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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..b420f45 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #62834 (https://www.gutenberg.org/ebooks/62834) diff --git a/old/62834-0.txt b/old/62834-0.txt deleted file mode 100644 index aa3ab47..0000000 --- a/old/62834-0.txt +++ /dev/null @@ -1,843 +0,0 @@ -The Project Gutenberg EBook of Adventures in Excellence, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll -have to check the laws of the country where you are located before using -this ebook. - - - -Title: Adventures in Excellence - -Author: Anonymous - -Release Date: August 3, 2020 [EBook #62834] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK ADVENTURES IN EXCELLENCE *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - _Adventures In Elegance_ - - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - [Illustration: {decorative border}] - -Adventuring with new recipes is part of what makes homemaking enjoyable. -Each discovery helps to add your special touch to the foods you serve to -family and friends. - -With foods like sparkling-bright canned fruit pie fillings available to -you, it’s easy and fun to create new dishes. These fresh-fruit pie -fillings can be used in a myriad of ways right from the can ... as -toppings for cheese cakes, sauces for sundaes or ham slices or as rich -fillings for quick-to-fix pies. You’ll want to try them, too, as the -master ingredients in breads and cakes, cookies and pretty party -desserts. Sample the offerings here and then go adventuring on your own; -canned fruit pie fillings can add the magic that will set your meals -apart from the rest. - - [Illustration: {decorative border}] - - - - - _Heavenly Homebaked Breads_ - - - [Illustration: {uncaptioned}] - - _Set a mood that’s both glamorous and homey with the warm fragrance - and taste of breads fresh from your oven. They’re wonderful any time, - for any occasion!_ - - -Bonny Berry Bread - - ½ cup butter - ¾ cup sugar - 1 egg - ⅓ cup milk - 2 cups sifted all-purpose flour - 2 teaspoons baking powder - ½ teaspoon salt - 1 No. 2 can (2 cups) blueberry pie filling - -Cream butter and sugar; beat in egg. Blend in milk. Sift together dry -ingredients and add to creamed mixture. Spread half the batter in a -greased 8x8x2-inch pan; cover with ¾ can blueberry pie filling. Spread -remaining batter over pie filling; top with remaining pie filling. Mix ½ -cup sugar, ½ cup flour and ½ teaspoon cinnamon; cut in 2 tablespoons -butter. Sprinkle crumb mixture over bread. Bake at 375° for 30 to 40 -minutes. - - -Kwicky Cherry Kolaches - - 2 cans refrigerated crescent dinner rolls - 1 No. 2 can (2 cups) cherry pie filling - 1 tablespoon orange juice - 1 cup sifted confectioners’ sugar - -Unroll packaged refrigerator roll dough; place 1 square made up of 2 -triangles on a floured surface. Roll or pat to even dough and make a -6-inch square; cut in half as marked to make 2 triangles. Place -triangles on ungreased baking sheet. Place 1 tablespoon of cherry pie -filling in the center of the triangle. Pick up the 2 long ends, fold -over filling, bringing them together at the center point to form a -square; pinch edges to seal. Repeat with remaining rolls and pie -filling. Bake at 375° for 15 minutes or until browned. Blend orange -juice and confectioners’ sugar; drizzle over the hot rolls to glaze. -Makes 16 rolls. - - Note: Make up half the recipe using one can of rolls; cover and - refrigerate the remaining pie filling to use another day in fresh - rolls. - - -Dutch Apple Coffee Cake - - 1 13-ounce package coffee cake mix or hot roll mix - 1 cup water - 2 tablespoons melted butter - 1 egg, beaten - 1 No. 2 can (2 cups) apple pie filling - ¼ cup sugar - 1 teaspoon cinnamon - ½ cup chopped pecans - -Mix coffee cake or hot roll mix according to package directions, using 1 -cup water. Stir in melted butter and beaten egg. Let rise in warm spot -until double in size (about 1 hour). Spoon into a buttered 13x9x2-inch -baking pan. Spoon apple pie filling over batter. Mix sugar and cinnamon; -sprinkle over pie filling. Top with chopped pecans. Cover and place in a -warm spot until double in size (about 30 or 40 minutes). Bake in a 400° -oven for 20 to 25 minutes. Drizzle