South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-01-17
Avoid Monotony
In Winter Desserts
Variety is Keystone to Die
tetic Happiness" "A
Few Helps.

Variety is the keystone to dietetic
happiness. There are a few mortals.
perhaps, who really prefer a monot-
onous repetition of few simple foods
on the table. But most men and
women, too, like variety.
The winter desserts in the simply
run household are all too prone to be-
come monOtonous. The ordinary cook,
without much imagination finds that
certain desserts are successful and she
repeats them again and again until
they have lost all power 10 attract
praise. and finally to tempt the appe-
t1te. Her task would really be pleas
anter if she had a more varied list Of
winter desserts at her command. and
the task of the persons she cooks for,
in eating the products of her hands,
would be far pleasanter too.
Summer with its wealth of fresh
fruit to choose from, and the demand
OF the ordinary household for frozen
sweets two or three times each week,
is the easiest time of year TO plan
varied menu. Winter is the hardest.
There are oranges and grapefruit, ap-
pies, bananas and hard grapes. That
is about all in the way Of fresh fruit
that most of us have to choose from.
And breakfast, with its insistent call
for fresh fruit and luncheon to be
thought OF. reduce the number of
times when these fruits can be used
for dinner.
Following are some suggestions for
desserts made without fruit-save
sometimes a little jam or jelly-and
without the aid of a freezer; desserts
that are at the same time dainty and
tempting TO the appetite, and not diff
cult for the cook to make.
ALMOND BLANC NANCE.
Mix a quarter of a cup of corn
starch with enough cold milk to make
Il smooth, and add TO a quart Of hot
milk. Cook, stirring constantly, in a
double boiler, until the cornstarch is
thoroughly cooked-until the raw,
staTChy taste is gone. Then add the
yolks OF three eggs, beaten until
creamy, with a quarter of cupful OF
sugar, and remove from the fire in
two minutes. Cool a little, and add
been blanched and chopped fine, a
teaspoonful of vanilla and the whites
of three eggs beaten stiff. Mold and
serve with this egg sauce:
EGG SAUCE.
Beat the yolks Of three eggs until
they are thick and creamy and then
fold in the whites, beaten stiff. Add
sugar to taste and a little port or
sherry or vanilla for flavoring.
CUSTARD CHARLOTTE Russo.
Make or buy an oblong sponge cage
and cut off the top. Remove the in
side--it can be used later for a cabi-
net pudding-and fill the cavity with
a thick custard. Put back the top and
spread with currant or ounce Jelly
and then cover with whipped cream.
The same charlotte can be made in
individual dishes in this way: Put
small sponge cake in each dessert
dish and then pour custard around 1t.
On each little cake put some jelly, and
pile tablespoonful OF whipped cream
on that
CARAMEL BAVARIAN CREAM.
Brown two tablespoonfuls OF sugar
in a saucepan and add a pint of cream
and the grated rind of two lemons.
Simmer until the Drowned sugar is
dissolved. Beat the yolks Of eight
eggs with as many tableSpoonfuls of
sugar and add to the saucepan. When
thick, add a package of gelatin, dis
solved in a little water. Remove from
the fire and when cool fold in a pint
Of cream whipped solid. Mold and
chill.
CREAM TAPIOCA.
Cook three tablespoonfuls Of tapi-
oca which have been soaked ovef
night in cold water in a quart of milk
for an hour in a double boiler. Beat
the yolks of four eggs with a scant
cupful Of sugar. add to the tapioca,
cook for 10 minutes and take from
the fire Add a teaspoonful of vanilla,
turn into a buttered baking dish, cover
with meringue and bake until brown.
Chill and serve cold To make the
meringue beat the whites Of the four
eggs stiff, add four tablespoonfuls OF
granulated sugar. beat again, add a
pinch of cream tartar and beat again,
and then spread over the pudding.
Brown slowly and do not put immedi-
ately into cold or drafty place. The
careful baking, cream tartar and the
gradual cooling do much to keep the |
meringue puffed and high.