Show desserts are nutritious but they are served mainly for morale fruits sparkling th air glori 1 ma lorf give a fit filling g close to a heavy meal on the other hand heavier desserts give a rich flavor j i to an otherwise simple meal desserts take care of the sweet tooth that craving for something utterly delicious no longer do they require only sugar substitutes have been developed that give pies cakes and puddings all the goodness of former times but do not dip into the sugar canister with a big scoop apricot torte 91 cup melted shortening 1 cup brown sugar I 1 cup sifted flour I 1 teaspoon soda teaspoon salt OD 1 cups quick cooking oats flour measure then sift again with soda and salt add sugar and oats mix in melted shortening and blend well press halt half of the mixture into a shallow pan make a filling by mixing 2 cups of cooked slightly sweetened apricots with va cup of the fruit juice and flavoring with 1 tablespoon lemon juice pour this mixture over the oatmeal mixture and top with remaining oatmeal mix bake for 35 minutes in a moderate degree oven cool and cut into squares and serve with cream or lemon sauce frozen strawberry omelet serves 6 I 1 pint strawberries hulled and washed 1 tablespoon sugar 3 eggs separated 6 tablespoons powdered sugar mash strawberries and granular ed sugar let stand to draw off juice beat egg yolks until thick and lemon colored and egg whites until stiff drain juice from berries and add berries to egg yolks fold powdered sugar into egg whites and combine the 2 mixtures add about 4 tablespoons of the berry juice pile lightly in the tray and freeze date nut pudding serves 6 to 8 2 eggs 2 tablespoons flour Y teaspoon ai baking powder Z J teaspoon salt i cup sugar 1 cup dates chopped I 1 cup nuts chopped teaspoon vanilla beat eggs until very light combine flour baking powder salt and sugar add to beaten eggs dates nuts and vanilla stir until well blended spread evenly on a well greased paper lined pan square bake in a slow degree oven 40 to 50 minutes until well browned serve warm with top milk or whipped cream chocolate chip pie makes 1 I 9 inch pie I 1 baked pie shell I 1 tablespoon unflavored gelatine 1 cup cold water I 1 cups milk 3 y yolks alks ea ky sugar s poon salt ya y teaspoon nutmeg vt teaspoon vanilla 3 egg whites 3 tablespoons sugar soak gelatin in cold water scald milk add slowly to beater beaten egg yolks add the cup sugar salt and nutmeg cook in a double boiler over hot water stirring constantly until mixture coats a spoon add soaked gelatin and vanilla chill until slightly lightly thickened beat egg whites until stiff then add 3 remaining tablespoons of sugar fold into gelatin mixture pour into baked pie shell the top may be piled high with whipped cream and sprinkled with semi sweet chocolate grated or just topped with the chocolate pecan pie makes I 1 8 inch pie va cup butter or substitute ili cup sugar 1 cup light corn syrup beggs S eggs acup 1 cup shelled pecans 1 teaspoon vanilla cream the butter add the sugar syrup and beaten eggs mix well and add pecans vanilla pour into an unbaked pie shell and bake for 45 minutes in a moderate oven these cookies are dark spicy and sweet the combination of sugar and molasses will help save the sugar stamp cup shortening is cup sugar 1 egg cup molasses vi teaspoon baking soda ya teaspoon salt ya teaspoon allspice ya i teaspoon cloves ya teaspoon mace 4 teaspoon cinnamon vi teaspoon ginger vi 2 cups sifted flour cream shortening and sugar then beat in egg mix soda with molasses until the latter foams and add sift salt spices and avs cups flour together and add to first mixture force through cookie press or drop by spoonfuls on greased cookie sheet bake 10 to 12 minutes in a hot to degree oven released by western newspaper union |