Evening star., 1952-04-24
BY Violet Faulkner

Ice cream parfait pie is the
name of a new dessert making its
debut in the food world this week.
With hot weather not far off
here's a cool, refreshing dessert
that can be made with a minimum
of cooking. All you bake is the
pie shell.
The ingredients are ones you're
all familiar with and have used
over and over again. But you
haven't used them in this par
ticular combination. They are
ice cream, fruit-f1avored gelatin,
water, fruit juice or carbonated
beverage, and fresh fruit or other
favoring. With choice of six
different gelatin flavors and
countless f1avors of ice cream,
think Of the possibilities this pie
offers. An especially interesting
combination is the one pictured
ON this page today for an orange
chocolate chip pie. Of hand we
think of lime gelatin with pine
apple juice and crushed pineapple.
lemon with strawberry, raspberry
with fruit cocktail, etc. Some one
said there were 299 possible COM
binationS we haven't tried to
count!
IF this inspires you to try one
for Sunday dinner here's how the
recipe for the orange chocolate
pie goes: First, make a f1aky pie
shell; bake and cool. For the
filling combine u cup Of water
with "a cup orange juice eve used
the concentrate and liked it, and
heat to boiling in a 2-quart sauce
pan. Remove from heat and add
/ package of orange-flavored
gelatin; stir until dissolved. Add
] pint Of vanilla ice cream. cut in
pieces, to the hot liquid and stir
Immediately until the ice cream
is melted. Chill the mixture until
it's thickened but not set, about
20 to 80 minutes. Fold in u cup
e ounceS) Of grated semisweet
chocolate. Turn the mixture into
the cooled. baked pie shell and
chill until firm, about 20 minutes.
You can dress it up with whipped
cream swirls and additional grated
chocolate if you like. We thought
it was good just as it was.
Sfawed TomofoeS
A new canned product that
homemakers will welcome with
open arms has been added to the
grocery shelves. It's stewed to-
matoeS combined with chopped
green peppers. onions, and celery
all cooked together in rich
tomato Juice and deftly yet lightly
seasoned. Packed by q house
well known for its top quality
products, the stewed tomatoes are
convenient to use in almost any
recipe calling for these four in
gradients. They make a delicious
hot vegetable. heated just as they
come from the can. One person
on q tasting panel said. Reminds
me of q recipe my mother used to
make" Break up the tomatoes,
add gelatin. and you have a quick
basic aspic; thicken with a bit Of
cornstarch and you have ready
made sauce for omelets, cheese or
fish dishes.
Fish Booklet
A new publication, "How to
Cook Ocean PERCH" has been
prepared by the home economists
of the Fish and Wildlife Service.
In it are "a choice recipes, all
kitchen tested, for such out-of-
the ordinary dishes as deviled
ocean perch, curried perch, creole
style. nodded salad, and perch
tomato soup. Marketed princi-
pally as frozen fillets, ocean perch
are particularly appealing to
today's homemaker because they
are modestly priced, easily pre-
pared. and entirely edible. "How
to Cook Ocean Perch" may be
obtained for 10 cents from the Su-
perintendent of Documents, Gov
ernment Printing Office, Wash
ington IS, D. c.
New Look for Corrots
When you start seeing carrots
minus their green tops around In