Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-02-02
Fhe Proper Dessert After Heavy Meal
Balances Food in Mrs. Wilson'S Menus
s,e Recipes That Euery Housewife viii Wt to Try in the
r6or, TO Have Variey-Costage Pudding With Fruit Sauce
nv MRS, NJ. A. WILSON

By MRS, NJ. A. WILSON
,o,s. by Mrs NJ. A. wiison. All
|oe~i0h' AiiSkts reserved
L,,ur question Of just what to have
Cor dessert Is frequently a puzzling
/ ..,,om 20 the busy housewife. ! have
..sod @ Il advisable TO arrange thc des'
u ~. "a that sufficien. could be made
1. one time to answer for two o. 'hre'
|Iays. ..n,,,,
..nr csvs and other rich protein foods
usually served with meat dishes
"s,,o Tho rich protein dessert makes a
a,end;d a.,v accompaniment for the meal
Ken The main dish IS lacking IN sufii-
|,.nt protein to properly balance the
|liet. z =, ,,,
,.npy Desserts for Serving With Meat
"''r' Dishes
Baked Apples {" Ia rosca
Place in a saucepan
fno Gun OF sugar,
nae. half cup Of ratcr,
One .iat cup Of ~hitc cor" s'rup'
n,;ns to a boil and cook for five min
.or Dn odd eight medium sized APP
!sS' witch have been cored, ana
~, os tho skin, pared from the top
Ph Pho,,cm M of the apple. Cover closely
ny ny mlace where the apples will COOK
~ SLOWLY, turning twice while COOK
~ Inst os soon as the apple IL ten
|s M cnd boil the sirup for i've min
=. adding one tablespoon of geiatin,
s,s;h !es;h hns been soaked for ten minutes
nMm s,s .ablcspoons of cold water. Pour
X. D s,rnu over the apples and cool. 10
Tift opple to dessert plate. mask with
...bmallow whip, then sprinkle with
aa,. chonned nuts and gnrnish with
ooonful Of the apple jelly.
Danisl, Dream
v,l. n nlain lemon gelatin and turn
.SoIlow nan to mold. When firm,
p. With cookie cutter and. lift to des.
". riate place on the gelatin half OF
~. .a.snrncd ncach: mask with Caledonian
,.sm cover with the leftover parts OF
6e gelatin, chopped fine.
Banana Split
~. banono in half and then split
,Uo Inv on a dessert plate and place
small snoonful Of ice cream in the
kr,er. ter cover with finely chopped nuts:
snno,ful of marshmallow whip anu
hsn dot with little jelly or home
hade preserve.
Fig Charlotte Russo
Wash one half pound Of figs and
|,.cs in Il saucepan with just enough
Ioilinr water to cover; add /
Juice of one lemon.
Grated rind of one -quorter lemon,
| One cup of sugar.
Cook very slowly until the sirup Is
Aick: then cool. Now place thin
|;ce of spongc cake around n custard
sherbet cup: fill the center with three
the prepared figs and garnish with
|aledonian cream piped through pas
Ey bag, using the rose tube.
)sked Apples, Bananas and Cranber.
ries
Wash and cut red apples in quar-
krs remove the cores, place in baking
|ish, cut side up, and add
Tro bananas, cut in half,
One cup of crdnbcr,fes,
One.half cup of rater.
Ono cup of sugar.
One.hdlf cup of rdisins.
Bake in slow oven for forty. five
LAT nND1. Iar.
srt saucers. gnrnishing with a small
boonful Of whipped cream. Dust lightly
Fith nutmeg.
Nodded Fruit Salad
Prepare ono cup of lemon jelly. Now
|hile the jelly is cooling, pare and dice
One apple.
One orange,
One bdndnn.
One.halt cup Of coconNt,
Pup OF one grapefruit,
Add
One. third portion of Cdledomian
Feam.
md pack in mold, first rinsing the
hold with cold water. Now pour over
be prepared fruit the gelatin. Just
It Is beginning to form, set away 70
fod. To serve. unmold. cut in slices
|nd serve on crisp lettuce, garnished
|ith the balance Of the Caledonian
Feam. Garnish with segment Of or.
bgc.
Banbury Tarts
Place in n bowl
One and onc.haf cups of -four,
Itco teaspoons Of baking po,cder,
One.hat teaspoon of salt.
SIT to mix and then rub in to the
fepared -four