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Show --"- i x 4 FILLED WITH SPICE 'N' EVERYTHING NICE ... (See Recipes Below) REFRESHMENTS PLUS! Summer nears. You think of lots of things new, crisp, cool clothes . . . vacation trips . . . gardening . . . and yes, even parties, especially espe-cially gay ones that call for a minimum mini-mum of "home work." I think I understand. You love to have people in your home. In spite of the warmness of June days, you want those of your friends who remain in town to drop by often for conversation, relaxation and refreshments. refresh-ments. But, of course, you want what you serve to be easy to make, delicious, entirely different from any thing that you've ever served before, and economical. In the last two of these points, I've found homemak-ers homemak-ers hold a unanimous opinion. So today I'm going to give you what I think are ace-high ideas on easy entertaining. I'm sure you'll find the recipes worth trying. Dessert bridge parties will do wonders to round up the "Mrs." . crowd who feel jQ,. imp 1 free, after feed- MlyMzhSD ing hubby and the " Z i children, to don fYjt h dress - up frocks QtdjEu dessert and an iZjpSli afternoon of fun. $hJu2ik&jft If your friends don't play bridge, substitute another hobby, but the serving of dessert upon the arrival of guests can nevertheless be carried car-ried out. Serving dessert when guests arrive ar-rive gives the hostess lots of leeway. lee-way. She doesn't have to keep in mind that her friends will be going home to dinner soon, as she does with later-on refreshments. And, she can provide a really filling dessert. des-sert. Pictured at the top of the column is a dessert which I'm sure will answer an-swer your desires. It's Tropical Gingerbread. 2 eggs cup brown sugar cup pure molasses cup melted shortening 2Vi cups flour 2 teaspoons baking powder 1 cup boiling water 2 teaspoons ginger Vi teaspoons cinnamon Vi teaspoon cloves Vz teaspoon nutmeg Vi teaspoon baking soda Vi teaspoon salt Add beaten eggs to the sugar, molasses, mo-lasses, and melted shortening; then add the dry ingredients which have been mixed and sifted, and lastly the hot water. Bake in small individual pans, or in a greased pan, in a moderate mod-erate oven (350 degrees F.) for 30 to 40 minutes. Top with whipped cream and sprinkle with shredded coconut. With this dessert, you'll want to serve a beverage . . . coffee, tea or perhaps an iced drink of fresh fruit mixture. Vanilla mousse is the basis for a number of appetizing desserts, and is a good party refreshment in itself. Among the many variations are peanut brittle and chocolate fudge mousses. To make the vanilla mousse, fold one cup of confectioners' sugar and two teaspoons of vanilla into one quart of heavy cream that has been whipped. Fold in four egg whites which are stiffly beaten. Spread the mousse into two large refrigerator ice trays and place in the freezing compartment of your refrigerator, re-frigerator, or, freeze in your ice LYNN SAYS: In thinking of party foods, I remembered these few suggestions sugges-tions my mother passed on to me. Maybe you'll find them helpful. To remove pecan meats whole, cover the shells with boiling water wa-ter nnd let them stand until cold before cracking them. Chocolate cakes usually call for unsweetened chocolate. This blends with the cake mixture much better if it is cut in small pieces and melted, rather than grated. Rhubarb juice is a good substitute substi-tute for iced tea as a basis for iced fruit drinks. THIS WEEK'S MENU Dessert-Bridge Refreshments Devil's Food Pudding with Ice Cream Sauce or Orange Chiffon Cake Mixed Nuts Mints Coffee or Tea Recipe given. cream freezer. Allow three hours for the freezing. This recipe will yield two quarts of mousse. For a crunchy surprise frozen dessert des-sert for your guests, serve peanut brittle mousse. To make it, crush pound of peanut brittle with a rolling pin and fold into the vanilla mousse before it becomes solid (about lhi hours). If it's an extra-special party you're planning, I've included a special dessert-bridge dessert-bridge menu in (( today's column. )J;) You'll spend more il K hours in the kitch- ViSgj en preparing these particular ,JF ft f J foods, but they're .r so-o-o-o good that wt your guests' ohs and ahs will amply reward you for your efforts. Cream Sponge Cake. 1 cup sifted cake flour 1 teaspoon baking powder Vi teaspoon salt Vi cup cold water 1 teaspoon grated lemon rind 2 egg yolks, unbeaten cup granulated sugar 2 egg whites, unbeaten 1 teaspoon lemon juice 2 tablespoons granulated sugar Sift flour, baking powder,' and salt together three times. Add water and lemon rind to egg yolks, and beat with rotary egg beater until light colored and at least tripled in volume. vol-ume. Add cup of granulated sugar, sug-ar, 2 tablespoons at a time, beating well with rotary beater after each addition; then add sifted dry ingredients, ingre-dients, a small amount at a time, beating slowly and gently with rotary ro-tary beater only enough to blend. Beat egg whites until they form rounded mounds when beater is raised; then add lemon juice and 2 tablespoons sugar, and continue beating until stiff enough to hold up in moist peaks. Fold into flour mixture. Pour into two ungreased 8-inch layer cake pans, stirring lightly while pouring. Bake in moderate mod-erate oven of 350 degrees F. for 30 minutes. Remove from oven, and invert on rack until cakes are cold. Fill with Orange Chiffon Cake Filling Fill-ing according to directions below. Orange Chiffon Cake. 2 8-inch Cream Sponge Cake Layers 1 envelope plain, unilavored gelatin Vi cup cold water 4 eggs separated cup granulated sugar Vz cup orange juice 2 tablespoons lemon juice Vz teaspoon salt 1 tablespoon grated orange rind Make and bake the Cream Spongt Cake Layers, following the recipe. f Meanwhile, soak V gelatin in cold rf5T-C W'ater 5 minutes. SSA Place beaten egg yolks, 6 table-Vj.---'y spoons sugar, or-ange or-ange and lemon juices, and salt in double boiler. Cook while stirring until like custard. Add gelatin, and stir until dissolved. Remove Re-move from heat, stir in orange rind, and chill. When mixture begins to thicken, fold in meringue made by beating egg whites until frothy, but not dry, and folding in 6 tablespoons sugar gradually, while continuing to beat until stiff. Prepare cake layers lay-ers for the filling by placing one layer on a cake plate; make collar of double waxed paper about 3 inches high to fit tightly around edge of cake; secure with pins or paper clips. Pour orange filling over the top of this layer; top with second cake layer; then place in refrigerator refrigera-tor to chill until set. Before serving, serv-ing, remove waxed-paper collar from cake. To add finishing touch to top of cake, place lace-paper doily doi-ly over top layer, sift confectioners' sugar over it, and remove doily carefully to preserve design. (Rclc-ised by Western Newspaper Union.) |