Show S A r r 4 f w l l HOUSEHOLD i j 1 w r c. c c r f j I f Mc M Sf s 7 s 's sNi Jt iki- iki Ni ij Clr f a y y 1 i a u a I Ie e F s w r A Serve Fruit Desserts for Meal Contrasts See recipes below Fruit Desserts Food studies show that people do not get as many fruits in winter winter winter win win- ter as in summer and frequently this is thought to be a result of their lack of availability but a good percentage percentage per per- 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 I months than during during dur dur- ing tog summer apples are in e their prime and so are pears at Look to the citrus cit st rus fruits also if s you want particularly particularly particularly luscious fruits that are scarce in sum 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 puddings puddings pud pud- dings such as the following Deep Dish Plum Dessert Serves 6 3 cups canned plums Y teaspoon cinnamon Yi 14 teaspoon nutmeg 2 tablespoons butter Pit and chop the plums Pour with 7 cup of their juice into a greased shallow baking dish Sprinkle with the spices and dot with butter Cover Cov Cov- er with crust made as follows 1 14 cups sifted flour Sour 2 teaspoons baking baking- powder 14 teaspoon salt 6 tablespoons shortening H cup milk 2 tablespoons sugar Sift dry ingredients cut in short short- ening Add milk to make a soft dough Roll dough to 3 inch thickness thickness thickness thick thick- ness and make a few short slashes in Ji it Place over the fruit in the baking baking baking bak bak- ing dish Sprinkle with 2 tablespoons of sugar Bake for 45 minutes in a preheated oven HOOF Serve warm Princess Custard Serves 6 2 large bananas banana's diced 1 Vi teaspoons orange rind grated 6 tablespoons orange Juice 3 tablespoons sugar 2 tablespoons cornstarch teaspoon salt 1 cups milk 2 egg yolks slightly beaten 2 egg whites 2 tablespoons sugar Yi 44 cup sweet crumbs cake cookie graham cracker or vanilla wafer crumbs Combine bananas orange rind and juice In a double boiler combine combine combine com com- bine sugar cornstarch cornstarch cornstarch corn- corn starch and salt SI Add milk graduS f Ili S S ally lally and cook un- un Itil W tU it thickens TI Olm y l 1 Slowly stir into o egg yolks Cook u until n t 11 t thick hie k 2 to 3 minutes Remove from fire and fold in fruit mixture Chill Gradually add sugar to to- stiffly beaten beat beat- en egg whites fold into custard Place in sherbet glasses and sprinkle sprin sprin- de kle with crumbs Lynn Chambers' Chambers Menu 1 Broi Broiled ed Hamburgers Baked Potato with Cheese Topping Buttered Broccoli Carrot Curls Toasted Buns Chili Chill Sauce Baked Grapefruit with Peppermint Topping Beverage Apricot Manhattan 1 Mousse Serves 8 2 cups apricots sieved 6 tablespoons lemon juice A cup sugar 3 teaspoons gelatin 2 tablespoons cold water 1 14 cups whipping cream cup confectioners' confectioners sugar 1 IY teaspoons vanilla Add lemon juice and sugar to apricots apricots ap ap- ap and stir until dissolved Soak 1 teaspoons of gelatin in 1 tablespoons tablespoons table 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 sugar sug sug- ar and vanilla Soak remaining gelatin gelatin gelatin gel 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 6 to 8 1 cup whipping cream 1 cup milk 1 cup sugar 3 tablespoons cornstarch 14 cup milk cold Y cup cap butter 1 teaspoon vanilla extract 12 slices soft bread 1 cups prunes cooked pitted and chopped cup shredded coconut toasted Combine cream milk and cup of sugar in saucepan and bring toa to toa toa a boil Moisten cornstarch with cold milk and stir if into hot mixture Cook until thickened thick thick- ened Add butter and vanilla Cool until lukewarm r Remove crusts from bread cube and toast under broiler Combine prunes with bread cubes and remaining remaining remaining re re- re- re sugar Arrange half in bottom bottom bottom bot bot- tom of a large pudding dish Spread one half of crusted mixture over the prunes Add remaining prune mixture mixture mix mix- ture top with custard and toasted coconut Chill 8 to 10 hours Apples Serves 8 8 apples 16 marshmallows 1 cup butter 1 cup brown sugar sugarY I Y 14 cup nut meats almonds preferred Arrange layers of apples apple cut in eighths with marshmallows cut Into into into in In- to thirds butter cut into pieces brown sugar and nuts in a buttered baking dish Bake in a moderate oven basting occasionally Cool Serve with whipped cream This may also be served as ns a side dish with pork turkey or chicken Released by Features |