December 1, 1954 Cranberry Orange Mold, A New and Different Pumpkin Pie, Popovers

Cranberry Orange Mold

4. c. cranberries
2 1/4 c. water
2 T. unflavored gelatin
1/2 c. water
1 1/4 c. sugar
Grated rind 1 orange
Grated rind 1 llemon
Juice 1 lemon
2 oranges, peeled and cut into chunks
2/3 c. diced celery

Wash cranberries, cook in 2 1/4 c. water until skins pop and cranberries are very soft, strain. Soften gelatin in 1/2 c. water. Mix sugar, softened gelatin and strained cranberries together. Add orange rind, lemon rind and juice. Cool until mixture begins to set. Fold in orange chunks and celery. Pour into individual molds or quart mold, chill until firm. Unmold, serve as a salad or as a meat accompaniment. Serves 8 to 10.

A New and Different Pumpkin Pie

from Mrs. Arlene Culver, W. Henrietta, N. Y.

Filling for an 8" pie shell:

2 c. ground raw pumpkin
3/4 c. sugar
3/4 c. milk
2 eggs
1 t. pumpkin pie spice
Unbaked 8" pie shell

 Pit pumpkin through medium food chopper. Add sugar and milk, eggs well beaten and pumpkin pie spice. Pour into unbaked pie shell. Bake 450 for 15 minutes, then 350 for 25 minutes or until custard is set.

Popovers

1 c. flour
1/2 t. salt
1 c. milk
2 eggs

Sift flour and salt. Cobine milk and well beaten eggs. Mix together until just smooth. Pour into well greased muffin cups filling 3/4 full. Bake at 425 degrees until golden brown about 40 minutes. Serve at once. Makes 6 large popovers.

Note: Glass custard cups make the highest popovers. Use 425 degree temperature. IT IS NOT NECESSARY TO PREHEAT BAKING CUPS.