Evening star., 1943-12-14
DESSERT RECIPES:
CHINESE DISHES; FRENCH

TOAST.
Thanks to Mrs. r. M, Washington.
Although I've only been in Wash
lngton a month, I've enjoyed tn
Clearing House very much.
For Mrs. c. P. H., who wanted
desserts:
No. 1-Caramelize can o
sweetened condensed milk by cook
ing in boiling water to cover for
hours. Cool, remove from can. W.
prefer it thinned with u the can o
left over coffee, but it is deliciou
thinned with light cream, with
added dates, marshmallows ant
nuts. After mixing, place in re-
frigerator for several hours to mold
No. 2-We also like apple, pared
cored and quartered, dotted witt
cinnamon and sugar, little watel
and baked in a very slow oven, Isl
degrees, until barely tender. Fol
variety, I either cook these with
raisins or, after cooling, mix with ar
equal amount Of fresh pineapple
lightly sugared Both of these
recipes use practically no sugar.
Now for questions:
!. Have any of the readers really
authentic Chinese recipes, espe.
cially for the almond cakes? A re.
cipe previously published was no.
the type I mean.
2. Last winter at the Biltmore
Hotel In Los Angeles, we used tc
have wonderful French toast. Il
was thick and puffy, but crisp or
the outside. My reputation as &
cook is blasted since cannot dup
licate it and my husband is so fone
of it. Can any of the readers helr
me?
Editors NOte-Th1nks to Mrs.
r. M. for her information on
small rodStS, 1Dhich iDe cannot
publish at this time because OF
the lack OF space,)
EGGLESS FRUIT CAKE.
(Thdnks to Mrs. c. P. A.,
GaithersburgJ
I am offering a very old recipe
for eggless fruit cake. This recipe
has been used by my family fol
Christmas for many years. 1t is sc
inexpensive that feel more women
will appreciate knowing about It,
One cup of water, Il cup lard
(any shortening will do). One-half
cup dates, cup dark brown sugar
teaspoon cinnamon, 2 cups seeded
raisins, chopped; l teaspoon cloves
Il teaspoon salt, Il teaspoon nut
meg, Il cup nuts, chopped.
Cook all together for 3 minutes,
when cool add, cups sifted -four,
u teaspoon baking powder, tea
spoon soda. Bake in moderate oven.
CHICKEN COOKED IN WINE.
(Thanks to r. p, Wdshington)
I am taking the liberty of for
warding very fine recipe of Rein
hold H. Keller, executive chef, Ho-
tel William Penn, Pittsburgh. 1t is
for "pan-fried chicken with liv-
ers":
One 3-pound chicken, 3 ounces
rendered chicken fat, ounces white
wine (sauterne), shallots chopped
fine, ounces brown chicken stock,
salt and pepper to taste.
Disjoint chicken, sprinkle with
salt and pepper and dredge in -four
Heat chicken fat in pan. Add
chicken and livers and fry in fat
until light brown and tender. Then
add chopped shallots and, right
after frying them little, the white
wine and brown chicken stock. Cook
for few minutes and serve.
ANGEL WHIP;
GRAHAM CRACKER FRUIT CAKE
(Thanks to Mrs. H. B. H..
Wdshington.)
The Readers Clearing House is
the very first thing to claim my at
tention in our Star. It's just what
we housewives have needed. Have
noticed several requests recently
for desserts and am sending one
for Angel Whip which I can as
sure you, is as delectable as the
name implies, Most important these
days, this recipe calls for no sugar
The whipped cream required is
easily obtained by taking the cream
tops off of two quart bottles OF
milk. This is one of my favorite
"rornnapy" 6esSerts &c II cop he
prepared a day in advance and will
serve from six to eight persons gen.
erously,
Angel Whip: / can sweetened
condensed milk, a cup strong
freshly made coffee, u cup bottled
milk, 1 tablespoon plain gelatin, 2
egg whites, cup whipped cream
"a teaspoon vanilla, few grains salt
Sprinkle the gelatin into the "a
cup milk. Let stand 5 minutes. Now
pour the hot coffee over the gelatin
mixture and stir until dissolved
Add this to the condensed milk
along with the salt and vanilla. Stir
we'll. Place in refrigerator and when
1t begins to thicken, fold in the
whipped cream, then the stiff1y
beaten egg whites. Chill several
hours before serving.
I have priced recipe for Gra-
ham Cracker Fruit Cake which is
especially timely right now since it
requires only modest amounts of
shortening, sugar and eggs. Yet the
cake Is rich and f1avorful, and, un-
like most fruit cakes, may be eaten
as soon after baking as desired, or
1t will keep indefinitely.
Three and a half cups graham
cracker crumbs, q cup shortening,
! cup sugar, eggs, y cup preserves
CHERRY or strawberry, n cup
citron, l box raisins, l cup nut
meats, u cup maraschino cherries,
grated rind of lemon, q cup wine
and cherry juice from the bottled
cherries, mixed; teaspoons baking
powder, l teaspoon cinnamon, a
teaspoon each nutmeg and allspice
Y teaspoon cloves, II teaspoon salt
2 teaspoons lemon extract.
Roll the graham crackers very fine
Cream sugar and shortening well
add the beaten eggs, salt, lemon
rind and lemon extract. Mix l cup
Il l. l.