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Show Ice Cream, Cake Make Acceptable Desserts For Nearly Every Meal THERE'S NOTHING FANCY about ice cream and cake, but they make a wonderful dessert for any occasion, plain or fancy. Then, too, there are few who can resist turning down a heaping bowl of screamy ice cream and a slice of feather-like cake, so you have no worry about pleasing family or guests. For youngsters who have difficulty dif-ficulty getting their daily quota of milk and other dairy foods, ice rt cream 1 s the Kj il. perfect answer. Cft.- j XvE The same i s ""-i1 j) true' 0 ' 0 1 adults who can-"--" not drink their pint of milk. Ice cream is a highly nutritious dairy food that furnishes energy as well as minerals such as calcium and phosphorus. It also gives significant sig-nificant amounts of vitamins A and B2 and quality protein, all of which are needed for proper growth, strong muscles, bones and teeth. You don't need to do anything special to make a festive dessert out of ice cream. Simply pile it in a glass bowl for easy serving LYNN CHAMBER'S MEND Baked Fish Fillets, Tomato Sauce Buttered Asparagus Baked Potatoes Cole Slaw-Pineapple Salad Fudge Cupcakes with Ice Cream Beverage Recipe Given !4 teaspoon salt 1 teaspoon cornstarch 2 tablespoons butter H cup coffee cream , Mix sugar with cornstarch, coffee cof-fee and salt. Add butter and cream and stir over a slow fire until boiling. Boil for one minute, remove re-move from fire and cool slightly. Add one teaspoon vanilla. Serve cold.' Another delicious way to serve ice cream and cake is to arrange two slices of spice cake for a serving. ser-ving. Place a portion of ice cream in the center and top with fruit sauce, an apple-raisin sauce, as given below, or crushed pineapple, pineapple and ginger or mincemeat mince-meat sauce. Chocolate Frosting 2 squares unsweetened chocolate, choc-olate, melted 2 tablespoons hot mill: lib cups sifted confectioners' sugar (about) 1 teaspoon vanilla pecan nut meats Melt chocolate over hot water, add hot milk, sugar and vanilla to make a thick frosting. Beat vigorously vig-orously to make it creamy and more sugar, if necessary, to make . frosting spread1 f&fs . easily, without ? running. yy Coffee flavor goes beautifully vAlJ 1 1 vith vanua Jl j MC. cream. If you iliM hke a sauce, Sfe 3USt HERE ARE SOME excellent uses for leftover cake that are served with ice cream. A bit of dressing makes them glamorous desserts. Quick Alaskas (Serves 6) 6 leftover cup cakes 3 egg whites 6 tablespoons granulated sugar 1 teaspoon lemon juice 1 quart vanilla ice cream Cut the centers from the cakes, leaving a wide center to hold the ice cream. Save the cake centers for another dessert. Beat the egg whites until stiff enough to hold peaks. Fold in sugar, one table- """" '"'-J i " V " I A large serving bowl of ice cream surrounded with luscious lus-cious fudge cup cakes topped with swirls of chocolate frosting frost-ing and pecan halves make a gala dessert for a festive occasion. oc-casion. Pass this with assorted sauces or jams and jellies for sundaes. and to get the full benefit of its luscious appearance. Around the bowl you may have bought or homemade cupcakes or several bowls of assorted jellies, jams or sauces for make-your-own sundaes. HERE ARE SOME delicious cupcakes cup-cakes which you may want to serve: Fudge Cupcakes (Makes 12 cakes) 2 squares unsweetened chocolate choc-olate V4 cup sugar 2 tablespoons milk 1 teaspoon vanilla cup butter i Vi cup sugar 1 egg li cups sifted cake flour teaspoon baking powder ' Yt teaspoon baking soda Y teaspoon salt Melt chocolate over hot water, add one-fourth cup sugar and two tablespoons milk; stir until very smooth. Add vanilla and remove from heat. Work butter and sugar to a soft cream, add egg and beat hard until blended. Stir in milk, then the flour mixed and sifted with the other dry ingredients. When mixed, stir in chocolate mixture and pour into buttered cupcake pans. Bake in a moderate (375.) oven for about 25 minutes. Cool and cover tops with: Apple-Raisin Sauce (For Ice Cream) 3 cups sweetened,' strained apple ap-ple sauce teaspoon cinnamon M cup seedless raisins 1 tablespoon orange marmalade marma-lade , Mix apple sauce with all other ingredients and heat slowly to the boiling point. Simmer 10 minutes over a slow fire or until raisins are plump. Cool before serving. Coffee Cream Sauce (For Ice Jream) 1 cup light brown sugar 1 tablespson instant powdered coffee LYNN SAYS: Make the Most Of your Meats When you roast beef or lamb, cut small slits in the fat of the meat and insert in these small slivers of garlic This adds a lot of flavor to the meat that many like. Remove garlic before serving Honey mixed with orange juice and grated orange rind may be poured over the scored fat of ham Sauteed mushrooms may be added add-ed to beef gravy to provide interesting inter-esting flavor. Leftover cake Is easily glamorized glam-orized if served In this way: place two thin slices of the cake on a plate, center with ice cream and top with a spicy fruit sauce like apple-raisin, given in this column. spoon at a time, then lemon juice. Just before serving, place the cakes on a bread board, fill centers with ice cream and cover the ice cream and all the outside of the cake with a thick layer of meringue. Bake in a moderate (375) oven for five minutes and serve immediately. immedi-ately. Ice Cream Trifle 3 cups crumbled spice, pound or sponge cake 1 cup orange juice 1 cup chilled pineapple juice Ice cream H cup chopped nuts Place cake crumbs in a large serving bowl and pour mixed fruit juices over them. Let stand for at least one-half hour. Fill bowl with small scoops of ice cream, then sprinkle with chopped nuts. Leftover beef, like lamb may be curried and served on hot, fluffy rice. If hamburgers tend to look skimpy, place a thick slice of cheese on them before broiling. Add drained horseradish to medium med-ium white sauce if you want to a boiled cut of the meat. Minced scallions and parsley may bring out delicious beef flavor in be added to melted butter to bring out the full flavor of chicken, steaks or chops which have been broiled 1 |