with powdered sugar icing, if -desired. - - - - - _Perfectly Marvelous Pies_ - - - [Illustration: {uncaptioned}] - - _Apple and cherry, lemon and raisin—what wonderful pies there are to - make! Each can become a specialty of yours, a discovery in elegant - eating that’s well worth your while to prepare._ - - -Spicy Frozen Raisin Pie - - 1 No. 2 can (2 cups) raisin pie filling - ½ teaspoon cinnamon - ¼ teaspoon cloves - ¼ teaspoon nutmeg - ½ teaspoon vanilla - ¼ cup chopped pecans - 1 6-ounce can (⅔ cup) evaporated milk, chilled and whipped - 1 9-inch graham cracker crust - -Combine pie filling, spices and vanilla; stir in pecans. Fold in whipped -evaporated milk. Mound into prepared crust. Freeze until firm. - - -Peanut Crunch Apple Pie - - ½ cup chunk style peanut butter - ¼ cup soft butter or margarine - ½ cup light brown sugar - 1 cup sifted all-purpose flour - ¼ teaspoon salt - 2 No. 2 cans (2 cups each) apple pie filling - 1 10-inch unbaked pastry shell - -Blend peanut butter, butter and brown sugar into flour and salt until -mixture is crumbly. Spoon apple pie filling into unbaked crust; sprinkle -peanut butter mixture over pie filling. Bake in a 400° oven for 30 to 35 -minutes or until filling is hot and pastry browned. - - -Pineapple Sundae Pie - - 1 package vanilla pudding mix - 2 cups milk - 2 eggs, separated - 1 package pineapple-orange flavored gelatin - 1 cup dairy sour cream - 1 9-inch baked pie shell - 1 No. 2 can (2 cups) pineapple pie filling - Whipped cream, chopped pecans and cherries - -Combine vanilla pudding mix, small amount of milk and 2 egg yolks; blend -well. Add remaining milk and cook, stirring constantly until mixture -boils and thickens. Add pineapple-orange gelatin and stir until -dissolved; cool. Blend in sour cream. Beat egg whites until soft peaks -form. Fold into pudding mixture. Pour into baked pie shell. Chill. When -ready to serve, cut pie into wedges and spoon pineapple pie filling over -each. Top with whipped cream, chopped pecans and cherries. - - -Rainbow Cherry Pie - - 1 unbaked 9-inch pie shell - 1 No. 2 can (2 cups) cherry pie filling - ¼ cup milk - 2 cups colored miniature marshmallows - 1 cup heavy cream, whipped - -Fill pie shell with pie filling; bake in a 425° oven for 25 minutes. -Cool and chill. Heat milk almost to boiling. Add marshmallows and stir -until they are softened and partially melted. Cool. Fold into whipped -cream. Spread cream mixture over top of chilled pie. - - -Glazed Raisin-Cherry Pie - - Pastry for 2 crust pie - 1 No. 2 can (2 cups) raisin pie filling - ½ can cherry pie filling[1] - 1 teaspoon grated lemon peel - ⅓ cup sugar - ¼ cup water - 1 teaspoon butter or margarine - 1 tablespoon cornstarch - 1 tablespoon cold water - 1½ tablespoons lemon juice - -Roll out pastry for bottom crust and fit into a 9-inch pie plate. -Combine pie fillings and lemon peel; spoon into pastry. Roll out -remaining pastry; slash and adjust over filling; trim and crimp edge. -Bake in a 400° oven for 30 to 35 minutes or until crust is golden brown. -Cool pie for 15 to 20 minutes. Combine sugar, water and butter in a -saucepan; heat until sugar is dissolved. Combine cornstarch and water; -add to hot mixture and heat until thickened. Stir in the lemon juice. -Spread over pie. - - -[1]Use remaining cherry pie filling as a sauce over ice cream, cake or - pudding. - - -Swedish Apple Cake - - (It’s really a pie!) - - ⅓ cup butter - 3 tablespoons sugar - 2 egg yolks - ¾ cup sifted, enriched flour - ⅓ cup finely chopped blanched almonds - 1 tablespoon grated lemon peel - 1 No. 2 can (2 cups) apple pie filling - 2 tablespoons lemon juice - ⅓ cup raspberry jam - 2 egg whites - ¼ cup sugar - -Cream butter and 3 tablespoons sugar together; add egg yolks and mix -well. Add flour, almonds and lemon peel. Mix until flour is moistened. -Press onto the bottom and sides of a 9-inch pie plate. Bake in a 350° -oven for 15 minutes or until browned. Combine apple pie filling and -lemon juice; heat to boiling. Spread jam over baked crust and top with -hot apple mix. Beat egg whites until fluffy; gradually add ¼ cup sugar -and continue to beat until stiff peaks form. Spread over apples, sealing -to the edge. Bake in 350° oven for 18 minutes or until meringue is -lightly browned. Makes 9-inch pie. - - [Illustration: {uncaptioned}] - - [Illustration: {uncaptioned}] - - - - - _Fabulous Festive Desserts_ - - - [Illustration: {uncaptioned}] - - _Sometimes it’s the occasion that dictates the dessert; at other times - a truly spectacular treat will be enough to turn a casual gathering - into a party. One thing we’re certain of ... each of these gala - desserts is delectable!