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Show Fruit, Meringue and Cupcakes . . . Dessert Trio (See Recipes Below) Dessert Simplicity Desserts that are delicious in spite of their simplicity and yet hearty enough to satisfy appetites whipped to their keenest by sharp wintry weather are the order of the day. We're concentrating on des- I serts that take up little time and effort, little of the precious, rationed sugar, but use plenty of fruits in season. There are many recipes among them that j use eggs or milk to fortify diets Lynn Chambers' Point-Saving Menus Lamb Steaks with Mustard Sauce Creamed Potatoes BuJssels Sprouts Pear Salad ' Cinnamon Rolls Jelly Rice Pudding , Beverage Add flavoring. Pour into a well-greased well-greased oblong or square pan. Press the cooked pear halves into the batter bat-ter and sprinkle with sugar and cinnamon cin-namon mixed together. Bake for 30 minutes in a 400-degree oven. Have you tried cookies and fresh fruits for dessert simplicity and satisfaction? sat-isfaction? You'll like: Orange Crisps. (Makes T,i dozen small cookies) 2 cups sifted enriched flour teaspoon baking powder Y teaspoon soda teaspoon, salt cup shortening 1 cup sugar 1 egg 2 teaspoons grated lemon rind 2 teaspoons grated orange rind 3 tablespoons orange juice Sift together flour, baking powder, soda; and salt. Cream together shy in these two important foods. The first is an especially quickly prepared dessert that is satisfying but not too heavy: - Fruit Cupcakes Slice plain bakery cupcakes Into edges, cutting only half way through. OPen gently and fill the cavity with meringue and fruit. Bits of fruit left over from breakfast or lunch may be used. Served with coffee cof-fee or another hot beverage, these make a tempting climax to heavier fall and winter meals. Butterscotch Rice Pudding. (Serves 6) H cup rice 2 cups milk Vi teaspoon salt 2 tablespoons butter cup brown sugar 1 tablespoon lemon juice teaspoon vanilla cup chopped dates Wash rice and add salt and rice to the milk. Bring to a boil and then simmer 25 minutes. Meanwhile, melt butter, add brown sugar and cook over a low flame until very dark brown but not burned. Add the caramel mixture to the rice and milk and stir until dissolved. Re- shortening and sugar until light and fluffy. Add egg and beat well. Add fruit rinds and juice. Add flour mixture to move from heat and add -lemon juice, vanilla and dates. Pour into a wet bowl and chill. When cold, this pudding can be unmolded. Serve plain or with cream. Pears are in season and are good to serve with cake or just plain fresh or stewed. Here they are combined com-bined into cake: Pear Cake. H cup shortening H cup sugar 2 eggs 1 cup sifted fionr 1 teaspoon baking powder teaspoon salt 1 teaspoon cinnamon teaspoon lemon extract Topping: 10 pear halves, pared and stewed 11 cup sugar 1 teaspoon cinnamon Cream shortening, add sugar and cream until light and fluffy. Add eggs one at a time and beat well. Add flour which has been sifted with baking powder, salt and cinnamon. creamed, mixture. Mix thoroughly. Shape into rolls and wrap up in waxed paper. Chill until firm. Slice V4-inch thick and bake on un-greased un-greased baking sheets in a moderate moder-ate (350-degree) oven 12 to 15 minutes. min-utes. These cookies may also be shaped by using a cookie press, if fancy shapes are desired. Spiced Apple Pudding. (Serves 6) cups sifted flour A cup sugar teaspoon cinnamon Yi teaspoon nutmeg ' Vi to cup milk 2 teaspoons baking powder teaspoon salt 4 tablespoons shortening 2 cups sliced apples 2 tablespoons butter cup sugar Juice of H lemon Sift flour, sugar, baking pawder and salt together. Cut fat into flour, using fork or pastry blender. Add one-half cup chopped apples and enough milk to make a soft dough. Melt butter into the bottom of a casserole, then add sugar, remaining remain-ing apples and lemon juice. Pour the batter over the apples. Steam for l'A hours and serve hot with lemon juice or cream. Chocolate is such a big favorite that it should be included in desserts occasionally to add to appetite appeal. ap-peal. Here is a nutritious dessert that is bound to bring cheers: Chocolate Floating Island. (Serves 6) IVi squares unsweetened chocolate cup sugar 3 cups milk 4 eggs Vt teaspoon salt H teaspoon vanilla 4 tablespoons sugar Melt chocolate in top of double boiler, add M cup sugar and mix well. Add milk slowly, stirring constantly. con-stantly. Reserve 2 egg whites for meringue. Beat remaining whites and 4 yolks slightly with silt. Pour hot milk mixture over eggs, then return to double boiler. Cook, stirring stir-ring constantly until mixture coats the spoon and foam disappears. Add vanilla. Strain into serving dish; cover; let stand until cold. Chill before be-fore serving. Garnish with meringue made of egg whites, sugar and a dash of salt. Get the most from your meat! Get your meal roaMing chart from Afi. Lynn Chambers by writing to her in care of ITesfern Newspaper Union, 210 South Desplaines Street,. Chicago 6, III. Please send a stamped, seliddressed envelope for your reply. Released by Western Newspaper Union.. Lynn Says Saving Sugar: Syrups may be used in cookies while sugar is saved for cakes. The texture of cookies is not affected enough by syrup in place of sugar so that It is perfectly all right to use it. Use cup honey or corn syrup in place of each cup of sugar, and add 2 tablespoons of flour to each cup called for in recipe. Fruits may be sweetened with jams and jellies or honey. Add sweetening last with a pinch of salt to make the most of it. Prepared pudding and gelatin mixes may be used with unbaked sweet cooky crusts to save sugar in making pies. Thicken left-over fruit syrup from canned fruit with cornstarch and use as sauce for puddings. Make use of dried and fresh fruits for their natural sugar content con-tent j Substitute fresh fruits in season sea-son and custards for cakes and pastries as often as possible. |