OCR Text |
Show ly. IT" gvScp gY HtlEN HALE DAKED pears are a wonderful dessert for family dinners. Peel, core and halve them into a buttered baking dish. Drizzle with honey and sprinkle with cake or cookie crumbs which have been mixed with sugar and cinnamon. Bake 25 to 30 minutes, or until pears are tender in a moderate oven. Tried a tapioca pudding latelyT Youngsters love them, especially .if you dress up the pudding with some sliced bananas and maraschino mara-schino cherry bits. Nutritious desserts as well as pretty cnes should be on the menu often. Unmold baked custard into RECIPE OF THE WEEK Beet Relish (Serves 6) 1 cup chopped, cold cooked beets 3 tablespoons grated horseradish 2 tablespoons lemon juice 2 teaspoons confectioners' sugar 1 teaspoon salt Mix ingredients in order given. This is excellent to serve with meats or fish. serving dishes and surround with some canned fruits or berries. If you want a real treat try cooking cook-ing some fresh, peeled pears in orange juice, with a bit of sugar added for sweetening. These are lovely served over slices of sponge or pound cake. You'll like this novel bread pudding: pud-ding: lay sweetened, cooked, dried apricots with quartered marshmal-lows marshmal-lows and toasted bread cubes. Moisten Mois-ten with syrup from apricots and bake in a moderate oven for 30 minutes. Here's a good variation for ambrosia: am-brosia: use mixed fruit cocktail with sliced bananas, tangerine sections sec-tions and coconut. Use canned berries for your shortcake, short-cake, by thickening and flavoring thern. Pour over shortcake dough "and bake in a moderately hot oven until the cake is done, about 30 minutes. ' I |