Show pJL MACAZ1NI Whipping cream lends French pastry air to this strawberry refrigerator cake that is sure to be a dessert hit trawberry Refrigerator Cake Ronnie Lake by Tribune Hem Service Director WT II beautiful red now in and whipping cream always in season the perfect answer for an extra special glamour dessert is Strawberry refrigerator cake This is a dessert for which whipping cream is not only Used as a topping but is also included in the basic filling to give smooth texture and flavor Whipped cream with its tantalizing flavor makes every dessert taste better Because whipping cream is high in natural butterfat it is a partiru-lalrgood source of vitamin A In addition whipping cream has many of the same other properties as milk but m different proportions It’s easy to whip cream if the cream is cold and both the bowl and beater have been chilled in the refrigerator A temperature of 38 degrees' is desirable because then the cream requires only a small amount of whipping to fluff and thicken it Of course that is cream heavy containing at least 30 per cent butterfat — should be used It is important to use a small bowl if only a small amount of cream is to be whipped The bowl should be deep with straight sides When the cream is almost stiff then a little granulated sugar can be Recipe-of-tlie-Weu- Salt take Tribune Balt Lake City Utah The Tribune will pay S3 for each one published Serves eight whipped cream Arrange puffy white mounds of whipped cream alongside the lady fin gers to make this cake a thing of beauty 7’ spring form pan Vi cup milk cup sugar 2 eggs slightly beaten 1 tablespoon plain gelatin dissolved m 2 tablespoon cold water k Praline Cookies y Jvly 10 1V55 fun pack re ‘trawberry flavored gelatin dissolved in za cup boiling water lMr cups sliced fresh strawberries y cup sugar 1V4 cups whipping cream 20 lady fingers Combine tin milk and sugar in the top ol a double boiler and cook until the sugai is dissolved Add a small amount of the hot mixture slowly to the beaten eggs then add this to the mixture in the double boiler Continue cooking stirring constantly until the mixture thickens about 5 minutes Remove from the heat and add the plain gelatin and the strawberry gelatin Coot Line the side and not tom of a spring torm pan with ladvfmgers When the mixture nns cooled add the strawberries which have been mixed with the S cup sugar and the rream whipped stiff Pour into the spring form pan and chill lor several hours in the refrigerator Serve garnished with whipped cream folded in for a slight sweetening The filling of strawberry refrigerator cake is light since gelatin is combined with the ABOUT some praline cookies’ Here’s HOW for them submitted by Mrs J H Apt 11 50 E 5th South Salt Lake City who is the recipient of this week’s S3 award for submitting the Recipe of the Week ' Hi 1 1 1 1 Praline Cookies cup butter or margarine cups brown sugar (packed) egg teaspoon vanilla cups sifted cup chopped pecans flour Cream the butter until smooth and add sugar and egg beating until smooth and flutty Add vanilla Sift in flour and blend thoroughly Stir in nuts until well distributed Shape level tablespoons of the dougb in small balls and thickness on Putflatten out to about tered baking sheet They should be at ieat one inch apart Bake in moderate oven 375 degrees) for 12 minutes Yield three dozen Why don’t you get In on the Recipe ot the WecR AH you have to do U write down your favorer recipe and mall It In to Recipe Home Magazine The 1 get-ati- n and whole strawberries M II |