The News-Review from Roseburg, Oregon • Page 13

Pies Make Elegant Use Of Summer Fruits Chiffon Cream Pie Looks Like A True A whipped cream smooth Simmery Summer Day Calls For A Frosty Pie Dessert' Frosty Fruit Pie, a perfect summer dessert, is an unusual new pie discovery. From one basic recipe, the high, fluffy filling can be made in nine delicious flavoi-. The crust is ideal because it stays oven-fresh, flaky and tender even when refrigerated for orite fruits claims year long enthusiasm. Here fresh strawberries bedeck the fluffiness of this custard-type pie acmevea wun me magic 01 unfavored gelatine, ,1 A .1 oven, especiolly with such can be kept on hand for this i i A PERFECT SUMMER DESSERT is this Frosty Fruit Pie, with blend its of delicate flavors, and more important, the frosty, cool look and taste of it. It is simrjle to make.

NEWS-REVIEW ROSE BURG, ttt yV.vT 9 jc- Fresh able pie makings are no longer a problem to the and what a blessing for Mother to get away from the uimon pie starts with custard ingredients. milk, sugar. Then unflavored gelatine enters the picture, and the firm texture of custard is transformed to an airy, meitingly light one. Nor is any baking necessary since the gelatine is added to a quick custard which has merely been thickened over boiling water. Whipped cream and beaten egg whites fold- cu uiio uie uuing give smoomness and height which the gelatine captures and holds safe for taste enjoyment.

CHIFFON CREAM PIE (Fruit Trimmed) i 1 envelope unflavored gelatine cup sugar, divided Vt teaspoon salt Vk cups milk 2 eggs, separated Vi teaspoon vanilla 1 cup heavy cream, whipped 1 9-inch baked pie shell Mix gelatine, Vt cup of the sugar and salt in top of double boiler. Stir in milk. Place over boiling water and stir until gelatine is dissolved. Beat egg yolks slightly. Slowly pour small amount of the hot mixture over egg yolks stirring rapidly.

Return egg mixture to double boiler and cook, stirring constantly, until mixture coats the spoon, about 3 minutes. Remove from heat; add vanilla. Chill until mixture is slightly thicker than the consistency of unbeaten egg white. Beat egg whites until stiff; gradually beat in remaining cup sugar. Fold in gelatine mixture and wthipped cream.

Turn into baked pie shell; chill until firm. Garnish top of pie with sliced fresh strawberries. If desired, serve with additional fruit. YIELD: 1 9-inch pie. And here's another! "Basket of Strawberries Pie" will make one basket of berries serve 5 or 6.

It's an extra good way of stretching the flavor of fresh strawberries when they are expensive and first coming into season. Start with a crumb shell and fill with the flavorful apricot whole fruit nectar and strawberry gelatin filling. Chill until firm and just before serving garnish with a bit of whipped cream. Basket of Strawberries Pi 1 basket strawberries (about 3 cups) cup granulated sugar 2 teaspoons plain gelatin 1 cup apricot whole fruit nectar Cash salt 1 (8-inch) crnmb shell -Whipped cream Wash, hull berries and slice. Sprinkle with sugar and mix ly." Let stand while preparing gelatin mixture.

Soften gelatin in 2 laDiespoons nectar. Heat remaining nectar with salt, and dissolve sonenea gelatin in it. tool to consistency of unbeaten egg white. Stir in strawberries. Turn into crumb shell and chill until set.

Garnish with whipped cream. Serves 5 to 6. For Your File Salt codfish should be soaked In cold water overnight; then it should be drained and pulled apart with a fork. The shredded fish may now be mixed with mashed potatoes and seasonings and shaped into ball for frying in deep fat. Sunday Brunch: Spread toast with deviled ham and top with chive-seasoned scrambled eggs.

