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Show Pczr-cad-CIic- Glazed Fruit Tart Salad rr Glazed fruit tarts are favorite cold lunch or dinner sweets, or Uatime pastries in Engliah households. The artful arrange-men- ts of many fruits in these tarts' please both the eye and appetite. lightly oil a large, shallow pan with salad or cooking oil (not olive oil) and set aside to drain. : Drain, reserving drop, contents of 1 Its. can Cart 5 It poor hclro . helves) ly 1 2 can pitted dark sweet N " cherries (attest cvps,drained) ;..; and cover into fruits bowls; Put drained set in refrigerator to chill. 2i (sf0 For ' I pk. chariT-flavor- Ilcat until very hot pear sirup and gelatin -- v cup of the reserved ".' " water Add to bowl and stir until gelatin is comcup of the pletely dissolved. Blend in the re- of reserved pear sirup,, cup served cherry sirup, and 1 tsLtespeen lease. wlco (Remaining fruit sirups may be used in other food preparation.) Pour gelatin mixture Into the prepared pan and "set to" refrigerator to chill until Vi " firm When gelatin is of desired consistency, use a ipatula to remove It to a bowL Break gelatin into small pieces with a spoon. Set out . v. .. 2-c- ". ed 2tvp I IS.) cream-sty- le cotte cheese Arranga gelatin pieces, cottage cheese, chilled pear halves, and cherries attractively on a large, chilled serving plate or on indi vidua! plates, as desired. Garnish with Jprlji of parsley $ serving family WrrWy Uagaslne, April $, 193 n. " cake - -- l'a teaspoon 9-l- n, 1 (yor . I y Put drained fruits into bowls; cover and set in refrigerator to chili . : lemon aice teaspoon bettor or margarine teaspoon orated lemon pool (orated threaglt colored part favorite recipe or mix) ' ' onryf white Is bitter) Roll dough into a rectangle 4 in. longer Cool and set in refrigerator to chill. and 4 in. wider than over-a-ll size of pan. - Gently fit pastry on bottom and sides of Vi cap of the cooled To Complete-Spo- on around Flute stretched. not is so it pan glare evenly over the cooled pastry. entire edge. Remove chilled fruits from lefiigexator. Bake at 4S0F 10 to 15 mia, or until light Spoon one half of the cherries across the golden brown. narrow end of the pastry shell. Next, Cool on cooling rack. spoon onto pastry half of peaches, blueain Filling-DrFor thoroughly, keeping berries, and pineapple chunks. Repeat fruits and sirups separate, contents of Spoon the remaining glare evenly over 1 Me. 2ft con pooch tikes (abort . the rows of fruits. Set In refrigerator to 2 cops, drained) ; ". ; chill until serving time. f 1 tie. 2 can ptoed tort red cherries ' " " " Toserve,"cul lart so" Uwreach person is ( about 2 cvpt, drained ) 1 No. 2 can 1 plftpU thvnkt (cowt served some of each fruit 2 cwps, drained) '"y ,...".m Slo'i'urvtiigi 1 can blaeberries (aboet Note: If desired, a layer of cooled cream cvp drained) filling may be spread over the cooled Set fruits in refrigerator to chilL Set pastry shell before adding the fruit layer, "cup of the pineapple sirup "aside. Spoon all of the glaze over the fruit sirups may be used in other food -- (Re-main- ing .. . i V4opvaar tablespoon cornstarch Vi Naspeen salt 1 t Heat the reserved pineapple f Shortly before serving time, blanch, coarsely chop, and toast 4 cap (aboar 4 as.) almonds Using scissors dipped frequently in water, ' " cut into ":' quarters and set aside lb. (abowt 16) ntarshmallews PeeL score (by pulling tines of a fork down the banana lengthwise), and cut " " crosswise into -- in. slices or 2 bananas with oil-yell- , ow Put into a large bowl and drizzle with 2teofpoons lemon A " j ,. vM uithy w wwn vwhmw " ice uw w with the lemon juice. w Remove chilled fruit from the refrigerator. Thoroughly ' drain the apple" pieces; add to the bowl of banana slices with the pineapple chunks, cherries, almonds, and marshmallows. Spoon over the fruit mixture Tear, f averlte chilled, cooked dressing mixture-ttoss coat fruit evenly. Lightly o , While Frnti Salad Drain thoroughly, reserving sirup for use in other food preparation, contents of ' Blend in ' t 1 Vj toblespeens cold wafer ' fnilto . For ClazeSHt together Into top of a double boiler Wash, pare, core, quarter, and cut into " bite-si- ze pieces 3 medhinvslse (abowt 1 lb.) apples Put apple pieces into a small bowl and pour over them & cup of the reserved pineapple sirup. Cover and set inrefrig-erat- or to chill thoroughly (2 to 3 hrs.). . 4 l4 preparation). lerge-ciir- d V4-l- Prepare and shape into a ball pie Ptry for . Empty intojR bowT out an 11x7x1 - pan. - "" et Paxtry-S- very hot Add the hot sirup gradually to the cornstarch mixture while stirring constantly. Stirring gently and constantly, bring cornstarch mixture rapidly to boil- ing over direct heat and cook 3 min. Place over simmering water; cover, and cook about 12 min., stirring three or four times. Remove from heat and blend in ... sirup until 1 No. 2 con pineapple chunks (abeat 1 1 -- lb. 1 caps, drained) can pitted light, sweet cherrlot (abevt 1 cap, drained) To serve, arrange on chilled salad plates Corty endive Carefully spoon a portion of the fruit salad onto each serving plate. If desired, garnish each salad with A sprig of mint 6 to 8 salads |