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Show TO HAVE FOR DESSERT THIS is the season of the year when simple, light desserts appeal ap-peal to those who prepare them and to those who only enjoy eating eat-ing them. The wealtj of fruits which are in the market in the late summer and early fall supply many pleasing desserts with but little preparation. Fruits to be served at the table should be well chilled, garnished with appropripte greens when possible and arranged in as dainty and appealing manner as is convenient Fruit Charlotte. Soak one tablespoon of gelatin In two tablespoons of cold water and dissolve in one-fourth cup of scalding milk. Scald three-quarters of a cup of milk and one cup of sugar. Add to this the gelatin mixture and stir until cool Whip one pint of cream and add it to the gelatin, fold in one dozen crumbled macaroons, one-half cup of candled cherries cut Into bits, two slices of candied pineapple shredded, one-half cup of blanched almonds shredded and browned in the oven, one-half cup of pecan -meats broken into pieces and one teaspoon of vanilla. Pour into a mold, allow it to become firm and serve with cream, plain or whipped. Banana Ice-Box Cake. Put one cup of milk, one tablespoon table-spoon of butter, one teaspoon of cornstarch, one-half cup of sugar, and three beaten yolks In a double boiler, cook over hot water until smooth and thick. Remove from the water, add a teaspoon of vanilla va-nilla and the stiffly beaten egg whites. Cover the bottom and sides of a spring "orm with split lady fingers, round side town, slice four bananas to cover the lady fingers, then cover with half of the filling and repeat then finish with the top of lady fingers, with the rounded sides up like the spokes of a wheel. Keep in the ice chest 12 hours before serving. Decorate with whipped cream and serve. |