Add molasses, prepared mustard, cider vinegar, and chopped onion to canned tomato sauce; use when you are barbecuing frankfurters for that picnic party. Count on three to four servings per pound of canned ham when you are offering it to a crowd. Use poached eggs for summer juncneons. rney may be served many ways: on hash, flat chicken croquettes or si ces of baked or In cross-country testing, home-makers voted this one of the best pie recipes of all time. The crushed pineapple version rated tops.

liake Frosty Fruit Pie in the cool of the morning, pop into the refrigerator, and serve later, it won't have lost its "bloom" even next day. And it's a real time-and-trouble saver, too, because you can always have the makings in the cupboard no remembering to order perishable ingredients ahead of time. The recipe goes a long way, too. It makes a large, 9-inch pie, handsomely high, which allows mora servings. Here's the filling: 9" pie shell IV cups crushed pineapple, pineapple juice, orange juice, grape juice, prune juice, apricot nectar or applesauce 1 pkg.

lemon-flavored gelatin to 1 cup sugar (depending on sweetness of fruit) 1 cup chilled undiluted evaporated milk 1 tbsp. lemon juice Bring fruit or juice to a boil. Stir in gelatin until dissolved. Mix in sugar. Cook until almost stiff.

Whip evaporated milk stiff with the lemon juice. Pour on top cf the gelatin mixture. Beat in slowly with rotary beater or electric mixer at low speed. Pour into baked pie shell, chill at least I hour. Garnish with shaved chocolate, if desired.

To whip evaported milk, simply chill in refrigerator tray until soft ice crystals form around outside edge (15 to 20 minutes). MUIIB Use 1 cup boiling water and cup-lime or lemon juice (fresh, bottled or canned). Lime or lemon-flavor- ea geiaun may be used. Success Tip: For a fluffy high pie be sure the gelatin mixture is almost stiff and that the evaporated milk is whipped until it stands in stiff peaks. Here's the crust: 9" Stir-N-RoU Pie Shell 1 1-3 cups sifted flour 1 tsp salt 1-3 cud cooking (salad i nil 3 tbsp.

cold whole milk (or 1 tbsp. undiluted evaporated milk and 2 tbsp. cold water) Heat oven to 475 degrees (very hot). Mix Hour and salt. Pour ou and milk into one measuring cup (but don't stir).

Then pour all at once into flour. Stir until mixed. Press into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12" square).

Boll out gently to edges of paper. (Dampen table Iod to orevent slin. Ping.) Peel off top paper. If dough tears, mend without moisteninff. Lift paper and pastry by top cor ners.

Place paper-side-up in 9" pie pan. Peel off paper. Fit pastry into pan. Build up high fluted edge. Prick shell thoroughly with fork.

Bake 8 to 10 minutes. pared horseradish and serve on toasted buttered buns. If American or Swiss cheese geti moldy, just cut off the green part. The cheese underneath is perfectly good. Want a luscious fruit dessert? Bake bananas and rhubarb togeth er with sugar and orange juice; serve with softened cream cheese topping.

ENERGY PICKUP If you're planning a camping trip thiE summer be sure to have plenty of dried fruits, particularly prunes and raisins, on hand. You'll find them an ideal quick lunch on a long hking trip. They give you a pick-up in no time at ail since they're loaded with quick energy. Make tuna fish sandwiches, then dip them in a mixture of milk ana egg as you would for French toast. Fry to a luscioui golden-brown In butter or mar.

garine. Serve with cole slaw for a warm-weather lunch. Butterscotch Banana Pie Is A Cool One Butterscotch Banana Pie is welcome dessert on days when iU loo warm to hake. You probably have a favorite bake shop where there is always an array of luscious fruit and cream pies. But on occasion, try your own skill at pie baking.

This recipe for Butterscotch Banana Pie is a simple one to manage. Make a bit of extra pastry when you feel artistic and braid three very narrow strips to surround the1 edge of the pie. Arrange banana slices over the finished Die in your choice of patterns but oe sure eacn pie eater has hit share. BUTTERSCOTCH BANANA PIE 1 cup sifted enriched flour VI teaspoon salt 1-3 cup shortening. 2 to 3 tablespoons cold water (about) Sift together flour and salt.

