Evening star., 1933-02-10

on cold nights, but there are many
other cheese delicacies that we have
not served.
Cheese Balls on Toast-Pimiento, or
plain cheese If you prefer, cut in small
balls with potato cutter and dropped
into your favorite thick cream sauce
makes a savory luncheon dish when
served on thin slices of hot toast. If
anything has happened to your ball
potato cutter, the cheese may be diced.
Do not let the cream sauce boil after
the cheese is added
Festive Desserts.
Halves of large canned peaches may
form baskets for holding either fresh
or canned cherries. If fresh cherries
are used, pit them carefully and fill
the cavities with powdered sugar. If
canned cherries are used, pecans may
be inserted to take the place of the
pits. If both white and red or white
and candied cherries are used, it will
add much to your color scheme. To
make the baskets, cut thin slice from
the bottom of each peach half so that
1t will stand evenly on the plate. A
small lace paper dolly will keep the
peach from slipping and will set of
YOUR QeCOIdLlOIlS DIS WE'LL NON CuI q
thin strip of angelica. Bend the an
gelica carefully and insert it in each
side of the peach to form handle
You now have a dainty basket which
needs only to be filled with the pre-
pared cherries. From the remaining
angelica cut, with a sharp knife. some
pointed leaves. Arrange these in a
cluster on one side of the peach, and
on it place several white cherries and
one red one, then leaves may be
grouped at the base of the handle, but
be careful not to overdo your decora-
tions.
Macaroons, jelly roll, angel food and
the variety of small cakes for which the
bakeshops are noted, are some OF the
old friends which may be made to ap-
pear in new guises. With the addition
of fruits, canned or fresh, fruit juices,
offer many possibilities for festive des-
sertS.
Date Dessert.
Any kind of porous bakers cake can
be used for this. Break the cake into
small pieces and add. if it Is a very
small cake, half a teaspoonful of ground
nutmeg and half a teaspoonful Of all
spice. Cut half pound of dates into
small pieces ana StlT lnCO the pIOkcIl
cake Next blend in half a pint OF
sweetened whipped cream. If the con-
fection is to be served at noon, make it
early in the morning; If at night, make
it at noon. so that the cake will absorb
all the cream. Serve with either grape
juice or pineapple sauce. Half a pint OF
either grape or pineapple juice will make
enough sauce for small cake. To the
Juice add three -fourths cupful of boil
ing water, into which have been stirred
one tablespoonful of cornstarch, two
tablespoonfuls of sugar and the juice
of one lemon. Serve cold. This con-
fection, or dessert, Is good served with
plain cream, or top milk, but the fruit
sauce gives an added Zest.
Put a layer of bakers spice cake,
broken in bits, in dish, then layer
Of apples chopped very fine. Over this
sprinkle sugar, extra spices and seedleSS
raisins. Alternate the layers OF cake
with the minced apples until the cake
Is used up, then add one cupful OF hot
grape juice in which two tablespoon
fuls of butter have been melted. Cover
and let stand for several hours. Serve
with cream.
Honey Ice Cream.
Heat one pint of milk in a double
boiler. Beat together one cupful of
honey and the yolks of six eggs and add
the hot milk Return the mixture to
the double boiler and coop it until it
thickens. Add the cream and when the
mixture Is cool freeze it,