Show r M ems tesT I 39 N r aek 9 q r rt t Lic k oda w iv Lx 4 HERE S TO SHORTCAKE TIME CHERRIES BRIGHT See Recipes Below SUMMERY SUl DESSERTS Bring the tartness and sweetness of fruit into play with fresh crumbly cake top with a dash of ot whipped cream crean and you have summer s an answer answer answer to a delectable dessert Garden fresh berries peeking out from under their green foliage or fruit hanging banging heavy and ripe on richly laden branches deserve It Iti i I 4 s your best atten attention attention 4 tion for tor they 11 ll do mighty nice things by your meals Since most of the fruits need no cooking you are doubly sure of getting the full quota of minerals and vitamins which they have to give Cherries Chernes bright and red make a tart and colorful dessert which you ll 11 enJoy serving If It using the fresh ones pit and sugar them before us using using mg ing When I asked my mother how she made her extra delicious shortcakes she replied There s nothing to It my dear just biscuit dough but dough make the dough short and the fruit sweet This tip is a good one I hope you'll follow it when trying Old Fashioned Shortcake 2 cups flour 3 teaspoons baking powder Pe 2 teaspoon salt sait Vt h cup shortening 8 8 tablespoons cup milk I S Sift t flour measure add baking powder and salt sift again Work in shortening until mass resembles I coarse meal It If you want to add a tablespoon of sugar and an egg and count the egg as part of your uld Now add enough milk to make a soft dough one which you can barely handle Turn onto lightly floured board knead a few seconds divide In halt half Pat one halt half about one fourth inch mch thick into deep but but- buttered buttered buttered 9 mch inch cake pan Butter top and pat second portion of ot dough in inlayer inlayer inlayer layer over first Brush on softened butter and bake about 20 minutes in hot oven degrees F When baked pull layers apart spread sug sugared sugared sugared ared fruit on bottom layer stack second one crust side down on thiS cover with more fruit then with whIpped cream and a garnish of fruit I Variations from the original type of shortcake which we all know so sowell sowell sowell well are much m in order Some peo people pIe prefer preter a sponge cake base rather than a his cwt cult dough and for a real ual treatment of thIS type you might like to try one with a custard filling for tor cool del dei Since It is a trifle more elaborate than shortcake this Cherry Sponge Cus Custard Custard Custard tard Shortcake is ideal deal as a dessert for company You 11 ll need this sponge cake as a base not hot Water Sponge Cake 4 egg yolks 12 1 cups sugar Vs cup eup bo ho ling water 12 cups cake flourA flour i 4 teaspoon salt 1 teaspoon baking powder 1 teaspoon lemon or vanilla extract 4 st stiffly Iy beaten egg whites Beat egg yolks until very thick gradually add sugar and continue beating Add water mix well add flour sifted with baking powder Mix until smooth add flavoring Fold m in egg whites Bake m in pan THIS TillS WEEK S MENU Cold Meat Platter Devilled Eggs Sliced Cucumbers Tomatoes Celery Curls Asparagus with Browned Butter And Crumb Sauce Beverage Bread and Butter Cherry Sponge Custard Shortcake Recipe Given either Mary Ann or cup cake tins m in slow oven 45 minutes Cool be before before fore filling Cream Custard Filling 34 0 cup sugar 4 cup flour flouri V 14 teaspoon salt 2 eggs 2 cups milk muk scalded 1 teaspoon vanilla Combine dry ingredients With slightly beaten egg yolks stir in enough hot milk to make a thin paste Then add paste to remain remaining remainIng remaining ing milk and cook over boiling water wa water water ter 5 minutes stirring constantly Cook 10 minutes longer Cool and add vanilla If It you top with fresh cherries chernes be sure they re sweet enough Then gar garnIsh rash nIsh with whipped cream Frozen berries bernes need only be thawed and more sugar added if required If It you want to make a sponge cake base and use just berries then plan a lovely sur surprise surk prise so no one ones s- s swill will even suspect they re getting a aberry aberry berry dessert dessert dessert- a Make a sponge cake using a regular reg ular 9 or 10 mch inch cake pan When the cake is still warm cut a round circle in the middle of the cake about an inch from the edge Lift this out carefully keeping it Into the hollow put in sugared bar ber berries herries ries or peaches or bananas mixed with sweetened whipped cream Re Replace Replace Replace place the cake top wrap carefully in a slightly daIr damp p towel and chill chili for 3 to 4 hours Garnish before serving with whipped cream or sprinkle with powdered sugar They 11 ll come back often for tor this one For luscious shortcake puddings there s nothing like a juicy cobbler Here s a recipe made for tor large quantity excellent if you re plan DIng a church supper Cobbler Cherry Blueberry or Peach 5 quarts frUit 2 quarts ju ce cc BIscuit dough 5 cups sugar with cherries chernes or berries bernes 22 cups sugar with peaches Pour fru t and juice into square cake pans Add sugar and mIX lightly Cover with b dough approximately i 4 V inch mch th ck made madem m in ons of 1 1 quarts flour 2 cups milk 1 tablespoon salt 4 tablespoons bak ng po and lx h cup shortening Bake in m a hot oven degrees r T from 30 to 40 mm utes Serve hot with cream A I 1 easy to make dessert IS the best one with wh ch to bring bringa a hearty supper to a close With raspberries at their brightest and JUIcIest this thus on with a gra graham graham graham ham cracker crust and frothy me will wili really be hard to resist Red Raspberry Fluffs Fluff Serves 6 8 Mix and press in m a square pan lye 12 cups rolled graham crackers 4 cup melted butter 2 tablespoons sugar and a dash of cinnamon Coy Cov Cover Coyer Cover er that with a meringue made of 4 egg whites stiffly beaten and Sri h cup ot of sugar folded m in the whites care carefully carefully carefully fully Bake thus this in a slow degrees oven for 20 minutes CooL Spread with 2 cups of ot sweetened red rasp rasp- raspberries raspberries berries bernes and whipped cream Asparagus With Browned Butter And Crumb Sauce Asparagus tender and green should be cooked gently so 10 as not notto notto notto to lose Its color It cooks quicker when stalks talks are tied In bunches Stand them up in boiling water in ina Ina ina a deep narrow pan The steam will cook the tips while the water bub bub- bubbles bub- bub bubbles bubbles bles around the stalks talk Instead of serving crying plain butter try 7 browning it for a change chance season seasonIng Ing ine it and then adding a teaspoonful of fine bread crumbs Have this piping hot and pour It over the th as asparagus just juit before serving Released il 1 br III uterI Newspaper N V |