t
CHERRY CHIFFON PIE
Pie plate, 9-inch Preheated 450° oven
1 pie shell H cup water
1 cup evaporated milk 1 tablespoon lemon juice
1 can frozen dessert cherries, 1 package cherry-flavored
thawed gelatin
5 tablespoons sugar % teaspoon almond extract
Prepare 9-inch pie shell. Bake 8-10 minutes until golden brown.
Cool. Chill small bowl and beaters. Chill evaporated milk in refrig
erator tray until ice crystals begin to form. Drain cherries, saving
juice. Cut cherries in half. Combine cherries and juice, sugar, water
and lemon juice in a saucepan. Cook over low heat 4-5 minutes.
Pour cherry mixture over gelatin; stir until dissolved. Add almond
extract. Chill until slightly thickened. In the chilled bowl, whip
evaporated milk until stiff and holds a peak. Fold in cherry mixture.
Chill 10 minutes. Pile lightly into baked pie shell. Chill at least 3
hours before serving.
■
ICE CREAM ’N CAKE ROLL
15x 10 inch pan (jelly roll pan) 8-10 servings
375° oven, preheated 13-15 minutes
£ cup sugar £ teaspoon baking powder
4 egg yolks 4 egg whites
l teaspoon vanilla £ teaspoon salt
£ cup flour, sifted Confectioners’ sugar
1 quart ice cream
Beat egg yolks until light and lemon-colored. Add
sugar and vanilla and mix well. Sift the flour and baking
powder together, and add them slowly to the egg mix
ture, beating until it is smooth. Add salt to the egg whites
and beat until stiff but not dry. Fold them lightly into
the cake batter. Butter the bottom of a 10 x 15 inch jelly
roll pan. Line it with wax paper that also has been well
buttered. Spread the dough in it and bake in a 375° oven
about 13 minutes. Turn out onto a long, clean tea towel
or cloth that has been sprinkled evenly with confectioners’
sugar. Remove waxed paper from bottom or cake. If edges
are brown and crisp, trim them off. Roll cake up in
towel. The towel, rolled along with the cake, will keep
it from sticking together while cooling. Let stand until
cool. Then carefully unroll and spread, with softened ice
cream. Roll up again and freeze until firm. Just before
serving time remove it from the freezer and frost it with
meringue. Then put it on a wooden board and place in
a 450° preheated oven for about 3 minutes, or until me
ringue is lightly browned. Cut and serve immediately.
MERINGUE
4 egg whites % cup sugar
£ teaspoon salt Few drops food coloring
Have the egg whites at room temperature. Add the
salt and beat until frothy. Then add the sugar, two table
spoons at a time and beat until the mixture becomes
shiny and stiff. Add a few drops of food coloring and
blend thoroughly.
High... -Jr-’
Light... A
and I
,*~4
Handsome... 4
Did you ever see such a super
fine texture? And just wait until
you taste the spicy-sweet flavor
of this light-as-a-feather beauty!
It’s simply out of this world!
Cakes, pies, cookies, breads,
biscuits — they all turn out spe
cial every time when you bake
with Robin Hood Flour. You see,
Robin Hood is milled from a
variety of high protein wheats,
to be the best flour for all your
baking. Its High Protein Rich
ness gives you better baking —
better nutrition, too. Get Robin
Hood at your grocer’s today!
p ”* ““ — “• — — Try Rita Martin’s ROBIN HOOD — — — __ __ mm. ^
I spice chiffon cake I
2 cups sifted ROBIN HOOD 1 tsp. cinnamon 5 egg yolks iT. 9
All-Purpose Flour ’/j tsp. nutmeg % cup water I
1 Vi cups sugar Vi Hp. allspice 2 tsp. vanilla
I -3 tsp. baking powder Vi tsp. cloves 1 cup (7-8) egg whites
I 1 tsp. salt Vi cup salad oil Vi tsp. cream of tartar I
| SIFT.... dry ingredients together into bowL
ADD ... salad oil, egg yolks, water and vanilla in f \ ~~
order listed. I t) a
■ BEAT ... 2 minutes in electric mixer or by hand fr ffDoffl i! ■|#'<|
(150 strokes per minute) until satin smooth. i lMg**r*g . v [Jr ll
I BEAT... egg whites in large bowl until foamy. Add ji 1 f I
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peaks are formed.
I FOLD... egg yolk batter into egg whites very
careftdly using a rubber scraper.
■ POUR. . . into ungreased 10-inch tube pan.
* BAKE ... at 325° for 55 minutes, then at 350° for 10
i minutes more.
INVERT. . pan on funnel to cool Frost with a butter
cream icing, or as desired.
Robin Hood. Flour Inttrnotional Milling Company
Gives \6a Better Befckg f