Quaker recipes

Sift dry ingredients, cut in butter, add unbeaten egg and ground almonds. Reserve % cup of dough for topping. Press remaining dough evenly into bottom and sides of 8-inch pie pan. Do not cover rim. Fill with cream filling, top with raspberry sauce and strips of pastry. Bake in moderate oven, 375°, 30-35 minutes. Serve warm or cold. Cream Filling Beat 1 egg until fluffy, about 2 minutes. Add gradually % cup sugar and beat until thick and Jemon colored. Blend in %4 cup sifted Pills- bury’s flour and %4 teaspoon salt. Gradually add 12 cups milk which has been scalded in top of double boiler. Return mixture to top of double boiler, cook, stirring constantly, until thick. Cover and continue cooking 4 to 5 minutes, stirring occasionally. Add 1 teaspoon vanilla. Cool. Raspberry Sauce Combine 1 package thawed, frozen raspberries, undrained, 2 table- spoons sugar and 2 tablespoons cornstarch in sauce pan. (14% cups fresh berries and % cup sugar may be substituted. Omit cornstarch. ) Add 1 tablespoon lemon juice. Bring to boil and cook 5-10 minutes until mixture thickens. Cool. 83 THE QUAKER CooK BOOK ORANGE GELATIN 1 tablespoon gelatin 2 tablespoons lemon juice Y% cup cold water Y2 cup sugar ¥Y2 cup heated orange juice Ys teaspoon salt or less ¥4 cup cold orange. juice Soak gelatin in cold water five minutes. Add hot orange juice and mix well. Add other ingredients in order and pour into individual molds to congeal. This is a light dessert, wonderful for convalescents and diet watchers. LouIsE L. Cox (Mrs. Elwood) HEAVENLY HASH 10 marshmallows (cut in small 1 cup broken nuts pieces) 1 cup seeded grapes (cut in 1 No. 2 can pineapple (drain small pieces) off juice) 2 cups whipping cream Whip cream. Put 1 cup in bottom of casserole, add nuts and fruit. Put other half of whipped cream on top. Place in refrigerator. Use at any time. Good for days after making. SCOVIA POSTON MAGIC CHERRY DESSERT 1% cup butter or margarine 12 cup milk Y2 cup sugar 1 No. 2 can sour cherries 1 cup sifted flour ¥4 cup sugar 2 teaspoons baking powder 1 cup juice 14 teaspoon salt (can use apples, peaches or berries if preferred) Cream butter and sugar until light and fluffy. Sift dry ingredients together. Stir into margarine the sugar mixture alternately with milk. Beat until smooth. Pour into greased 2 quart casserole. Spoon drained fruit over batter. Sprinkle with %2 cup sugar and pour juice over top. Bake at 375° for 45 minutes. When baked, the cake batter comes to the top. Serve with whipped cream topping if desired. Serves 8. SUE S. PARKER (Mrs. Allan) 84 DESSERTS PEACH PARFAIT 1 cup sugar ¥& teaspoon salt 4 cup water 14 cup orange juice (two 2 egg whites medium oranges) 1 cup peach pulp, fresh or 2 cups whipping cream frozen 14 teaspoon almond extract Boil sugar and water until the syrup spins 2 inch threads when dropped from a fork or spoon, or until the candy thermometer indicates 234°— takes about five minutes. Beat egg whites until stiff, add salt. While beating constantly gradually pour hot syrup over egg whites. Fold the peach pulp and orange juice into the egg white mixture until thoroughly blended. Whip the cream, add almond extract, and fold into the peach mixture. Fill two refrigerator trays and place in contact with the bottom of the freezer compartment. Freeze until firm—takes about one hour when cold control is set at 10. Cover with waxed paper or foil and return temperature dial to normal setting. (6 to 8 servings). Good on a hot summer day! IONE LOWE GRAPE ICE CREAM 2 cups cream 2 cups sugar 1 cup whole milk 1 cup grape juice Freeze in usual way, pack for 3 hours before serving. The cream will be well flavored and tinted a pretty violet. RACHEL TAYLOR_(Mrs. F. R.) DEWBERRY ICE CREAM 1 pint whole milk 1 tablespoon flour 2 eggs Y pint berry juice 1 cup sugar 1 pint cream