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Show 10 00 0 0(3000000 fm ' ' ' " - ' ' , . 74 I .. lOUC3&00 iyjtunn$mhh$ Serve Fruit Desserts for Meal Contrasts (See recipes below.) Fruit Desserts Food studies show that people do not get as many fruits In winter win-ter as in summer, and frequently this is thought to be a result of their lack of availability; but a good percentage per-centage of fruits available In their fresh form are canned, and thus made available for use. Then, too, there are a number of fruits more available in the cooler months than dur- MWM- lng summer " apples are in their prime, and L 2 so are pears, g Look to the cit- f A rus fruits, also, if you want particu- If larly luscious JA J aaaJa fruits that are scarce in summer. sum-mer. Make good use of the dried fruits like prunes and apricots for they have excellent vitamin and mineral values. This is the season to make full use of the canned fruits you stored during the warmer months. Serve them chilled with simple cookies for an easy dessert or make them into one of the many delectable puddings pud-dings such as the following: Deep Dish Plum Dessert (Serves 6) 3 caps canned plums teaspoon cinnamon V4 teaspoon nutmeg 2 tablespoons butter Pit and chop the plums. Pour with cup of their juice into a greased shallow baking dish. Sprinkle with the spices and dot with butter. Cover Cov-er with crust made as follows: 1H cups sifted flour 2 teaspoons baking powder M teaspoon salt 6 tablespoons shortening H cup milk t tablespoons sugar Sift dry Ingredients; cut In shortening. short-ening. Add milk to make a soft dough. Roll dough to V4 inch thickness thick-ness and make a few short slashes In It. Place over the fruit in the baking bak-ing dish. Sprinkle with 2 tablespoons of sugar. Bake for 43 minutes In preheated oven (400F.) Serve warm. Princess Custard. (Serves 6) 2 large bananas, diced 1H teaspoons orange rind, grated tablespoons orange Juice 3 tablespoons augar 2 tablespoons cornstarch Vi teaspoon salt 14 cups milk t egg yolks, slightly beaten. 2 egg whites 2 tablespoons sugar H cup aweet crumbs (cake, cookie, graham cracker or vanilla wafer crumbs) Combine bananas, orange rind and Juice. In double boiler, combine com-bine sugar, corn-Jf53k corn-Jf53k starch and salt VVftipP1 I M u thickens. MivW1'! ysiowl ,Ur 4,110 S until thick. ' 2 to 3 minutes, Remove from fire and fold In fruit mixture. Chill. Gradually add sugsr to stiffly beat-' beat-' en egg whites, told into custard. Place in sherbet glasses and sprinkle sprin-kle with crumbs. I LYNN 8AY8: Save Food Dollars By I'alng Everything Edible j Celery tops may be dried in the oven, then crushed to a powder and kept in a jar. They add a pungent flavor to soups, stews, cssseroles, dressings and salads. j To Increase the volume of egg whites, add a tablespoon of water before beating. Do not add more water than that Slightly longer beating Is required when water is added. Lynn Chambers' Menu Broiled Hamburgers Baked Potato with Cheese Topping Buttered Broccoli Carrot Curls Toasted Buns Chili Sauce Baked Grapefruit with Peppermint Topping Beverage Apricot Manhattan Mousse. (Serves 8) 2H cups apricots, sieved 8 tablespoons lemon Juice M cup sugar 3 teaspoons gelatin 2 tablespoons cold water 1H cups whipping cream H cup confectioners' sugar lVi teaspoons vanilla ' Add lemon juice and sugar to apricots ap-ricots and stir until dissolved. Soak IVt teaspoons of gelatin in 1 tablespoons table-spoons water. Dissolve over hot water and add to apricot mixture. Pour Into two refrigerator trays and place in refrigerator. Whip cream until it holds its shape then add sugar sug-ar and vanilla. Soak remaining gelatin gel-atin in water, dissolve over hot water. Cool and add to cream. Spread whipped cream mixture over apricot mixture and freeze. Prunella Pudding. (Serves 8 to 8) 1 cup whipping cream 1 cup milk 1 cup sugar 2 tableanoon conulirrh H cup milk, cold cup butter 1 teaspoon vanilla extract 12 siloes soft bread 1H cups prunes, cooked, pitted and chopped H cop shredded coconut, toasted Combine cream, milk and V cup of sugar in saucepan and bring to a boil. Moisten cornstarch with " cold milk and stir C&J into hot mixture. Cook until thick- QMnFT ened. Add butter fkCJvK and vanilla. Cool J2S2o$ until lukewarm. hW Remove crusts ?? from bread, cube v" ff and toast under jm broiler. Combine prunes with bread cubes and remaining re-maining sugar. Arrange half in bottom bot-tom of a large pudding dish. Spread one halt of crusted mixture over the prunes. Add remaining prune mixture, mix-ture, top with custard and toasted coconut Chill 8 to 10 hours. Caramelled Apples. (Serves 8) 8 apple 18 marshmallows 1 cup butter 1 cup brown sugar 4 cup nut meat, almonds preferred Arrange layers of spples, cut In eighths with marshmallows cut Into In-to thirds, butter cut Into pieces, brown sugar and nuts In a buttered baking dish. Bake In moderate oven (350F.) basting occasionally. Cool. Serve with whipped cream. This may also bt served at side dish with pork, turkey or chicken. RaltaMO by WNU Ftaturt . Did you know that baked grapefruit grape-fruit makes a lovely refreshing dessert des-sert especially after a heart casserole cas-serole or roast? Bske them Just as you would potatoes, for one hour, then halve and top with any of the following: 1. Sprinkle each half with heaping heap-ing teaspoonful of sugar and dot with butter; or, top with teaspoonful of jelly. , )' 2. Sprinkle each half lightly with sslt and H teaspoonful of Worcestershire Worces-tershire sauc |