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Show ''X . . ' '' ' , I .i-.'.'.'ts v ; -a--.. - 4, v' - ' f !tt:: , ) v v .. - , i - 7 J v:v r 1 j i , A I'-- - - Mint Flavors These Chocolate Ice Cream Puffs (See Recipes Below) Dessert Contrasts IF YOUR MAIN DISHES for the season are of the lighter variety, then your dessert patterns should be just a shade richer than usual to give the menu variety, balance and contrast. To avoid loss of interest in food entirely, which is so apt to come , at this season of Hf5 Pthe year, select some interesting M.4y0ii desserts such as VLVvUs. are featured in TTJCw today's column. rf- yu have yur choice of ice LYNN CHAMBERS' MENU Braised Lamb Steaks Browned Potatoes Minted Peas and Carrots Apple-Date Salad Rolls Butter Beverage Orange Dessert Cake Recipe Given into a greased 8x8x2 pan and bake in a moderate oven (375) about 45 minutes. After baking and while still hot, cover with the two tablespoons table-spoons orange juice and sugar mixture mix-ture and let stand in pan until juice is absorbed. Do not dissolve sugar entirely, as it should glaze the top of the cake. cream, puddings and cakes, all of which are unusual and good, too! There's always audible approval from youngsters and grownups alike when cream puffs are served. And cream puff shells made especially espe-cially tempting with a filling of ice cream are a dessert that really goes places. The cream puff shells are flavored with chocolate and filled with cool mint ice cream. Chocolate Mint Ice Cream Puffs (Serves 6) Yi cup butter cup boiling water 1 cup sifted all-purpose flour teaspoon salt 1 tablespoon sugar 1 tablespoon cocoa 2 eggs, unbeaten 1 quart mint ice cream Hot fudge sauce Add butter to boiling water; heat until butter melts. Sift together flour, salt, sugar and cocoa; add to butter mixture, all at once, stirring thoroughly. Cook, stirring, until BUTTERSCOTCH pecan cake-pudding is a dessert that offers a surprise. Although this luscious pudding pud-ding begins with batter in the bot-fSsg. bot-fSsg. torn and pudding ' L"' mixture on the JS-f jt.top, it doesn't end $3sf&''i' i pthat way. During TF'tt ' the baking, the Jf: ' batter rises to the . Jj'V tP' a wonderful vSyS-crto tender cake, with n"x-S3 'ne lusc'ous Dut" Ntrs terscotch pudding on the bottom. There's a generous share of crisp pecans all through the pudding for flavor and texture interest. Butterscotch Pecan Cake-Fuddiny (Serves 6 8) Batter: cup shortening cup sugar 2 eggs, separated 1 teaspoon vanilla extract 1 cup sifted flour VA teaspoons baking powder 'A teaspoon salt M cup evaporated milk cup pecans Blend shortening and sugar. Add beaten egg yolks and vanilla. Gently Gent-ly fold in the beaten whites. Sift flour with baking powder and salt. Add dry ingredients to egg mixture alternately with the milk. Stir in the pecans and turn batter into a greased 1 quart casserole. Pudding: 154 cups brown sugar 3 tablespoons flour 1- cup evaporated milk Vi cup grapefruit juice Blend sugar and flour. Stir in the milk and grapefruit juice. Mix well and pour gently over batter. Bake in a moderate oven- (350) for one hour. Serve warm. Burnt Sugar Cake (Makes 3 9-inch layers) 2 cups sugar 1 cup boiling water 3 cups sifted cake flour 3 teaspoons baking powder H teaspoon salt 1 cup shortening 4 eggs, separated 1 teaspoon vanilla Place one cup of the sugar in a skillet and heat, stirring constantly constant-ly until sugar melts and becomes brown; remove from heat, add boiling boil-ing water and stir until sugar is entirely dissolved. CooL Sift flour, baking powder and salt together. Cream shortening with remaining sugar until fluffy. Add unbeaten egg yolks, one at a time, beating thoroughly after each is added. Add vanilla. Add sifted dry ingredients and caramel sirup alternately in small amounts, beating thoroughly after each addition. Fold in stiffly beaten egg whites. Pour into greased pans and bake in moderate oven (350) 30 to 35 minutes. mixture leaves sides ol pan. Ke-move Ke-move and cool a minute. Add unbeaten un-beaten eggs, one at a time, beating beat-ing until smooth after each addition. addi-tion. Drop by heaping tablespoon-fuls tablespoon-fuls on greased baking sheet, two inches apart, shaping with wet spoon into rounds. Bake in hot oven (450) 10 minutes. Reduce heat (350) and bake 25 minutes longer, until lightly browned. Cool and cut off tops. Fill with peppermint pepper-mint ice cream and top with hot fudge sauce. ORANGE DESSERT CAKE needs no frosting, since the orange juice and sugar make a wonderful glaze for the top of the cake. Orange Dessert Cake 1 orange, medium size 1 cup sugar 1 cup raisins 4 cup shortening Z eggs, beaten slightly 2 cups sifted flour Yi teaspoon salt 1 teaspoon soda dissolved in milk 1 cup evaporated milk mixed with 1 tablespoon lemon juice Cut the orange and squeeze out 2 tablespoons of the juice. Add to V 1) '"iV i 01 the sugar and M-M yW reserve for glaz-(-Fr )p J inS the cake. Cut -TV'( Ut and dlscard rTdKy tne central core and the seeds of 7Cs n rvP the orange- Grind A. the oranSe with the raisins, using the medium blade of the food chopper. Cream shortening short-ening and sugar together. Add the beaten eggs. Sift flour with salt Add alternately to the egg mixture mix-ture with the milk, beginning and ending with flour. Stir in the orange and raisin mixture quickly. Pour LYNN SAYS: Fortify Leftover Foods With Extra Flavor Slices of cold roast veal make an excellent sandwich when treated with a spread of anchovy paste and butter and fresh rye bread slices Extend that bit of grape juice in the refrigerator by mixing with cranberry juice. Serve chilled for an appetizer. Serve that last bit of cauliflower with a tangy cheese sauce and shower with toasted, salted al-monds al-monds for a genuine flavor treat. Roast beef hash takes on improvement improve-ment when it's served with a smooth, tart hollandaise sauce. You can skip the poached eggs since there's so much egg yolk in the sauce. On the second or third night that you serve spaghetti sauce, try it with slivers of ham, sauteed mushrooms mush-rooms and a sprinkling of sweet basil. Leftover sweet potatoes take an extra flavor and glaze when they are heated wit a bit of orange marmalade. |