Show nn am e z Nourishing Desserts Build Family Health Just as Other Foods S DESSERT at your home something something something some some- IS thing that's used just as a filler to take up that empty sense at the lose dose of a none too hearty meal Or Is it well deI designed de de- p I signed to do Its share of assuming assum assum- ing me some of the t I I 1 l f nutrients should c C belong In the j balanced diet dIe d 1 e t If you cant can't answer the question question question ques ques- tion then look to the desserts of the past week If they were all starchy foods lacking in fruit or berries milk and eggs they are not being planned with the health of the family in mind Its It's all very well to serve cakes and pies but desserts should also include plenty of fruits and milk and eggs to be truly health build ing lag When youngsters skip their milk refuse their eggs or turn thumbs down on breakfast fruits Include these In luncheon and dinner dInner din dIn- dinner ner desserts WHO SAY these lEl HOl E are not interesting desserts should take a look at the parade of health building dessert recipes in today's column They're tops in appetite appeal and just as high In vitamins proteins and minerals Candied Fruit Cup Serves 6 4 3 to 4 oranges 1 cup crushed pineapple cup broken candy mints Add candy mints to pineapple Chill together Section oranges removing removing removing re re- re- re moving all membranes Line dessert dessert des des- sert dishes with orange sections and place pineapple candy mixture In center Serve chilled Orange Custard Serves 8 6 2 cups milk 3 tablespoons cornstarch 14 cup sugar 4 teaspoon salt 2 egg yolks 2 egg whites beaten stiff stul but not dry 2 t cup orange Juice 1 tablespoon grated orange rind 1 teaspoon vanilla 2 oranges sectioned Scald milk in top of double boiler Combine thoroughly sugar salt cornstarch and slightly beaten egg yolks Add A d d scalded m milk mil i 1 k i slowly return to tod d double a ubi e boiler coo cook k stirring h E thickened constantly until Add Adda a orange ran g e juice rind and la Fold In stiffly beaten egg whites Garnish with orange sections Chill Fig read Dread Pudding Serves 8 10 2 cups caps dry bread crumbs 1 quart hot milk 2 cup sugar 1 cup chopped figs 14 tablespoon lemon juice Yi 14 cup melted 3 eggs Salt SaltS Salt'S S 'S cup chopped nuts Add crumbs to hot milk and set aside to cool then add all other ingredients ingredIents ingredients in in- and pour into greased baking dish Place In pan of hot water and bake at for one e 1 z Y of 4 z l lIlA IlA n J J JI Milk I Ilk eggs and oranges give a delicately flavored dessert that will please at any meal This type of dessert offers an easy way to incorporate Important foods into the daily diet I i I d dY Y a An assortment of fruits makes a pretty and tempting dessert that provides health giving nutrients nutrients nutrients nu nu- nu- nu painlessly Serve this colorful dessert as a perfect close to a n hear heavy meal LYNN I CHAMBERS CHAMBERS' ERS ERS' MENU Lamb Stew with Vegetables Popovers Butter and Jelly Hearts of Lettuce Salad Orange Custard Beverage I Cookies Recipe Given II I I hour or until firm Serve with partly part part- ly frozen whipped cream Toasted Pears Serves 6 6 lar large e fresh pears 3 tablespoons lemon juice juices Y s scup cup sugar Yi 14 cup melted butter 2 cups corn flakes Sauce ft cup confectioners confectioners' sugar 1 cup sour cream 2 tablespoons lemon juice Peel halve and core pears Dip I at once into lemon juice in which sugar has been dissolved Dip in melted butter Roll in crushed corn flakes Arrange cut side up on a shallow baking pan Bake in moderate moderate moderate mod mod- erate oven for 20 to 25 minutes or until pears are tender but not soft To make lemon cream sauce beat confectioners confectioners' sugar into the sour cream and flavor with lemon juice Fruit Marlow Serves 6 J 14 pound marshmallows quartered 1 cup strong hot coffee 1 cup whipped cream l cups fruit cocktail drained Dissolve marshmallows in coffee in top of double boiler Cool until mixture begins to thicken Fold in whipped cream and drained fruit cocktail Pour into sherbet glasses and chill Caramel Baked Apples Serves 8 6 8 6 medium apples 14 cup seedless raisins 3 tablespoons enriched flour H 34 cup sugar 14 teaspoon cinnamon 3 tablespoons butter Yi cup chopped walnuts Vi 16 cup water waterY Y cup orange juice Wash apples and core Pare about one strip around top Place in deep baking dish Fill canters centers centers cen can with rais rais- yi r ins Com Combine bin e o m flour sugar and i cinnamon Cut Cutin Cutin Ir in butter w wit with f t h pastry blender or tor fork k Add walnuts Sprinkle crumb mL mixture ture over apples Pour over water and orange juice Bake uncovered In moderate oven one hour basting occasionally Serve with cream Marshmallow Apricot Betty etty Serves 8 6 1 pound 3 cups quartered dried apricots cooked 5 cups toasted white bread cubes 1 pound about 16 marshmallows marsh marsh- mallows quartered 1 cup liquid from apricots 1 14 teaspoons grated lemon peel 2 tablespoons lemon juice 3 tablespoons butter Alternate te layers of at apricots bread cubes and marshmallows in greased inch baking dish Top layer should be bread cubes Heat apricot juice to boiling add lemon peel and juice and butter pour over Bake uncovered in m moderate oven about 35 minutes Note Add four cups water to dried apricots apricots apricots apri apri- cots cover simmer tender |