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Show ' - ' s i Cheese Trays Help You Through Sugar Rationing Period! (See Recipes Below.) Take It Easy on Sugar No sweets with sugar rationed? Why, of course. With honey, corn mwwwiniii, and maple syrup' ZM'q molasses, and ' J1 prepared pudding jl) ' -JA mixtures, you can rrrr J pare delightful n-s sugar-saving des-v des-v serts, cakes and ""J' cookies that will not only take you gracefully through the sugar-rationing period but will also remain favorites with you long after these times are past. Honey blends with raisins and spices in this delicious melt-in-your-mouth pie. Honey Raisin Crumb Pie. 1 egg yolk teaspoon ginger cup bread crumbs Yi cup flour 1 teaspoon cinnamon Ya cup hot water 2 tablespoons butter cup raisins Yi cup honey 4 teaspoon nutmeg Vi cup nut meats Blend hot water with honey and add egg yolk. Mix flour, crumbs and spices. Rub in butter. Place a layer of raisins on unbaked pie shell, cover raisins with layer of nut meats, and pour over honey-water-egg mixture. Top with layer of crumb mixture. Bake at 450 degrees de-grees until crust browns at edges, reduce to 325 degrees for 20 minutes or until firm. Magic Chocolate Pie. 2 squares unsweetened chocolate 1 cups sweetened condensed milk Vt cup water Yi teaspoon salt teaspoon vanilla Baked pie shell (8-inch) or cookie pie crust Melt chocolate in top of double boiler. Add sweetened condensed milk and stir over rapidly boiling water 5 minutes until mixture thickens. thick-ens. Remove from heat. Add water wa-ter and salt. Stir until thoroughly blended. When cool, add vanilla. Pour into baked pie shell, or cookie crumb crust. Chill. Get your full quota of milk into the diet by serving it in this dessert combination with rennet powder. No sugar required! Marshmallow Maple Rennet-Custard. Rennet-Custard. 1 package maple rennet powder 1 pint milk, not canned 5 marshmallows, diced Dissolve marshmallows in 1 cup hot milk. Then add 1 cup cold milk and warm slowly, -P!fj- stirring constant- A 7 on the inside of V ' q T) wrist frequently. When COMFORT. Nffijijj ABLY WARM, ' ' (110 degrees), not hot, proceed according to directions on package. Chill, then serve. Butterscotch Ice-Box Cake. (Serves 6 to 8) 1 recipe butterscotch cornstarch pudding ' Vt cup cream, whipped Lady fingers or cake strips THIS WEEK'S MENU Lemon Smothered Chops Broiled Tomato Slices Buttered Noodles Vegetable Salad Bowl Date-Xut Bread Butter Diced Fresh Fruit Apple Sauce Cake Beverage Recipes Given Prepare butterscotch pudding as directed on package. Cool. Fold in whipped cream. Line bottom and sides of mold or loaf pan with waxed paper. Arrange layer of lady fingers fin-gers on bottom and sides of mold. Turn Vz of pudding into mold; cover with layer of lady fingers. Turn remaining re-maining pudding into mold and place another layer of lady fingers on top. Chill 12 to 24 hours in re-frigerator.' re-frigerator.' Unmold. Bermuda Appetizers. Chop Bermuda onion finely, marinate mari-nate and drain. Spread on crisp crackers and cover with slice of Liederkranz cheese. Thin slices of rye, pumpernickel or whole wheat bread which have been buttered may be used instead. You can do all sorts of tilings with cheese as a last course and serve it , in place of fruit. I v' Camembert has I fvs$"v an affinity for JU5 fruit. Try it with 3 TRi" crackers served jgg5" 'Vi w"h a bowl full i of summer's lus-c(SrV lus-c(SrV cious fruits or, J- try American- made equivalents of Roquefort and Blue cheese spread on hot buttered Boston brown bread tossed with after aft-er dinner coffee in place of dessert. Serve a cheese tray for refreshments refresh-ments and spare the sugar ration. This spicy apple sauce cake requires re-quires only cup of sugar. Apple Sauce Cake. 'A cup shortening Yi cup sugar 2 eggs cup molasses 2 cups cake flour 3 teaspoons baking powder 1 teaspoon cinnamon Yt teaspoon nutmeg i Y teaspoon cloves teaspoon soda 1 cup apple sauce Yi cup raisins Cream shortening; add sugar slowly, beating in well. Add well-beaten well-beaten eggs and beat until well blended; add molasses. Sift together togeth-er dry ingredients and add alternately alter-nately with apple sauce to first mixture. mix-ture. Add raisins. Bake in greased square baking pan in moderate oven at 3D0 degrees about 1 hour. Frost with: Raisin Nut Frosting. 1 egg white 'i cup light corn syrup Yi teaspoon vanilla extract Yi cup chopped seeded raisins Yi cup chopped pecan meats Beat egg white until still. Add syrup slowly, beating constantly. Add vanilla and half of raisins and nuts. Spread between layers and on top of cake. Sprinkle with remaining remain-ing raisins and nuts. Lemon Smothered Chops. (Serves 6 to 8) 2 pounds pork or lamb chops, cut thick Put in a large covered skillet or chicken fryer. Cover lop of meat closely with: 2 unpoclrd lemons, sliced 1 large sweet onion, cut in rings 1 green pepper, cut in rings 1 teaspoon salt Pour over all: 2 cups tomato juice Dot with flakes of fat cut from meat or butter. Cover and cook on top of stove lh hours or until done. Lift onto a hot platter, being careful to keep lemon, onion and pepper slices in place. The meat cooked this way acquires a chicken texture and color, while the lemon, onion, pepper and tomato make a delicious sauce accompaniment. llnre you a particular hrntsvhnld or coolung problem tin which you would like expert wldcc? Write to Mi Lynn Chamber at Western Newspaper Union, 210 South I)rplaines Street, Chicago, Illinois, explaining your problem fully to her. t'leasc enclose a stamped, self, addressed envelope for your reply. Released by Western Newspaper Union. |