_ - - -Peach Smoothee - - 1 No. 2 can (2 cups) peach pie filling - 1 15-ounce can sweetened condensed milk - 1 tablespoon lemon juice - ½ cup chopped pecans - 2 tablespoons chopped candied ginger - 1½ cups heavy cream, whipped - -Beat pie filling and condensed milk together until peaches are crushed. -Mix in lemon juice, pecans and candied ginger. Fold in whipped cream. -Pour into 3 ice cube trays and freeze until firm. Makes 1½ quarts. - - -Mincemeat Filled Cookies - - 1½ cups shortening - ¾ cup brown sugar - ¾ cup sugar - 1 egg - 4½ tablespoons milk - 1½ teaspoons vanilla - 4½ cups sifted all-purpose flour - ¾ teaspoon salt - ¾ teaspoon soda - 1 No. 2 can (2 cups) mincemeat pie filling - ½ cup orange marmalade - -Cream shortening and sugars together until fluffy. Add egg, milk, and -vanilla; beat well. Sift dry ingredients together; add to creamed -mixture and mix well. Wrap dough in waxed paper and chill well. Roll ¼ -of dough at a time on a floured surface to ⅛-inch thickness. Cut with a -2½-inch round cutter. Place cookies 1 inch apart on an ungreased baking -sheet. Combine pie filling and marmalade; place 1 tablespoon of mixture -on each cooky. Roll ¼ of dough as directed; cut with 2½-inch cutter and -cut a small hole in center of each cooky with a small cutter. Place over -filling, centering hole; seal edges by pressing with a fork. Bake at -375° for 10 to 12 minutes. Repeat with remaining dough and filling. -Makes 4½ dozen. - - -Berry Squares - - 1 8-inch angel cake, cut into ½-inch squares - 1 No. 2 can (2 cups) strawberry pie filling - 1 package instant lemon pudding mix - 1½ cups milk - 1 cup dairy sour cream - -Put half the cake squares in a 9x9x2-inch pan. Spoon pie filling over -cake; top with remaining cake squares. Combine pudding mix, milk and -sour cream; beat until smooth. Spoon over cake. Chill several hours. Cut -into squares. Makes 9 servings. - - -Icy Lemon Soufflé - - 1 3-oz. package lemon-flavored gelatin - ½ cup boiling water - 1 No. 2 can (2 cups) lemon pie filling - 3 egg whites, stiffly beaten - 1 cup heavy cream, whipped - -Dissolve gelatin in boiling water. Beat in the pie filling until smooth. -Cool. Fold in egg whites and whipped cream. Pour into a 1½ quart soufflé -dish or casserole. Chill until firm or for several hours. - - -Apple Fruit Cake - - ½ cup butter - 1 No. 2 can (2 cups) apple pie filling - 1 cup sugar - 2 cups all-purpose flour - 2 teaspoons soda - 1 teaspoon cinnamon - ½ teaspoon salt - ½ teaspoon nutmeg - ¼ teaspoon ground cloves - 1½ cups raisins - 1½ cups currants - 1 cup pecans - 1 cup mixed candied fruit - 1 cup candied cherries - -Melt butter in a saucepan; add apple pie filling and sugar. Continue -heating, stirring occasionally until sugar melts; cool. Sift together -dry ingredients. Mix raisins, currants, pecans, candied fruits and -cherries with dry ingredients. Combine apple mixture and dry -ingredients. Pour into foil-lined 9-inch tube pan. Bake at 300° for 90 -minutes or until done. Serve with butter sauce if desired. - - - Butter Sauce - - ¼ cup butter - ½ cup confectioners’ sugar - ½ cup cold water - 1½ teaspoons cornstarch - 1 teaspoon vanilla - ½ teaspoon vinegar - -Cream butter; gradually add sifted confectioners’ sugar, creaming until -fluffy. Stir cold water into cornstarch; cook and stir until clear and -thick. Stir hot mixture into butter mixture; add vanilla and vinegar. -Serve warm. Makes about ¾ cup. - - -Dessert Pancakes - - 2 eggs - ½ cup water - 1½ cups packaged layer or pound cake mix (1 9-ounce package) - 1 No. 2 can (2 cups) blueberry pie filling - 3 tablespoons butter - 1 teaspoon lemon juice - 1 pint vanilla ice cream - -Combine eggs, water and cake mix. Beat until smooth. Drop by tablespoons -onto a hot greased griddle and bake on each side. Heat pie filling, -butter and lemon juice together. Spoon filling between and on top of -stacks of 4 pancakes