The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-02-13

Love messages, real, sentimental,
or the burlesque variety, will be
flying through the mail and by
special delivery tomorrow, st. Val
entine's Day. Perhaps you remem-
Der your school days when you
found, tucked away on your desk,
that simple little missive all dec
GRATED with red hearts, with its
sentimental verse, which set your
heart all a flutter when it said,
won't you be My Valentine" All,
those were the days!
Last week l suggested some
salads that could be used in your
entertaining around this season, and
have come across another that
seems to be even better than the
other two.
Fruit Salad Loaf
/ package of cherry gelatine
2 cups of hot water
/ number 212 can of fruit cocktail
/ envelope of plain gelatine
A oounce package of cream cheese
] cup of mayonnaise
"a cup of juice. from the fruit cock
tail
"a cup of cold water
Drain the juice from the fruit
cocktail and bring to a boil. Add
the plain gelatine, which has been
dissolved in the cold water Allow
to cool slightly, then add the cream
cheese and maycnnaise. Beat with
rotary beaten until Thoroughly
blended. Dissolve the cherry gel
atine in the 2 cups of hot water Zone
cup of hot water may be used to
dissolve it and then add / cup of
cold water to speed up the pro-
cess). Place half of the fruits in
the bottom of the loaf pan, cover
with half the cherry gelatine, which
has been allowed to cool. Chill until
firm. Add the cream cheese mix
ture. Chill until firm Add the re-
manning fruits and gelatine. Chill
until firm.
Unmold on a platter lined with let
tuce and slice as used, or slice and
serve on lettuce on individual
plates. Sounds good doesn't it?
When special company is COM
ing and there must be a special
dessert which will please even the
most cranky of palates, you'll want
to turn to:
Date and Fig TOrte
IA cup margarine
u cup circulated sugar
"a cup light molasses
Cor honey or corn syrup
2 egg yolks, well beaten
cup nut meats coarsely chopped
1/3 cup bread crumbs
tablespoons flour
/ teaspoon baking powder
IA teaspoon salt
"a teaspoons cinnamon
/ cup dates, figs, chopped together
"a cup milk
Cream the margarine, add the
sugar gradually and mix. Then
add the molasses Cor honey or corn
SYRUP and mix we'll Add the egg
yolks, well beaten. Mix nuts, bak-
ing powder, bread crumbs, flour,
salt cinnamon Then add the chop
ped figs and dates and again mix
we'll Add the first mixture along
with the milk. Mix we'll Pour into
futed pie plate. Bake in moderate
oven (250 d. F. 30 minutes. Top
with meringue and bake an addi
tional 20 minutes.
For meringue: beat egg whites
until fluffy, then continue to beat
adding 4 tablespoons sugar grad
ually
Since the announcement has been
made that we are to receive more
sugar, l think my mind has been
running along the line of desserts,
so many of which we have not
been able to make because of the
short sugar ration. So here is a
recipe that I think you will be in
terested in
Prune Loaf Cake
112 cups cooked prunes.
l cup butter
~ cups granulated sugar.
3 eggs
2 teaspoons vanilla extract
/ cup milk
2/3 cups sifted all-purpose flour.
" teaspoon salt
l teaspoon soda.
3 teaspoons baking powder
% cup ground walnut meats
Pit prunes and cut into small
pieces. Cream butter, add sugar
and cream thoroughly; add beaten
eggs and favoring and mix. Add