Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-01-19

Gelatine Easy
To Prepare
Most Men Like This
As We'll as Other
Light Desserts
BY Edith NJ. Barber

Brides have been writing me in
regard to recipes for simple des-
serts. my husband just loves des-
serts" Almost everybody does like
a sweet ending to meal.
While men are credited with pre-
ferring pie to anything else, have
noticed that large number of them
select the lighter type of buildings
/ in restaurants. A mold of quivering
gelatin is often seen on the tray on
which foods are collected at a cafe
terra. Custards, blanc mango and
tapioca cream are also favorites.
OF course, quickest and easiest of
all desserts are made by the use of
the ready-favored gelatins which
may serve as a base for whips and
other buildings of this type. The
unflavored gelatin with which fresh
fruit juices, wine or coffee are COM
bined, takes little longer to prepare.
This is the type of gelatin which is
used for Bavarian and Spanish
creams and chiffon pies when they
are to be Favored with vanilla, cof-
fee or chocolate. Directions which
come on or in the boxes should be
followed exactly.
There are number OF good
ready to-use buildings already fla
vored with chocolate or butter
scotch and these have been more in
demand since the sugar shortage.
They are not so plentiful on the
grocery shelves as they have been.
With the. use of double boiler it
is not difficult to prepare this type
of pudding in the home kitchen.
This is also true of tapioca pud-
dings which today are made from
the quick cooking product.
The two recipes that follow will
provide six servings They may be
halved as the ingredients all divide
easily, or enough may be made for
two meals as they will keep well in
the refrigerator. When the whole
recipe is used for two different serv-
ices two individual molds or two
small, rather than one large mold,
should be used
SPANISH CREAM
! tablespoon granulated gelatin.
Il cup cold water.
2 cups milk. scalded
2 egg yolks, slightly beaten.
II cup sugar.
1s teaspoon salt.
teaspoon vanilla extract.
egg whites, stiffly beaten.
Soften gelatin in cold water about
five minutes. Dissolve in scalded
milk. Combine slightly beaten egg
yolks, sugar and salt, and slowly stir
in the hot mixture Cook over hot
water, stirring until slightly thick
ened, about five minutes. Cool, and
when mixture begins to set, add
vanilla extract and fold in stiffly
beaten egg whites. Pour in serving
dish and chill until set. Serve with
crushed fruit or sprinkle with grated
chocolate. Y1eld. SIX servings.
BLANC NANCE.
cups milk.
3 tablespoons corn starch.
egg yolks, slightly beaten.
u cup sugar.
Is teaspoon salt
teaspoon vanilla extract.
2 egg whites, stiffy beaten.
Scald IL cups milk in top of
! double boiler. Stir remaining one
half cup milk into corn starch to
make smooth paste and add to hot
milk, stirring constantly. Cover and
cook over hot water Is to 20 minutes,
stirring occasionally. Combine
slightly beaten egg yolks, sugar and
salt and add slowly some of hot mix
/ ture, stirring until smooth. Add to
remaining hot mixture and cook
over hot water about five minutes,
| stirring constantly. Remove from
hot water and place pan in cold
water. When partially cooled, add
vanilla extract and fold in stiff1y
beaten egg whites Pour in one large
serving dish or sherbet glasses or six
individual molds and chill Serve
with plain cream or quick chocolate
sauce, Yield: six servings.