Kankakee Valley Post, Volume 9, Number 42, DeMotte, Jasper County, 7 September 1939 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

Desserts That Are , Different

Build up your .menu to an interesting climax with ’a new and delicious dessert! Desserts really play an important part in the menu, and in nutrition, too. Sweets, provided in proper amounts and in the proper place in the diet, are just as necessary to good nutrition as milk, meat, fruits, vegetables and cereals.„ Plan the dessert to fit the menu —a light sweet tor the close of a hearty dinner, and a richei sert to wind up the meal that is fairly simple. Consider the weather, too, and when it’s hot and humid, serve sweets that are temptingly dainty. When the temperature drops and appetites perk up accordingly, desserts may be sweeter, richer and more substantial. You’Jl find in this collection of tested recipes from my own kitchen a dessert for almost any occasion. Queen of Puddings. 2 cups milk 1 cup soft bread crumbs 1 tablespoon butter (melted) 2 egg yolks (well beaten) 3 tablespoons sugar 1 teaspoon vanilla extract Dash salt * Currant jelly 2 egg whites 1 i eup gi anulated sugar Scald milk and pour over the soft bread crumbs. Add melted butter.

and allow the mixture to stand 10 minutes. Then beat egg yolks and add to the mixture, together with 3 tablespoons sugar, the vanilla extract and the salt. Pour this mixture into a buttered baking dish, place in a pan of hot water,

and bake in a slow oven (275 degrees Fahrenheit) for 45-50 minutes or until custard is firm. Cool and spread with a layer of currant jelly or strawberry jam.. Cover with meringue made by beating egg whites and adding sugar slowly. Brown meringue in a slow oven (300 degrees Fahrenheit) for 18 minutes. Serve hot, warm or cold. Lemon Meringue Pie. 1 cup sugar 1 4 cup cornstarch ’•i teaspoon salt -;i cup cold water 2 :i ctip boiling water 3 egg yolks 1 tablespoon butter *4 cup lemon juice 1 teaspoon grated lemon rind Combine sugar, cornstarch and salt. Add coid water; stir until

smooth. Add boiling water and cook, stirring constantly, until mixture is clear and thick. Cook 3 minutes longer. Beat egg yolks; stir cooked mix-

ture into them. Add remaining ingredients, return to dame and cook 1 minute. Pour immediately into baked pie shell. Top with meringue. .Meringue. 3 egg whites 6 tablespoons sugar *8 teaspoon salt Beat egg whites partially; then add sugar slowly, beating until mixture is stiff. Bake in slow oven (300 degrees) for 18 minutes. Maple Cake. *2 cup shortening I*2 cups brown sugar 3 eggs (separated) 2 teaspoons maple flavoring 2 cups cake flour 3 teaspoons baking powder l 4 teaspoon salt 3 4 cup milk Cream shortening thoroughly, add sugar in small amounts, creaming after each addition. Add egg yolks, one at a time, continuing to beat well. Blend in the flavoring. Sift dry ingredients together, and add to

the creamed mixture alternately with the milk. Beat egg whites un til stiff but not dry. Fold gently intc the. batter. Pour into two wellgreased cake pans, 9 inches in diameter and 2 inches deep; Bake in a moderate oven (350 degrees) for about 40 minutes. Note: This cake is especially good with a fig filling and maple-flavored frosting. Steamed Chocolate Pudding. (Serves 5) 1 cups pastry flour 1 4 teaspoon salt 1 *2 teaspoons baking powder I*2 squares bitter chocolate 3 tablespoons butter *2 cup sugar 1 egg cup milk ’2 teaspoon vanilla extract Vanilla or peppermint candy ice cream Sift flour,.salt and baking powder. Melt chocolate and butter in top of double boiler and pour in bowl. Cool slightly; then add sugar, unbeaten egg, milk and vanilla extract. Beat well. Add sifted dry ingredients and stir until smooth. Pour into top of a well-greased double boiler and steam for I x k hours. Serve with ice cream. Graham Cracker Ice Cream. 1 cup graham cracker crumbs 3 4 cup sugar 2 cups coffee cream 1 cup milk 1 teaspoon vanilla extract Combine the cracker crumbs and the sugar; add cream, milk, and

vanilla. Pour the mixture into the freezing container of a modern ice cream freezer; assemble the freezer, and cov-

er. Pack with a mixture of 3 parts of crushed ice to 1 part of rock salt. Turn the crank slowly andsteadily, for about 5 minutes, or until turning becomes difficult. Then carefully remove the cover, lift out the dasher, and pack down the ice cream with a spoon. Replace the cover, draw off the water, and replenish with ice and salt. Cover, and allow to harden for at least an hour before serving. Good Old Pan Dowdy. 1 cup light molasses hi teaspoon allspice hi teaspoon clove hs teaspoon nutmeg 2 teaspoons cinnamon Apples ] h cup sugar 2 tablespoons butter Rich pastry Combine molasses and spices. Arrange pared and sliced apples in a baking dish, sprinkle with sugar, and dot with butter. Pour molasses mixture over this, and cover with a rich pastry, rolled rather thick. Bake in a moderate oven (350 degrees) for about 45 minutes. Then cut the baked pastry top in 2-inch squares and push them down in the molasses and apple mixture. Let cool slightly. Serve with thick cream.

Send for This Clever Book. Turn to Eleanor Howe’s easy-to-use homemaking guide, “Household Hints,” for the answers to those tricky questions which pop up even in the best-run households. How to prevent cereals from lumping; how to wash feather pillows or adjust curtain tie-backs; how to remove mildew from colored clothing —- you’ll find the answers to these and many other puzzling questions in Eleanor Howe's book, “Household Hints.” Send 10 cents in coin to “Household Hints,” care of Eleanor Howe, 919 North Michigan Avenue, Chicago, Illinois, to get your copy of “Household Hints” now.

Perhaps it isn’t literally true that the way to a man’s heart is through his stomach but good, wholesome food attractively served goes a long way toward keeping him healthy and happy! Next week Eleanor Howe will tell you about “Foods Men Like to Eat” and will give you some of her own recipes which are favorites with men.

ißeleasetl by Western Newspaper Union.)

DESSERTS IMPORTANT IN MENU (Recipes Below)