The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-05-30
The Honenaker's
Corner
~ NTApv OnTrET.AC
By MARY DOUGLAS

Simple party refreshments for
the warm weather holidays are
easy on the hostess A delicious cool
ing beverage, sandwiches in fancy
shapes and a large bowl of fruit
make an ideal menu for afternoon
or evening gatherings or for chill
dren's parties.
A new refreshment idea - Frosted
Grape Beverage - is a simple-to-
make combination of grape juice,
sparkling water, corn syrup and
egg white. This beverage may be
made up in advance and kept in the
refrigerator for party occasions.
You'll like it as breakfast fruit juice,
too.
Frosted Grape Beverage
2 cups grape juice (chilled)
2 cups sparkling water (chilled)
White of one egg
2 teaspoons corn syrup
Combine all ingredients in shaker
or jar with tight cover. When ready
to serve, shake very hard until
frothy. Pour over crushed ice into
tall glasses.
Peanut Butter Sandwiches
With several jars of peanut butter
on hand, you're never at a loss for
attractive, nutritious sandwiches.
Use day-old bread, cutting cruts with
a sharp knife. (Save bread crusts,
of course, for use in buildings or to
make bread crumbs.) Use spatula for
spreading peanut butter filling even
ly. When finished, wrap sandwiches
in waxed paper and cover with
damp cloth. They will stay fresh in
refrigerator for several hours.
Now I ask you what could be bet
ter than a strawberry chiffon pie?
It's true that the berries that have
arrived on the markets so far have
been rather high on the price side,
but as you will see in the following
recipe, ! cup of berries makes a
whole pie. Too, within the next few
weeks, there will be a more plentiful
supply of this delicious fruit on the
market and we hope that the price
will also be more reasonable. Here
are two, recipes for strawberry chif-
fon pie:
Strawberry Chiffon Pie
Prepare and bake a 9-inch pie
shell. Beat in the top of double
boiler 3 egg yolks, add p cup of
sugar and stir these ingredients over
boiling water until they thicken.
Add 1/8 teaspoon of salt to the
egg whites and whip until stiff
Pour the hot custard over them and
return the mixture to the double
boiler. Beat and cook until it is
thick and will stand up well. Fold
in l cup of Strawberries cut in pieces.
Fill the pie shell and brown in 400
degree oven for about 10 minutes,
or place under the broiler to brown.
Can be served with or without whip
ped cream.
Gelatin Strawberry Chiffon Pie
Prepare and bake a 9-inch pie
shell and chill it for hours. Hull
and slice 112 cups of berries. Pour
over them 81 cup of sugar and per-
NIT them to stand 80 minutes. Soak
1 tablespoon of gelatine in "a cup
of cold water, then dissolve it in
Y cup of boiling water. Add
tablespoon of lemon juice. Add the
gelatine to the berry mixture. Chill
these ingredients until they are
about to set, then whip until stiff
and fold in u cup of cream. Whip
until stiff 2 egg whites with 1/8
teaspoon of salt and fold into the
berry mixture. Fill the pie she'll
with the mixture and if desired gar
nish with whipped cream and top
with few strawberries. This last
suggestion is optional.
Of course when berries and cream
are plentiful there is nothing better
than to simply fill a baked pie shell
with nice fresh berries and pour
over the top a generous amount of
whipped cream and top with a few
of the choice berries.