Show MIMI pa 1 M 2 wr f i R V 2 a R 1 1 FILLED WITH SPICE IN everything NICE see recipes below refreshments summer nears you think 0 of lots of things new cris crisp p cool clothes vacation trips gardening and yes even parties especially gay ones that call for a mini mum ot of home work I 1 think I 1 understand tinder stand you love to have people in your home in spite ol of the warmness of june days you want those of your friends who remain in town to drop by often for for conversation I 1 relaxation and refreshments but of course yo you u want what you serve to be easy to make delicious entirely different from any thing that youve ever served before and economical ilithe in the last two of these points ive found hom emak ers hold bold a unanimous opinion so today im going to give you what I 1 think are ace high ideas on easy entertaining im sure find the recipes worth trying 4 dessert bridge parties will do wonders to round up the mrs crowd who feel tree free after feeding hubby and the children to don dress up frocks and skip out tor for dessert and an afternoon of fun if your friends dont dona play bridge substitute another bobby but the serving of dessert upon the arrival of guests can nevertheless be carried out serving dessert when guests arrive ve gives the hostess lots of leeway she have to keep in mind that her friends will be going home to dinner soon as she does with later on refreshments and she can provide a really filling dessert pictured at the top ol of the column is a dessert which im sure will answer your desires its tropical gingerbread 2 eggs 24 cup brown sugar 34 A cup pure molasses cup melted shortening wt 2 cups flour 2 teaspoons baking powder I 1 cup boiling water 2 teaspoons ginger 1 teaspoons cinnamon teaspoon cloves teaspoon nutmeg teaspoon baking soda teaspoon salt add beaten eggs to the sugar molasses and melted shortening then a add dd the dry ingredients which have beeri been mixed and sifted and lastly the hot water bake in small individual pans pans or in a greased pan in a moderate oven degrees F for 30 to 40 minutes top with whipped ore cream a in and sprinkle with shredded coconut with this dessert want to serve a beverage coffee tea or perhaps an iced drink of fresh fruit mixture 4 vanilla mousse is the basis for a number of appetizing desserts and is a good party refreshment in itself among the many variations are peanut brittle and chocolate fudge mousses dousses ses to make inake the vanilla mousse ae fold one cup of confectioners confection ers sug sugar ar an and d two teaspoons of vanilla into on one quart of heavy cream that has been whipped fold in four egg whites which are stiffly beaten spread the mousse into two large refrigerator ice trays and place in the freezing compartment of your refrigerator friger ator or freeze in your ice LYNN LINN SAYS BATS in thinking of party foods I 1 remembered these few suggestions my mother passed on to me maybe find them helpful to remove pecan meats whole cover the shells with boiling water and let them stand until cold before cracking them chocolate Choc clat e cakes usually call for unsweetened chocolate this blends with the cake mixture much better if it is cut iri in small pieces and melted rather than I 1 grated rhubarb rh ebarb juice is a good substitute for iced tea as a basis for iced ced fruit drinks ft THIS WEEKS MENU dessert bridge Refresh refreshments me ants devils food pudding w with th ice cream sauce or orange chiffon cake mixed nuts mints coffee or tea recipe given cream freezer allow three hours tor for the freezing this recipe will yield two quarts of mousse for a crunchy surprise frozen dessert lor for your guests serve peanut brittle mousse to make it crush pound of peanut brittle with a rolling pin and fold into the vanilla mousse before it becomes solid about 1 hours it if its an extra special party youre planning ive included a special dessert bridge menu in column spend more hours in the kitchen preparing these par particular tic ular foods but so o o o good that your guests and as will I 1 imply amply reward you tor for your efforts cream sponge cake 1 cup sifted cake flour 1 teaspoon baking powder vi 34 teaspoon salt vt cup cold water 1 teaspoon grated lemon rind 2 egg yolks unbeaten cup granulated sugar 2 egg whites unbeaten 1 teaspoon lemon juice 2 tablespoons granulated sugar sift flour baking powder and salt together three times add water and lemon rind to egg yolks and beat with rotary egg beater until light colored and at least tripled in volume add 34 cup of granulated sugar 2 tablespoons at a time beating well with rotary beater after each addition then add sifted dry ingredients a small amount at a time tim beating slowly and gently with rotary beater only enough to blend beat egg whites until they form rounded mounds when beater is raised then add lemon juice and 2 tablespoons sugar and continue beating until stiff enough to hold up in moist peaks fold into flour mixture pour into two 8 inch layer cake pans stirring lightly while pouring bake in moderate oven of degrees F for 30 minutes remove from oven and invert on rack until cakes are cold fiu fill with orange chiffon cake filling according to directions below orange chiffon cake 2 8 inch cream sponge cake layers I 1 envelope plain unflavored gelatin y 4 cup cold water 4 eggs separated 34 cup granulated sugar cup orange juice 2 tablespoons lemon juice teaspoon salt I 1 tablespoon grated orange rind make and bake the cream sponge cake layers following the recipe meanwhile soak gelatin in co cold id water 5 minutes 14 place beaten egg yolks 6 tablespoons ta ble q sugar orange and lemon lemn juices and salt in double boner boiler cook while stirring until like custard add gelatin and stir until dissolved remove from heat stir in orange drange rind and chill when ml mixture e begins to thicken told fold in meringue made by beating egg whites until frothy but not dry and folding in 6 tablespoons sugar gradually while continuing to beat until stiff prepare cake layers for the filling by placing one layer on a cake plate make collar of double waxed paper about 3 inches high to fit tightly around edge of cake secure with pins or paper clips pour orange oiling filling over the top of this layer top with second cake layer then place in refrigerator to chill chili until set before serving remove waxed paper collar from cake to add finishing touch to top of cake place lace paper dolly doily over overtop top layer sift confectioners confection ers sugar suga rover over it and remove d dolly ily carefully to preserve design Rel released sed by western New newspaper union I 1 vy cihi |