Cut or rub in shortening. Sprinkle witn water, mixing lightly until dough begins to stick together. Turn out on lightly floured pastry cloth. Press dough together. Roll out about Vi inch thick.

Line 9-inch Sie pan. Prick with fork. Bake in ot oven (450 degrees 8 to 12 minutes. Cool. Fill with Butterscotch Filling.

Butterscotch Banana Filling: Vi cup sifted enriched flour 2 tablespoons cornstarch 1 cup brown 'sugar Vi teaspoon salt 2V4 cup milk 2 eggs 3 tablespoons butter or margarine 1 teaspoon vanilla extract Fluted banana slices Combine flour, cornstarch, sugar and salt in top of double boiler. Gradually add milk and mix until smooth. Cook over hot water until thickened stirring constantly. Deal eggs suentlv. stir small amount of hot milk mixture lntn eggs.

Add to remaining milk mix ture, mix wen. ijok i minutes, stirring constantly. Add butter or margarine and vanilla. Cool. Pour into pastry shell.

Arrange banana slices on top. Makes 1 9-inch pie. SHORTCUTS During hot weather take advantage of all the cooking shortcuts you know. For a fancy dessert we suggest combining a package of instant vanilla pudding mix with a 12-ounce can of apricot whole fruit nectar. Then foW in a half cup or so of whipped cream and spoon into tall sherhet trlnsspa.

Top with sweetened crushed raspberries. Attention outdoor cooks: When you are stringing marinated piec es oi Deei or lanwj on sxewers for grilling outdoors, leave a little space between each piece of meat. Then all sides will be deliciously browned and have that good charcoal flavor. Keep butter or margarine In the refrigerator, wrapped and in their package or in a covered container until you are ready to use the spread. This way flavor is protected.

Small fry like a milk drink made with a cup of milk sweetened with two tablespoons of maple-flavored syrup and served over a scoop of vanilla ice cream. Sugar wafers taste good with this for summer arternoon refreshment. Try adding two tablespoons of milk to a pound of ground beef when you are making ers: they'll come out Mcvl Tod the hamburgers with a mixture of chili sauce, pickle relish and pre- 1 pleasing results. Ingredients time saver, and nfiAn norish. Peach Lemon Pie Meeting With Approval We particularly like to serve this "Quick Peach Lemon Pie" during warm weather since it goes together very quickly and has a most refreshing flavor.

Combine a can of sweetened condensed milk with lemon rind and iuice and Deaten eggs. Fold in a No. 2V4 can drained cling peach slices and pour the filling into a baked shell. Top with meringue and bake until golden. QUICK PEACH LEMON PIE 1 1-3 cups (1 can) sweetened condensed milk V4 cup lemon juice 1 teaspoon grated lemon rind 2 eggs 214 cups canned cling peach slices 1 baked 9-inch pastry shell Vt cup granulated sugar Combine milk, lemon juice, rind and lightly beaten egg yolks.

Stir in well-drained peaches. Pour into whites until stiff. Continue beating while adding sugar. 1 tnhleononn at a time, fop peaches with meringue. Bake in moderately slow oven (325 degrees 20 to 25 minutes.

Serves 6 to 8. Who says vou need fresh fruit for jellies and jams? Why, in just a matter of minutes you can turn frozen fruits and juices into perfectly delicious homemade spreads using fruit pectin and the modern short boil method. 5 OREGON THURSDAY, JULY 8, 1954 15754 Peach Pie Party Dish chiffon pie enhanced with fav. Rice Dessert Wins Laurels Here is one of the best rice desserts you will eat In a long, long time. It is almost too heavenly to be real, but it is ami really, really marvelous.

