Newspaper Archive of
Mt. Pulaski , Illinois
March 22, 1951     Times
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March 22, 1951

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THE PIE I use my family's favorite Pie recipes for home freez. How long will pie keep Is it better to bake freezing, or after? n questions to home freez. of the U. S. De. of Agriculture. only a few changes, recipes may be used to for home freez. mince, pumpkin and and cream type, the spec. Custard pies, on the do not freeze well. trimmings are because they are tOUghen and stick to the pies at their best, them in the freezer 2 or 3 months. the best baking time-- after freezingmpie s are if frozen either bak- Unbaked. However, crust be more tender and Lnd flavor fresher, if pie Unbaked. other special pointers from these speci- Bureau of Human nd Home Economics. are frozen unbaked: eed special treat- color and flavor. de slices 2 minutes, or dip raw apple Solution of 1-2 tea- milligrams) ascor- C) to 1 cup of for 4 or 5 pies in this amount of peaches without slice. Mix peach tablespoon lemon acid solution 1.4 teaspoon aseorbie acid Water. Coat ber. With  mixture flour. Use spices cloves, be- may become-bitter frozen filling. Steam vents in top Unbaked frozen fruit until ready to bake. bake the pie allowing about baking than are baked before and bake the Cool thoroughly and freezing. a baked fruit is to remove the heat the pie at oven, 375 de- minutes. Let bak- tand PUmpkin and aaw at room temper- blares and Wrappings: Put into paper pie baking; or use pie plates, if Wrap pies in resistant material or tape. Coy- plate and or paper box n in the freez- ed Inquiries COrrespondence on In the Food and Helen C. Doug- Oee of In- Department of ashington 25, D.C. a very complex has both materi- aspects. A nation painters, but can- civilized die like of the people starvation. No- hand, would mere- a high and good s. Civilization re. of all those that make life and thus worth E. Sigerist TIMES-NEWS (Mount Pulaski, Illinois) THURSDAY, MARCH 22, 1951 "You'll See Me All Over The Place" Dear Folks: Yessirl When the Mount Pulaski Times-News puts on their big cooking school Tuesday and Wednesday of next week, you'll see me swarming all over the place. I'm crazy about cooking schools. I guess maybe the reason for that is because I like to be where things are happening. And believe me, there's plenty to look at and listen to at a cooking schooll There's never a dull momentl Of course, another reason I like cooking schools is because I get a chance to show off a few of zny talents. I'm always right on the job--amazing people with how quick and efficient electrical cooking is, and how little it costs. Shucksl After folks see me running an electric stove, an electric refrigerator, an electric mixer, etc., the wheels will have to go faster than ever to keep up with the increased demand for ELECTRIC COOKING. Just everybody wants to cook with electricity when they see how easy it is! It's mighty nice of the people at the Mount Pulaski Times-News and the merchants to put on this Cooking School. Be sure to be there. Remember the dates are Tuesday and Wednesday, March 27 and 28, between 1;30 and 3:30 in the afternoons on both days. I'll be seein" you therel YOUR ELECTRIC SERVANT An Advertisement of the Central Illinois Electric and Gas Co.