Omaha daily bee., 1917-02-10
Company Desserts.

The dessert for the company"
luncheon or dinner does not neces-
sarily need to be elaborate. There
are many simple sweets just as de-
licious and attractive as the more
pretentious ones.
| If the hostess has no assistant she
should choose dessert that may be
prepared some hours beforehand. In
selecting the dessert she must also
take into consideration the rest of
the menu.
The prudent housewife knows how
to supplement scanty meat or fish
course with hearty dessert, such as
steamed pudding; but if the first
courses consist of nutritious soups,
hearty meats and vegetables, the des-
sert may be an ice, or gelatin dessert,
or something equally light.
1t is all the guests will care to cat.
The dessert should be a contrast. If
the menu has comprised a number of
starchy dishes, such as rice or maca-
roni, do not serve cornstarch des-
sert; or if certain fruit have been
used as an appetizer or salad, do not
repeat the same fruit in the dessert.
ORANGE DESERT.
) small sweet ] 7. lemon juice
oranges T. sugar
c. stoned dates Whipped cream.
3 bananas
Peel the oranges carefully so as
mot to break them and Be sure to
take off the outer white skin. Divide
carefully into sections and arrange
around the sides OF sherbet glasses,
FIVE or six segments to each glass.
Cut, the dates in pieces, peel the
bananas, cut in dice, mix with the
sugar, lemon juice and dates and pile
in between the orange sections. Top
with cream, sweetened and whipped
to a froth.
GALA LILY CREAM.
c. ground almond v c. -four
meats 2 C. sweetened
2 eggs whipped cream
c. brown sugar v C. finely chopped
T. molasses pin8pple
Beat egg yoiks, mix in sugar, add
molasses and fold in stiffly beaten
egg-whites, almonds and -four. Roll
out thin and cut in squares, which
are then rolled into cone shapes. II
the batter is not thick enough, add
more flour to handle easily. When
baked and cold fill with whipped
cream into which has been stirred the
finely chopped pineapples. Garnish
with whipped cream put through q
ricer, and crystallized flowers.
SOUTHERN APPLE BISCUIT.
pint light bread Graham or whole
sponge wheat -four
Y c. molasses y C. chopped apples
/ T. shortening Brown sugar
Add molasses and shortening to
bread sponge and sufficient Ora
ham of whole-wheat -four % make a
soft dough. Beat vigorously, add
apples and mix we'll. The apples
should be either russets or greetings.
Put into muffin pans, sprinkle with
brown sugar and let stand until very
light Then bake. They are good
either hot or cold.
STUFFED CABBAGE.
head cabbage Crumbs and egg for
c. minced ham rolling
y cupful stale hreadFat for frying
crumbs Peas
eggs Mashed potato
1 T. butter Clipped parsley
Salt and pepper
Cut out stalk end Of cabbage, leav-
ing the shell. Place on dish with
ring of the cut cabbage. Chop the
part removed very fine and boil ff-
teen minutes; drain; add ham, bread
crumbs, well beaten eggs, butter and
salt and pepper to taste. Form into
little balls, roll in bread crumbs. then
in egg and again in crumbs. Fry in
smoking fat until golden brown.
Serve hot in cabbage shell with peas
and little balls Of mashed potato
rolled in chopped parslcy.-Mothers'
Magazine.
c.--cupful. Tablespoonful. -
teaspoonful.