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Show Cfg OT" By HELEN HALE TO make a coconut crunch topping top-ping for a quick coffee cake, combine com-bine 1 cup shredded coconut, cup sugar, teaspoon cinnamon and cup cream or top milk. Mix well and spread evenly over batter. For a sugary crust on top of pie, brush the top of the pastry with milk, .then sprinkle lightly with granulated sugar before baking. Glazed effects on pies are easy to achieve if you brush the top crust with egg or egg yolk mixed with a little water. For a deep brown crust on pie, add teaspoon of sugar to egg before brushing the glaze on the pie. EECIPE OF THE WEEK Chocolate Souffle (Serves 4-6) 2 tablespoons butter 2 tablespoons flour cup milk 1 squares chocolate 2 tablespoons hot water cup sugar 3 eggs teaspoon vanilla Melt butter, blend in flour, and add milk. Stir and cook until smooth. Melt chocolate, add water and sugar, stirring constantly. Combine sauce and chocolate mixtures; add well-beaten egg yolks; cool. Fold in egg whites and vanilla. Turn into buttered baking dish and bake 25 minutes in a moderate (350 P.) oven. Serve with whipped cream to which crushed peppermint candy has been added, if desired. Always drain and rinse macaroni foods after they have been cooked tender. If you're using them in hot dish, use hot water for rinsing. If using them in a salad, rinse with cold water. Keep cut onions and lemon in a covered glass jar in the refrigerator to they will not waste. Use cream in place of milk and butter for making mashed potatoes. It's less expensive and just as good. In making fruit mixtures for dessert, des-sert, place grapefruit, pineapple and oranges over peaches, bananas and apples to keep the latter from turning turn-ing dark before using. To peel potatoes quickly, slice skin off one side, then cook whole in boiling water. When done, the rest f tlie jacket slips off in a jiffy. |