OCR Text |
Show Glamour Dessert: i Lemon Refrigerator Cake ' - - ' r lit H ' ' X rf ? I , 1 Whipped cream is the ingredient that "makes" lemon refrigerator refrig-erator cake. The party hostess who serves this dessert will be hailed a SURRess. When the tangy flavor of fresh lemons is combined with the out-of-the-ordinary flavor of whipping whip-ping cream in a lemon refrigerator refrig-erator cake, an extra special glamour dessert is the pleasing outcome. Whipped cream is not only used as a topping for this dessert, but it's also included in the basic filling to give smooth texture. Gelatin combined with the whipped cream in this refrigerator refrig-erator cake helps give such a lightness to the filling that it's a joy to eat. Puffy white mounds of whipped cream and a few slices of strawberries are arranged ar-ranged alongside the lady fingers fin-gers for the beautifying final touch. The tricks that make it easy to whip cream should be common com-mon knowledge and not kept as secrets. First, the cream must be cold, and both the bowl and beater should be chilled in the refrigerator. Thirty-eight degrees de-grees is a desirable temperature tempera-ture for the cream; then it requires re-quires only a small amount of whipping to fluff and thicken it. Second, heavy cream, that is, cream containing a minimum of 30 per cent butterfat, should be used. The size of the bowl ought to be in proportion to the amount of cream to be whipped. If only a small quantity of cream is to be used, a small bowl is the best choice. The bowl should be deep with straight sides. A little granulated sugar can be folded in for a slight sweetening when the cream is almost stiff. Whipped cream has a tantalizing tanta-lizing flavor that makes every dessert taste better. Because whipping cream is high in nat ural butterfat, it is an especially especial-ly good source of vitamin A. Many of the same other important impor-tant nutrients of milk are contained con-tained in whipping cream but in different proportions. LEMON REFRIGERATOR CAKE 9 Inch spring form pan 10-12 servings cup milk cup sugar 'a cup lemon juice 3 egg yolks 1 tablespoon plain gelatin 4 cup cold water grated rind 1 lemon Yi teaspoon salt 2 cups whipping cream 24 ladyfingers Combine the lemon juice, sugar, and milk and cook over low heat until the sugar is dissolved. dis-solved. Add a small amount of the hot mixture to the beaten egg yolks. Slowly add egg yolk mixture to the rest of the milk and lemon juice combination in the pan. Cook, stirring constantly constant-ly for 5 minutes. Remove from heat and add the gelatin which has been dissolved in the cold water. Then add the lemon rind and salt. Allow the custard mixture mix-ture to cool. Line a 9-inch spring form pan with ladyfingers. When the custard mixture is cool, fold in the stiffly whipped cream. Pour this into the spring form pan and chill for several hours or overnight m the refrigerator. When set, garnish with 1 cup stiffly whipped cream. CHOCOLATE REFRIGERATOR REFRIGERA-TOR CAKE: Omit the lemon juice and lemon rind. Add 2 squares chocolate to the milk and sugar In the top of the. double dou-ble boiler. After adding the gelatin, gel-atin, add 1 teaspoon vanilla, Garnish with shaved chocolate. |