The globe-independent. (Hagerstown, Md.) 1943-19??, 1952-06-12
SUCCESSFUL
HON MAKING
By MARY DOUGLAS

Physically I don't feel on top this
morning, but mentally l am fine.
Why? the housekeeping is over
and for that reason l feel on the
happy side.
l wonder if you have tried Ann
Pillsbury's Strawberry Ice Cream
Parfait pie? If you haven't you
have something to look forward to,
for it is really delicious. It is SIM
pie to make too. All you need is a
baked 8-inch pie shell, and the fol-
lowing Ingredients package of
lemon jello, IA cups hot water, l
pint strawberry ice cream, " cups
sliced fresh strawberries.
Dissolve jello in hot water, add
ice cream by spoonfuls, stirring I'M
til dissolved. Place in refrigerator
to set Slightly, about Is minutes,
then fold in the sliced strawberries il,
and pour into pie shells. Garnish
the top with whole berries and chill, !
and there you have one of the most
delicious pies you ever tasted.
We have to make haste and use as
many of these delicious strawberries
as we can, for the season is short,
raspberries come in for their share
of serving at this season too.
For another good strawberry pie
you can try the following recipe
Strawberry Glaze Pie
You will need l quart strawber-
ries. To 3 cups of the whole, big
berries, add Y cup confectioners'
sugar. Let stand l hour Crush the
remaining cup smaller berries and
cook with l cup water about min
utes. Sieve Mix IL tablespoons
cornstarch with Y to "a cup gran
ulated sugar, according to natural
sweetness of berries. Stir into the
berry juice Cook gently until clear,
stirring constantly Add little red
food coloring if needed. Fill cooled,
baked 8-inch pie shell with the ber-
ries. Pour hot sauce over. Cool.
Spoon fluffy whipped cream around
the edge of the pie.
Here is another recipe for straw
berry dessert
Strawberry Bavarian Cream
- IL 40 cd
gelatine
IA cup cold water
~ cup hot water
/ cup crushed strawberries
"a cup confectioners' sugar
l tablespoon lemon juice
l cup heavy cream, whipped
Whole berries
Soften gelatine in cold water; dis
solve in hot water. Chill until par
TALLY set. Beat until frothy. Com
bine berries, sugar and lemon juice;
mix well. Stir into gelatine mix
ture. Fold in whipped cream. Chill
in oiled 1-quart mold until set. I'm
mold and garnish with whipped
cream and whole berries. Serves 6.
Maybe the family likes strawber-
ry jam or jelly, so here are the re-
cipes for those two
Strawberry jam
quarts strawberries
cups sugar
" bottle fruit pectin
Wash and slice strawberries in
half lengthwise, cut large berries in
quarters. Measure 4 cups berries
into large sauce pan, add cup of
sugar, mix carefully and let stand
Is minutes. Add remaining sugar,
mix well and heat to a full rolling
boil. Boil hard l minute, stirring
constantly. Remove from heat and
stir in pectin Stir and skim alter
nately minutes to cool slightly and
prevent floating berries. Ladle in
to hot sterilized glasses, seal with
parafin. Makes ten 6-ounce glasses.
Strawberry Jelly
quarts fully ripe strawberries
71a cups sugar
bottle fruit pectin
Wash and crush strawberries.
Place in jelly cloth or bag and
squeeze out juice. Measure 4 cups
juice into large saucepan. Of ber-
ries lack tartness, use 3s4 cups juice
and "a cup lemon juice.) Add su-
gar; mix well; heat to boiling, STIR
ring constantly; stir in pectin at
once. Heat to full rolling boil and
boil hard minute, stirring constant
ly. Remove from heat; skim; pour
into hot sterilized glasses. Seal with
paraffin at once Makes eleven g.
ounce glasses.