Show THREE DESSERTS comes a time to all house ales when it Is impossible to of an thing for dessert which fits the meal she Is preparing keep a card index of desserts and pick out one that has not recently been used for we all like variety even in des sorts it Is not always the things that sound the best which turn out that way after preparing food for some time ones judgment should be a good guide after reading a recipe as to its however some times the strangest concoctions concoct ions turn out well so dont be afraid to try a new recipe A new apple cake take one cupful of flour a bit of salt three tablespoonfuls of shorten ing two teaspoonfuls of baking pow der one third of a cupful of milk two and one half cupfuls of apple sauce juice of half a lemon two egg yolks and one cupful of whipped cream hub the shortening into the dry in gred lents as it gives a better flavor although any sweet shortening will be good pat out and line a pie plate mix apple sauce lemon egg yolks and bake until the crust Is brown and filling firm cover with whipped cream or the whites of alie eggs may be used as a meringue simple charlotte for this use the little nut cups ill out an high and two inches in spilt lady fingers and aliw the cups letting the cake come up mi inch above the tops nil the cups ith lightly sweetened whipped cream und top with a tiny macaroon or a cherry one may use any color scheme for this light dessert boston cream pie beat the alks of six eggs until creamy add one fourth of a teaspoon ful of silt and add one cupful of su gar very slowly beating well then add two teaspoonfuls of grated lemon peel three tablespoonfuls of lemon juice and one cupful of flour folded after the beaten egg whites have been added sift the hour several times to make it very light the layers will be very thin ow to one cupful of whipped cream add three beaten egg whites sweeten and alaor and spread over the cake ice with a chocolate frosting by western newspaper union |