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Show Springtime Dessert i i'i , "' " kWiv - ' .. i--.il WAY "down under" in the land of kangaroos, people are getting ready to exchange bathing suits' for snow suits, but not so in these good old United States of ours. Spring is here again, tulips and daffodils daf-fodils are blooming, straw nats are cuter and crazier than ever and new recipes to intrigue winter-weary winter-weary appetites- are the order of the day. Strawberries go hand -in -hand with spring, so let's tuck some away in a Jellied salad. JELLIED STRAWBERRY SALAD (Serves 6) 1 envelope plain, un- t cup halved straw- . .navored gelatine berries Vt cup cold water cup canned plnt-& plnt-& cup hot canned apple ttd-blts pineapple Juice Yi cup orange ier- cup orange Julct mentj Vt cup augar Vt teaipoon salt 2 tbsps. lemon Juice Soften gelatine In cold water and dissolve- in hot pineapple Juice. Add sugar, orange and lemon Juice and salt. Cool, and when mixture" begins to thicken, fold In diced fruit. Turn into individual molds that have been rinsed out In cold water first, and chill. When firm, unmold onto lettuce and serve with mayonnaise dressing. Asparagus Bavarian Salad lg a frosty smooth new recipe. It Is dressy enough to serve at your next party, yet simple enough V the making to be a family dish often. ASPARAGUS BAVARIAN SALAD j (Serves 6) ' i envelope plain, un- 1 plmlento, finely flavored gelatine chopped Vt cup cold water teaspoon salt I iV4 cups asparagus ye teaspoon white t liquid pepper 1 cups cooked U teaspoon setapM asparagus, diced enloa . S hard-cooked eggs, 2 tbsps. lemon Juice diced or vinegar Whole asparagus 1 cup cream, whipped stalks Pinch of mace Cook asparagus and strain oft tha liquid. Soften gelatine In cold water and dissolve in hot asparagus liquid. Add salt, pepper, onion, mace, lemon Juice or vinegar. Cool. In the meantime; rinse mold In cold water and .arrange stalks of asparagus around aides of mold. When gelatine mixture begins to thicken, told in cooked asparagus which has been mashed through coarse sieve, plmiento, diced eggs, and whipped cream. Turn into mold and chill. When Arm, unmold and serve with mayonnaise or j French Dressing and garnish, with j sliced stuffed olives. ' A Utopian, dream is usually ex- j pressed in terms of milk and honey, 1 but we prefer the orange and honey combination in thia "heavenly" dessert. HONEY-ORANGE CHARLOTTE (Serves 6) 1 envelope plain, un- Vt teaspoon salt flavored gelatine I lemon 1 Yt cup cold water 1 cup orange Juice Vi cup boiling Water 8 egg whites Va cup honey (or Lady fingers 6r cup sugar) sponge cake Soften gelatine in cold water and dissolve in hot water. Add honey, salt, iemon Juice and. orange Juice. Cool, and when mixture begins to thicken, beat until fluffy and light. Fold in egg whites beaten stiff. Turn into mold that has been lined with lady fingers or strips of sponge cake and garnish with maraschino cherries. Chill and , when firm, unmold onto platter. Serve with whipped cream or custard cus-tard aauce.. " |