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Show ' , r- ' 'j t s ' j y "" s v 1 1 - . ' i . r ' , " j Serve Tarts Delicious Enough to Tempt (See Recipes Below) Glamorous Desserts WHEN YOU'RE CALLED upon to serve dessert and beverage bever-age combinations, do you have to rack your brain and mull over a whole stack of recipes? Keep a few of these glamorous desserts at your fingertips, and you'll solve the problem easily! Dessert-and - beverage parties, held in the afternoons and evenings, are very much with us these win- ter days and call for delicious fare such as pies and cakes. They may be small and toothsome such as the cherry tarts with a r o s e t te of LYNN CHAMBERS' MENU Pan-Boiled Ham Slice Creamed Potatoes Buttered Mixed Vegetables Pear-Orange Salad Hot Rolls Beverage ' 'Miniature Cherry Tarts Recipe Given into a small greased muffin tin, brush them with melted butter and bake in a hot oven (450") until golden brown. Heat the cherries, add the sugar, and thicken with the cornstarch; cool. Put several cHerries in each of the baked shells, and garnish with rosettes of the cream cheese slightly softened with milk and forced through a pastry tube. Washington Cream Pie Yi cup butter 1 cup sugar cup milk 194 cups sifted cake flour 254 teaspoons baking powder teaspoon salt 3 egg whites teaspoon lemon extract teaspoon vanilla Cream butter. Add sugar and continue creaming until sugar granules gran-ules are dissolved. Sift flour with baking powder and salt. Add flour and milk alternately alter-nately to the butter-sugar mixture, mix-ture, beginning and ending with flour. Fold in the stiffly beaten beat-en egg whites and add the cream cheese; some will like an upside-down cake, others will prefer pre-fer a rich and satisfying cream pie or almond torte. Chocolate Cream Puff Pie (Serves 8 -10) Pastry: 14 cup water cup shortening cup flour Yi teaspoon salt 2 eggs Filling: 2 envelopes (2 tablespoons) un-flavored un-flavored gelatine 2 cups freshly-made cold coffee cof-fee brew 6 tablespoons cocoa 1 cup sugar Yi teaspoon salt V,-i cups milk 2 eggs, separated Frosting: 1 cup confectioners' sugar Milk 2 drops peppermint extract Yellow vegetable coloring Green vegetable coloring To make pastry, bring water to soiling point. Add shortening; stir mtil melted. Bring again to boil-Bg boil-Bg point; quickly add flour and salt. Cook, stirring constantly, about ! minutes, or until mixture forms smooth, compact mass. Cool slightly. slight-ly. Add eggs, 1 at a time, beating liter each. Beat 5 minutes, or until nixture is thick and shiny. Using flavorings. Pour into 2 pie tins that have been lined with waxed paper and bake in a moderate oven (350) 25 minutes. Almond Torte Yi cup butter Yi cup sugar 4 egg yolks 1 cup sifted cake flour 1 teaspoon baking powder Ys teaspoon salt l''i tablespoons evaporated Milk and 1 Yi tablespoons water, mixed 1 teaspoon vanilla 4 ee-e whites Vz teaspoon for each, make on greased baking sheet 24 puffs, Vz inch apart. Spread remaining remain-ing batter in greased 11-inch pie pan or plate cup sugar Yi cup blanched, chopped almonds al-monds V teaspoon cinnamon and 1 tablespoon sugar, mixed Cream butter until smooth and plastic. Add Vi cup sugar gradually grad-ually and beat until creamy. Add egg yolks and continue beating until un-til well blended. Sift flour with baking powder and salt and add alternately al-ternately with the diluted milk to the first mixture, beginning and ending with flour. Add vanilla. Turn into two 9-inch spring form or cake pans that have been gr-ased and lined with waxed paper. Whip the egg whites until stiff. Fold in the cup sugar, then spread over the top of the unbaked mixture. Sprinkle almonds over top, then the sugar-cinnamon sugar-cinnamon mixture. Bake in a moderate mod-erate oven (325) about 40 minutes. min-utes. Spread the following cream filling between the layers: Vz cup sugar 2 tablespoons cornstarch 1 egg 2 cups Evaporated Milk 1 teaspoon almond extract Blend sugar and cornstarch, add egg and stir until well blended Add milk slowly to blend well. Cook over boiling water, stirring constantly, about 10 minutes. Remove from heat and add almond extract. Cool before using. !or greased 8-inch pie pans or plates). Bake pie shell and puffs in lot oven (450) 12 to 15 minutes. :ool. To make the filling.i soften gela-ine gela-ine in Vz cup coffee brew. Combine :ocoa, Vz cup sugar and salt. Add emaining coffee brew and milk. 3eat egg yolks; add with gelatine .0 coffee mixture. Cook over hot vater, stirring constantly, until lightly thickened. Cool slightly. 3eat egg whites stiff; gradually idd remaining sugar, beating con-itantly. con-itantly. Fold into coffee mixture. Mlow filling to stiffen partially; pour into pie shell. Chill. Miniature Cherry Tarts Bread Butter 1 can red cherries cup sugar 2 tablespoons cornstarch Cream Cheese Milk Cut thin slices of fresh bread into '.Vz inch squares. Press each square Any casserole takes on an elegant ele-gant look and flavor when you replace re-place the humble buttered bread crumbs with cooked, drained noodles fried In a bit of butter or drippings until just crisp. Corn and canned tomatoes placed In pimientoe halves or green peppers pep-pers are a choice, but budget-wise accompaniment to a steak dinner. Do something different with creamed salmon: used canned asparagus as-paragus tips as the vegetable to add green to its rosy red, and serve on toasted English muffins. LYNN SAYS: Tempting Foods Should Stay Within Budget Split pea soup, whether home-nade home-nade or canned, can be enhanced 3y the addition of two slices of acon, fried and crumbled, and a !ew ripe olives, pitted and cut into Jieces. An easy, economical dip for po-:ato po-:ato chips uses a cup of sieved :alavo seasoned with V teaspoon :urry powder, 2 teaspoons of vine-jar, vine-jar, a few drops of tabasco sauce, lalt and pepper to taste. |