| Show 5 SUMMERY DESSERTS bring the tartness and sweetness of fruit into play with fresh crumbly cake top with a dash of whipped cream and you have summers answer to a delectable dessert garden fresh berries peeking out from rom under their green foliage or fruit hanging heavy and ripe on richly laden branches deserve your best attention for do da mighty nice things by your meals since most of the fruits need no cooking you are doubly sure of getting the full quota of minerals and vitamins which they have to give cherries bright tand and red make a tart and colorful dessert which enjoy serving it if using the fresh ones pit and sugar them before using when I 1 asked my mother how she made her extra delicious shortcakes short cakes she replied theres nothing to it rny my dear just biscuit dough but make the dough short and the fruit sweet this tip is a good one I 1 hope follow it when trying old fashioned shortcake 2 cups flour 3 teaspoons baking powder teaspoon salt cup shortening 8 tablespoons cup milk sift flour measure add baking P powder bowder and salt sift again work in shortening until mass resembles coarse meal it if you want to add a tablespoon of sugar and an egg and count the egg as part of your liquid now add enough milk to make a soft dough one which you can barely handle turn onto lightly floured board knead a few seconds divide in halt half pat one half about one fourth inch thick into deep buttered 9 inch cake pan butter top and pat second portion of dough in layer over first brush on softened butter and bake about 20 minutes in hot oven degrees F when baked pull layers apart spread sugared fruit on bottom layer stack second one crust side down on this cover with more fruit then with whipped cream and a garni garnish sli of 0 f ruit fruit I 1 variations from the original type of shortcake which we all know so well are much in order some people prefer a sponge cake base rather than a biscuit dough and tor for a real individual treatment of this type you might like to try one with a custard filling tor for cool deliciousness leed this sponge cake as a base hot water sponge cake 4 egg yolks aa cups sugar cup boiling water LYNN SAYS though dessert problems are easily solved by berries be sure that they get the greatest care before reaching the table berries should appear clean and fresh be full and plump and have a bright solid color when they are overripe over ripe they look dull and often stain the container dont wash berries until ready to use them since damp berries mold very quickly the best method for washing is doing a few at a time in a bowl liftin lifting them out into another bowl while the hands are used as a sieve when the berries are clean let them drain in a strainer or colander THIS WEEKS MENU cold meat platter devilled devillen De eggs sliced cucumbers tomatoes celery curls Asp asparagus As parag aradus us with browned butter and crumb sauce beverage bread and butter cherry sponge custard shortcake recipe given ivd cups cake flour va V teaspoon salt I 1 teaspoon baking powder 1 teaspoon lemon or vanilla extract 4 stiffly beaten egg whites beat egg yolks until very thick gradually add sugar and continue beating add water mix well add flour sifted with baking powder mix until smooth add flavoring fold in egg whites bake in pan either mary ann or cup cake tins in slow oven 45 minutes cool before filling cream custard filling cup sugar cup flour 1 teaspoon salt 2 eggs 2 cups milk scalded 1 teaspoon vanilla combine dry ingredients with slightly beaten egg yolks stir in enough hot milk to make a thin paste then add paste to remaining milk and cook over boiling water 5 minutes stirring constantly cook 10 minutes longer cool and add vanilla it if you top with fresh cherries be sure sweet enough then garnish with whipped cream frozen berries need only be thawed and more sugar added if required if you want to make a sponge cake base and use just berries then plan a lovely surprise so no one will even suspect getting a berry dessert make a sponge cake using a regular ularm 9 or 10 inch cake pan when the cake is still warm cut a round circle in the middle of the cake about an inch from the edge lift this out carefully keeping it whole into the hollow put in sugared berries or peaches or bananas mixed with sweetened whipped cream replace the cake top wrap carefully in a slightly damp towel and chill for 3 to 4 hours garnish before serving with whipped cream or sprinkle with powdered sugar come back often dorthis for this one red raspberry fluffs serves 68 6 8 mix and press in a square pan 1 cups rolled graham crackers vi 14 cup melted butter 2 tablespoons sugar and a dash of cinnamon cover that with a meringue made of 4 egg whites stiffly beaten and ah cup of sugar folded in the whites carefully bake this in a slow degrees oven for 20 minutes cool spread with 2 cups of sweetened red ras rasp berries and whipped cream asparagus with browned butter and crumb sauce asparagus tender and green should be be cooked gently so as not to lose its color it cooks quicker when stalks ire are tied in bunches stand them up in boiling water in a deep narrow pan the steam will cook the tips while the water bubbles around the stalks instead of serving plain butter try browning it for a change seasoning it and then adding a teaspoonful of fine bread crumbs have this piping hot and pour it over the asparagus just before serving released by western newspaper union |
