The globe-independent. (Hagerstown, Md.) 1943-19??, 1944-05-18
The Hornenaker's
Corner
BY MARY DOUGLAS

keep cool this summer. No, | don't
mean that you open the door and
climb inside, but that you just pre-
pare as much of your meals as posi-
BILE in the early morning while it is
cool and store in the refrigerator
until serving time This way of
cooking will not only make you less
busy at meal time, but is also a
grand way of utilizing many left
over bits of foods
There is many dish that can be
stretched considerably with that
sturdy, yet elastic, food-gelatine.
Fruits can be made into gelatine des-
serts or salads. Leftover fish, chick
en-, or other meats can also be used
in this way by mixing into a flavor
some mold.
You can also "cook cool" by using
graham crackers and waters instead
of dough for many desserts. Per-
haps you have tried using graham
cracker shells for your pies, made by
crushing the crackers and mixing
with melted butter to form the shell,
but there is an easier way and one
that saves the butter:
This is the way you achieve the
graham cracker crust. Lightly grease
a pie plate (the glass ones can be
used and then taken to the table for
serving) and then place the crackers
in the bottom. Fill in the openings
between and around the edges with
crumbs. Cut crackers in half TO line
the top edge of the pie plate. Then
pour the filling, which has been
slightly cooled, into the shell and
place in the refrigerator until serv-
ing time.
Don't be skeptical as to whether
the back of the crust will stand up
when individual pieces are cut
Don't worry; it does. Just try it for
yourself. Many delicious filings can
be made to fill the shell, such as APP
pie chiffon, rhubarb, lemon, straw
berry chiffon, caramel and cream.
Here are the recipes for chocolate
and caramel filings:
Chocolate Filling
Mix dry ingredients 3 table
spoons cornstarch, S tablespoons
sugar and / square chocolate or
tablespoons cocoa with a little of
cupfuls milk Scald the remainder
of the 2 cups of milk and add the
cornstarch mixture Put into double
boiler and stir while it cooks and
thickens. When smooth and some
what thick, cover and cook for 10
minutes. Stir occasionally Remove
from heat and add VI teaspoon va
nilla Pour into graham-cracker
crust and chill Top with uncooked
meringue.
Caramel Filling
Caramelize tablespoons sugar by
heating over direct fire in top part of
double boiler until it becomes a
golden brown syrup. Remove from
fire and add ia cups milk. Place
over lower part of double boiler.
Mix 3 tablespoons cornstarch and a
pinch of salt with Va cup milk to
make smooth paste. Pour hot milk
into paste and stir thoroughly. Pour
back into double boiler and heat UNI
til it begins to thicken, stirring con-
stantly After it thickens smoothly,
cover and cook for 10 minutes. Stir
occasionally. Remove from fire and
add / teaspoon butter and u tea
spoon vanilla or few drops of
mapleine. Pour into crust and chill.
Top with uncooked meringue.
Uncooked Meringue
Even meringue can be made and
placed in the refrigerator to be
spooned on at serving time. This
type of meringue is an unlocked
one. 1t is as simple to make as the
pie she'll Whip the whites of eggs
to which has been added dash of
salt. Pour boiling water over the
whipped whites. Let the egg whites
rise to the top. Make sure that all
of the whites are exposed to the
boiling water. Skim off the me-
rlngue, put in collander to drain.
When dripping has stopped, pile in
bowl and place in refrigerator.
This will keep indefinitely. For
sweetening, crush l or 2 graham
crackers finely and>fold into the me-
ringue. Other favoring will not be
necessary. This meringue is also
fine to use to top custards and pud-
dings.
Here's something good to fill the
cookie jar with:
Hermit Bars
2/S cup butter or substitute
L