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Show 9aaK-A jBukBbbf R jHBsBssa-Lna-aBRssiflH - ..... Grapefruit Sponge-a Refreshing Dessert (See recipe below.) Fruit Magic When lazy warm weather comes upon us and foods don't tempt the appetite, Mrs. Homemaker is hard pressed to provide her family with enough nourishing food to sustain them. Families seem to prefer the lightest of food, and it sometimes is hard to build up the calorie count on salads and cold meats. But fruit and rich milk or cream I can come easily to the rescue when LYNN CHAMBERS' MENUS Broiled Lamb Patties Scalloped Potatoes Tomatoes with Cream Gravy Perfection Salad Biscuits with Jam Beverage Grapefruit Sponge Recipe given. Butterscotch Ice Cream. (Makes 1 quart) 3 tablespoons butter M cup brown sugar 1 cup milk V,i tablespoons cornstarch 2 tablespoons cold milk Pinch of salt V teaspoon vanilla 1 cup heavy cream, whipped Cook butter and sugar in top of double boiler, until butter is melted other means fail. There are so many delectable refrigerator desserts des-serts made of fruit and berries and cream that it will take more and well blended j with sugar. Add milk and heat to boiling. Mix cornstarch corn-starch with cold milk and stir into butter and sugar mixture; add salt and cook until thickened. Cool and add vanilla. than a season to try them all. First of all there's the shortcake variety. Bake your biscuits golden brown, split and butter them and then drizzle luscious crushed and sweetened fruit or berries between the biscuits. Drown them in cream, either plain or whipped, and watch them disappear. Then, too, there's an amazing variety va-riety of frozen desserts which take their share of fruit and cream. These take but a few minutes to make and keep well for several days in the refrigerator. If you're shy on sugar use preserves pre-serves or fruit sauces, and you won't have to dip into the sugar bowl at all. TRY SOME of these recipes and your warm weather problem will be solved: Apricot Sherbet. (Makes I quart) 1 cap evaporated milk, thoroughly chilled 3 tablespoons lemon juice 1 cup apricot preserves Whip chilled milk very stiff. Beat in lemon juice, then fold in preserves. pre-serves. Pour at once into cold freezing tray and chill for several hours. Yariattons: Strawberry, cherry or peach preserves or marmalade may be substituted for apricot preserves. Apple Sherbet. (Makes 1 quart) 1 cup evaporated milk, thoroughly chilled 2 tablespoons lemon juice 2 cups sweetened applesauce, chilled Dash of nutmeg Whip chilled milk very stiff. Beat in lemon Juice. Fold in applesauce and nutmeg. Pour at once into cold freezing tray and chill well. Orange Ice Cream. (Serves 8 1 20 marshmallows 1 cup orange juice Grated rind of 2 oranges Juice of 1 lemon h pint whipping cream Add 2 tablespoons of water to the marshmallows and place them in Fold in whipped cream and turn j into refrigerator tray and freeze, stirring once during freezing. Marshmallow Delight. (Serves 8 to 10 1 pound marshmallows 1H cups diced or crushed pineapple 1 pint whipping cream 2 tablespoons sugar 2 teaspoons vanilla Y cup maraschino cherries, cut up Cut marshmallows into quarters. Add pineapple and place in a covered cov-ered container overnight. Whip cream, add sugar and vanilla. Fold whipped cream into marshmallows and pineapple; add cherries. Pour into freezing tray and allow to chill thoroughly or partially freeze before be-fore serving. Grapefruit Sponge. (Serves 6) 3 eggs, separated W cup sugar cup canned, unsweetened I grapefruit juice 1 tablespoon unflavorcd gelatin cup cold water Berries Beat egg yolks until light. Add V4 cup sugar and beat well. Add grapefruit grape-fruit juice and cook mixture over boiling water until it coats a spoon. Stir constantly. Soften gelatin in cold water for 5 minutes. Add to hot grapefruit juice mixture and cnol until slightly thickened. Beat egg whites until stiff but not dry. Gradually beat in remaining sugar. Fold into cooled mixture and pour into a one-quart mold. Chill until firm. Unmold on a plate and serve with sliced or crushed berries ber-ries in season. Fresh Peach Cream. (Serves 8 to 101 2 cups fresh peach pulp 1 cup granulated sugar teaspoon almond extract I tablespoon lemon juice 3 tablespoons cold water 1 cups coffee cream Combine peach pulp, sugar, extract ex-tract and lemon juice. Add coffee cream. Pour into tray and freeze Remove tray and stir once during freezing process. The stirring may be done in the tray. Released by Western Newspaper Union. the top part of a double boiler. Stir constantly until the marshmallows marshmal-lows are half dissolved. dis-solved. Remove from heat and stir until creamy j Cool, add orange juice, rind and I lemon juice. Whip cream until thick and add to the mixture. Place in tray and freeze, stirring often, un-til un-til firm. LYNN SAYS: Good Housekeeping Secrets When cooking cabbage or onions, the objectionable odor may be eliminated elim-inated if the vegetables are cooked in half milk and half water. TJSe any excess liquid for making cream sauces or soups. If you like crisp skins on baked potatoes, scrub clean and then rub with a metal sponge and bake. To retain color in green vegetables, vegeta-bles, cook in an open pan with t minimum of water and watch cooking cook-ing time carefully. Pewter cleans best when rubbed with a paste made of whiting and lemon oil. Wash in hot water rinse n hot water and then polish for lustre. Summer curtains keep cleaner if the screens on the windows are cleaned of cobwebs and dusted with a clean dry cloth. Waxed artificial flowers are cleaned easily by dipping in cleaning clean-ing fluid several times, then allowing to dry. To remove white spots from a shellacked surface, wipe with alcohol. |