Evening star., 1948-07-26
From Mrs. E. H. ReltSnlIe. !

From Mrs. E. H., BeltsDille.)
For Mrs. B. c., Brentwood: Thank
you so very, very much for supplying
the remainder of the poem I re-
quested, Stay with me, Cod
Those few words were all I could
remember and they haunted me
The entire poem certainly is one OF
the most beautiful have ever read
and I am so happy to have all of it
4*x
DESSERT RECIPES.
From Mrs. J. r. d., Capitol
Heights)
Fruit-filled Custard Cake: One
recipe creamy custard (made with
cornstarch, sugar, eggs and milk, 2
tablespoons sherry wine, u cup
diced figs (either canned or dried),
Y cup diced dates, u cup chopped
almonds, sponge cake slices, n inch
thick.
Omit vanilla and add sherry wine
to custard. Reserve l cup to serve
as sauce. To remainder, add figs,
dates and almonds. Line loaf pan
with waxed paper. Cover bottom
OF pan with cake slices. Pour in
half the custard mixture; cover with
another layer of cake slices, add re-
manning mixture, top with cake
slices. Cover with waxed paper and
chill overnight. Unmold, slice and
serve with the sherry sauce. Makes
6 to 8 servings.
Cherry Delight: Dissolve l pack
age cherry favored gelatin in l cup
full boiling water. Add "a cup cold
water and 4 cup cold water and
"a cup maraschino cherry juice
from l small bottle of maraschino
cherries. Cool and chill until partly
CONCEALED. Fold in l cup cream,
whipped, and the chopped mara
schino cherries. Place in refrigera-
tor until set (about / hour.
Pears Parisienne: One-half me-
dunn orange, u medium lemon, 3
firm, ripe pears, pint vanilla ice
cream, about l square Il ounce) ,
unsweetened chocolate, II cup gran
ulated sugar. Squeeze juice from
orange and lemon. Put rinds
through fine blade of food chopper.
Peel pears; cut in half lengthwise;
core. Place in saucepan with ground
rinds, juice and sugar. Cover; SIM
mer over low heat until tender about
Is minutes. Cool. Place each pear
half on dessert plate; top with
spoonful of ice cream and sauce.
Shave little chocolate over each
serving. Serves 6.
Baked Peaches in Wine: Twelve
canned peach halves, 6 teaspoons
butter or margarine, "a cup Port,
Tokay, Angelica or Muscatel wine,
10 tablespoons sugar, 3 teaspoons
lemon juice, 2 egg whites, y tea
spoon almond extract.
Place peach half (Freestone
peaches have more favor in each
OF custard cups. Fill each cavity
with l tablespoon sugar, l teaspoon
butter or margarine and a few
drops of lemon juice. Top with
matching peach half. Secure with
toothpick If desired. Pour 2 tables
spoons of wine over each peach.
Make a meringue by beating the egg
whites until stiff, adding the re-
naming sugar and almond extract
and beating until stiff and shiny.
Top each peach with meringue.
Bake in moderate over $50 degrees
Is to 20 minutes, or until meringue
is lightly Drowned. Chill " hour.
(From Mrs. S. H. H., Greenbelt.J
Some one recently inquired about
refrigerator dessert recipes. Here
are two Of my favorites.
Marshmallow Fruit Ice: Eight to
10 marshmallows, l can fruit cock
tail, II cup milk. Melt marshmal-
lows in top of double boiler. Slowly
add milk. Remove from flame.
Drain juice from cocktail and mix
with marshmallow mixture. Fold in
fruit. Pour into ice tray and freeze
at medium cold temperature, stir
ring at intervals.
Cherry Ice Cream Cake: One
package vanilla pudding mix "a cup
evaporated milk whipped, 2 cups
milk, maraschino cherries (as many
as desired. Follow directions on
pudding package. Place in ice tray
and freeze until firm. Remove from
tray and mix with electric mixer un-
til mushy. Fold in whipped evapo-
rated milk, then cherries. Line ice
tray with wax paper, then place
layer of cookies graham crackers
or vanilla wafers) in tray; cover
with layer Of pudding mixture; an
other layer Of cookies and more
pudding. Continue process until
tray is full. Freeze at coolest tenn
perature. Serve In wedge shaped
slices. r.