each. Keep warm until serving time. Stir ice cream -to soften and spoon over pancake stacks. Makes 40 2½ inch pancakes, or -ten servings. - - - - - _Collector’s Corner_ - - - [Illustration: {decorative border}] - -• Use cherry or blueberry pie fillings to top a towering angel food cake - filled with vanilla pudding. They’re good, too, spooned over - brownies capped with vanilla ice cream. - -• Spoon peach pie filling into well-greased muffin pans with chopped - pecans and a dot of butter. Top with a biscuit from a roll of - refrigerated biscuits and bake as directed on package. When baked, - let stand a few minutes before inverting onto a serving plate. - -• Combine a can of pineapple pie filling with 2 cups shredded coconut - and ¾ teaspoon curry powder. Heat and serve the fragrant sauce - over chicken with rice. - -• For a really terrific sauce, heat together a can each of mincemeat pie - filling and drained mandarin oranges. This is good spooned over - pound cake; superb as a sauce over pear halves centered with - scoops of ice cream. - -• Strawberry filling is perfect for valentine-shaped meringue shells. - -• Heated raisin pie filling adds a glory note to everything from broiled - ham slices to old-fashioned bread pudding. - -• Apple pie filling is a shelf standby you won’t want to do without - after you have tried it, heated with ½ cup honey and ½ cup butter, - spooned generously over Sunday morning waffles. - - -There’s no doubt about it, each can of fruit pie filling you open is the -wonderful beginning to a whole new world of delightful, applause-winning -dishes. Try them and find out for yourself. - - [Illustration: {decorative border}] - - - _The Pie Filling Institute_ - 333 North Michigan Avenue - Chicago, Illinois - 60601 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of Adventures in Excellence, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK ADVENTURES IN EXCELLENCE *** - -***** This file should be named 62834-0.txt or 62834-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/3/62834/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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} -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Adventures in Elegance, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. 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If you are not located in the United States, you'll -have to check the laws of the country where you are located before using -this ebook. - - - -Title: Adventures in Elegance - -Author: Anonymous - -Release Date: August 3, 2020 [EBook #62834] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK ADVENTURES IN ELEGANCE *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Adventures in Elegance" width="590" height="800" /> -</div> -<div class="pb" id="Page_1">1</div> -<h1><i>Adventures In Elegance</i></h1> -<div class="img"> -<img src="images/p00.jpg" alt="{uncaptioned}" width="466" height="499" /> -</div> -<div class="img"> -<img src="images/p00a.jpg" alt="{uncaptioned}" width="508" height="499" /> -</div> -<div class="img"> -<img src="images/b1.jpg" alt="{decorative border}" width="500" height="100" /> -</div> -<p>Adventuring with new recipes is part of what -makes homemaking enjoyable. Each discovery -helps to add your special touch to the -foods you serve to family and friends.</p> -<p>With foods like sparkling-bright canned -fruit pie fillings available to you, it’s easy -and fun to create new dishes. These fresh-fruit -pie fillings can be used in a myriad of -ways right from the can ... as toppings for -cheese cakes, sauces for sundaes or ham -slices or as rich fillings for quick-to-fix pies. -You’ll want to try them, too, as the master -ingredients in breads and cakes, cookies and -pretty party desserts. Sample the offerings -here and then go adventuring on your own; -canned fruit pie fillings can add the magic -that will set your meals apart from the rest.</p> -<div class="img"> -<img src="images/b2.jpg" alt="{decorative border}" width="500" height="111" /> -</div> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small"><i>Heavenly Homebaked Breads</i></span></h2> -<div class="img"> -<img src="images/p00b.jpg" alt="{uncaptioned}" width="500" height="210" /> -</div> -<p class="center"><i><span class="ssn">Set a mood that’s both glamorous and homey with the warm fragrance and taste of breads fresh from your oven. They’re wonderful any time, for any occasion!