OCR Text |
Show I V " " ' w ly 1'V"" 1 - ""Wri;l flflnmmnn rt.liOTMn unf rMiiMim ninnunn- - HmZM aciivc tuf,ntvir,a ki taaJi,ltl ltllh MUMU! (See Recipes Below) CHERRY FAVORITES FOR A MONTH which is short, February has more than its quota of holidays. Just in case you're entertaining en-tertaining for even one of these, I've planned a number of popma desserts from which you can take your choice. Youngsters and oldsters alike will enjoy colorful desserts whether they're for family dinner or a party. You may serve them ice cream, cake or pudding, or pie, if that's your favorite dessert, and it's bound to be a hit. Here are a number of top-notch cherry dessert recipes which may bo used during this month or any other. Starting with a cherry pie filing, you'll find that several other desserts can be made from it Filled cup cakes, cherry sundae topping or a cherry frozen pudding, all are made using the same, easy basic cherry sauce that is used tor pie filling. The sauce may be stored in the refrigerator for later use or for quick snacks when company drops in to call. YOU'LL FIND that canned cherries cher-ries are convenient to use and somewhat lower in price than last year. The iollowing recipes call for water-packed cherries. If you use those packed in syrup, reduce re-duce the sugar in the recipe to Y cup. All-Purpose Cherry Sauce (Makes 2'A cups) 1 No. 2 can red sour pitted cherries cher-ries cup sugar . 2 tablespoons cornstarch teaspoon salt 2 tablespoons butter Heat the drained liquid from the cherries. Combine sugar, cornstarch corn-starch and salt. Sift into the boiling liquid and cook until thick and clear, stirring constantly. Remove from heat; add butter and cherries. Cherry Pie Fil an 8-inch baked pie shell with 2H cups of the all-purpose cherry sauce. Garnish with 3 tablespoons shredded coconut mixed with 1 tablespoon ta-blespoon grated sharp cheese. Cherry Sundae (Serves 4) 1 enp all-purpose cherry sauce 1 pint Ice cream Prepare the cherry sauce. Divide th.j ice cream into 4 servings. Top each with cherry sauce. Serve sauce hot or cold. Cherry Filled Cup Cakes 2H cups all-purpose cherry sauce 10 cakes Prepare the cherry sauce. Cut off tops of cup cakes and scoop out centers. Fill with cherry sauce. Serve with vanilla-flavored whipped cream. Frozen Cherry Pudding (Serves 6) Vt pint whipping cream 2'A cups all - purpose cherry sauce i drops almond flavoring Whip cream until stiff; fold in cold cherry sauce and flavoring. Pour into freezing tray of mechanical mechani-cal refrigerator and freeze until firm but not hard. IF YOU'R looking for other cherry recipes with which to celebrate cele-brate any event, you'll like the following fol-lowing selection. The first is a delicious deli-cious cookie: LYNN CHAMBERS' MENU Braised Rump Roast of Beef Browned Potatoes Onions Carrots Gravy Bread and Butter Beverage Frozen Cherry Pudding Recipe Given Cherry Dainties (Makes 3 dozen) cup sweet butter , Vi cup sugar 1 egg yolk 1 tablespoon grated orange rind 1 tablespoon lemon juice 1 cup sifted flour teaspoon salt Chopped nuts Candied cherries Cream butter, add sugar and cream" thoroughly. Add egg yolk, rind and lemon juice. Mix well, add flour -and salt. Mix to a smooth paste. Roll into small balls, the size of marbles. Dip each in slightly slight-ly beaten egg white and roll in chopped chop-ped nuts. Arrange on greased baking bak-ing sheet and press a piece of candied can-died cherry in each cookie. Bake ina moderate (350F.) oven until golden brown, about 12-15 minutes. George Washington Cake (Makes 2 9-inch layers) cup shortening Vi cups sugar 2 cups cake flour 4 teaspoon salt 1 teaspoon baking powder teaspoon soda 1 cup sour milk or buttermilk 1 teaspoon vanilla 4 stiffly-beaten egg whites Thoroughly cream sugar and shortening. Add sifted dry ingredients ingre-dients alternately with sour milk and vanilla. Fold in egg whites Bake in 2 waxed-paper lined 9-inch pans in a moderate (350F.) oven for 30 minutes. Put layers together and frost with the folowing frosting and garnish with maraschino cherries. cher-ries. Twice-Cooked Frosting 2 cups sugar M cup water teaspoon cream of tartar teaspoon salt 2 egg whites 1 teaspoon vanilla Cook sugar, water and cream of tartar to soft ball stage (236F.) Add salt to egg whites; beat until frothy. Place over hot water and gradually add sugar syrup, .Dealing constantly. Continue beating until mixture forms peaks. Cherry Pudding (Serves 6-8) 1 quart hot milk 2 cups dry bread crumbs 3 tablespoons butter 4 eggs, slightly beaten 1 cups sugar 24 cups red, sour canned cher-. cher-. ries, drained Pour the scalded milk over the bread crumbs and mix with remaining remain-ing ingredients in the order given. Pour into a greased casserole and bake in a moderate (350F.) oven for 45 minutes or until set. V you desire a sauce for the above pudding, use the cherry juice from the canned cherries, sweeten it to taste and thicken with 2 teaspoons of cornstarch mixed with the sugar. Cook until clear and serve warm oi cold. Released by WNU Features. LYNN SAYS: Food Tricks Make Dishes Appealing Did you know that a bit of curry powder in corned beef hash will put it in the elegant class? You can stuff green peppers with the mixture mix-ture for a meal in one dish. Use the tough portions of broccoli broc-coli cooked and pured, mixed with cream sauce and hard cooked eggs for a nice vegetable dish. Sliced stuffed olives with creamed cream-ed veal or veal stew add both color and flavor to it. Simple supper dish can be made from shreds of leftpver roast and diced cooked potatoes folded into white sauce, then baked in a buttered but-tered casserole with a topping of grated cheese or buttered bread crumbs. Pork isausage patties combine well with macaroni and sauerkraut for a warming one-dish meal. Bake thoroughly. Aspic salad made with deviled ham and hard-cooked eggs, seasoned season-ed with chili sauce, takes on real distinction. |