*
“it’s the best home canning practice”
says Mrs. I.. M. Evans, Champion Homs Cannsr
Missouri Stats Fair's Goldsn Annivsrsary
Yes, it’s the Bemardin combination of features that helps
you with every jar. First, the Snap-Lid—tin-plated steel,
gold lacquered on both sides—gets an added safety third
coat on the food side. It's snow white, food-acid resistant.
The live latex sealing ring loves boiling water and liter
ally "hugs” the jar rim to protect that precious vacuum.
Bemardin screw bands draw down easily, and when your
filled and sealed jars are cooling, you’ll love the "music”
of those Snap-Lids as they "snap” "Well done—a good,
safe vacuum here.”
Use Bemardin, the "Cadillac” of canning caps, this year.
They cost no more—and you’ll feel so much safer.
\ ' y
You may be the Nation's Champion Cannef without —» ^ ^ ^ ^
realizing it. Only one jar of your own canned food / ~~~—
places you in competition. Write today for complete I n®GK) "
information sheet, list of prizes, and simple entry / -
instructions. There's no obligation. Write to Shiny / “
Silver Dollars, Bernardin, Evansville 12, Indiana. /sksl
SPECIAL OFFER on our authoritative Home Canning
Guide. Colorlulfy illustrated. All inclusive. Contains
hetptu! tables, methods, time-saving hints, and over
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America's Fastest Growing
HOME CANNING CAPS WITH SNAP LIDS
Gold Ribbon Winner
gives you a recipe for Crumbly Light
Dutch Hustle Cake
“Here's a hurry-up way to make old
fashioned apple kuchen." says Mrs. Foster
Cutler Jr., winner of the new Gold Ribbon ■
for the best yeast baking at Michigan’s ?5*T
Croswell Fair. “All you do is mix and JJ
spoon—it rises right in the pan. And what Jr
a delicious cake you’ll bake. It’s topped
with tart, juicy apple slices . . .
rich with the wonderful flavor
only yeast can give. Be
sure your yeast is
Fleischmann’s Active
Dry Yeast. It’s so fast
rising and easy to use . . .
everything bakes up wonderful
with Fleischmann’s!’'
DUTCH HUSTLE CAKE
Vs cup milk
Va cup sugar
Vi teaspoon salt
Va cup Fleischmann’s Margarine
1 package Fleischmann’s Active
Dry Yeast
Va cup very warm water
I 1 egg well beaten
IVr cups sifted flour
1 Vl cups canned or cooked a aple
slices, drained
2 tablespoons brown sugar
Va teaspoon cinnamon
Va teaspoon nutmeg
Scald milk. Stir in sugar, salt and
half the margarine. Cool to luke
warm. In mixing bowl dissolve yeast
| in very warm water. Stir in luke
warm milk mixture. Add egg and
■
flour. Beat until smooth. Spread
dough evenly in greased 9x9x2- J
inch pan. Arrange apple slices on
top. Sprinkle with mixture of sugar,
cinnamon and nutmeg. Dot with
remaining margarine. Cover and let
rise in warm place, free from draft,
until doubled in bulk, about 40
minutes. Bake in hot oven at 400° F.
for 25 minutes. Drizzle with con
fectioners’ sugar icing.
ANOTHER FINE PRODUCT OF STANDARD BRANDS INCORPORATED
ROYAL PINEAPPLE CAKE
1% cups flour
l/i cups sugar
3 teaspoons baking
powder
1 teaspoon salt
% cup soft shortening
1 cup milk
teaspoon lemon
flavoring
% teaspoon vanilla
2 egg yolks
1 whole egg
Heat oven to 350° (moderate). Grease generously
and flour two layer pans, 8 x 13*". Thoroughly mix dry
ingredients together in bowl. Add shortening, % cup milk,
lemon flavoring, and vanilla. Beat 2 minutes, medium
speed on mixer or 300 vigorous strokes by hand. Scrape
sides and bottom of bowl constantly. Add rest of milk,
egg yolks, and whole egg. Beat 2 more minutes, scraping
bowl constantly. Pour into prepared pans. Bake 30 to 35
minutes. Cool. Put layers together with a pineapple
filling, spreading about 3* cup over center of top layer.
Frost sides and a lJi" border on top with a white icing.
CHOCOLATE HAWAIIAN DELIGHT
Pie plate —10"
2 cup (% stick) butter 1 tablespoon lemon juice
2Yt cups (2 3-2 oz. cans) flaked coconut 3 tablespoons sugar
1 cup evaporated milk 2 cup semi-sweet chocolate morsels,
1 cup (1 8-2 oz. can) crushed pineapple chopped
1 package lemon gelatin
Melt butter in a large skillet, add coconut and stir until evenly browned. Press browned
coconut on bottom and sides of pie plate; chill. Chill small bowl and beaters. Pour evap
orated rpilk in refrigerator tray and chill until ice crystals begin to form around edge. Mean
while, thoroughly drain crushed pineapple, reserving juice. Stir % cup pineapple juice into
lemon gelatin; heat until gelatin dissolves. Add lemon juice, sugar and crushed pineapple;
chill until slightly thickened. In the chilled bowl, whip evaporated milk until stiff and forms
a peak. Fold into gelatin mixture. Pour half of filling in coconut crust; over this sprinkle
J* cup chopped semi-sweet chocolate morsels. Spread remaining filling on top and garnish
with chocolate morsels. Chill until set.
TROPICAL FISH SALAD
2 large pineapples
1 small can shrimp or
% cup fresh cooked shrimp
1 cup cooked flaked fish
& cup diced cucumber
H cup diced celery
1 tablespoon grated
horseradish
3 tablespoons mayonnaise
Slice tops off pineapples.
Remove pineapple pulp and
save to use for dessert another
day. Mix all ingredients and
pile into hollowed-out pine
apples. Serve as main dish for
two, or as a side dish for four.