Salt Lake Telegram | 1951-12-15 | Page 8 | Let Your Salads Sub for Desserts

p 4 I 4 J i 4 y G 4 s ii T 1111 7 iT I I 44 A k kI c V t I 7 I 14 4 I I IT T m. m I ADD BEAUTY TO YOUR TABLE I These pineapple lime tarts can add odd a festive note to your holiday table Serve them both By Bernice Goddard Menu Avocado Cocktail Salad Cranberry Ham Slice Yam Slice Yam Puff Buttered Cauliflower with Hollandaise Sauce Pineapple Pineapple Lime Lime Tarts Avocado Cocktail Salad 3 avocados 1 cup pineapple cubes 1 cup grapes cut into halves 2 oranges peeled and cut Into pieces French dressing Watercress Cut avocados into halves lengthwise and scoop out pulp with a French vegetable cutter Save shells Combine with other fruit and marinate in French dressing about 20 min mm- utes Fill avocado shells and serve on watercress Cranberry Ham Slice With STith ith Yam Puff 1 slice ham 1 to 2 Inches thick Whole cloves es 1 cups cranberries 7 1 cup strained honey Trim ham and insert cloves into fat Wash Vash cranberries dry them and mix with honey Pour Pourover Pourover Pourover over ham Surround ham slice with yam puff in a casserole and bake in moderate oven degrees F F. about 1 1 hours or until ham is tender i as a salad and dessert course You simply I I pour a gelatin mixture into baked pie shell I PANTRY FARE Let Your Salads Sub for Desserts Yam Puff 4 large yams or sweet s potatoes Ji cup butter 2 well-beaten well eggs 3 1 cup sugar 2 teaspoons baking powder 1 teaspoon salt Pare potatoes and boil until tender Mash and add remaining remaining remain remaining remain remain- ing ingredients Beat well and transfer to buttered casserole around ham slice Mock Hollandaise Sauce 1 cup white sauce 3 egg yolks slightly beaten 3 tablespoons butter 5 teaspoons lemon Juice Pineapple Lime Tarts 2 teaspoons gelatin gelatini U ll i cup cold water 4 egg yolks 1 cup sugar h teaspoon salt V cup lime Juice 1 teaspoon grated lime rind 4 egg whites whiles Sprinkle gelatin over cold water Beat yolks add cup sugar salt and lime juice and rind Cook and stir in double boiler until thick Add gelatin and stir until it dissolves Cool When beginning to set fold in egg whites beaten until stiff with remaining sugar Pour into baked pie shell Chill If I desired fold Vi to 1 cup heavy cream whipped into mixture When ready to serve top with witha a slice of pineapple and cherry