Kankakee Valley Post, Volume 1, Number 11, DeMotte, Jasper County, 6 October 1932 — THREE DESSERTS [ARTICLE]

THREE DESSERTS

THERE comes a time to all housewives when it is impossible to think of anything for dessert which fits the meal she is preparing. Keep a card index of desserts and pick out one that has not recently been used, for we all like variety even in desserts. It is not always the things that sound the best which turn out that way. After preparing food for some time one’s judgment should be a good guide, after reading a recipe, as to its palatability; however, some times the strangest concoctions turn out well--so don’t be afraid to try a new recipe. A New Apple Cake. Take one cupful of flour, a bit of salt, three tablespoonfuls of shortening, two teaspoonfuls of baking powder, one-third of a cupful of milk, two and one-half cupfuls of apple sauce, juice of half a lemon, two egg yolks and one cupful of whipped cream. Rub the shortening into the dry ingredients, using butter, as it gives a better flavor, although any sweet shortening will be good. Pat out and line a pie plate. Mix apple sauce, lemon, egg yolks and bake until the crust is brown and filling firm. Cover with whipped cream or the whites of the eggs may be used as a meringue. Simple Charlotte. For this use the little nut cups about an inch high and two inches in diameter. Split lady fingers and line the cups, letting the cake up an inch above the tops. Fill the cups with lightly sweetened whipped cream and top with a tiny macaroon or a cherry. One may use any color scheme for this light dessert. Boston Cream Pie. Beat the yolks of six eggs until creamy, add one-fourth of a teaspoonful of salt and add one cupful of sugar very slowly, beating well, then add two teaspoonfuls of grated lemon peel, three tablespoonfuls of lemon juice and one cupful of flour folded after the beaten egg whites have been added. Sift the flour several times to make it very light The layers will be very thin. Now to one cupful of whipped cream add three beaten egg whites. Sweeten and flavor and spread over the cake. Ice with a choeolate frosting. © by Western Newspaper Union.