Show I 1 A ellav r A ay serve fruit desserts for meal contrasts see recipes below fruit desserts food studies show that people do not get as many fruits in win ter as in summer and frequently this is thought to be a result of their lack of availability but a good per of fruits available in their ir fresh esh form are canned and thus made available for use then too there are a number of fruits more available in the cooler months than dur ing summer apples are in their prime and t so are pears a look to the cit st rus fruits also it if you want barly luscious fruits that are scarce in sum mer make good use of the dried fruits like prunes and apricots for they have excellent vitamin and mineral values this is the season to make full use of the canned fruits you stored during the warmer months serve them chilled with simple cookies for an easy dessert or make them into one of the many delectable pud dings such as the following deep dish plum dessert serves 6 3 cups canned plums 14 teaspoon cinnamon ya 4 teaspoon nutmeg 2 tablespoons butter pit and chop the plums pour with 34 cup of their juice into a greased shallow baking dish sprinkle with the spices and dot with butter cov er with crust made as follows 1 cups sifted flour 2 teaspoons baking powder teaspoon salt 6 tablespoons shortening cup milk 2 tablespoons sugar sift dry ingredients cut in shortening add milk to make a soft dough roll dough to inch thick ness and make a few short slashes in it place over the fruit in the bak ing dish sprinkle with 2 tablespoons of sugar bake for 45 minutes in a preheated oven serve warm princess custard serves 6 2 large bananas diced 1 vi teaspoons orange rind grated 6 tablespoons orange juice U ce 3 tablespoons sugar 2 tablespoons cornstarch va teaspoon salt 1 14 cups milk 2 egg yolks slightly beaten 2 egg whites 2 tablespoons sugar cup sweet crumbs cake cookie graham cracker or vanilla wafer crumbs combine bananas orange rin rind d and juice in a double boiler corn coin bine sugar corn com starch and salt add milk bradu ally and cook un til it thickens slowly ly stir into egg yolks cook until 11 thick 2 to 3 minutes remove from fire and fold in fruit mixture chill chili gradually add sugar to stiffly beat en egg whites fold into custard place in sherbet glasses and aprin kle with crumbs LYNN SAYS save food dollars by using everything edible celery tops may be dried in the oven then crushed to a powder and kept in a jar they add a pungent flavor to soups stews casseroles dressings and salads to increase the volume of egg whites add a tablespoon of water before beating do not add more water than that slightly longer beating is required when water is added 1 t lynn chambers menu broiled hamburgers baked potato with cheese topping buttered broccoli carrot curls toasted buns chill chili sauce baked grapefruit with peppermint topping beverage apricot manhattan mousse serves 8 2 cups apricots sieved 6 tablespoons lemon juice cup sugar 3 teaspoons gelatin 2 tablespoons cold water 1 cups whipping cream cup confectioners sugar 1 vi teaspoons vanilla add lemon juice and sugar to ap and stir until dissolved soak 1 teaspoons of gelatin in 1 table spoons water dissolve over hot water and add to apricot mixture pour into two refrigerator trays and place in refrigerator whip cream until it holds its shape then add sug ar and vanilla soak remaining gel atin in water dissolve over hot water cool and add to cream spread whipped cream mixture over apricot mixture and freeze prunella pudding serves 6 to 8 I 1 cup whipping cream 1 cup milk 1 cup sugar 3 tablespoons cornstarch cup milk cold ya cup butter 1 teaspoon vanilla extract 12 slices soft bread 1 cups prunes cooked pitted and chopped cup shredded coconut toasted combine cream milk and cup of sugar in saucepan and bring to a boil moisten cornstarch with cold milk and stir into hot mixture mix ture cook until thick ened add butter and vanilla cool un until lukewarm dwarin remove crusts from bread cube and toast under broiler combine prunes primes with bread cubes and re sugar arrange half in hot torn of a large pudding dish spread one half of crusted mixture over the prunes add remaining prune mix ture top with custard and toasted coconut chill chili 8 to 10 hours Caramel led apples serves 8 8 apples 16 marshmallows I 1 cup butter I 1 cup brown sugar cup nut meats almonds preferred arrange layers of apples cut in eighths with marshmallows cut in to thirds butter cut into pieces brown sugar and nuts in a b buttered uttered baking dish bake in a moderate oven basting occasionally cool serve with whipped cream this may also be served as a side dish with pork turkey or chicken released by feature features did you know that baked grape fruit makes a lovely refreshing des sert especially after a heart cas serole derole or roast bake them just as you would potatoes for one hour then halve and top with any of the following I 1 sprinkle each half with a heap ing teaspoonful of sugar and dot with butter or top with teaspoonful of jelly 2 sprinkle each half lightly with salt and teaspoonful of sauce |