</span></i></p> -<h3 id="c2">Bonny Berry Bread</h3> -<div class="verse"> -<p class="t0">½ cup butter</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">1 egg</p> -<p class="t0">⅓ cup milk</p> -<p class="t0">2 cups sifted all-purpose flour</p> -<p class="t0">2 teaspoons baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 No. 2 can (2 cups) blueberry pie filling</p> -</div> -<p>Cream butter and sugar; beat in egg. Blend in milk. -Sift together dry ingredients and add to creamed mixture. -Spread half the batter in a greased 8x8x2-inch -pan; cover with ¾ can blueberry pie filling. Spread remaining -batter over pie filling; top with remaining pie -filling. Mix ½ cup sugar, ½ cup flour and ½ teaspoon -cinnamon; cut in 2 tablespoons butter. Sprinkle crumb -mixture over bread. Bake at 375° for 30 to 40 minutes.</p> -<h3 id="c3">Kwicky Cherry Kolaches</h3> -<div class="verse"> -<p class="t0">2 cans refrigerated crescent dinner rolls</p> -<p class="t0">1 No. 2 can (2 cups) cherry pie filling</p> -<p class="t0">1 tablespoon orange juice</p> -<p class="t0">1 cup sifted confectioners’ sugar</p> -</div> -<p>Unroll packaged refrigerator roll dough; place 1 square -made up of 2 triangles on a floured surface. Roll or pat -to even dough and make a 6-inch square; cut in half -as marked to make 2 triangles. Place triangles on ungreased -baking sheet. Place 1 tablespoon of cherry pie -filling in the center of the triangle. Pick up the 2 long -ends, fold over filling, bringing them together at the -center point to form a square; pinch edges to seal. Repeat -with remaining rolls and pie filling. Bake at 375° -for 15 minutes or until browned. Blend orange juice -and confectioners’ sugar; drizzle over the hot rolls to -glaze. Makes 16 rolls.</p> -<blockquote> -<p>Note: Make up half the recipe using one can of rolls; -cover and refrigerate the remaining pie filling to -use another day in fresh rolls.</p> -</blockquote> -<h3 id="c4">Dutch Apple Coffee Cake</h3> -<div class="verse"> -<p class="t0">1 13-ounce package coffee cake mix or hot roll mix</p> -<p class="t0">1 cup water</p> -<p class="t0">2 tablespoons melted butter</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">1 No. 2 can (2 cups) apple pie filling</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">½ cup chopped pecans</p> -</div> -<p>Mix coffee cake or hot roll mix according to package -directions, using 1 cup water. Stir in melted butter and -beaten egg. Let rise in warm spot until double in size -(about 1 hour). Spoon into a buttered 13x9x2-inch -baking pan. Spoon apple pie filling over batter. Mix -sugar and cinnamon; sprinkle over pie filling. Top with -chopped pecans. Cover and place in a warm spot until -double in size (about 30 or 40 minutes). Bake in a 400° -oven for 20 to 25 minutes. Drizzle with powdered sugar -icing, if desired.</p> -<div class="pb" id="Page_3">3</div> -<h2 id="c5"><span class="small"><i>Perfectly Marvelous Pies</i></span></h2> -<div class="img"> -<img src="images/p01.jpg" alt="{uncaptioned}" width="500" height="210" /> -</div> -<p class="center"><i><span class="ssn">Apple and cherry, lemon and raisin—what wonderful pies there are to make! Each can become a specialty of yours, a discovery in elegant eating that’s well worth your while to prepare.</span></i></p> -<h3 id="c6">Spicy Frozen Raisin Pie</h3> -<div class="verse"> -<p class="t0">1 No. 2 can (2 cups) raisin pie filling</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">¼ teaspoon cloves</p> -<p class="t0">¼ teaspoon nutmeg</p> -<p class="t0">½ teaspoon vanilla</p> -<p class="t0">¼ cup chopped pecans</p> -<p class="t0">1 6-ounce can (⅔ cup) evaporated milk, chilled and whipped</p> -<p class="t0">1 9-inch graham cracker crust</p> -</div> -<p>Combine pie filling, spices and vanilla; stir in pecans. -Fold in whipped evaporated milk. Mound into prepared -crust. Freeze until firm.