The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-06-04
O()I y
FACTS
BY ANN PAGE
director 81 a. q r. Bnreau of
Home EconomIea

4
Berry season Is welcome for many
reasons but for none more than
that 1t practically solves the suni-
mer dessert question. We do not
mind how many times these berries
repeat themselves, plain with cream
in shOrtcalxes, "cobblers rolls, cot.
tage buildings. In plain fruit pies or
In cream clIstard pies.
al cobbler is q variation for short
cake. The fruit Is always baked
with the dough which Is the same
as that used for shOrtcake. Put
the berries or sliced fruit In we'll
creased baking pan, sprinkle with
sugar and cover with d soft dough.
Bake III an oven slightly cooler
than for shOrtcaite, about 400 de-.
gress II. This same dough ii used
for roll. Il n made stiff enough
to roll into an oblong piece which
III sprinkled with fruit and sugar
and rolled tightly. This il baked
Ia the 400 degrees oven. a custard
sauce. hard sauce, or cream y
served with this. For 'puffs' the
fruit and sugar are put into creased
custard cups. The dough In put
over this and they are then steamed
thirty to forty minutes.
Sponge Cake 4 FavOrite
This same dough Is used FOR
apple, peach Or pear dumplings
which may be either baked or
steamed. AIT our house we always
used to have some each way TO
satisfy the preferences Of the
family.
AZ favorite pudding Is sponge
cake with whipped cream and straw
berries. This may be made into d
more elaborate dessert by putting
ice cream between the layers Of
cake. covering with crushed berries
and garnishing with whipped cream.
M6ringue with Ice cream and
Strawberries or other fruit sauce il
dessert which fits party meal
nicely. Sometimes you can buy
them ready to use hut they are
not difficult To make
Beat the whites OF four eggs
stiff, add gradually one and one
fourth cups powdered sugar or one
cup granuiated sugar. Beat until
the mixture will hold its shape.
Add fIavorinK and drop by table.
spoonful from the tip Of the spoon
on i wet board covered with glazed
paper. Bake 30 minutes in q very
slow oven (250 degrees FL remove
from paper and remove the soft
part with q spoon.
Attractive a. Tarts
AT least once q season must
have = strawberry pie with the
fruit baked between the crlsts.
Cream pies with fruit are also de-
licious. They are perhaps more
attractive made into tarts. Plain
pastry is used to cover the backs
OF tart or patty tins. They should
be pricked all over to prevent the
crust from shrinking and baked
five or six minutes In q hot oven
900 degrees FL. When cool they
are filled with q creamed custard
filling, covered with crushed ber-
ries and topped with whipped
cream,
rs make the filling scald two
cups Of milk. Mix three and one.
half tablespoons flour, three.fourtha
Of q cup Of sugar, one.eighth of q
teaspoon Of salt with two eggs
which have been slightly beaten.
Combine mixtures and cook in a
double boiler Is minutes, stirring
constantly until thickened. Cool
and flavor with one-nalf teaspoon
OF vanilla. This filling may be
put between layers of cake while
the berries and cream are put on
top.
A most attractive dessert Is made
by making q sponge cake or angel
food in round pan. When cool,
cut OF the top and remove part Of
the crumb. Fill with berries
crushed with sugar, cover with GUS
tard and the top and frost all over
with boiled icing or with sweet
ened whipped cream.