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Show O U O OS... lyjJ$Mh'ts i - ' ' ' ' iii , r, ! Families Enjoy Variety in Desserts! , St$ Rtcipti Below) Dessert Patterns "MY FAMILY CAN enjoy the tame meat and vegetable dishet," sayt a homemaker, "but they really real-ly want variety in their desserts. It's hard to keep enough good, easy to make things on hand to satisfy them." Well, our hunger patterns are usually satisfied by the time we get to the "frosting" of the meal, and M, we all like some- 4 V thing special. We Aii'' may want to sav JSfffffili? D or the main KLfV course, but we cfiifirtf5?L like surprises for Z H desserts. The woman who Is busy with many household duties might like to skip dessert Just because she can't think of something new, or because desserts des-serts are a bit too complicated to prepare, or so the thinks. How about some easy but sure to be good desserts des-serts for family or company dinners? din-ners? YOU'LL WANT to choose a light, fluffy gelatin or fruit dessert when the meal's been substantial. If, on the other hand, tho meal has been a hurry-up affair then give the folks a nice, rich, baked dessert which will really stick to the ribs. Above alL make them picture pretty, gay, colorful and breath-takingly good like those in the column today. Cranberry Log H cop sifted cake flour W teaspoon baking powder teaspoon salt S egg yolks S egg whites K teaspoon cream of tartar W cap sugar. Beat egg whites until frothy. Add cream of tartar and beat ttiff. Add Va.cup sugar and beat until points re formed. Add remaining sugar to egg yolks and beat until thick and light colored. Fold carefully into egg white mixture. Then fold in sifted dry ingredients. Pour into a shallow pan, 9 by 12 Inches, which has been greased and lined with waxed paper. Bake 20-23 minutes at 350 degrees. Have ready a atrip of waxed paper cut about 13 inches longer than the cake. Sprinkle thickly with powdered sugar the section on which the cake will be turned. Roll up 13 Inches of paper to form a thin roller which will make center for the rolled cake. When cake has baked, turn out on powdered sugar. Remove paper y like a Jelly rolL r-T5w i CooL r&fPi Unroll cake wnen col ,nd I VL spread with toft-1 toft-1 ened cream cheese and reroll tightly. Cherry Cream Padding (Serves M) eg ge, separated 114 cups sugar M cap belling water 1 cap sifted cake floor 1 teaspoon cream of tartar H teaspoon vanilla K teaspoon almond extract Slowly boll sugar and water until It threads when dropped from the end of a spoon. Beat the whites stiff. Pour hot syrup over whites slowly, and beat until cool Beat egg yolks until thick and lemon-colored and blend in egg white mixture. Add . LYNN CHAMBERS' MENU Swiss Steak with Brown Gravy Baked Potatoes Green Peas with Onion Tossed Vegetable Salad Rolls Beverage 'Orange Spanish Cream Cookies Recipe Given. flavorings, then sifted dry Ingredients. Ingredi-ents. Bake in an ungreased tube pan in a moderate (350 degrees) oven until golden and done, about one hour. Cool and fill center with one can (No. 1) of black, pitted cherries which have been folded In two cups sweetened whipped cream. Molded Rice Pudding (Serves 6-8) 2 caps cooked rice INo. Z size can apricots 2 tablespoons gelatin Y cap cold water 2 slices pineapple, cat ap 1 cap whipping cream 2 tablespoons sugar . 1 teaspoon vanilla Add the Juice from the can ol apricots to the cooked rice. Stir over a low flame until rice has absorbed the Juice. Soak gelatin in cold water. wa-ter. Stir into hot rice. Add all ex cept a few apricots (saved for gar nlsh) which have been rubbed through a sieve. .Mix In pineapple Mix lightly so as not to mash the rice. When mixture begins to set add whipped cream which has been mixed with sugar and vanilla. Pout into a cold rinsed mold and allow to chill. Turn out onto platter and garnish with apricot halves and ad ditional whipped cream, if desired HERE ARE EASY variations Oi an unflavored gel-atlne gel-atlne and orange fX Juice dessert. 3f A uVj You also may WhK- use any other f) j fruit Juice you Jf nl I PyS prefer to unlock wLgQtyL even more pos- WWWiiK sibilitles for you. " Baslo Clear Orange Gelatine (Serves 4) 1 envelope unflavored gelatine H cap cold orange Juice 1 cups bot orange Juice cop sugar H teaspoon salt Soften gelatine in cold orange Juice. Add hot orange Juice, sugar and salt; stir until dissolved. Pour Into molds and chill until firm. ORANGE WHIP: Use basic recipe, with following change. Chill gelatine gela-tine mixture until slightly thicker than unbeaten egg whites; beat with rotary beater until light and fluffy. Turn into molds and chill until firm. ORANGE SPANISH CREAM: Use bssle recipe with following changes. Soften gelatine in one cup cold milk In top of double boiler. Place over boiling wster. Add sugar and salt and stir until gelatins snd sugar are dlttolved. Beat two egg yolks slightly. Pour a small amount of the bot mixture over egg yolks. Return Re-turn to double boiler snd cook over hot not boiling, water, stirring con stantly until mixture coats the spoon. Remove from heat; cool. Stir In three-quarter cup cold orange Juice; chill until thickened. Beat two egg whites until stiff. Fold In gelatine mixture and chill until firm in mold. Released by WNU featura. |