The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-06-26

" w EA1lNH SahAh HCAN
There is nothing better than a
strawberry chiffon pie and now is
the time to make one.
Strawberry Chiffon Pie
l pie shell, crum or baked pastry.
2 teaspoons of gelatine
"a cup of cold water
3 eggs separated
2i3 cup of sugar
y teaspoon of salt
teaspoons of lemon juice
~ cups of fresh Strawberries,
crushed.
Prepare your pastry she'll Soften
gelatine in the cold water Beat
the egg yolks slightly; add salt.
lemon juice and about "a cup of
the sugar. Cook over hot, but not
boiling, water until thickened. stir
ring constantly. Stir the softened
gelatine into the hot mixture until
dissolved Remove from the hot
water. Add the Strawberries: chill
until the mixture begins to thicken
Beat egg whites until stiff but not
dry, gradually beat in the remain
ing sugar and fold into the straw
berry mixture. Pile lightly into
your pie shell; chill until firm. Top
with whipped cream and garnish
with whole unhulled Strawberries.
The canning and preserving sea-
son has arrived, with strawberries
and raspberries being the first fruit
to bow in. Canning and preserving
should be real joy this year, as
with plenty of sugar available it
will seem like old times again. Of
course we can't buy 20 pounds for
a dollar any more, but the fact that
we can get what we need to con-
serve the fruits and vegetables that
otherwise might be wasted, is GER
tainly relief.
Even though your garden may be
small or you have only small
amount of fruit, you will be mighty
proud next winter when you serve
string beans, tomatoes, asparagus
and a sparkling glass of jelly, to be
able to say, Il canned or preserved
them" Often times the family or
guests do not have to be told this,
for they have already tasted the
difference.
In making the jelly here are some
helpful facts, found in Federal and
State canning bulletins, about what
fruits contain enough pectin and
what fruits need to have pectin
added to make perfect jelly,
Here are the ones that do not
require added pectin-apples (tart)
grapes, plums, crab apples, currants,
haackberries and gooseberries
(Quinces, pears and ripe apples, as
well as some raspberries, require
added pectin to make a solid jelly.)
The list that requires added pee
tin is as follows strawberries,
peaches, rhubarb, cherries, pine
apple, apricots and elderberries.
The same bulletins list the COM
mon failures in jelly making and
lists their causes as follows
Tough jelly means too little sugar
for the amount of pectin; also over
cooking.
Sirupy jelly means too much
sugar for the amount of pectin;
juice too low in pectin or acid con-
tent, or both.
Cloudy jelly means juice not
properly strained; slightly over
cooked; cooled before pouring;
fruits too under-ripe so that starch
is present.
Formation of sugar crystals in
jelly means too much sugar; sugar
added too near the finish point of
the jelly, and etc.
Here are a few suggestions for
salads, that are a real standby for
the hot weather to come.
Me1On-Ball Salad
With a ball cutter make melon
balls of honeydew, cantaloupe and
watermelon. Serve in lettuce cups
with tart French dressing or honey
fruit dressing.
Stuffed Banana and Pineapple Salad
Peel and cut bananas in half
lengthwise. Dip in lemon or pine
apple juice. Spread half of the ba-
mana with peanut butter; put the
remaining halves on top. Cut in
one inch lengths and combine with
fresh or canned pineapple cubes
Serve in lettuce cups with tart
French dressing.