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Show HouseholdNeius N" - a i - wS? , DESSERTS FOR THE BEGINNER (See Recipes Below) With fall fast creeping upon us, you brides of the past few months are eagerly looking forward to the end of the vacation season. Then you can proudly show to your friends and newly acquired relatives that you are becoming not only a proficient pro-ficient hostess and homemaker, but also a first-rate cook. Perhaps you'll decide upon a tea for your friends, serving dainty sandwiches, sand-wiches, small cookies or tiny frosted cakes. But the families usually anticipate an-ticipate a family dinner which tends to make the bride feel that they will arrive with an extremely healthy appetite and a critical eye. When you plan your first family dinner, select a menu that is not only simple to prepare and easy to serve, but one that will require only a few minutes in the kitchen. Start the meal off with a bang! Create a favorable impression right at the beginning of the meal. An appetizer that is fairly highly seasoned, sea-soned, small in amount, piping hot or well chilled, and one that whets the appetite instead of retarding it, will insure a successful meaL The guests' natural curiosity will be appeased, ap-peased, and they will settle back in their chairs satisfied that the "new cook" is a good one. The bride who can make a perfect per-fect floating island need not dread the problem of company dessert. There is nothing more delicious or generally welcome than the old favorite, fa-vorite, especially when it is made with orange juice and combined with slices or segments of the fresh fruit It is not the only "easy-to-make" beginner's recipe, but you will find that the others will help you in selecting se-lecting your company desserts. Orange Floating Island. (Serves 6) 3 eggs (slightly beaten) Ya teaspoon salt 3 tablespoons sugar lYz cups milk (scalded) Yz cup orange juice 2 egg whites (beaten stiff) Yi cup confectioner's sugar -1 teaspoon vanilla Orange segments or slices Combine egg yolks, salt and sugar; sug-ar; gradually stir in hot milk and orange or-ange juice. Cook over boiling wa- IggfHj?-vO ter 5 minutes or 5ESJ?0-0 until mixture will fMr'Ht coat metal spoon, fQ Jti&lfcs stirring constant- rJHYsSSiT ly. Cool quickly LrSi? in large serving 1 J...js'j dish or sherbet at., jHL . J glasses or sauce dishes. To make the "islands": beat egg whites until stiff; gradually beat in the confectioner's sugar and add the vanilla extract. Drop by spoonfuls spoon-fuls onto custard. Chill. Garnish with wafer-thin slices of the whole, unpeeled orange or with orange segments. Frozen Rice Pudding. (Serves 6) Yz cup rice 1 quart milk cup sugar Yz teaspoon salt Yi teaspoon nutmeg 3 eggs (beaten) 1 teaspoon vanilla extract Yi teaspoon almond extract 1 cup cream (whipped) Wash and cook rice in boiling water wa-ter for 5 minutes. Drain. Put rice, milk, sugar, salt and nutmeg in the top of a double boiler and cook 45 minutes. Stir in slowly the beaten beat-en eggs and continue cooking 5 minutes min-utes more. Add flavorings, chill and then fold in the whipped cream. Pour into freezing tray of automatic automat-ic refrigerator. Set cold control to lowest degree and freeze. Chocolate Marshmallow Cake. (Serves 6-8) Vz squares unsweetened chocolate (1 ounces) 2 tablespoons sugar cup water Yz teaspoon vanilla 1 cup cake flour 1 teaspoon baking powder Yi teaspoon salt cup shortening cup sugar 2 eggs (beaten) Vi cup milk Cook chocolate, 2 tablespoons sugar sug-ar and water together until thick (about 3 minutes), stirring constantly. constant-ly. Cool thoroughly, and add vanilla. va-nilla. Sift together the flour, baking bak-ing powder and salt. Cream shortening, short-ening, add ?i cup sugar, gradually, and continue beating until the mixture mix-ture is very light and fluffy. Add dry ingredients alternately with the milk. Pour batter into well-greased deep layer-cake pan. Cover with topping. Topping 1 egg white cup sugar 8 marshmallows (cut in -small pieces) Yz square unsweetened chocolate (Yz ounce) Beat egg white until foamy; add sugar gradually and continue beating beat-ing until the egg white is very stiff. Fold in the cut marshmallows. Spread over cake batter; grate chocolate choc-olate and sprinkle over the meringue. me-ringue. Bake in a moderate oven (350 degrees) about 45 minutes. Apple Seventh Heaven. (Serves 5-6) 6 apples Vi cup golden corn syrup Yz cup butter Yi teaspoon cinnamon Ys teaspoon salt Yz cup nut meats (cut fine) Pare and core the apples, and cut in eighths. Arrange in rows in a j shallow, well-but- terel baking pan. "Hi !0S Heat syrup, but-Jl but-Jl ter- cinnamon and Jrar salt to the boiling point, and pour X3S v over he apples. "vffiV Sprinkle with nut " meats. Bake in a hot oven (450 degrees) for about 30 minutes. Serve warm or cold with top milk or cream. Peach Cobbler. (Serves 6) 2 cups bread flour 4 teaspoons baking powder Yz teaspoon salt Vi cup lard 1 egg yolk (slightly beaten) Yz cup milk 6 peach halves (canned or fresh) 12 blanched almonds (cut in pieces) Yz cup sugar Yi teaspoon cinnamon 1 tablespoon butter Sift together flour, baking powder and salt Cut in lard. Combine beaten egg yolk, with .milk, and add to lard mixture, forming a soft dough. Roll dough into two squares, about Yi inch thick, and place on square in a greased square baking dish. Arrange peach halves on dough and add almonds, sugar, and cinnamon. Dot with butter and cover cov-er with second square of dough. Prick with fork and bake in a hot oven (400 degrees) for approximately approximate-ly 30 minutes. Cut in squares and serve with whipped cream. Bavarian Cream With Jelly Garnish. (Serves 6) 1 tablespoon unflavored gelatin Yi cup cold water 1 cup boiling water Yn cup granulated sugar Yz teaspoon lemon extract 3 tablespoons lemon juice ys teaspoon salt IVz cups whipping cream ' 1 glass currant jelly. Soak gelatin in Vi cup cold water for 5 minutes. Make a syrup of the boiling water and sugar and pour over the gel- J (S3' atin. Add lemon i &L ( extract, lemon juice and salt and mix thoroughly. JfetAtly Chill until mix- v-"(JV-" ture just begins 2A to stiffen. Then whip and fold in Yz cup of whipping cream. Pour into ring mold and chill thoroughly. thorough-ly. When ready to serve fill center of ring mold with whipped cream and garnish with dots of currant jelly. Mothers have been busy during dur-ing the summer vacation keeping keep-ing the youngsters from getting bored and providing pleasing and refreshing meals for them. Father Fa-ther may have been pushed into the background so far as his personal per-sonal interest in the meals is concerned. con-cerned. Why not secure a copy of Eleanor Howe's cook book, "Feeding Father," and select the menus and recipes he will enjoy? Send your 10 cents, in coin, to Eleanor Howe. 919 North Michigan Michi-gan avenue, Chicago. Illinois, for your copy. (Released by Western Newspaper Union.! |