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Show Plums Can Bring Color and Delicious Flavor To Brighten Up Autumn Menu Into egg whites; then fold In flour, a small amount at a time. Stir hot taploca-truit mixture; turn batter ever mixture. Bake In moderate oven (32S degrees F.) 50 minutes, or until cake is baked. Serve warm. Kitchencrafl Tomorrow's Menu) BREAKFAST: Grapes, mixed cooked cereal, raw brown sugar, raisin toast coffee, milk. LUNCHEON: Casserole ot dried Urn as, sliced tomatoes, rolls, assorted sugar candles, tea, milk. DINNER: Fricassee of veal, steamed rice, green peas, ro-maine ro-maine salad, red plum puff pudding, pud-ding, coffee, milk. By MRS. OAYNOS MADDOX Plums, yellow, green and red, with crackers and cheese that Is one thought for dessert - And here are two others to give rich color to the early October menus: Plums Grenadier ' (Serves 6) One package cherry-flavored gelatin, 1 cup hot water, 1 cup Juice from plums, 1 cup canned or stewed fresh blue plums. Dissolve gelatin In hot water. Add plum Juice. Chill. When slightly slight-ly thickened, fold In plums. Turn Into Individual molds. Chill until firm. Bed Plum Puff Ihsddtag (Serves 81 Eight large, fresh red plums, halved and seeded. cup water, 2t tablespoons quick-cooking tapioca, tapi-oca, 2-3 cup sugar, Vs teaspoon salt eup sifted cake flour, tablespoons sugar, 2 egg yolks, beaten until thick and lemon-colored, 2 egg whites, Vs teas poo" salt teaspoon cream of tartar. Bring plums and water to a bolt Combine tapioca, sugar and salt; add gradually to fruit mixture and boil briskly one minute. Pour Into greaaed baiting turn and kept hot Sift flour once and measure. Add sugar gradually to egg yolks, beating beat-ing until light Beat egg w hi tea and salt until foamy; and cream of tartar and beat until stiff enough to hold up la peaks, but not dry. Fold egg yolks mixture |