The Daily Alaska empire., 1938-04-06
BOTTOMS UP

ucSStIt Hudy pC mduc LII CdllHCu By MRS. ALEXANDER GEORGE
 AP Feature Service Writer Upside down desserts live a topsy- turvy existence.
 In the baking pan they're right side up. The fruit-or sweet mix ture-is placed in the bottom of the pan and the dough is poured over 1t.
 When they're ready to be served. however, these desserts are com- oletely turned over-leaving the fruit or sweet on top.
 There are numerous upside flown desserts to prepare at this time of the year.
 Rhubarb Delight
 Rhubarb Delight, for instance, is } tart, juicy dish to match against appetites sharpened by sprin g zephyrs.
 To make it:
 Mix three cups of sliced, peeled rhubarb, three tablespoons of flour, one cup of granulated sug- ar, half cup of orange juice, a fourth of a cup of lemon juice, a tablespoon of mixed, grated orange and lemon rind and three tablespoons of butter. Place in a shallow pan. Then cut two-inch circles of rich biscuit dough rolled half-an inch thick. Ar range the circles on top of the rhubarb mixture. Bake the com bination thirty minutes in a moderate oven. Turn out-rhu- barb side up, tNote; Top the des- sert with one teaspoon of cinna- mon and a third of cup of can- died orange peel, nuts, raisins or cocoanut-just before you put it in the oven)
 <hHAAtOt eAh& AA>NPPAt Apricot Pineapple Upside Down Cake is made in frying pan. Mix-in the frying pan-half a cup of butter and two cups of gran ulated sugar, Cook slowly until both are melted. Then add half a cup of pineapple juice and two tablespoons of lemon juice. Cook two more minutes and cover with sliced pineapple and halves of apricots. Add a coating of your ..favorite sponge, gold, one egg or yellow cake batter. Then bake the, combination, ln the fry ing pan, for, thirty minutes in a moderately slow oven.
 Suggestion number three is Ap- pie Cheese Topsy-Turvy, W h c h tastes something like an apple pie and cheese combination. Melt a third of cup of butter in a frying pan. Add two cups of dark brown sugar. Cook until the, two are melted and mixed. Then add two cups of sliced ap- ples, one teaspoon of cinnamon, a third of a cup of nuts, two ta- blespoons of flour and half cup of water. Cover with a biscuit dough to which half a cup of grated cheese has been added Bake for thirty minutes in a moderate oven.
 What goes best with upside down desserts?
 Whipped cream, hard sauce, fruit sauces, ice cream or sherbet. Here is a recipe for a cherry tip top dessert:
 Topping
 2 cups .,pitted sour red cher ries or one number two can 2f3 cup sugar
 2 tablespoons butter
 Cake Mixture
 2 eggs, we'll beaten
 cup pastry flour
 F teaspoon baking soda
 l teaspoon cream of tartar
 cup granulated sugar
 ,1z teaspoon of salt
 F cup hot milk
 F teaspoon lemon extract
 Drain the juice from the cherries Combine the two-thirds of cup oi sugar. with the cherries Place in a buttered baking dish and dot witf che two tablespoons of butter broker into, small pieces,
 Prepare the cake mixture by beat Ing the eggs until they are light vel .ow and creamy Add the sugar anc continue beating. Sift the flour, so- la, cream of tartar and salt to- gether and add to the egg mixture Mix well and then add the hot mill md lemon extract Pour over ths cherries in the baking dish and bake until cake is light to the touch anC well Drowned. Bake at $50 degrees Tip the dessert bottom side ur when removing it from the baking dish Serve either hot or cold witt cream, whipped cream or a cherrj sauce made by ,sweetening ano thickening the cherry juice.