OCR Text |
Show Kitchencraft 1 Tarts Are Boon to Menu, Try Them for Dinner j 'omorrow'a Menu 11 Breakfast Stewed apricots, if aeon, rolls, coffee, milk. I Luncheon Vegetable soup, I nixed green spring salad, rolls, V ate pie supreme, tea, milk. I Dinner Broiled chopped meat alls, tomato sauce, mashed po- atoes, fresh asparagus, lemon T utter, coffee butter-pecan tarts, offee, milk. jj ly MRS. GAYNOB MADDOX 1 "arts spiked with coffee will chase lullness out of any menu. They b runch deliclously and taste good, letter try them. d feffee Butter-Pecan Tarts Six tarts) t Three-quarters cup light brown t ugar, 1-3 cup flour, 2 eggs, 1 cup ' louble strength freshly made cof- c ee, 1 cup milk, 2 tablespoons but- r er, 1 teaspoon vanilla, , V cup ( hopped salted pecans, 6 baked in- lividual pastry shells, cup heavy q, ream, whipped; 6 pecan halves. Combine and mix sugar and lour, add the beaten eggs. Scald w offee and milk, stir slowly Into ci he egg mixture. Cook over boll- ng water for 5 minutes, stirring II constantly; cook 10 minutes longer, V itirrlng occasionally. Add butter, ' wL Add vanilla and chopped pe- r :ans. Fill pastry shells and top I, with whipped cream. Garnish with ecan halves. T Data Pie Supreme h Serves six) g Datea and nuts blend tastily In " I pastry shell. N One cooked pastry shell, 2 cups l lates, 1 cup water, 2 tablespoons ". range juice, 1 cup whipping cream, ' I tablespoons powdered sugar. " Cook the datea and cold water to- ether In a saucepan until thick "" pasta la formed. Remove from ire, add orange juice and let stand c, until cold. Just before serving pour Into a baked pie shell and tI cover with the sweetened whipped w cream. |