Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-10-28
MRS. WILSON ADVISES
WELL-BALANCED DESSERTS
Rich One Should Follow Light Meal While Heavier Meal
Cannot Haze Pudding, Pie Custard After It,
Some Delicious Recipes
By MRS, NJ. A. WILSO.I

fcssvr'oht. ,9'c ,,,i, By M.s; y A. Wilson
THE dessert gives the finishing touch
Il 20 the meal and is served with both
the luncheon and dinner. The appetite
usually requires a sweet dish to com
plete the meal. This gives the thrifty
! housewife a real opportunity to round
Z out n scanty meal so that IL will satisfy
I the family in every way.
The usual rule of light and deli.
cate dessert with a heavy meal and a
rich. dessert with light meal will keep
T, the balance in the menu Serve fruits,
junkets and water ices with dinners,
! planned with heavy protein. such as
| beef pork, veal. When the menu has
! little or no ment and the made dishes
! are served in place of the meat. then
/ we can serve puddings, pies. custards.
soufiics to balance II.
In arranging and grouping your des
serts consider the food values of each
and then plan the balance Of the menu.
! Avoid serving large portions. The new
school of serving prefers small and
medium portion to the old time generous
helping.,
Following are some attractive des-
serts.
Apricot Pudding
Wash four ounces Of evaporatcd aDri-
cots in warm water and then turn into
china bowl and cover with just suf.
! ficient warm water TO cover the fruit.
Let stand for four hours and then place
! In 9 saucepan and add one half small
orange. sliced thin. Simmer slowly
! until the fruit is tender. Toast very
J lightly some slices Of sponge cake and
then lay on the fruit saucer and cover
y x,-sfE ho Eor-;,l
7 with the fruit whip, which il made by
iplacing in bowl
White of one cog,
Onc-third glass Of apple jelly.
Beat with a dover egybeatcr until the
mixture holds it's shape.
Apricot Raisin and Rice Compete
Wash ne-half cup of rice in plenty
of cold water and then place two and
one-h half cups of boiling water in
saucepan and add the rice. Cook until
the rice is soft and the water absorbed.
Now place in a bowl
One and one half cups of milk,
One-hdt cup of sugar,
Ohe-hdT teaspoon of nutmeg,
One-hdb teaspoon Of salt,
One ohoie c0g,
Yoik of one egg.
Beat to mix thoroughly and then add
the rice aud blend. Now divide into
individual custard cups. Place the GUS
tsrd cups in a slow oven and bake for
twenty five minutes. Remove and then
cool.
Prepare four ounces Of arricots as
directed for the apricot pudding and add
one third Of a package Of seeded raisins
just before cooking. When cool divide
ever the rice pudding and garnish with
fruit whip. Serve ice cold.
Banana Coconut and Rice Mold
Prepare the rice as directed for rice
compete and then turn the rice. VIXEN
tender, into the mixing bowl and add
Ose-haE cup of sugar,
Oue-hat cup of coconut,
Too thinly sliced bdndnds.
Mix we'll with fork and then grease
the custard cups and fill with the mix
ture. Set aside to chill. Serve. Turn
on fruit saucer and cover with either
stewed or canned fruit. Garnish with
msrshmallow whip and a maraschino
CHERRY.
Fruit Fritters
Wash four ounces of evaporuted
peaches and place in bowl and add the
juice of one half lemon and just sutii
cIentswater to cover. Let stand for two
hours and then turn into a saucepan
and cook slowly until the fruit Is ten