Evening star., 1933-02-24

YUST now the smell of spice and
molasses is good, or the taste
Of a fruity mixture baked or
~ steamed to fluffy hghtness and
served with just the right kind
of sauce. How would you like short
cake or a roly-poly. an apple betty,
or a custard pudding in one OF It's
variations?
You are sure to find among your
staples the ingredients for maIlng oe-
licious desserts for cool weather. YOU
have such stand-bys as flour, shorten
ing, sugar, sirups, molasses, eggs,
spices. 1savorings. dried fruits, such as
raisins. currants, dates, figs, prunes
and candied peel, nuts, cocoanut,
chocolate, and SO on down the list OF
things which keep well and are always
on a well stocked pantry shelf.
Such mixtures as cottage pudding
may be baked or steamed with sue
cess. Use different fiavorings,, not
always vanilla, and add fruit, choco-
hate or spice for change.
Custards serve many times when
nothing else seems to fit in quite so
well. 1t may be plain baked Gus
tard. or one with rice, bread, or cake
crumbs combined with the milk and
eggs and we'll favored. To make
perfect custard, use one egg to eacn
cupful Of milk for an individual Gus
tard but six eggs to four cupfuls OF
milk is better if you are cooking 1t
in one large dish. Beat the eggs only
long enough to blend the yolks and
whites evenly, then add one-fourth to
one-half cupful of sugar, half tea
spoonful of salt and stir into this the
scalded milk. Then flavor and mix
thoroughly. To bake, set the pud-
ding dish in a larger pan and pour
around it warm or hot water. COOK
slowly, taking care that the water IN
the outer pan does not get hot enough
to boil or your custard will have
curdled, watery appearance, Tar from
perfect. Another important point Is
to remove it from the heat as soon
as your test shows that it has become
set. To ascertain this, dip a silver
knife in water, then in the custard
If it comes out clean. your pudding
is done, and the texture will be smooth,
tender and velvety
The same rules apply to any varia-
ton of custards, whether different flaw
orings or various additions are used,
such as bread, rice, cake or sago. II
you are tired of plain custard, add some
cocoanut or make 1t different with
chocolate or maple.
Oranges and Grapefruit.
The ways to use oranges are very
numerous. The russet- skinned orange
is rich in Juice and the best test when
buying an orange is the weight. Usually
the large oranges are not the best flaw
ored or the heaviest, therefore you
should not consider the size of an or
ange. We have long had the habit OF
putting tomatoes in hot water to make
them peel easily. If oranges are al
lowed to soak for few minutes in boil
ing water, the skin may be removed
easily, and with it will come the inner
white skin, which must be taken of
neatly If the orange is to be sliced. Now
slice the oranges as you would an apple,
regardless of the sections. This will
leave the seeds and tough, stringy part
and most of the inner skin together
and is a much less tedious process than
removing the skin by sections. Use a
very sharp knife, so as to make clean
cuts and not crush the fruit.
Orange Shortcake.-Take one cupful
of sour cream, one-fourth teaSpoonful
of salt, four oranges and one teaspoon
full of baking soda. Dissolve the salt
and soda in a tablespoonful of warm
water, add to the cream and stir into
this enough -four to make a rather stiff
dough- Divide into two parts, butter