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Show l BY HELEN HALE i 1 MAKE your molded desserts easy by pouring fruit-flavored gelatin Into a deep layer cake pan and chill until firm. Frost with whipped cream, cake fashion and serve In wedges. For a hearty breakfast, try French toast topped with thin sliceg of baked ham. Serve with applesauce. apple-sauce. Corned beef can be glazed to make It look elegant when served. Stud with cloves after boiling and RECIPE OF THE WEEK Prune Souffle (Serves 6) 2 cups cooked prunes Vl cup granulated sugar V4 teaspoon baking powder 5 egg whites teaspoon vanilla extract Measure prunes and cut from pits. Put through a coarse strainer. Add sugar, baking powder pow-der and very stiffly beaten egg whites. Stir in vanilla. Pour into in-to a buttered baking dish and place in a pan of hot water. Bake In a moderate (350'F.) oven about 30 minutes. Serve hot or cold, plain or with whipped cream. Chopped almonds or shredded coconut may be sprinkled sprin-kled over the top before baking. pour over the meat Vi to cup of maple syrup. Bake in a moderate oven until glazed, about 25 minutes. Your family will like colorful baked bananas. Peel, brush with oil and cover with cranberry sauce, then bake and serve as dessert. Cook your pears, peeled, halved and cored in simple syrup until tender. Place on top of sponge cake slice and spoon over this red raspberries rasp-berries for a simple, nourishing dessert. Glamourize your rice puddings by molding them and serving with sliced peaches and soft, chilled custard cus-tard sauce. Hot gingerbread tastes good on a chilly night. Top lt with cream cheeM which has been softened with a bit of orange Juice and flavored with grated orange rind. |