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Show Wlp w uj .; ffuJLynn Immkhs I S - . . . t - s I Z ( v j - )'''1' I S ' X- ;-. ' I f " , -s s i ' - Serve Fruit Desserts for Meal Contrasts (See recipes below.) Fruit Desserts Food studies show that people do not get as many fruits in winter win-ter as in summer, and frequently this is thought to be a result of their lack of availability; but a good percentage per-centage of fruits available in their fresh form are canned, and thus made available for use. Then, too, there are a number of fruits more available in the cooler months than dur- ing summer fR apples are in y'M their prime, and I isft i' J&KsS so are pears. jw$f jrI Look to the cit- f" fl rus fruits, also, if 15 flriSl you want particu- fiS9 slSs! larly luscious Jk 6 msSSi fruits that are scarce in summer. sum-mer. Make good use of the dried fruits like prunes and apricots for they have excellent vitamin and mineral values. This is the season to make full use of the canned fruits you stored during the warmer months. Serve them chilled with simple cookies for an easy dessert or make them into one of the many delectable puddings pud-dings such as the following: Deep Dish Plum Dessert. (Serves 6) 3 cups canned plums Y teaspoon cinnamon Yi teaspoon nutmeg 2 tablespoons butter Pit and chop the plums. Pour with 3A cup of their juice into a greased shallow baking dish. Sprinkle with the spices and dot with butter. Cover Cov-er with crust made as follows: 1 cups sifted flour 2 teaspoons baking powder teaspoon salt 6 tablespoons shortening cup milk Z tablespoons sugar Sift dry ingredients; cut In shortening. short-ening. Add milk to make a soft dough. Roll dough to inch thickness thick-ness and make a few short slashes in it. Place over the fruit in the baking bak-ing dish. Sprinkle with 2 tablespoons of sugar. Bake for 45 minutes in a preheated oven (400F.) Serve warm. Princess Custard. (Serves 6) 2 large bananas, diced l1. teaspoons orange rind, grated 6 tablespoons orange Juice S tablespoons sugar 2 tablespoons cornstarch V teaspoon salt V& cups milk 2 egg yolks, slightly beaten 2 egg whites 2 tablespoons sugar cup sweet crumbs (cake, cookie, graham cracker or vanilla wafer crumbs) Combine bananas, orange rind and juice. In a double boiler, combine com-bine sugar, corn-sfi corn-sfi starch and salt. j?ioiS Add milk gradu- h! aUy and cook CV'fev 7 til it thickens. wiv'Wi'f Slowly stir into (it! rv ese yoiks. Cook 4, until thick. S 2 to 3 minutes, Remove from fire and fold in fruit mixture. Chill. Gradually add sugar to stiffly beat-I beat-I en egg whites, fold into custard. Place in sherbet glasses and sprin-j sprin-j kle with crumbs. Lynn Chambers' Menu Broiled Hamburgers Baked Potato with Cheese Topping Buttered Broccoli - Carrot Curls Toasted Buns Chili Sauce Baked Grapefruit with Peppermint Topping Beverage Apricot Manhattan Mousse. (Serves 8) 2J4 cups apricots, sieved 6 tablespoons lemon juice H cup sugar 3 teaspoons gelatin 2 tablespoons cold water 1 cups whipping cream 'A cup confectioners' sugar 1H teaspoons vanilla Add lemon juice and sugar to apricots ap-ricots and stir until dissolved. Soak IVi teaspoons of gelatin in 1V4 tablespoons table-spoons water. Dissolve over hot water and add to apricot mixture. Pour into two refrigerator trays and place in refrigerator. Whip cream until it holds its shape then add sugar sug-ar and vanilla. Soak remaining gelatin gel-atin in water, dissolve over hot water. Cool and add to cream. Spread whipped cream mixture over apricot mixture and freeze. Prunella Pudding. (Serves 6 to 8) 1 cup whipping cream 1 cup milk 1 cup sugar 3 tablespoons cornstarch H cup milk, cold 4 cup butter 1 teaspoon vanilla extract 12 slices soft bread Hi cups prunes, cooked, pitted and chopped Yi cup shredded coconut, toasted Combine cream, milk and cup of sugar in saucepan and bring to a boil. Moisten cornstarch with ; cold milk and stir into hot mixture. J Cook until thick- '-'yjtr ened. Add butter zf'iQcL. I and vanilla. Cool "jCs Xv until lukewarm, y tSi Remove crusts "l-t' from bread, cube V 4 and toast, under N T broiler. Combine prunes with bread cubes and remaining re-maining sugar. Arrange half in bottom bot-tom of a large pudding dish. Spread one half of crusted mixture over the prunes. Add remaining prune mixture, mix-ture, top with custard and toasted coconut. Chill 8 to 10 hours. Caramelled Apples. . (Serves 8) 8 apples. 16 marshmallows 1 cup butter 1 cup brown sugar H cup nut meats, almonds preferred Arrange layers of apples, cut in eighths with marshmallows cut into in-to thirds, butter cut into pieces,1 brown sugar and nuts in a buttered baking dish. Bake in a moderate oven (350F.) basting occasionally. Cool. Serve with whipped cream. This- may also be served as a side dish with pork, turkey or chicken Released by WNU Features. LYNN SAYS: ;' Save Food Dollars By Using Everything Edible I Celery tops may be dried in the oven, then crushed to a powder and kept in a jar. They add a pungent flavor to soups, stews, casseroles, dressings and salads. To increase the volume of egg whites, add a tablespoon of water before beating. Do not add more water than that. Slightly longer beating Is required when water is added. Did you know that baked grapefruit grape-fruit makes a lovely refreshing dessert, des-sert, especially after a heart casserole cas-serole or roast? Bake them just as you would potatoes, for one hour, then halve and top with any of the following: 1. Sprinkle each half with a heaping heap-ing teaspoonful of sugar and dot with butter; or, top with teaspoonful of jelly. 2. Sprinkle each hall lightly with salt and Vz teaspoonful of Worcestershire Worces-tershire sauce |