Show i 0 10 ii Z N ff wm an fn ak v 1 gf 11 0 I 1 fl T V an ME FILLED billed WITH SPICE SHOE IN N EVE everything NICE see recipes below refreshments summer nears a you think of lots lota of things now new crisp cool clothes vacation brits gardening and yes even parties especially gay ones that call for a minimum of home work I 1 think I 1 understand you love to have people in your home in spite of the warmness of june days you want those of your friends who remain in town to drop by often tor for conversation relaxation and refreshments but of course you want what you servo serve to be easy to make delicious entirely different from any thing that youve ever served before and economical in the last two of these points ive found hom emak ers hold a unanimous plon so today im going to give you ou what I 1 think are ace high ideas on easy entertaining im sure find the recipes worth trying 0 dessert bridge parties will do wonders to round up the mrs crowd who feel A tree free after feeding hubby and the ch children to don dress up frocks and skip out for dessert and an afternoon of fun it if your friends dont play bridge substitute another hobby but the ser ing of dessert upon the arrival of can nevertheless be carried out serving dessert when guests arrive gives the hostess lots of leeway she have to keep in mind that her friends will bo be going home to dinner soon as she does with later on refreshments and she can provide ft a really filling dessert desbert pictured at the top fop of the column la Is a dessert which im sure win will answer your desires its tropical gingerbread 2 eggs cup brown sugar 24 cup pure molasses 34 cup melted shortening 2 cups hour flour 2 teaspoons baking powder I 1 cup boiling water 2 teaspoons ginger 1 teaspoons cinnamon teat teaspoon poon cloves aa teaspoon nutmeg teaspoon baking soda teaspoon salt A add dd beaten eggs to the sugar molasses and melted shortening then add the dry ingredients which have been mixed and sifted and lastly the hot water bake in small individual pans or in a greased pan in a moderate oven degrees degre esP P for 30 to 40 minutes top with whipped cream and sprinkle with shredded coconut with this de dessert beisert isert want to serve a beverage coffee tea or perhaps an iced drink of fresh fruit mixture vanilla nousse mousse la Is the basis tor for a number of appetizing desserts and is a good party refreshment in itself among the mi nanny anny variations variation are peanut brittle and choc chocolate olat fudge mousses dousses ses to make the vanilla mousse fold one cup of confectioners confection ers sugar and two teaspoons of vanilla into one quart of heavy cream that has bp been en whipped fold in tour four egg whites which are i stiffly eb eaten spread the mousie into two large roh ice fee trays and place in the freezing compartment of your refrigerator friger ator or freeze in your ice LYNN SAYS in thinking of party parti foods I 1 remembered these few suggestions ti ons my mother passed on tp me maybe find them helpful delful to remove pecan meats whole cover the shells with boiling water and let them stand until cold before cracking them chocolate cakes usually call for unsweetened chocolate this blends with the cake mixture much better if it Is cut in small pieces and melted rather than grated rhubarb juice Is a good substitute for iced lied tea as a basis for iced fruit drinks THIS WEEKS MENU bridge refreshments devils food pudding with ice cream sauco sauce or orange chiffon coka cake mixed nuts nuta mints minta coffee or tea given cream freezer allow three hours houra for the freezing this recipe will yield two quarts of mousse for a crunchy surprise frozen dessert desbert tor for your guests serve peanut brittle mousse to make it crush pound of peanut brittle with a roning rolling pin and told into the vanilla mousse before it becomes solid about ivi hours 6 it if its an extra special party youre planning ive included a special dessert bridge menu in column 1 sp spend endmore more hours in the kitchen pre preparing parin 9 these particular foods but so o o o good that your guests and as will amply reward you for your efforts cream 8 sponge cake I 1 cup sifted cake lour flour 1 teaspoon baking powder va V teaspoon salt vt cup cold water 1 teaspoon grated lemon rind 2 egg yolks unbeaten cup granulated sugar 2 egg whites unbeaten 1 teaspoon lemon juice 2 tablespoons granulated sugar sift flour baking powder and salt together three times add water and lemon rind to egg yolks and beat with rotary egg beater until light colored and at least tripled in volume add 84 cup of granulated sugar 2 tablespoons at a time beating well with rotary beater after each addition then add sifted dry ingredients a small amount at a time beating slowly and gently with rotary beater only enough to blend beat egg whites until they form rounded mounds when beater Is raised then add lemon juice land and 2 tablespoons sugar and continue beating until stiff enough to hold up in moist peaks fold into flour mixture pour into two 8 inch layer cake pans stirring lightly while pouring bake in moderate oven of degrees IF for 30 minutes remove from oven and invert on rack until takes cakes are cold fill with orange chiffon cake filling according to directions below orange chifton chiffon cake 2 8 inch cream sponge cake layers I 1 envelope plain unflavored gelatin I 1 y 4 cup cold water 4 eggs separated 34 cup granulated sugar cup orange juice 2 tablespoons lemon juice aulce vt teaspoon salt I 1 tablespoon grated orange rind make and bake the cream sponge cake layers following the recipe meanwhile soak t gelatin in cold water 5 minutes place beaten egg yolk bolka 6 tablespoons p apons sugar orange and lemon juices and salt in double boiler cook while stirring until like custard add gelatin and stir until dissolved R re move from heat stir in orange rind and chill when mixture begins to lo thicken fold in meringue made by beating egg whites until frothy but not dry and folding in 6 0 tablespoons sugar gradually while continuing to beat until stiff prepare cake layers for the hig by placing one layer on a cake plate make collar of double waxed paper about 3 inches high to fit tightly around edge of cake secure with pins or paper clips pour orange filling over the top of this layer top with second cake layer then place in refrigerator to chill until set before serving remove waxed paper collar from cake to add finishing touch to top of cake place lace paper dolly over top layer sift confectioners confection ers sugar over it and remove dolly doily carefully to preserve e design ime d Vestern by bi ji union |