</p> -<h3 id="c7">Peanut Crunch Apple Pie</h3> -<div class="verse"> -<p class="t0">½ cup chunk style peanut butter</p> -<p class="t0">¼ cup soft butter or margarine</p> -<p class="t0">½ cup light brown sugar</p> -<p class="t0">1 cup sifted all-purpose flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">2 No. 2 cans (2 cups each) apple pie filling</p> -<p class="t0">1 10-inch unbaked pastry shell</p> -</div> -<p>Blend peanut butter, butter and brown sugar into flour -and salt until mixture is crumbly. Spoon apple pie filling -into unbaked crust; sprinkle peanut butter mixture over -pie filling. Bake in a 400° oven for 30 to 35 minutes or -until filling is hot and pastry browned.</p> -<h3 id="c8">Pineapple Sundae Pie</h3> -<div class="verse"> -<p class="t0">1 package vanilla pudding mix</p> -<p class="t0">2 cups milk</p> -<p class="t0">2 eggs, separated</p> -<p class="t0">1 package pineapple-orange flavored gelatin</p> -<p class="t0">1 cup dairy sour cream</p> -<p class="t0">1 9-inch baked pie shell</p> -<p class="t0">1 No. 2 can (2 cups) pineapple pie filling</p> -<p class="t0">Whipped cream, chopped pecans and cherries</p> -</div> -<p>Combine vanilla pudding mix, small amount of milk and -2 egg yolks; blend well. Add remaining milk and cook, -stirring constantly until mixture boils and thickens. -Add pineapple-orange gelatin and stir until dissolved; -cool. Blend in sour cream. Beat egg whites until soft -peaks form. Fold into pudding mixture. Pour into baked -pie shell. Chill. When ready to serve, cut pie into wedges -and spoon pineapple pie filling over each. Top with -whipped cream, chopped pecans and cherries.</p> -<h3 id="c9">Rainbow Cherry Pie</h3> -<div class="verse"> -<p class="t0">1 unbaked 9-inch pie shell</p> -<p class="t0">1 No. 2 can (2 cups) cherry pie filling</p> -<p class="t0">¼ cup milk</p> -<p class="t0">2 cups colored miniature marshmallows</p> -<p class="t0">1 cup heavy cream, whipped</p> -</div> -<p>Fill pie shell with pie filling; bake in a 425° oven for 25 -minutes. Cool and chill. Heat milk almost to boiling. -Add marshmallows and stir until they are softened and -partially melted. Cool. Fold into whipped cream. Spread -cream mixture over top of chilled pie.</p> -<div class="pb" id="Page_4">4</div> -<h3 id="c10">Glazed Raisin-Cherry Pie</h3> -<div class="verse"> -<p class="t0">Pastry for 2 crust pie</p> -<p class="t0">1 No. 2 can (2 cups) raisin pie filling</p> -<p class="t0">½ can cherry pie filling<a class="fn" id="fr_1" href="#fn_1">[1]</a></p> -<p class="t0">1 teaspoon grated lemon peel</p> -<p class="t0">⅓ cup sugar</p> -<p class="t0">¼ cup water</p> -<p class="t0">1 teaspoon butter or margarine</p> -<p class="t0">1 tablespoon cornstarch</p> -<p class="t0">1 tablespoon cold water</p> -<p class="t0">1½ tablespoons lemon juice</p> -</div> -<p>Roll out pastry for bottom crust and fit into a 9-inch pie -plate. Combine pie fillings and lemon peel; spoon into -pastry. Roll out remaining pastry; slash and adjust over -filling; trim and crimp edge. Bake in a 400° oven for 30 -to 35 minutes or until crust is golden brown. Cool pie -for 15 to 20 minutes. Combine sugar, water and butter -in a saucepan; heat until sugar is dissolved. Combine -cornstarch and water; add to hot mixture and heat until -thickened. Stir in the lemon juice. Spread over pie.</p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>Use remaining cherry pie filling as a sauce over ice cream, cake or pudding. -</div> -</div> -<h3 id="c11">Swedish Apple Cake</h3> -<p><span class="lr">(It’s really a pie!)</span></p> -<div class="verse"> -<p class="t0">⅓ cup butter</p> -<p class="t0">3 tablespoons sugar</p> -<p class="t0">2 egg yolks</p> -<p class="t0">¾ cup sifted, enriched flour</p> -<p class="t0">⅓ cup finely chopped blanched almonds</p> -<p class="t0">1 tablespoon grated lemon peel</p> -<p class="t0">1 No. 2 can (2 cups) apple pie filling</p> -<p class="t0">2 tablespoons lemon juice</p> -<p class="t0">⅓ cup raspberry jam</p> -<p class="t0">2 egg whites</p> -<p class="t0">¼ cup sugar</p> -</div> -<p>Cream butter and 3 tablespoons sugar together; add -egg yolks and mix well. Add flour, almonds and lemon -peel. Mix until flour is moistened. Press onto the bottom -and sides of a 9-inch pie plate. Bake in a 350° oven -for 15 minutes or until browned. Combine apple pie -filling and lemon juice; heat to boiling. Spread jam over -baked crust and top with hot apple mix. Beat egg whites -until fluffy; gradually add ¼ cup sugar and continue -to beat until stiff peaks form. Spread over apples, sealing -to the edge. Bake in 350° oven for 18 minutes or -until meringue is lightly browned. Makes 9-inch pie.