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Show I !: : 4 .'S l 1 ...t ? WJ1 (.. ,-J A :' I : f-t .a'':"-'W.-;.';-':'.::"-;::- mb rvs sS1'? . - - .- . i-'-'va: '.;-; .is:-"1 .... ' vi-" i Ki,--;,::;:;,' - .;- . V . : !:; i'.. .. . ,. .!r t'S ,:..!.. i; , 5-s'-ss. ,,,x .-i-Bs? I''1:';::;.:...':,::,.. I;, ., - ,.. ,. -v.::,:.s! ' , " ' " - " 1 Families Enjoy Variety in Desserts! (See Recipes Below) Dessert Patterns "MY FAMILY CAN enjoy the same meat and vegetable dishes," says a homemaker, "but they really real-ly want variety in their desserts. It's hard to keep enough good, easy to make things on hand to satisfy them." Well, our hunger patterns are usually satisfied by the time we get to the "frosting" of the meal, and . we all Like some-thing some-thing special. We Cl''" may want to sav- WEy S3 or the main iWx K course, but we eijTTr&tjr like .surprises for Y-iJi desserts. The woman who is busy with many household duties might like to skip dessert just because she can't think of something new, or because desserts des-serts are a bit too complicated to prepare, or so she thinks. How about some easy but sure to be good desserts des-serts for family or company dinners? din-ners? YOU'LL WANT to choose a light, fluffy gelatin or fruit dessert when the meal's been substantial. If, on the other hand, the meal has been a 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 and breath-takingly good like those in the column today. Cranberry Log cup sifted cake flour teaspoon baking powder M teaspoon salt 3 egg yolks 3 egg whites Yi teaspoon cream of tartar cup sugar. Beat egg whites until frothy. Add cream of tartar and beat stiff. Add y cup sugar and beat until points are formed. Add remaining sugar to egg yolks and beat until thick 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 20-25 minutes at 350 degrees. Have ready a strip 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 on powdered sugar. Remove paper y 4 like a jelly roll. 5 .V-'iffe- Unroll cake gifgm when cool and E:..!Esffi ""T.rJ spread with soft-tSjimssM soft-tSjimssM ened cream cheese and reroll tightly. Cherry Cream Pudding (Serves 6-8) 6 eggs, separated 1V4 cups sugar Ys cup boiling water 1 cup sifted cake flour 1 teaspoon cream of tartar Vi teaspoon vanilla teaspoon almond extract Slowly boil sugar and water until it threads when dropped from the end of a spoon. Beat the whites stiff. Pour hot syrup over whites .slowly, and beat until cool. Beat egg yolks until thick and lemon-colored and blend in egg white mixture. Add LYNN SAYS: Provide Hot, Hearty Meals on Cold Days Give pork chops a new and different dif-ferent flavor by breading them, and then baking in tomato juice with slices of lemon. All fruit salads may be made to appear richer when made with fruit flavored gelatin and sieved cottage cheese, and then molded. ' If you're afraid that dinner won't fill appetites w-ell enough, add a hot cream s-""ip ot chowder to the Bienu. LYNN CHAMBERS' MENU Swiss Steak with Brown Gravy Baked Potatoes Green Peas with Onion Tossed Vegetable Salad Rolls Beverage Orange Spanish Cream Cookies Recipe Given. flavorings, then sifted dry ingredients. ingredi-ents. Bake in an ungreased tube pan In a moderate (350 degrees) oven until golden and done, about one hour. Cool and fill center with one can (No. 1) of black, pitted cherries which have been folded in two cups sweetened whipped cream. Molded Rice Pudding (Serves 6-8) 2 cups cooked rice 1 No. 2i size can apricots 2 tablespoons gelatin Yi cup cold water 2 slices pineapple, cut up 1 cup whipping cream 2 tablespoons sugar 1 teaspoon vanilla Add the juice from the can of apricots to the cooked rice. Stir over a low flame until rice has absorbed the juice. Soak gelatin in cold water. wa-ter. Stir into hof rice. Add all except ex-cept a few apricots (saved for garnish) 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 ad-ditional whipped cream, if desired. HERE ARE EASY variations of an unflavored gel- ' atine and orange juice dessert. tC & You also may '.'-77s use any other (;g fruit juice you Jfli t prefer to unlock jt J L even more pos- M SmSrffn sibilities for you. " '''' ' Basic Clear Orange Gelatine (Serves 4) 1 envelope unflavored gelatine cup cold orange juice Wi cups hot orange juice Yi cup sugar 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 fallowing change. Chill gelatine 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 ol the hot mixture over egg yolks. Return Re-turn to double boiler and cook over hot, not boiling, water, stirring constantly con-stantly 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 until firm in mold. Released by WNU Features. Serve hot breads with plenty ol sweetened spreads such as jam, jelly, marmalade or fruit butters to add calories to otherwise slender meals. Ham, broccoli and cheese baked in ramekins provide a tasty and nourishing cold weather main dish. Use a cream sauce to bind all ingredients in-gredients together. The addition of chopped eggs to salad dressings for vegetable 01 main dish salads is an excellent way of getting your daily quota o' this fine protein food, |