Windham County Observer

Pauline Rawley Offers Short Cuts In Cooking
DESSERT DELICACIES FOR SPRING
Now that the Easter holiday fiesta is off your shoulders and you've donned your new Spring bonnet and suit, let's be Spring-like by dressing up the table with a couple of new "extra special" dessert recipes either one of which will top off any ordinary meal and turn it into the height of "Swelegance."

So join me in taking a breath of Spring air—doesn't it do things to you? Well it does "things" to me. It gives me new ideas, and one or two ideas for something new—(hooray!) But with all due seriousness my thoughts this week run toward the more delicate and delicious of the heaven-sent fruits—namely, the Strawberry. For we can't very well think of Spring without visualizing luscious red berries and the fragrance of their Spring-like odor.

Don't think for a minute that I am rushing the season—I'm not. My motive is to prepare you for the native berry season. We seldom think of all the many ways to prepare various fruits and vegetables until after they have gone by. That's just plain human nature, I guess. But this time let's "Beware."

If you've been watching the fruit stands you've been seeing grand strawberries from Florida and Louisiana and they're especially low priced and of elegant flavor. You'll find they'll do nicely for the present until you can pick them right from your own gardens.

I am particularly happy this week to be able to offer you ladies a recipe which I take great pride in having. It's a recipe for Strawberry Pie, given to me by an instructor of mine at Miss Farmer's School of Cookery. Honestly, it's a "honey." The last time I made it there was actually a heated dispute over who should get the last piece. Well, I'm glad I am able to give this to you—but I won't promise to settle any arguments or make good any broken crockery, should anything of the like occur. However, I shall be anxious to hear your opinions and whether it met with the approval of your particular family. Here it is:

Fresh Strawberry Pie
Use 1 quart berries. Spread half of them on a cooked pie shell. Mash remaining berries, bring to boiling point, add 1 cup sugar mixed with 3 tablespoons cornstarch and 1/2 tsp. baking powder. Cook slowly 10 minutes. When cool add 1 tsp. vanilla and pour over raw berries. Chill and spread top with whipped cream.

And now—here's one of my own. It's a good dessert for any occasion and you will find you can make it hours before you wish to serve it—the longer it chills the better. You might try it on the knitting club—it's very simple and we think it real good!

Strawberry Delight
Cut 20 marshmallows in small pieces using scissors. Add to 1 cup whipped cream to which has been added 1 tsp. vanilla and 1/4 cup powdered sugar. (If berries are very sweet this may be decreased). Add 1 pint strawberries. Mix well and put into individual glass dishes. Garnish with strawberry on top of each and chill thoroughly.

You may find that in cutting the marshmallows they stick to the scissors. Well, there are several things you can do to overcome this. The best method, I believe, is to heat the blades over a flame (slightly) each time you find them sticking. BUT—remember to have the blades clean each time you reheat them, or you may find that you have "cooked marshmallow blades" and medical authorities say it's nearly as bad as house-maid's knees"!