The Abilene Reporter-News (Abilene, Tex.), Vol. 74, No. 315, Ed. 1 Sunday, May 1, 1955 Page: 83 of 90
ninety pages : ill. ; page 22 x 16 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
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Take a package of prepared
EYEAST-ROLL MIX -
Read the directions on the package. See
how easy. Soon the fragrant aromas waft
through the air. Tendedinner rolls, sweet
breakfast rolls, coffee cakes in all sizes
and shapes, pizzas (the Italian bread that
Americans have adopted for their own) -
all these and more are possibilities from
this “wonder package." And those extra
moments gained in using a prepared
yeast-roll mix give time for preparing
"something special" in good roll eating.
FAMILY WEEKLY’S favorite, Bismarcks,
were the stars of the show of prepared-
mix products.
Base Recipe
About 20 min. before ready to deep-fry,
fill a deep saucepan one-half to two-
thirds full with
Hydrogenated vegetable shorten-
ing, all-purpose shortening, lard,
or cooking oil for deep-frying
Heat fat slowly to 365°F or until a 1-in.
cube of bread browns in 60 sec. When
Crusing an automatic deep-fryer, follow
me mufacturer’s directions for amount of
is fat and timing.
“Prepare according to directions on pack-
s age (through first raising period) con-
-tents of
1 pkg. prepared yeast-roll mix
Pie, wonderful pie . . .
especially strawberry ... is twice as ,
easy with a "mix-made," tender-crisp crust.
Ah, pies! Roll out pastry prepared from a
package of prepared
PIE-CRUST MIX
Fill a baked pastry shell with a prepared
pie-filling mix (instant or regular) for
the easiest pie on record. Certainly other
fillings can be used - those baked in the
shell or those put into a baked shell. Fol-
lowing are a few pastry cues:
Cheese Pastry-Blend % cup (2 oz.)
grated sharp Cheddar cheese into pie-
crust mix before adding the liquid
Spice Pastry-Blend a mixture of % tea-
spoon cinnamon, % teaspoon ginger, and
% teaspoon cloves into the pie-crust mix
before adding the liquid.
Appetizers—Prepare Cheese Pastry and
roll as directed on package. Cut pastry
into sticks, rounds, squares, or diamonds.
(Two-bile size, of course.) Sprinkle with
poppy or caraway seeds Or cut Cheese
Pastry into strips with a pastry wheel.
Twist strips several times
Bake as directed about 5 min. They are
equally delicious with fruit or vegetable
juice, soups, or salads.
Bismarcks
Divide dough and shape into two balls.
Roll one as directed for pastry shell
Roll other ball as directed and, using a
pastry wheel or sharp knife, cut into 10
strips % in. wide. Set aside.
Sort, rinse, drain, hull, and cut into halves
• cups fresh strawberries
Lightly torn strawberries with
TY cups sugar
% teapeen sole
Turn berries into pastry shell
Moisten edge of pastry shell. Arrange 5
of the pastry stripe parallel over the top
of the pie, leaving about 1 in. between the
strips. Gently twist each strip several
times and pinch to edge of pastry shell st
both ends. Repeat process with remaining
pastry strips, working the strips in the
Turn dough onto a lightly floured surface.
Roll about % in. thick and cut with a
lightly floured 3-in. round cookie cutter.
Cover with waxed paper and let rise on
rolling surface 30 to 45 min., or until
doubled.
Deep-fry in heated fat Fry only as many
Bismarcks at one time as will float un-
crowded one layer deep in the fat Fry 2
to 3 min., or until lightly browned. Turn
Bismarcks with a fork as they rise to sur-
face and several times during cooking (do
not pierce). Drain over fat for a few sec-
onds before removing to absorbent paper.
Cut a slit in side of each Bismarck through
to center.
Force into each center about 1 teaspoon
What, more? A package of prepared
MIX
does not like cook-
esh-baked cookies
’kitchen is guaran-
us of the family —
the source Mother
hese disappear. She
(about Y cup, chopped)
opposite direction. Trim the strips even
with the edge of the pastry. Fold the bot-
tom crust up over ends of strips. Flute
edge of pie by pressing index finger on
edge of pastry, then pinching pastry with
thumb and index finger of other hand.
Lift fingers and repeat procedure to flute
entire edge. Or pram edge with fork
Bake at 450‘F 10 min. Reduce heat; bake
at 3S0*F 30 to 30 min.
One 9-in. pie
a prepared mix. We will test them, revise them
our own way of writing and presenting recipes,
pay $10.00 for every idea we use. First one to
gest recipe is the winner. Send your ideas with
name and address to Family Weekly Cookboe
5r.153N. Michigan Ave., Chicago L W
Press tightly to close slit A pastry bag
and tube may be used to fill Bismarcks.
Shake 2 or 3 warm Bismarcks at a time in
a plastic bag containing
% cup sugar
Serve warm or store in tightly-covered
container.
About 1 doz. Bismarcks
Spies Kouls
Follow Base Recipe. Add to contents of
package of roll mix a mixture of 3 table-
spoos* sugar, 1% teaspoons cinnamon, and
% teaspoon nutmeg. Thoroughly blend 1
egg, well beaten, into dough.
Bring to boiling
% sup water
Add, and again bring water to boiling
% mp white rotates
Pour off water and drain raisins on ab-
sorbent paper. Set aside.
Pour into a large bowl contents of
• pkg. prepared cockle mix
Add and mix thoroughly the pecans,
chefries, pineapple, raisins, and
% cp (cheut 3 ex) semi-
sweet chocolate pieces
Complete as directed for drop cookies.
About 3 doz. cookies
Battery Moneys
Follow Base Recipe. Omit fruit, nuts, and
chocolate Substitute for the liquid re-
quired % cup butter, melted, and % cup
honey. Mix well. Bake cookies at 350 F.
MAY 1, 1*55 FAMILY WEEKLY MAGAZINE
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The Abilene Reporter-News (Abilene, Tex.), Vol. 74, No. 315, Ed. 1 Sunday, May 1, 1955, newspaper, May 1, 1955; Abilene, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1653719/m1/83/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Abilene Public Library.