well beaten teaspoon vanilla 3 egg whites, stiffly beaten cup heavy cream teaspoon instant cocoa Chocolate sprinkles' Make and bake the pie shell. Soften gelatin in cold water. Add chocolate to milk in top of double boiler and heat. When chocolate is melted, beat with rotary egg beater until mixture is sniooth and blended. Mix • sugar, cornstarch, salt, and instant coffee thoroughly. Add to chocolate mixture and. cook until thick and smooth, then cook 15 min. longer, stirring constantly. Stir a small amount of hot mixture into beaten egg yolks, return to double boner, and cook a few minutes longer. Remove from hot water. Add gelatin and stir until thoroughly dissolved. Add vanilla and mix. Cool, stirring occasionally. Fold in egg whites. Whip Vfe cup cream stiff and fold into mixture. Turn into pie shell. Chill in refrigerator several hours or overnight. At serving time, add instant cocoa to remaining J £ cup cream, whip stiff, and spoon lightly onto filling in a circle about 1 l k " wide and about \k " from rim. Decorate cream with chocolate sprinkles. . ELECTRIC TRAIN • • * \ *^' & r * r ^ "* **"* "T 1 ' r t", ' £.jE,fc*h v .wim^our'new.'f.^^ • g % -^r^y^yyv.^ • -< * * * • k^jj^^iiM^-v'-f.' 1 , : ^ ,:,'1^V "" * r ROYAL PAIR ?i* -• ' ft .<«••. With the dryer teason at iff peak* and Christmw just •found the corn«r, ben? is a combinatioa offer that nets you a big saving at'a molt oppor. tune time, The electric train is a genuine Ameri* can Flyer let, It has 6 cars including locomotive that .puffs and whistles, Track is 126" long in figure 8 with overhead. Set is valued at $74.35, .This sensational Dryer-Train combination offer is available at most Speed Queen dealers. Stop in and get details, or write Speed Queen Corp., Ripon, Wisconsin, SMfD QUfEN CORPORATION Ripon, Wikcontin CORN MEAL BISCUITS Yield: 12 bwcuiU 1 H cup* sifted all-purpose flour 2M teaspoons Clabber Girl Baiting Powder M teaspoon salt H cup shortening M cup yellow H cup milk corn meal Sift together f\our, Baking Powder, and salt into a mixing bowl. Blend in corn-meal. Cut in shortening until mixture resembles coarse crumba. Add milk all at once. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about )4 minute on lightly floured board. Roll dough % inch thick. Cut with 2-inch cutter. Place on lightly greased baking sheet. Bake in a 450° F. (very hot) oven 12 to 15 minutes. Kimsmhtf, It's th« trash IngridHnU In your horn-bated radpt that mate things tasta battsf , stay frash loaisr. CLABBEH GIRL NOW IxCLUblVtlr KNOWN Ab TMt BAKING POWOtH WITH TMt BALANCtD DOUULt ACTION PHOTO CREDITS Wisconsin Conservation Department; Mel Berg; Dick Cowles; H. Armstrong Roberts; J. C. Allen and Son; Jack McManigal; Luoma Photos; C. P. Fox; Ken Hadenfeldt; Bob Taylor.
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