Even more marvelous is the fact that sucn i sensationally tasty dessert is quick and simple to make. The can't fail crust is a hard meringue which is as easy to tut as an egg white is to beat. The creamy strawberry rice Is as good as those luscious red berries can make a dessert. So it is no wou- uer mat everyone who has the privilege of eating this Rice and ouawuerry ftugei fie wiu rave and rave about a trulv mumnrihlo aesseri. Ingredients 3 egg whites cup extra fine suear Pinch of salt vi teaspoon cream of tartar Mi teaspoon vanilla 2 cups cold cooked rice V4 cup beet or cane sugar Vt cup milk 2 cups sliced strawberries (or sweetened cherries may be used) 1 cup whipping cream, chilled cup beet or cane sugar PREPARING THE PI.IPPFV WHITE RICE: To make 3 liberal cups of fluffy rice, put 1 cup of uncooked rice, 2 cups of cold water and 1 teasDonn nf call ini 2-quart saucepan and bring to a vigorous boil.

Turn the heat as low as possible. Cover the saucepan with a lid. Do not remove lid nor stir rice while it xnnVm Leave saucepan over this low heat for 14 minutes. After the rice has cooked, remove saucepan from heat. Use exact measurements of uncooked rice and water.

Time the cooking accurately. For extra convenience and economy of time and effort, cook 2 cups of rice. 4 cuds nf peeping vi umiseu reaay- cooked rice in the refrigerator in a covered container. Use th's rice as needed in quick, delicious and inexpensive soups, salads, casserole dishes, hot breads and desserts. METHOD: Beat the egg whites until foamy.

Add Vt of the cup sugar, the salt, cream of tartar and vanilla. Continue beating and gradually add the rest of the sugar. Beat until the egg whites are smooth, shiny and hold their urease a id men pie plate. sluing sraes. spread the egg whites over the bottom and up the sides of the pie p'ate.

Make swirls around the edge if desired. Bake in a preheated '250 oven Ior lv "ours. Cook the cooked rice, the V4 cup and strawberries together until most of the milk has been absorbed. The mixture should be creamy and not dry. Jmt with red food coloring if desired.

Cover and chill. Whip the cream. Fold in the cup of sugar, slightly stir the chilled rice mixture to make it somewhat creamy. Fold it' into the whipped cream. Pour the rice-strawberry-cream mixture into the merinp'ie Pi shell.

Chill until firm. GaK with whole or sliced strawberries, wedge's Serve' cut tato This recipe makes servings. Turnovers make delightful! tidbits to serve with a vegetable juice cocktail or a coM soup on a summer supper menu. Roll out your best pie dough, cut in squares, put a spoonful of filling of eaoh square and then fold mto small triangles. Bake in a hot oven until lightly brnwnl Finnlv I chicken or ham, mixeS wi'h a tu a the beautiful Chiffon Cream equally well received by The ,0 in by "I of a is A TREAT, both to serve and Great-great-grandmother made the fresh peach pie for her family, and homemakers today find just as great a demand.

Try this easy recipe Pie Lovers Consistently Name Fresh Peach As A Top Favorite SECOND SECTION THE Your Daughter Can Be Taught Canning Methods now mat vacation daj-i are nere, why not encourage that young daughter of yours to learn to cook, when j'ou give your young daughter her first lesson jelly making, teach her to follow Kie directions exactly. Once Hie habit of accuracy is esablish-ed, you'll find that in practically no time at all she can turn out really good jams and jellies all herself. You and she both will beam with pride when she says, made it myself." to the rest the family and her friends. Homemade raspberry jam i3 a favorite with most youngsters, and peanut butter and raspberry jam sandwich is a real treat. And beautiful raspberries are at their peaK now, so lot her begin with this fruit.

