Evening star., 1932-09-16
Entertainers Sandwiches.

Using plain white bread. spread the
first slice with cream cheese softened
with cream and seasoned with little
salt. Cover with a lettuce leaf and ad-
just the second slice of bread. spread on
the under side with mixture of
chopped raisins and nuts moistened
with little orange juice.
For another sandwich, spread the
first slice of bread with a chicken-salad
mixture, cover with a leaf Of lettuce
and spread the top slice for an OPEN
lace iandWich, using ounce jelly or
blackberry jam
Using Boston brown bread cover one
slice with mixture of cottage cheese
mixed with chopped nuts. Cover with
leaf of lettuce and adjust the second
slice
Chocolate Sandwiches. one
square of chocolate, add half a cupful
of sugar, little salt, a dash of cin-
namon and one-fourth cupful of water.
Boil until thick. Spread generously on
crackers, press onto another cracker
cool and serve. Or serve open-face
STYLE, decorating with border OF
chopped pecans and a whole nut in
the center Any chocolate icing cooked
or uncooked. may be used in this way
Delicious with afternoon tea.
Quick Nut Bread.-Mix two cupfuls
of graham flour with one cupful of
white flour. one and one-half tea
spoonfuls of salt. two and one-halt
teaspoonfuls of baking powder and
three-fourths teaspoonful of baking
soda. Pour three -fourths cupful Of
cold water over half a cupful of brown
sugar and stir until the Jumps dissolve
Add half a cupful of molasses and
three-fourths cupful OF milk Combine
the two mixtures. beat well. then stir
in one cupful of chopped nuts. Bake
in creased loaf pan in medium
oven for one hour.
Simple Desserts.
Plain fruit jelly twice in one week
does not appeal, but serving it plain
once and eating it to froth when it
is partly set, for the second serving
adds variety.
Ices begin to slide around and melt
very quickly at the bottom if served
on glass or china plate. To prevent
this, place a wafer biscuit between the
plate and the ice.
Blackberry Pudding.-Mix one pint
of white flour with half a pint OF
sirup. one pint of blackberries well
Toured, one tablespoonful of butter
half teaspoonful OF baking soda dis
SOlVeQ III lHe SlTup anu Hail lcd-
spoonful of cloves, if desired.
Lemon Jelly.-Soak two tablespoon
fuls of granulated gelatin for 20 min
utes in half cupful of cold water
| then dissolve in two and one-half cup
! fuls of boiling water. strain and ado
to one cupful of white sugar and hall
cupful of lemon JUICE. Turn into a
mold and chill Fresh or cooked fruits
finely chopped make a pleasing addi-
| tion.
Custard Ice Cream.-Scald one quart
of milk in a double boiler and stir into
! it one tablespoonful of cornstarch
mixed with half cupful of sugar.
| Stir constantly until thickened slightly
J Beat two eggs, add half a cupful OF
sugar. then beat again. Then mix with
a little of the hot mixture and Wher
/ blended stir into the hot mixture
When cold add one tablespoonful ol
vanilla and freeze.
Pear MeringueS.-Draln five halves
Of canned pears and dip them in one
third cupful of orange. juice. Beat two
egg whites stiff. add four tablespoon
! fuls of granulated sugar gradually ano
| continue beating until the mixture viii
hold its shape. Arrange the pears or
a fiat baking dish, the cut side up
Fill the centerS with chopped candieC
orange peel and cover with rounded
spoonful of the meringue. Brown light
ly in moderate oven. Serve cold with
pear Sirup as sauce.