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Show OfiS ' GT" , By HELEN HALE CANTALOUPE BALLS and pULoJ dark cherries make an excellent combination for a fruit cup whether it's served at the beginning of tne meal or as dessert. Watermelon balls, honeydew melon balls, with bananas and blueberries in lime juice make a sparkling and colorful color-ful 'fruit cup. Make your melon balls ahead of time, sprinkle them with a bit of lime or lemon juice and keep them in covered cover-ed inrs until ready lb use in the refrigerator. A BIT OF GINGEKALE poured over a melon ball fruit cup is refreshing re-freshing and tantalizing. If there's some fruit in the refrigerator re-frigerator that's starting to shrivel, ' such as peaches, make them quickly RECITE OF THE WEEK Peach Crisp 1 (Serves 8) 3 cups sliced fresh peaches cup flour cup brown sugar teaspoon salt teaspoon cinnamon y3 cup butter Mix flour, sugar, salt and cinnamon. cin-namon. Cut in butter until mixture mix-ture is" crumbly. Place peaches in a shallow baking dish and sprinkle crumbly mixture over fruit. Bake in a moderate (350F) 1 oven for 40 minutes. Serve warm with thin cream. into a cobbler or a pudding with a crumbly topping so there won't be any waste. Any large fruit such as pineapple, or melons may, be made into a fruit basket, filled with good sized pieces of other fruits and berries, and served for a buffet salad. FRUIT BASKETS will look prettier pret-tier if their handles are twined with red currant or little green grape clusters. Any molded fruit salad you make Will be prettier if it is surrounded by a few peaches, pears or apricots with cream cheese balls rolled In chopped nuts placed In their hollows. hol-lows. Many a fruit cup is enhanced If you place a scoop of icy cold creamy sherbet on top to serve. |