Even the very young cook will find jam and jelly making easv using pectin and the short boil method. By adding natural fruit pectin to the fruit the boiling time cut down to 1 minute, and your jellies and jams are paraffined just 15 minutes after the fruit is prepared. The short-boil method is not on easy but economical too you get about 50 per cent more glasses of jam or jelly because the precious fruit juices are not boiled away. Raspberry Jam Yield: about 10 medium glasses 4 cups prepared fruit 6V4 cups sugar V4 bottle liquid trait pectin To prepare the fruit: Crush thor- Pie It is a rnilnr afternoon partj aTesfs to by boiled ham. They may be topped I tard, making deticiousTuirgs Or rcefteeS' HllandaiSei'1isCSy -Ie jJs-.

to eat. is Frpsh Ppnrh Pio range half the peaches in pastry shell. Sprinkle with half the remaining sugar-flour mixture. Arrange remaining peaches, then sprinkle with rest of sugar-flour mixture. Combine melted margarine, lemon juice and rind.

Drii-zle evenly over peaches in shell. Out remaining pastry in striDs V4 inch wide and arrange cnss-cr03S on top of fruit. Moisten edge of lower pastry and press down ends of strips to seal them to edge of crust. Turn edges of pastry under and crimp or flute as desired. Bake in moderately hot oven (425 degrees 15 minutes.

Reduce heat to 375 degrees F. and continue baking 30 minutes. The little trick of flavoring peach pie with lemon juice and melted margarine works equally well with other fruit and berry pies. BLACK BOTTOM PEACH PIE IVi cups finely rolled chocolate cooky crumbs Vt cup melted butter or margarine 1 envelope (1 tablespoon) plain gelatin 2 tablespoons coid water V4 cup syrup from canned cling peaches Vi cup granulated sugar teaspoon salt 5 to 6 canned ciing peach halves 1 tablespoon lemon juice Vi cup whipping cream Blend together cooky crumbs and butter. Pack Into bottom and sides of greased 8-inch pie pan.

Bake in moderate. oven (350 degrees about 8 minutes. CooL Soften gelatin in cold Wer. Heat peach syrup with sugar and salt. Dissolve softened gelatin in hot liquid.

Crush or neve peach halves to make 1 cud duId. Blend nuln and lemon Juice into gelatin mixture. Cool until slightly thickened. Fold in whipped cream. Pour into cooled shell, Slice 1 peach half and garnish top with slices.

Chill until firm. Serves 5 to 8. if A treat for Die lovers is a iuicv fresh peach pie. The golden fruit, piled generously into a flaky crust and partly covered with a pastry lattice, makes a queen of pios. Because peaches are juicy, a sweetening sugar.

As the nie little flour is mixed with the bakes, the flour traps most of me juice and makes it jell. Even the best peaches usually need somethii.g to "point up" their flavor. Lemon juice does a fine job. It doesn't take much lemon juice, but what is used should reach all parts of the fruit. An easy way to make sure that it does so is to mix the lemon juice with melted margarine.

Then drizzle the combination evenly over the fruit. FRESH PEACH PIE (maki 1 9-inch pit) 1 recipe plain pastry 2-3 cup sugar Vi teaspoon salt 2 tablespoons flour 4 cups sliced peached (8 to 8 peaches) 2 tablespoons melted margarine 1 tablespoon lemon juice 1 teaspoon grated lemon rind Line 8-inch pie flatc with pastry, leaving a 1-inch overhang. Put trimmings aside to make lattice strips. Mix sugar, salt and flour. Sprinkle 2 tablespoons of this mix- ougbly about 2 quarts fully rip red raspberries.

(If desired, sieve nau ot pulp to remove some of seeds.) Measure 4 cups into i very large saucepan. To make the (am. Add miuar fruit in saucepan and mix well. Place over high heat, bring to a full rolling bod, and boil hard 1 minute, stirring constantly. Re-1 move from heat and stir in linuiri fruit pectin.

Skim off foam with metal spoon. Then stir and skim turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover Jam at once with inch hot par- UIU. A REAL STAR of the table is party dessert, and one that is roTte'r0 STILL A FAVORITE of many pie-lover Is the old standby, Banana-Butterscotch.

This is another pie that calls for cool preparation, and with today's modern freezer methods of having pie shells ready days ahead of time, it is so simple for mother to have wonderful desserts right on hand..