Evening star., 1933-10-06
Pastry or Fruit Dessert
Recipes Are Suggested for Tasks of Supplying
Home Table-Frostings and Filings.
Pie Magic
cake, a good flavor. Try it next baking
Pie Magic.

cake. a good flavor. Try it next baking
day.
Birthday Cake Decoration.
Select from alphabet noodles the let
ters Of which form the child's name,
date of birthday, and so on, and place
them In q dish in which q quarter of q
tablet Of gelatin has been dissolved In
tablespoonful Of cold water. When
the letters are covered, remove to a
clean cloth to absorb extra moisture,
then arrange on top Of a frosted cake.
Children are always delighted to have
combination of place cards and favors
for parties could be made by using the
lettering on frosted patty cakes.
Pie Magic.
Heat mixing bowl by pouring hot
water into it. Let stand for a minute
or two, then pour out. Put into the
bowl one cupful Of shortening, pour
one-haf a cupful of boiling water over
it and beat with fork until it becomes
smooth liquid. Put half teaspoon
full each of salt and baking powder and
three cupfuls Of -four in sitter and
sift into the liquid shortening. Stir all
together and roll out. This amount
makes two pies, or four crusts. If only
one pie is desired, wrap the remaining
put in a cold place. 1t may be used the
following day or held for several days,
as it keeps very well in refrigerator.
To thicken fruit or berry pies. use
three-fourths tablespoonful Of quick
cooking tapioca instead of cornstarch
or flour. It gives the pie q delicious
taste and all excess OF juice Is absorbed.
Lemon-Apple Pie. Mix the grated
rind Of one lemon with two tablespoon
fuls Of lemon juice, two-thirds cupful
Of sugar, one-third cupful Of corn sirup,
one egg yolk slightly beaten, one table,
spoonful of melted butter, two table
spoonfuls Of corn nour and one-fourth
cupful Of hot water. Add two apples
When well mixed, fold In the stifiiy
beaten egg white. Line pie plates with
pastry, fill with the lemon mixture,
cover with pastry, and bake.
Baked custards need a slow heat.
Place the custard mold or cups In a
pan of hot water (not boiling) while
baking. Use six eggs to quart of milk.
Beat lightly with spoon. Always strain
the mixture before you fill mold or cups.
This gives a good texture. When a
silver knife comes out clean. the GUS
tard is done. Boiled custards call for
double boiler. Cook until the mixture
coats the spoon. Cool your custard
with care. Don't rush it into the re-
frigerator. Don't have your custards
too sweet. Be sparing with sugar and
generous with flavoring. Fruit custards
made with soft bread crumbs need no
apologies. Iced fruit with a boiled Gus
tard, and jelhes sauced with custard
are good.
Fruit Sandwiches.
Prepare a large and attractive plate
by placing lace paper dolly over the
bottom of the plate. Fold two other
lace paper doilieS so as to make a di-
WIDER for the plate, which will separate
1t into four quarters or sections. FaSten
the dividers with small bow of scarlet
ribbon.
Cut slices of 24-hour -old sandwich
bread in one-fourth-inch slices. Spread
lightly with creamed butter. Make a
filling of equal parts Of stewed mashed
figs and orange marmalade. Add to
each cupful of this mixture two dozen
chopped canned tart cherries. Press
a fancy cutter. Drain dozen Of the
tart cherries, or use preserved cherries.
Decorate each pile Of sandwiches with
q couple of these and lay four around
the plae to give touch Of color.
Special Baked Apples.
There is great difference between
well-baked and poorly baked apple.
For delicious results try these: Wipe
selected red apples and make two cir
cular cuts through the skin, leaving a
S0n ho
apple midway between the stem and
blossom ends. Put them in a granite
or glass baking dish, sprinkle with
sugar, and add water to cover the bot
tom Of the pan. Bake in a hot oven
until soft, basting every 8 minutes
with the sirlp in the pan. The even
cuts keep the apples from breaking
open In gashes, while the basting gives
to the finished apples good glaze.
One tablespoonful Of honey or corn
,sirup may be used in the center Of
each apple instead of white sugar, or
maple or brown sugar, or two table,
spoonfuls of jelly, or chopped raisins
or dates.
Party Refreshments.
Have the tinsmith make a heart
shaped tube about two inches wide
through the broadest part and about
six inches long. Take thoroughly
clean and water-tight cylindrical coffee
can, place the tube in the center. pack
white ice cream firmly around it, and
colored, preferably pink, inside Of it
Then remove the tube, cover the can,
and pack in the usual manner. When
the ice cream Is sliced, each circle will
have q pink heart in the center. Other
simple shapes may be used for the
tube, but in order to have the result
neat be sure you have few corners or
points in the form.
Preserved CocOnut.
This is delicious Used in making
coconut cake, icing. pie and candy, or
as a preserve. Take the coconut, break
it, peel off the fine brown rind, then
put it through a meat grinder. Make
a rich sirup, allowing three-fourths OF
a pound of sugar to each pound OF
coconut thus prepared. Boil the sirup
about 10 minutes, add the coconut,
stirring frequently, and boil for 20
minutes. Place in jelly tumblers. When
cold, cover with melted parafin. It
will keep well.