Evening star., 1937-02-11

close to the head, thrusting long pin
through the center and sticking It
into q moss-packed shallow bowl or
basket. Mass the blooms close to-
gether. forming a large and beauti-
fully defined heart.
For children,s party, that is to
be seated. an amusing procedure may
be followed in forming the procession
to the dining room. When the chill
dren are ready to go in to supper, pro-
duce fancy valentines in sealed envel-
opes. The name Of the child should
be written on the outside. Have a
duplicate Of every valentine, arrang-
ing beforehand which couples are to
sit together. Tell the children that
the boy or girl who holds the valen-
tine that matches theirs Is the one
with whom they are to march in to
supper and by whom they will sit.
This will anuse them and lend added
zest to the fun.
X y Il
Nov for the recipes. The first
one is
VALENTINE DESSERT.
quart strawberry ice cream.
q cup whipping cream.
Fresh strawberries.
Pack ice cream smoothly into a
freezing tray and place in freezing
compartment for 80 minutes. Whip
cream until stif and slice strawber-
ries. Mark ice cream into serving
portions and with pastry tube pipe
whipped cream onto surface in lacy
design with a heart in the center.
Fill the heart with sliced Strawberries.
Return tray to freezing compartment
for at least three hours. To serve.
cut between individual valentines and
lift onto chilled plates with chilled
pancake turner. Serves five to six.
DEVILS FOOD ICE CREAM LOAF.
quart vanilla ice cream.
Thin layer chocolate devils food
cake.
Line a freezing tray with waxed
paper. Pack half the ice cream into
tray, cover with a layer of cake cut to
fit and pack rest Of ice cream firmly
and smoothly on top. Add another
layer of cake and place in freezing
compartment for hours. Turn onto
chilled platter, peel off waxed paper,
pile whipped cream on top and slice.
Serve on chilled plate. Serves 8 to 10.
ICE CREAM CUP CAKES.
Pack firm vanilla ice cream into
crinkle cups. If cups are made Of thin
paper, use double. Hold cups with
towel to avoid warming them with
hands. Set cups in freezing compart-
ment while mixing the following forst-
ing:
4 pound butter.
2 cups confectioners' sugar.
l teaspoon vanilla.
8 tablespoons hot strained strong
coffee.
Cream butter and gradually work in
I cup Of the sugar, then the vanilla
and l tablespoon of the coffee. Add
rest of sugar and coffee slowly, beating
until smooth. Spread frosting on ice
cream cup cakes" and sprinkle with
chocolate shot. As each is completed,
return to freezing compartment. Leave
at least 3 hours. Serve on dolly on
chilled plate. One quart ice cream
serves 8.
1t is easy to store ice cream success
fully in the home refrigerator. Turn
control to lowest possible temperature
and chill trays well before filling.
Place the ice cream in freezing trays
at least 2 or hours before serving
If the refrigerator is efficient it may
be kept as long as II or even "a hours.
AS soon as the ice cream is brought in,
set dry. well-chilled tray on several
thicknesses of newspaper and trans
fer ice cream quickly. Press down
firmly with q wooden spoon, smooth
surface with spatula and cover with
waxed paper. Place in freezing COM
partment and keep refrigerator closed
as much as possible. The ice cream
can be decorated either before or after |
being stored in the freezing trays,