Show 1 i l t b f a i I ti ff J f t. t v y w v r JI Y 4 S S I i a fr j Z 55 S A r Families Enjoy Variety in Desserts Sea Recipes Below Dessert Patterns MY F FAMILY AMIL Y CAN enjoy the same meat and vegetable dishes says a 1 homemaker but they really really real real- ly want variety in their desserts Its It's hard to keep enough good easy casy to make things on hand to sa satisfy them h Well our hunger patterns arc arc usually satisfied by the time we get getto getto getto to the frosting of ot the meal and we all like something something something some some- thing special We Imay I may want to savor savor sav- sav 1 or the main r course but we like surprises for desserts The woman who is busy with many household duties might like to skip dessert just because she cant can't think of something new or because desserts desserts des des- are a bit too complicated to prepare or so she thinks How about some easy but sure to be good desserts desserts desserts des des- for family or company dinners din ners S S S YOU'LL WANT to choose a light fluffy gelatin or fruit truit dessert when the meals meal's been substantial If U on the other hand the meal has been beena a n hurry up affair then give the folks a nice rich baked dessert which will really stick to the ribs Above all make them picture pretty gay colorful arid and breath good like those in the column today Cranberry Log JA cup sifted cake flour 2 teaspoon baking powder 24 4 teaspoon salt 3 egg csc yolks 3 egg whites A 14 teaspoon cream of tartar tartarA A cup sugar Beat egg whites until frothy Add cream of tartar and beat stiff Add Vi 4 cup sugar and beat until points are formed Add remaining sugar to egg yolks and beat until thick and and light colored Fold carefully into egg white mixture Then fold in sifted dry ingredients Pour into a shallow pan 9 by 12 inches which has been greased and lined with waxed paper Bake 2025 25 minutes at degrees Have ready a str strip p of waxed paper cut about 15 inches longer than the cake Sprinkle thickly with powdered sugar the section on which the cake will be turned Roll up 15 inches of paper to form a thin roller which will make center for the rolled cake When cake has baked turn out outon outon outon on powdered sugar Remove paper III starting from i cake with iu Then roller roll er roll roU up cake like a jelly roll Cool I Unroll cake when cool cool and t 5 spread with soften soft soft- e en n e ed d C cream r e a m cheese and tightly S S S Cherry Cream Pudding Serves 8 6 6 eggs separated 1 cups sugar i 2 cup boiling water 1 cup sifted cake flour 1 1 teaspoon cream of tartar Vt teaspoon vanilla Vi j teaspoon almond extract Slowly boil boll sugar and water until it threads when dropped from the end of a spoon Beat the whites whiles stiff stilT Pour hot syrup over whites slowly and beat until cool Beat egg yolks until thick and lemon lemon colored colored and blend in egg white mixture Add r LYNN CHAMBERS' CHAMBERS MENU MENUS MENU Swiss Steak with Brown Gravy Baked Potatoes Green Peas with Onion Tossed Vegetable Salad Rolls RoIls Beverage Orange Spanish Cream Cookies Recipe Given flavorings then sifted dry Bake in an tube pan in a moderate degrees oven until golden and done about one hour Cool and till fill lU center with one can No 1 of ot black pitted cherries which have been folded in two cups sweetened whipped cream Molded Rice Pudding Serves 8 6 2 Z cups cops cooked rice 1 No 2 2 24 size can apricots 2 tablespoons gelatin Yi cup cold water 2 slices pineapple cut upI up 1 I cup whipping cream 2 tablespoons sugar 1 teaspoon vanilla Add the juice from the can of apricots to the cooked rice Stir over overa a low flame until rice has absorbed the juice Soak gelatin in cold wa wa- va- va ter Stir into hot rice Add all except except ex ex- a few apricots saved for garnish garnish garnish gar gar- nish which have been rubbed through a sieve Mix in pineapple Mix lightly so as not to mash the rice When mixture begins to set add whipped cream which has been mixed with sugar and vanilla Pour into a cold rinsed mold and allow to chill Turn out onto platter and garnish with apricot halves and additional additional additional ad ad- adI I whipped cream ream if desired i HERE ARE EASY variations of an unflavored gelatine gelatine gelatine gel gel- atine and orange juice dessert A You also may mayuse JQ A use any other fruit Juice you prefer to unlock even more possibilities pos poSe for you Basic asic Clear Orange Gelatine Serves 4 1 envelope unflavored gelatine gelatin Vi H 4 cup cold orange juice 1 l' l Va cups hot orange juice cup sugar J t teaspoon salt Soften gelatine in cold orange juice Add hot orange juice sugar and salt stir until dissolved Pour into molds and chill until firm ORANGE WHIP Use basic recipe with following lowing o change Chill gelatine gelatine gela gela- tine mixture until slightly thicker than unbeaten egg whites beat with rotary beater until light and fluffy Turn into molds and chill until firm ORANGE SPANISH CREAM Use basic recipe with following changes Soften gelatine in one cup cold milk in top of double boiler Place over boiling water Add sugar and salt and stir until gelatine and sugar are dissolved Beat two egg yolks slightly Pour a small amount of ol the hot mixture over egg yolks Return Return Re Re- turn to double boiler and cook over hot not boiling water stirring constantly constantly con con- until mixture coats the spoon Remove from heat cool Stir in three quarter cup cold orange juice chill until thickened Beat two egg whites until stiff Fold in gelatine mixture and chill chili until firm in mold Released by Features I |