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Show 111 CTT; G Q O O O & & Q G Q yS"T fSM III il fill' ,..nrt. wAJMYfMM xar "V fri" i?l Luscious Ice Cream Favorite Summertime Dessert See Recipes Eeiowj Select Desserts Carefully The choice of dessert should be a careful one a light dessert if the mealhasbeenrlch if3 indhearty; a sub- lJ lantial one if the tjL-oX menu has been on QifiA (he light side. A dessert should be jj the perfect close ' n , - to i meal, not just ' jomething thrown In because we think there ought to be an "ending" to eating. One of the best ways to selecting the appropriate dessert is the guide that the seasons offer. In summer ve can depend upon fruits and berries, ber-ries, plentiful supplies of eggs, milk and cream. In winter, of course, there are some fruits, but it's a good idea to make puddings the main-ila. main-ila. Ice cream is a perfect choice for warmer weather. If you want a dressed-up dessert, you can round it out with cake and berries; for simplicity, sim-plicity, just serve the velvety mixture mix-ture with fresh berries or crushed fruit sauce. Here is a Lemon Cream that has a piquant flavor and Is a perfect close to a light, cool supper when served with fresh berries: Lemon Cream. (Serves 6) 1 weU-beafca eggs Vi cop sugar Vt enp light corn syrup 1 cap milk 1 cop light cream cup lemon Juice I cup crushed, sweetened berries Whole berries for garnish Beat eggs and sugar. Mix corn sjrup, milk, cream and lemon juice. Wd to egg mixture. Freeze in automatic auto-matic refrigerator tray until just set. Beat until light. Add crushed berries. ber-ries. Continue freezing until firm, about 2Vi to 3 hours. Garnish with tiole berries. An unusual sherbet with a tang tit Is bound to please is the follow-using follow-using ginger ale: Ginger Ale Sherbet. (Serves 6 to 8) I tablespoon unflavored gelatin cup cold water cup hot water Hi cups sugar K cup lemon juice ' cups unsweetened pineapple juice 1 cup water J-Pint pale, dry ginger ale Sollen gelatin in cold water; dis-ie dis-ie in hot water. Add sugar and until it dissolves. Cool; add lem-y. lem-y. on juice, water, yC pineapple juice, k water and ginger 1 -j" ae Freeze in ice sJ JXSZ. cream freezer un-til un-til crank turns rT hard. Remove . dasher and pack. Jt stand 2 to 3 hours before serv- Have you ever thought of using 7 as a sweetener? Here is a SBestion for a deliciously flavored fltisert that uses no sugar at all. Lynn Says Make New Things From Old: Old woroout oil tablecloths can w made into attractive place "jKsby cutting them into squares 'w pinking shares. , towels have faded, dye them m colors to match the bathroom. Old shower curtains can be cut In v ln 8l2e and used as curtains the pantry, bathroom or kitch-. kitch-. en. When shades become discol-aid discol-aid old, they may be cov-j" cov-j" with attractive prints In cot- cretonne or chintz to match k room's decorative scheme. I DaM0rnUt Pa3amas with the leg Dart m g00d can be used to i Ji. .Ul ironing board by cut-B cut-B to size. fcrt kCfrded curtains make nice w holder filler; or. they may be ea together (six layers) after Codlshcloths. Lynn Chambers' Point-Saving Menus Ham and Egg Souffle Green Lima Beans French Fried Onions Molded Apricot-Grape Salad Vanilla Ice Cream with Jam Beverage Nut Bread It's combined with chocolate for a flavor combination hard to resist: Peppermint Wafer Dessert. (Serves 9) H pound peppermint stick candy . W cup light cream H tablespoon unflavored gelatine 2 tablespoons cold water 1J4 cups evaporated milk, chilled and whipped H pound chocolate wafers Crush candy; add light cream. Heat ln double boiler until candy dissolyes. Add gelatine softened in cold water. Chill until partially set. Fold in beaten, chilled evaporated milk. Break chocolate wafers in half and stand around outside of a 9- inch pan. Place layers of wafers on bottom; spread with Vz of the gelatine mixture. Top with second half of wafers and spread with remaining re-maining gelatine mixture. Chill for 12 hours. Cut in squares and serve. Cherries are another great favorite favor-ite for dessert. The family will enjoy en-joy these tarts made with either fresh or canned cherries: Cherry Tarts (Serves 6) 2 cups canned or fresh sour, pitted cherries 6 tablespoons sugar 2 tablespoons cornstarch teaspoon salt VA tablespoons butter . 2 tablespoons currant jelly 6 baked tart shells Drain cherries. Mix together sugar, cornstarch and salt in saucepan; sauce-pan; add cherry juice or a small amount of water cup). Cook together to-gether 15 to 20 minutes until thickened, thick-ened, stirring constantly, Remove from fire; add butter and jelly; Fold in cherries. Pour into tart shells. Bake in a hot oven (475 degrees) about 5 minutes. There are some evenings when most of us enjoy . a bit of well- chilled fruit with " a few crispy : . '-, cookies. In this tJAUo case, you will Xrtrj want the cookie vy jar full with these :.''.V?. . Orange Honeys Y m?dSr$ that taste better "L as they mellow: Orange Iloneys (Makes 1 Dozen) 3 cups sifted flour 3 teaspoons baking powder teaspoon salt cup shortening W.cup sugar 1 egg 1 teaspoon vanilla extract 1 cup honey cup chopped nuts cup chopped candled orange peel cup chopped candled lemon peel Sift together flour, baking powder and salt. Cream together shortening and sugar until light and fluffy. Add egg and vanilla extract' Beat well. Add flour mixture, nuts, orange an? lemon peels to creamed mixture. Mix well Drop by teaspoonfuls into well greased baking sheets. Bake in a moderate oven (375 degrees) for 10 - minutes. Marguerites. (Yield: 2 HI dozen, 2 Inches In diameter) 2 eggs 1 cup brown sugar cup flour Yi teaspoon baking powder teaspoon salt Yi cup chopped nut meats Vi cup whole bran Beat eggs slightly: add remaining ingredients in the order given. Fill small buttered pans full of mixture. mix-ture. Bake in a moderate (350-de-gree) oven about 15 minutes. Cool slightly before removing from pan. Dust with powdered sugar. I Bleacd by Western Newnpuper Union. |