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Show Sugar Restrictions Prevent Solution Of Dessert Problems Lynn Chambers' Menu. Braised Liver with Vegetables Creamed Potatoes Celery Sticks Molded Plum-Pear Salad Com Sticks Honey Open-Faced Apple Pie Recipe given. and chilL Serve over the peach halves a la mode and top with nuts mixed with brown sugar. ( To serve, arrange a peach half on a square serving of cake. Top with a mound of ice cream and serve with the dessert srM sauce. feW&l If it's apples you want, then Cpf"" vy you will like this '" " pie which Is easy on fat because it does not have to have a top crust. It uses an egg for richness and flavor Open-Faced Apple Pie. (Serves 8 to 7) 1 cups sliced apples (about Yt ' pound) 1 tff, well beaten Y cup sngar 1 tablespoon flour H teaspoon cinnamon W teaspoon grated lemon rind Yt teaspoon salt 2 tablespoons melted butter Plain pastry for 1 crust (about 1 cup flour) Line pie pan with pastry, building up the edge. Fill with sliced apples. Add remaining ingredients to beaten beat-en egg; beat well. Pour batter over apples. Bake in a hot (425-degree) oven for 25 to 30 minutes. Apples which are best to use in this type of pie are Rome Beauty or Macintosh. Black walnuts can lend a distinctive distinc-tive flavor to pie when fruit supplies dip to a low during the cooler weather weath-er as in this recipe: Black Walnut Pie. 2 enps milk 1 cup sugar 8 tablespoons flour 2 egg yolks teaspoon salt 1 teaspoon vanilla 2 teaspoons butter 1 cup black walnuts Baked pastry shell Whipped cream Make a custard of the milk, sugar, sug-ar, flour and egg yolks, cooking until thick in a double boiler. Add salt, vanilla and butter. Cool. Add nut-meats nut-meats and pour into a baked pastry shell Let set and cool. Serve with whipped cream topping. Mounds of creamy ice cream ride on top of peach halves set on squares of tasty, hot milk sponge cake. A dessert sauce made of the peach juice is a delightful foil for the fruit, Ice cream and cake. Now that food rationing has loosened loos-ened up in most of the eatable goods, and we are once again able to get back on a prewar standard, cooking problems need not be pressing. However, in spite of this lifting of restrictions, we still have at least one major problem that of sugar. Little relief is in sight right now, and the situation will probably pre-ses pre-ses Tail for some UkSv months. What rpW dessert? lit y t116" are fr"'13 vl mS which can be y dished up in any number of perfectly per-fectly delightful ways. There's whipped cream and ice cream, and, of course, sugar substitutes. One cup of sugar or less is a good rule to follow if you are using recipes rec-ipes calling for this sweet but scarce commodity, li your cake calls for lVi cups of sugar, use Vt cup of sugar with cup of corn syrup. In this case you must use 2 tablespoons table-spoons less milk than the recipe calls for and 2 tablespoons of flour, additional. The fat scarcity also limits us to some extent on the baked goodies we want to make. That's why sponge cake will be popular, as in this following recipe: Peach Sponge a la Mode. (Serves 8) Sponge cake 1 No. can peach halves 1 quart vanilla ice cream Dessert sauce The cake used uses 4 eggs and Is made with scalded milk to give it a fluffy texture: Sponge Cake. 2 caps sifted cake flour Y teaspoon salt 2 teaspoons baking powder 4 eggs 1 cup sugar 1 cup milk, scalded 1 teaspoon vanilla 3 tablespoons butter, melted Sift flour and measure. Sift three times with salt and baking powder. Beat eggs with rotary beater until thick and lemon colored. Add sugar gradually and beat until fluffy. Fold in flour mixture, then milk, flavoring and melted butter. Fold until well blended. Pour into square cake pan lined with waxed paper. Bake in a moderate (350-degree) oven for 30 minutes. Cool in pans. Dessert Sauce. Liquid from peaches 2 teaspoons granulated sugar Remaining peach halves, chopped Y cup salted almonds, slivered 1 tablespoon brown sugar Cook the peach liquid down to cup. Stir in the granulated sugar Lynn Says: Make Meals Good: No family enjoys eating the same, same foods every meal. It's a good idea not to repeat dishes more than once every three or four weeks. Even favorite foods get monotonous monoto-nous when served too regularly. To get contrast in every meal, follow the basic seven charts to see that you get in all different types of foods. In planning a meal, have some things crisp, others soft, and still others hard. For example, meat can be the "soft" food, while broccoli or salad add the crisp-ness, crisp-ness, and rolls are the "hard" part. Try to combine colors, too. Cauliflower, potatoes and creamed chicken may all be good, but they don't stimulate the appetite. However, consider the colorful-ness colorful-ness of creamed chicken with trench frjed potatoes and peas with carrots. There should also be a combination com-bination of hot and cold dishes. Even with a salad luncheon, the hot foods can be soup and coffee. Some cooked, some raw is another an-other good rule. Be sure to have a salad a big one, too, if you j are having roasted meat, cooked vegetables and pie or pudding, which are all cooked. This novel apple pie saves shortening short-ening by nsing just one crust. For delicious flavor and good, old-fashioned heartiness, add an egg to the apple mixture. The old-fashioned puddings are always al-ways popular because of their mo-lasses mo-lasses sweetness 'A) and fragrant J spices. Suet is usually used for the base, but one u, JSt of the fats may ptr j0 be substituted if jCfi' it is unavailable. & Buttermilk is CO C! used to give that flurry texture which is so appetizing. appe-tizing. Quaker Padding. (Serves 10) 2H caps sifted flour 1H teaspoons soda H teaspoon salt H teaspoon nutmeg Ys teaspoon cinnamon Vi cups bnttermllk 1 cup ground suet 1 cup molasses 1 cap raisins or ether chopped dried fruit, or candled fruit cup rolled oats Sift flour with soda and salt Add all other ingredients in order given and mix thoroughly. Pour into two one-quart greased molds. Cover and steam for J hours. Serve with Foamy or Orange sauce. Stuff green peppers with creamed chicken or turkey and rice. The peppers pep-pers should be parboiled first, and after stuffed, they may be heated for 10 minutes in a moderate oven. If you like stuffed green peppers, try them with a stuffing of corned beef hash mixed with onion. It's mighty good. Like sweet potato pudding? One way to make it Is to mash tlx cooked sweet potatoes wiu C tablespoons ta-blespoons butter, 2 tablespoon! grated lemon rind and 1 cup of orange juice. BaKe this mixture ii a greased casserole In a modrat oven for 15 minutes. 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