</p> -<div class="img"> -<img src="images/p01a.jpg" alt="{uncaptioned}" width="482" height="461" /> -</div> -<div class="img"> -<img src="images/p01b.jpg" alt="{uncaptioned}" width="494" height="461" /> -</div> -<div class="pb" id="Page_5">5</div> -<h2 id="c12"><span class="small"><i>Fabulous Festive Desserts</i></span></h2> -<div class="img"> -<img src="images/p02.jpg" alt="{uncaptioned}" width="500" height="213" /> -</div> -<p class="center"><i><span class="ssn">Sometimes it’s the occasion that dictates the dessert; at other times a truly spectacular treat will be enough to turn a casual gathering into a party. One thing we’re certain of ... each of these gala desserts is delectable!</span></i></p> -<h3 id="c13">Peach Smoothee</h3> -<div class="verse"> -<p class="t0">1 No. 2 can (2 cups) peach pie filling</p> -<p class="t0">1 15-ounce can sweetened condensed milk</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">½ cup chopped pecans</p> -<p class="t0">2 tablespoons chopped candied ginger</p> -<p class="t0">1½ cups heavy cream, whipped</p> -</div> -<p>Beat pie filling and condensed milk together until -peaches are crushed. Mix in lemon juice, pecans and -candied ginger. Fold in whipped cream. Pour into 3 ice -cube trays and freeze until firm. Makes 1½ quarts.</p> -<h3 id="c14">Mincemeat Filled Cookies</h3> -<div class="verse"> -<p class="t0">1½ cups shortening</p> -<p class="t0">¾ cup brown sugar</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">1 egg</p> -<p class="t0">4½ tablespoons milk</p> -<p class="t0">1½ teaspoons vanilla</p> -<p class="t0">4½ cups sifted all-purpose flour</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">¾ teaspoon soda</p> -<p class="t0">1 No. 2 can (2 cups) mincemeat pie filling</p> -<p class="t0">½ cup orange marmalade</p> -</div> -<p>Cream shortening and sugars together until fluffy. Add -egg, milk, and vanilla; beat well. Sift dry ingredients -together; add to creamed mixture and mix well. Wrap -dough in waxed paper and chill well. Roll ¼ of dough -at a time on a floured surface to ⅛-inch thickness. -Cut with a 2½-inch round cutter. Place cookies 1 inch -apart on an ungreased baking sheet. Combine pie filling -and marmalade; place 1 tablespoon of mixture on each -cooky. Roll ¼ of dough as directed; cut with 2½-inch -cutter and cut a small hole in center of each cooky with -a small cutter. Place over filling, centering hole; seal -edges by pressing with a fork. Bake at 375° for 10 to -12 minutes. Repeat with remaining dough and filling. -Makes 4½ dozen.</p> -<h3 id="c15">Berry Squares</h3> -<div class="verse"> -<p class="t0">1 8-inch angel cake, cut into ½-inch squares</p> -<p class="t0">1 No. 2 can (2 cups) strawberry pie filling</p> -<p class="t0">1 package instant lemon pudding mix</p> -<p class="t0">1½ cups milk</p> -<p class="t0">1 cup dairy sour cream</p> -</div> -<p>Put half the cake squares in a 9x9x2-inch pan. Spoon -pie filling over cake; top with remaining cake squares. -Combine pudding mix, milk and sour cream; beat until -smooth. Spoon over cake. Chill several hours. Cut into -squares. Makes 9 servings.</p> -<div class="pb" id="Page_6">6</div> -<h3 id="c16">Icy Lemon Soufflé</h3> -<div class="verse"> -<p class="t0">1 3-oz. package lemon-flavored gelatin</p> -<p class="t0">½ cup boiling water</p> -<p class="t0">1 No. 2 can (2 cups) lemon pie filling</p> -<p class="t0">3 egg whites, stiffly beaten</p> -<p class="t0">1 cup heavy cream, whipped</p> -</div> -<p>Dissolve gelatin in boiling water. Beat in the pie filling -until smooth. Cool. Fold in egg whites and whipped -cream. Pour into a 1½ quart soufflé dish or casserole. -Chill until firm or for several hours.