Show Special Dessert Helps' Helps Dress Up Plain Meal S F k t 1 I When you want to vary the popular lemon meringue pie theme try orange cocoanut fruit pie like this topped this topped with meringue orange slices and nd shredded cocoanut By MARY E. E DAGUE This is to be a little on the importance nce of desserts They can lift a meal out of the everyday everyday everyday every every- day class more effectively than any other one dish In the menu Even a dinner built around leftovers leftovers leftovers left left- overs rises to tG the rank of a feast if f a glorified dessert is served at atthe atthe atthe the end On the theory that final l Impressions are the ones that stay with us The other evening I used up the remnants of a leg of lamb For a change and in order to give the family the full benefit of the dessert dessert des des- sert I served dinner buffet fashion like a party I had a bowl of at salad an extra vegetable the main dish and the dessert plates on tho buffet buffet buffet fet for each to serve servo himself The table was set and I served the coffee coffee cof cot fee as usual It wasn't a bit more work and we enjoyed the departure from the usual order I Spanish Lamb Two tablespoons butter 2 small onions 1 green pepper 2 2 tablespoons tablespoons table table- spoons flour 2 cups canned tomatoes tomatoes tomatoes toma toma- toes 3 cups cooked rice 1 cup diced lamb 14 teaspoon salt J i teaspoon teaspoon teaspoon tea tea- spoon pepper 4 tablespoons grated cli cheese ees e. e Melt butter and add onions peeled and thinly sliced and pepper finely shredded Cook over a low fire for tor five minutes Sift over flour lour and stir until blended Add to tomatoes tomatoes tomatoes to- to matoes and cook until thick and smooth Stir in rice meat salt and pepper and turn into a baking dish Sprinkle with grated cheese and put in a moderate oven until the cheese Is melted Garnish with sprigs of parsley and serve in baking baking bak bak- ing big dish Turnip cups filled with buttered peas make an attractive vegetable We Ve had head lettuce with Roquefort Roquefort Roquefort Roque Roque- fort cheese dressing but a shredded cabbage salad with French dressIng dressing dressing dress dress- ing would be bo just as s good if it your our family d doesn't like Roquefort cheese I concentrated on the dessert which was orange cocoanut fruit pie It was very imposing and my family never realized that it was only a variation of ot the old standby lemon meringue Orange Cocoanut Fruit Pie Flo Three fourths cup granulated sugar cup flour U teaspoon salt 1 cups water 2 egg yolks cup orange juice 2 tablespoons lemon juice 1 tablespoon grated orange rind 1 teaspoon grated lemon rind 1 baked Inch 9 pie ie shell Combine sugar flour and salt In top of double boiler boUer Stir in water keeping mixture free from lumps Cook and stir over direct flame lame for five minutes Add egg yolks slight alight ly beaten and cook five minutes longer over rapidly boiling water I stirring constantly Remove from heat and add fruit juice and rind Chill Turn into baked pie shell and cover with the following Whites 2 eggs 3 cup sugar dash salt 2 tablespoons water 1 orange 7 cup moist sweetened cocoanut Put whites of eggs sugar salt and water in top of ot double boiler Beat with a rotary beater benter until thoroughly mixed Place over rapidly boiling water and beat one minute Remove from fire and continue beating until mixture will stand up up in peaks about a minute longer Pile lightly on filling Peel orange and separate into sections removing membrane Arrange on meringue and sprinkle with cocoanut cocoa- cocoa nut I |