Show Sugar Restrictions Prevent Solution Of Dessert Problems rt Mounds of creamy Ice cream ride on top of peach halves set on squares of tasty hot milk sponge cake A dessert sauce made of the peach juice Is a delightful foil toll for tor the fruit Ice cream and cake Now that food rationing has loosened loosened loos loos- ened cued up In most of the eatable goods and we are once again able to get back on a prewar standard cooking problems need not not be pressing However In spite of this lifting of restrictions we still have at least one major problem that problem that of sugar Little relief relict is In sight right now and the situation will probably prevail prevail pre pre- vail for fo r some so me months montha What f shall we do about t dessert 1 Well first of all I there are fruits I I t L which can be dished up In a any number of perfectly perfectly per per- delightful ways Theres There's whipped cream and Ice cream and of at course sugar substitutes One cup of sugar or less is a good rule to follow tallow If Il you are using recipes recipes rec rec- ipes Ijes calling for this sweet but scarce commodity If your cake calls for tor 1 cups of ot sugar use y cup of sugar with i cup of corn syrup In Inthis Inthis Inthis this case you must use 2 tablespoons tablespoons table table- spoons less milk than the recipe calls for and 2 tablespoons of ot flour additional nal The fat scarcity also limits us to some extent on the baked goodies we want to make That's why sponge cake will be popular as Inthis In Inthis inthis this following recipe Peach Sponge a la In Mode Serves 8 Sponge cake 1 No 2 can peach halves 1 quart vanilla Ice cream Dessert sauce The cake used uses 4 eggs and Is made with scalded milk to give Ita it ita a B fluffy texture Sponge Cake 2 cups sifted cake flour Yi 34 teaspoon salt 2 teaspoons baking powder 4 eggs 1 cup eup sugar 1 cup milk scalded 1 teaspoon vanilla 3 tablespoons butter melted Slit Silt flour and measure Sift three times with salt and baking powder Beat eggs with wilh rotary beater until thick and lemon colored Add sugar gradually and beat until fluffy Fold in flour mixture then milk flavoring and melted butter Fold until well blended Pour Into square cake pan lined with waxed paper paper- Bake In hi a moderate degree oven for tor 30 minutes Cool in pans Dessert Sauce Liquid from rom peaches 2 teaspoons granulated sugar Remaining peach halves chopped 14 cup salted almonds silvered slivered 1 tablespoon brown sugar Cook the peach liquid down to 74 cup Stir In the granulated sugar I Lynn Chambers' Chambers Menu Braised Liver with Vegetables Creamed Potatoes Celery Sticks Molded Plum Pear Salad Corn Com Sticks SUcks Honby Hony Open Faced Apple Pie Pic Recipe given and chilL chilI Serve over the peach halves a la mode and top with nuts mixed with brown sugar To serve arrange a peach half ora ona on or a Q square serving servin o of cake Top with witha a mound of ice cream and serve with the dessert sauce t. t v r. r s' s sIf rl If its it's apples t you want then you will like this pie which is easy on fat because 1 it does not have to have a top crust I It uses an egg for tor richness and flavor Open-Faced Open Apple Pie Pic Serves 6 C to 7 3 cups sliced apples about Vi pound 1 egg well beaten J cup sugar 1 tablespoon flour Vi 14 teaspoon cinnamon 14 4 teaspoon grated lemon rind teaspoon salt 2 tablespoons melted butter buttes Plain pastry for tor 1 crust about 1 cup flour Line pie pic pan with pastry building up the edge Fill with sliced apples Add remaining Ingredients to beaten beat beat- en egg beat well Pour batter over apples Bake In a hot degree oven for tor 25 to 30 minutes Apples which are best to use in ii inthIs Inthis this type of pie are Rome Beauty or Macintosh Black walnuts can lend a distinctive distinctive tive flavor to pie when fruit ruit supplies dip to a low during the cooler weather er as In this recipe Black Walnut Pie 2 cups milk 1 cup sugar 6 a tablespoons flour 2 egg yolks i teaspoon 1 salt 1 teaspoon vanilla 2 teaspoons butter 1 cup black walnuts Baked pastry shell Whipped cream Make a custard of the milk sugar sugar sug sug- ar flour and egg yolks cooking until thick In a double boiler Add salt vanilla and butter Cool Add nutmeats nutmeats nut nut- meats and pour into a baked pastry shell Let set and cool Serve with whipped cream topping 1 A 5 iJ This novel apple pie saves shortening shortening short short- ening by using just one crust For delicious flavor and good old fash heartiness add an egg to the apple mixture The old fashioned puddings are always always al al- al ways popular because of their molasses mo roo- S lasses sweetness and fragrant c spices Suet is isS is'S S 'S usually used for tor forthe the base but one I of ot the fats tats may maybe be substituted i if it Is unavailable Buttermilk U Ii J used to give that fluffy texture which Is so appe appe- tiring Quaker Pudding Padding Serves 10 2 24 cups silted sifted flour 1 teaspoons soda Ji 14 teaspoon salt J 4 teaspoon nutmeg f 14 teaspoon cinnamon 1 cups cups buttermilk 1 cup ground suet 1 cup molasses 1 cup raisins or other chopped 1 dried fruit or candled fruit I cup rolled oats Silt Sift flour with soda and salt Add all aU other ingredients In order given and mix thoroughly Pour Into two quart one-quart greased molds Cover and steam for tor 3 hours Serve with Foamy or Orange sauce Stuff green peppers with creamed chicken or turkey and rice rlee The peppers peppers peppers pep pep- pers should be parboiled first And nd after stuffed they may be heated bested for lor 10 minutes In a moderate oven If you like stuffed green peppers try ry them with a stuffing of corned beef bee hash mixed with onion Its It's mighty good i Like sweet potato pudding One Oce way vay to make It Is to mash six cooked sweet potatoes with wita C U- U butter 2 tablespoon tablespoon- grated lemon rind and I cup of at orange juice BaKe Bane this mixture I-i I Iii ita a i greased casserole In a mod oven iven for 15 minutes Released by Western News Newsy p per r Union I q |