</p> -<h3 id="c17">Apple Fruit Cake</h3> -<div class="verse"> -<p class="t0">½ cup butter</p> -<p class="t0">1 No. 2 can (2 cups) apple pie filling</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 cups all-purpose flour</p> -<p class="t0">2 teaspoons soda</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">¼ teaspoon ground cloves</p> -<p class="t0">1½ cups raisins</p> -<p class="t0">1½ cups currants</p> -<p class="t0">1 cup pecans</p> -<p class="t0">1 cup mixed candied fruit</p> -<p class="t0">1 cup candied cherries</p> -</div> -<p>Melt butter in a saucepan; add apple pie filling and -sugar. Continue heating, stirring occasionally until -sugar melts; cool. Sift together dry ingredients. Mix -raisins, currants, pecans, candied fruits and cherries -with dry ingredients. Combine apple mixture and dry -ingredients. Pour into foil-lined 9-inch tube pan. Bake -at 300° for 90 minutes or until done. Serve with -butter sauce if desired.</p> -<h4>Butter Sauce</h4> -<div class="verse"> -<p class="t0">¼ cup butter</p> -<p class="t0">½ cup confectioners’ sugar</p> -<p class="t0">½ cup cold water</p> -<p class="t0">1½ teaspoons cornstarch</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">½ teaspoon vinegar</p> -</div> -<p>Cream butter; gradually add sifted confectioners’ sugar, -creaming until fluffy. Stir cold water into cornstarch; -cook and stir until clear and thick. Stir hot mixture into -butter mixture; add vanilla and vinegar. Serve warm. -Makes about ¾ cup.</p> -<h3 id="c18">Dessert Pancakes</h3> -<div class="verse"> -<p class="t0">2 eggs</p> -<p class="t0">½ cup water</p> -<p class="t0">1½ cups packaged layer or pound cake mix (1 9-ounce package)</p> -<p class="t0">1 No. 2 can (2 cups) blueberry pie filling</p> -<p class="t0">3 tablespoons butter</p> -<p class="t0">1 teaspoon lemon juice</p> -<p class="t0">1 pint vanilla ice cream</p> -</div> -<p>Combine eggs, water and cake mix. Beat until smooth. -Drop by tablespoons onto a hot greased griddle and -bake on each side. Heat pie filling, butter and lemon -juice together. Spoon filling between and on top of -stacks of 4 pancakes each. Keep warm until serving -time. Stir ice cream to soften and spoon over pancake -stacks. Makes 40 2½ inch pancakes, or ten servings.</p> -<div class="pb" id="Page_7">7</div> -<h2 id="c19"><span class="small"><i>Collector’s Corner</i></span></h2> -<div class="img"> -<img src="images/b1.jpg" alt="{decorative border}" width="500" height="100" /> -</div> -<p class="revint">• Use cherry or blueberry pie fillings to top a towering -angel food cake filled with vanilla pudding. They’re -good, too, spooned over brownies capped with vanilla -ice cream.</p> -<p class="revint">• Spoon peach pie filling into well-greased muffin pans -with chopped pecans and a dot of butter. Top with a -biscuit from a roll of refrigerated biscuits and bake -as directed on package. When baked, let stand a few -minutes before inverting onto a serving plate.</p> -<p class="revint">• Combine a can of pineapple pie filling with 2 cups -shredded coconut and ¾ teaspoon curry powder. -Heat and serve the fragrant sauce over chicken with -rice.</p> -<p class="revint">• For a really terrific sauce, heat together a can each of -mincemeat pie filling and drained mandarin oranges. -This is good spooned over pound cake; superb as a -sauce over pear halves centered with scoops of ice -cream.</p> -<p class="revint">• Strawberry filling is perfect for valentine-shaped meringue -shells.</p> -<p class="revint">• Heated raisin pie filling adds a glory note to everything -from broiled ham slices to old-fashioned bread -pudding.</p> -<p class="revint">• Apple pie filling is a shelf standby you won’t want to -do without after you have tried it, heated with ½ cup -honey and ½ cup butter, spooned generously over -Sunday morning waffles.</p> -<p class="tb">There’s no doubt about it, each can of fruit pie filling -you open is the wonderful beginning to a whole new -world of delightful, applause-winning dishes. Try them -and find out for yourself.</p> -<div class="img"> -<img src="images/b2.jpg" alt="{decorative border}" width="500" height="111" /> -</div> -<p class="tbcenter"><i><span class="larger"><b>The Pie Filling Institute</b></span></i> -<br /><span class="ssn">333 North Michigan Avenue -<br />Chicago, Illinois -<br />60601</span></p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Adventures in Elegance, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK ADVENTURES IN ELEGANCE *** - -***** This file should be named 62834-h.htm or 62834-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/3/62834/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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