Bogalusa enterprise and American. (Bogalusa, La.) 1918-19??, 1919-07-17
WHY NOT EAT MORE
FRUIT AS DESSERT?

With fresh fruit in plenty the
housekeeper's problem of what to
serve for dessert should not prove
difficult. She can take vacation
from dessert making and at the same
time serve her family with delicious,
refreshing desserts. Make the most
of the fresh fruit while it is in sea-
son. All ripe fruit contains sugar
and by using it the craving for
sweets can be satisfied without usinGG
much cane sugar. The family will
be better off without rich desserts
for 8 time.
What better dessert is needed than
slice of cold watermelon or half
| of a delicious canta1oupe? 1t IS
mere custom that makes people
feel that bowl Of fresh fruit, pears,
peaches, plun1s or figs-are not as
Igood served in their native state for
dinper as they are for breakfast. A
iretffn to simpler :esserts would be
of advantage both fEonas ssssdietetic
and economic standpoint.
But, a voice protests, eve grow
tired Of fresh fruits day after day."
For the person who wishes a change
from fresh fruit, the following des-
serts may please. They are easily
made and as easily digested-two
good points during the hot season.
They may be used to alternate with
the dessert of uacOoked fruit.
Baked Pears
Select firm pears, halve and re-
move the seeds. Put in baking pan
with a little water, cover and SIM
mer over a low flame until partially
tender. Add one tablespoonful of
corn syrup or one teaspoon of sugar
to each pair half, and transfer the
dish to the oven, allowing the pears
to bake slowly until tender. A piece
of ginger root may be cooked with
the pears in the syrup if flavor is de-
sired Pears baked in this way, cook
ed down until the syrup is very thick,
are delicious served with corn
starch mold. This may be sweetened
with syrup also.
Baked Peaches
Select firm peaches, wash care
fully to remove the fuzz, and cook
whole without removing the stones.
Add little water and cook until the
peaches are somewhat tender Split,
add one tablespoon of corn syrup and
bake in the oven, or add one teaspoon
of sugar for each half peach.
Baked Apples
Whole apples with the cores re
moved may be cooked in the same
way. The hole left after the core
has been removed may be filled with
raisins and nuts if desired
Snow Pudding
! This dessert is very attractive for
a summer day: Three tablespoons
gelatin; two tablespoons cold water;
one cup boiled water; pinch of salt; ;
one cup corn syrup; quarter cup lem
on juice; three egg whites; one cup
of coeoanut. Soften the gelatin in
cold water. Let it stand ten minutes.
Add boiling water, cool, add cocoa
nut. Let it stand in ice water until
1T begins to CONCEAL. Mix into the
gelatin the well-beaten egg whites
to which the syrup has been added.
Let it stand utnil firm. The cocoa
nut may be omitted if desired. Serve
with cream or with very thin Gus
itard.
Baked Bananas
Baked bananas served with raisin
sauce make a good desert. Select
firm bananas. Remove the skins and
lsplit lengthwsse. Place in pan and
lcoat over with corn syrup. Bake
until the bananas are soft. Serve
hot with a raisin sauce made as fol-
lows; One tablespoon butter; two
tablespoons cOrnstarch; one cup boil
ing water; one teaspoon vanilla; two
tablespoons sugar; half cup seedless
raisins; quarter teaspoon salt. Mix
the cornstarch with a ;;ttle cold wa
ter, blend with other materials, ex-
cent the vanilla. which should he