Verhovayak Lapja, 1943. július-december (26. évfolyam, 26-53. szám)

1943-08-12 / 33. szám

Page 12

Verhovayak Lapja

1943 August 12

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LADIES’ PACE

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Victory Menus

i __________

Here’s the Only Difference in Making

A ONE-CRUST PIE

ki which filling is piled into baked pie shell.

FLAKY PASTRY is often used for top crusts and pie shells. For Flaky Pastry, roll plain pastry %” thick. Dot with butter. Use 1 tbsp. butter for large size crust. Butter should be firm, not too hard or soft. Roll up pastry. Fold so the 2 ends meet in center and seal, then fold in half. Roll out in circle to fit pie pan, and proceed as usual.

Set in refrigerator to chill.

3 egg whites

% tsp. cream tartar

6 tbsp. sugar

For 8-inch Pie

5 egg whites

M tsp. cream tartar

4 tbsp. sugar

For 6-inch Pie

1 egg white

Vs tsp. cream tartar

2 tbsp. sugar

Beat egg whites until frothy, add cream of tartar, and continue beating until stiff enough to hold a point. Gradually beat in sugar... continue beating until mixture is stiff and glossy. Slow and complete blending-in of sugar prevents beads of sugar on meringue.

GOURMETS’ DELIGHT

Pile these luxuriously rich cream fillings into baked flaky pastry shells and finish with either whipped cream or a meringue.

After chilling, prick surface of pastry with fork to prevent puffing during baking. If pastry persists in puffing up, quickly reach in oven with longhandled fork, prick again in 1 or 2 places.

Bake 8 min. in very hot oven. Cool thoroughly before adding cooled filling, so that crust will not become soggy.

About an hour before time to serve pie, make meringue for topping.

Pile meringue lightly on cooled pie filling ,.. seal it onto edge of crust to prevent shrinking. Swirl or pull up points to make it look decorative.

Bake 15 to 20 min. (until a delicate brown) in a slow oven (300 degrees) to set and bake the meringue so it will hold up. Let cool at room temperature away from drafts, as cold air makes it fall and condenses moisture on top of filling.

HOW TO MAKE MERINGUE

For 9-inch Pie

VANILLA CREAM PIE

masterpiece of form, taste and appearance

For 9 -inch Pie

% cup sugar % tsp. salt

2 % tbsp. cornstarch

lVt tbsp. Gold Medal Flour 2% cups milk

3 egg yolks % tbsp. butter

1 Vs tsp. vanilla

For 8-inch Pie

% cup sugar Vi tsp. salt

2 tbsp. cornstarch

1 tbsp. Gold Medal Flour

2 cups milk 2 egg yolks

' Vz tbsp. butter I tsp. vanilla

For 8-inch Pie

% cup sugar

Vs tsp. salt

1% cornstarch

Vi tbsp. Gold Medal Flour

1 Vs cups milk

1 egg yolk

% tbsp. butter

Vz tsp. vanilla.

Mix sugar, salt, cornstarch and fiour in top of double boiler. Stir in milk. Bring to boil over low heat, and boil 3 min., stirring constantly. Remove from heat. Stir a little of the hot mixture into slightly beaten egg yolks ... then blend into hot mixture. Place over boiling water, and cook 10 min., stirring occasionally. Blend in butter. Cool thoroughly. Blend in vanilla. Pour into cooled baked pie shell. Finish with meringue or whipped cream. If with cream,

first chill pie thoroughly (1 to 2 hrs.). Then top with sweetened whipped cream (Vz cup for 9” or 8” pie) flavored with 14 tsp, vanilla.

ALMOND CREAM PIE

reflects the elegance of a famous tea room

Make same as Vanilla Cream Pie, but instead of vanilla use almond extract (Vs as much) and add toasted slivered blanched almonds to the cooled filling (Vi cup for 9” pie, % cup for 8”, 1/6 cup for 6”). Top with sweetened whipped cream. Garnish with toasted slivered almonds.

BANANA CREAM PIE

“bananas and cream" de luxe.

Make Vanilla Pie filling. Cool. Just before serving, add sliced bananas (1 cup for 9" pie, % cup for 8”, Vs cup for 6"). Pour into cooled baked pie shell. Finish as desired... if with cream, garnish with ring of banana slices.

CHOCOLATE CREA PIE

smooth, rich and luscious

Make same as Vanilla Cream Pie but increase sugar (1 % cups for 9” pie, 114 cups foe 8’’, % cup for 6”). ...and mix cut-up chocolate with dry ingredients (2% sq. for 9’’ pie, 2 sq. for 8”, I sq. for 6").

(From: BETTY CROCKER of All-Purpose Baking.

A CIVIC DUTY

Praise From a General

I An obsolete building code can undermine the best fire prevention endeavors of any city. Therefore it is of the utmost importance that such codes be altered from time to time to keep them up to date. The National Board of Fire Underwriters has just revised its Recommended Building Code which serves as a model for building regulations in many cities throughout the country. The revisions were made to conform to advances in knowledge and experience Which have resulted from

new methods and materials.

An outstanding addition to this revised code in an appendix in which the fire resistance rating is given for different forms of construction, Another appendix applies to modern ideas in the erection and protection of piers and wharves, essential safeguards if a program is carried out for post-war use of our greatly expanded maritime fleet. Still another appendix deals with proper design in areas where earthquakes may occur.

It makes no difference

whether a community is small and non-industrialized or a metropolitan center of war activity, building codes should be modern and stringently enforced. They are devised to help protect the human and material resources of the nation. To that end it is as important to preserve a home as a factory. A life needlessly lost by fire in a rural district is just as great a loss as death by fire in a war plant.

It is the duty of every community to maintain an effective building code.---------------v-------------SUBTLE APPROACH

“Any of you lads know anything about shorthand?” asked the sergeant of a bunch of recruits.

There was a quick response. Six of them fell out at once,

“Righto. They’re shorthanded in the cookhouse.”

So the six spent the morning peeling potatoes.

Lieutenant General Lesley James McNair, commander of Ground Troops in the United States, wounded while visiting the African front, had the following to say of American doctors in that scene of action: “The medical service was superb.

I know at firsthand the speed and efficiency with which they worked: I was wounded at 2:30 in the afternoon. Within ten minutes they had me at a Battalion Aid Station. There two medical officers put a tourniquet on my shoulder to stop the bleeding, bandaged me, fixed me up so I could be taken to the rear. I went from there in a jeep to the Division Clearing Station, where they gave me blood plasma and checked my dressing. They put me on a litter in an ambulance and started me farther to the rear. At 5:30, only three

hours later, I was in a field hospital, had been treated twice, had had X-rays taken, and v/as ready to be operated on. That evening I came to in a warm bed, with no aftei effects from the operation ... I didn’t get this sort of treatment because I was a general officer. Buck privates were getting the same care.”

The medical men who attended General McNair in Africa were merely civilian doctors not many months ago following routine medical practices at home. The service which they are now rendering to the troops— general and private alike— they were then rendering to civilians. On the military front, as on the home front, these medical men know only one kind of service— the best possible. That is the tradition in which they have been trained.

Its easy to put off life insurance but ime to prevent the comits need*