Heat oven to 425° (hot). Mix ingredients. Pour into 11½x7½x1½″ oblong baking dish. Make Short Pie dough [above]. Divide in 8 parts. Pat into 3½″ squares to cover fruit mixture. Bake 25 min. Serve warm with cream.
HOT FUDGE PUDDING
The chocolate sauce you love bakes on the bottom. (Pictured on [inside of back cover].)
1½ cups Bisquick ½ cup sugar ½ to 1 cup chopped nuts ½ cup milk ½ cup brown sugar (packed) 1½ cups boiling water 6-oz. pkg. semi-sweet chocolate pieces
Heat oven to 350° (mod.). Mix Bisquick, sugar, nuts, milk. Turn batter into greased 2-qt. baking dish. Sprinkle with brown sugar. Pour water over chocolate pieces. Let stand 1 or 2 min. until chocolate melts, then stir until blended. Pour over batter. Bake 40 to 45 min. Let stand 5 min. to cool slightly. During baking, the pudding will rise to the top of the dish and sauce will form at the bottom. Invert servings on plates, dip sauce over each. Serve with cream. 6 to 8 servings.
Company’s coming
Luncheon for the girls
CHEESE SOUFFLÉ
Stands up and stays up as hundreds of homemakers have discovered! (Pictured on [inside of back cover].)
¼ cup Bisquick ½ tsp. dry mustard 1 cup milk 1 cup grated cheese 3 eggs, separated ¼ tsp. cream of tartar
Heat oven to 350° (mod.). Mix Bisquick, mustard in saucepan. Add small amount of milk to make paste, then rest of milk gradually. Bring to boil; boil 1 min., stirring constantly. Stir in cheese; take from heat. Stir into slightly beaten egg yolks. Beat egg whites and cream of tartar until stiff enough to hold soft peaks. Fold into cheese mixture. Bake in ungreased 1½-qt. baking dish, set in pan of hot water, 50 to 60 min. or until silver knife inserted near center comes out clean. 4 to 6 servings.