Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-09-16
Report to the Honnenoker
/ lam Prices Lowest
In Many Months
By Violet Faulkner

later complete its preparation
for serving.
Eosy Pie Crust
Have you tried the sensational
new method Of making pie crust
people are talking about?
All the pastry ingredients are
blended in your electric mixer
for 30 seconds. That's all there
is to it.
This method Is certainly con-
trary to all the rules we've been
taught in the past regarding the
handling Of pastry. Ever since
We can remember the directions
were handle gently" and "use
a light touch" If you want per-
feet pastry. Food experts claim
this revolutionary new method
presents a never-fail system
which not only discards all the
old preconceived notions about
careful handling, but also cuts
the time to nothing fiat.
How's it done? just sift cup
flour and u teaspoon salt into
a mixing bowl. Add "a cup
shortening and 2 tablespoons
water. Turn your speed control
on electric mixer to medium
and mix for 80 seconds. Roll
the dough to h-inch thickness
on lightly Toured board or be-
tween waxed paper, place in
pie PAN, Add filler and bake.
While we're on the subject of
pies, here's the answer to q
question from one of our read
ers who is having trouble with
lemon pie.
What" she asks, lam do
ing that causes my lemon pie
filling to get so runny?"
The secret of a firm but Jelly
like texture is, this: Add the
lemon Juice to the filing after
it has cooked, stirring in the
Juice gently. When starch or
flour is combined with water
and heated, the starch granules
swell and thicken. But If the
acid lemon Juice is added to the
mixture while 1t cooks, or if the
mixture is stirred too much, the
swollen granules break up. Re-
subtitle filling thins.
II stronger lemon flavor is
desired, add more grated lemon
rind but not more juice. II more
acid is added. the mixture will
become too thin. When this hap
pens. you have to add SO much
more flour or starch to thicken
the mixture again that both
flavor and texture is lost.
Here and There
Here's an economical, easy way
to prepare a party snack or ap-
petizer your guests will talk about
long after the party is over.
Drain the oil from two cans of
sardines. Place sardines in mix
ing bowl and add two 3-ounce
packages of cream cheese, two
teaspoons Worcestershire sauce
and salt and pepper. Mash with
fork until smooth. Chill. When
mixture is sufficiently chilled,
form into small balls, and roll
in finely chopped sailed pecans.
Place toothpick in each ball.
Chill and serve. Makes about 80
cheese balls. This parfait
sauce is excellent over ice cream.
Heat IL quartered marshmallows
and l square unsweetened cI1oc-
olate over hot water until melted.
Stir in u cup hot water and "a
cup seedless raisins. For serv-
ing, arrange layers Of sauce and
Ice cream in tall parfait glasses.
For a frosty fruit cooler
blend in an electric blender a
12-ounce can apricot whole fruit
nectar, "a cup frozen lemonade
concentrate, l egg white and a
cup of crushed ice. This makes
a good drink for a late summer
day. . Keep your sandwiches
interesting by using a variety
of breads and rolls. Sections of
fantan rolls can be split apart
slightly and filed with grated
American cheese and chopped
ripe olive filling. Heat rolls until
cheese begins to melt. Perfect
to serve with fruit or vegetable
salad. Oven canning is dan
gerous for two reasons. The
food may not reach q sufficiently
high temperature to kill bacteria.
and serious accidents may occur
from explosions Of jars. Though
you may previously have used
the oven methed without acct
dent, do not continue to do SO.
Use one of the accepted methods
OF canning, a pressure-cooker
method for all non-acid vege-
tables such as peas, beans or
corn. Or, if you prefer, a hot
water-bath method for acid foods
like fruits and tomatoes.
Pretty as a picture Is this salad !:
Thick slices of fresh red to-
matoes, rings of pure white
onions and cucumbers, green
pepper rings arranged in alter
mating rows on a bed of lettuce.
Pass a French dressing well laced
sx,;%I, rrra,.pd ho 1eaveS