Show r Recipes for St. St Valentines Valentine's Dayn Day n f 5 aY t I By BETTY BARCLAY Drange brange Cherr Cherry Valentine Dessert Gay days call calI for gaiety in foods j rand and this intriguing dessert with i heart motif is particularly gay gaya n a red and gold for a St. St Valentine arty For the orange slices with i thick the heart mold Is surrounded California alifornia Navel oranges with their characteristic are aro f y easy to prepare Their firm tex- tex Jure ure also adds to their attractiveness attractive attractive- ness as a garnish Oranges are es es- especially valuable in the diet at this Ibis time Limo of oC year when other fresh Cresh fruits are scarce To make Make a cranberry mold r with with or without gelatine Pour mixture in n heart mold and put In Ina ina a 11 cool place to set When ready to to serve dip the mold In warm water never hot and turn out on ona ona ona a large serving plate Surround with orange slices which have been dipped in honey and chilled Decorate Decorate Decorate Decor Decor- ate the plate with candy hearts This This' may also be made in individual al molds fills 6 molds or In a astar astar astar star or hatchet shaped mold for tor Washington's birthday And here are some other Valentine Valentine Valen Valen- tine Une recipes that you will find equally equal equal- ly delicious Valentine Squares 1 package c flavored cherry gelatin 1 pint hot water 1 sheet cake cup cream whipped I Dissolve gelatin in hot water i Pour inch 3 Inch layer Into shallow square pan Chill until firm Cut Cutt t Inch squares from Crom cake Cover tops with plain sweetened whipped ped cream 0 and sides with whipped F ream cream into which bits of ot gelatin nave have been folded Place on lace paper doilies dollies Cut hearts from Crom gelatin gela gela- tin Un with small shaped heart cutter and nd place on top of or cake Serve at t once Serves 12 Magic Chocolate Peanut Butter Roll 2 squares unsweetened chocolate V y cup sweetened condensed milk l' l 1 cups confectioners confectioners' IX sugar 4 3 teaspoons peanut butter t II teaspoon vanilla I Melt chocolate In top of or double boiler bolter Add sweetened condensed milk and blend thoroughly Remove from fire flie and add sifted confectioners confectioners' sugar sift before I l ing lag gradually Add peanut butter and vanilla Blend thoroughly Form FormIn In Into to a roll ron Place on buttered sheet Chill When firm cut In slices Vanilla Rennet Custard with Grenadine Topping 2 cups milk or 1 cup milk and 1 cup cream 1 package c vanilla anilia rennet p powder 1 egg eJ white t 4 14 cup granulated sugar i i 1 cup grenadine syrup Set out 4 or ur 5 sherbet glasses or custard cups Warm milk until just Juat lukewarm lukewarm opt not hot F P. Afew A AT few Cew drops on on the inside t. t of ot the wrist should feel teel comfortably warm Remove from Crom heat and quickly sUrIn stir sUr in the rennet powder Pour immediately im im- immediately mediately Into glasses and let stand until firm about 10 minutes Chill Chillin in refrigerator Just before serving beat egg white until it holds peaks add sugar and syrup by tablespoons beating well after aCter each addition and continue to beat until mixture Is very stiff Drop a a. puff putt of the mixture on each dessert and trickle a little grenadine syrup over the top New Card Game Craze It Crossword Lexicon is the new S card game craze that Is the hit of the seasons season's parties Its It's a combination combination com com- of ot crossword puzzle technique technique tech tech- and anagrams with extra speed and excitement added Boak Book Carters Carter's Star Reporter is another new game favorite that gives ves everybody every every- body the thrills of or report reporting biff bIl |