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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (June 13, 1963)
STYLED FOR SUMMER X. \ \ By Susan Lowe * n)Se ‘s a rose sanR a celebrated poet, but not always is tins so. \ for a strawberry too is a rose of sorts; a legitimate meml>er of tin* rose ... family. No wonder the fragrance of strawl*erries is so meltingly sw«*l, their beauty so enticing. We’ve assembled a bevy of In-rry dessert recipes, all styled for J' summer entertaining. Most are simple enough for everyday fare, but f glamorous and delicious too. You’ll want to make good oUl fashioned ‘ ' strawberry shortcake of course, and it’s fun to make as individual short cakes for a change, cutting with a cookie cutter. ' / Remember too that you can always combine rhubarb with straw - / l>erries in pie. You’ll want to freeze berries for winter desserts, so why / not freeze some of your strawberry pies while you’re at it? / Remember that the berry season isn’t confined to strawberries alone / for raspberries and blueberries also make delicious summer desserts / You can make a pretty berry pie with raspberries, loganberries or black / berries. / These are but a few of the berry desserts you can make, all styled ^ for summer serving! OLD FASHIONED STRAWBERRY SHORTCAKE 1 quart fresh strawberries, rut in half 1 cup sugar 2 cups sifted flour 3 teaspoons baking powder V* teaspoon salt V* cup sugar ii cup shortening 1 egg, beaten W cup milk 2 tablespoons melted butter or margarine I cup heavy cream, whipped Combine strawberries and 1 cup sugar; mix well. Sift flour, baking powder, salt and !• cup sugar to gether. Cut in shortening. Add egg and milk and mix lightly. Knead gently 10 times. Roll out on lightly floured surface into 8-inch circle. Press lightly into greased 8-inch layer pan. Bake in hot oven (400°) 30 minutes. Split layer in half. Brush lower half with but ter or margarine. Top with half of strawberries, half of cream and remaining layer half. Top with remaining strawberries and cream. You've made Toll House America's #1 cookie A true American success story-Toll House cookies were “born" just 20 years ago at the famous Toll House Inn. The recipe called for Nestle’s Semi-Sweet Chocolate-and still does! Only Nestle’s fills these favorite crispy cookies with the richer flavor of quality chocolate. Only Nestle’s crams them with the chewy delight of chunky whole Mor sels. So easy to make. Recipe on every package of Nestle’s Semi-Sweet Morsels. Now try this sensational new Toll House #2 ' TOLL HOUSE MARBLE SQUARES \ Preheat oven to 375°F. Sift together 1 c. plus 2 tbs. sifted flour, Vi tsp. baking soda, Vi tsp. salt-set aside. Blend Vi c. soft butter (or shortening), 6 tbs. granulated sugar, 6 tbs. brown sugar, Vi tsp. vanilla, Vi tsp. water. Beat in 1 egg. Add flour mixture—mix well. Stir in Vi c. coarsely chopped nuts. Spread in greased 13" x 9" x 2" pan. Sprinkle one 6-oz. pkg. (1 c.) Nestle’s* Semi-Sweet Chocolate Morsels* over top of batter. Place in oven 1 min. Remove from oven and run knife through batter to marbleize. Re turn to oven and continue to bake, bake at: 375*F. time.- 12 to 14 min. Cool. Cut in 2" squares, yield: 2 dozen. NESTLE’S MAKES THE VERY BEST CHOCOLATE Remember... round or square".. I_I Only Nestle's Chocolate makes these authentic Toll House treats!