NEW APPLE

l cup sugar

1/4 cup shortening

1 cup pastry flour
1/4 tsp. salt

l tsp. soda

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 egg

4 or 5 apples

Cream shortening, add sugar. Add
well beaten eggs, then grated
apples. Sift flour, soda, salt
and spices before adding. Bake
35 minutes in moderate oven.
Serve with your favorite sauce.

- Mrs. Frith.

CHOCOLATE CHIFFON
(110 calories per serving)

1 envelope unflavored gelatin

1/4 cup sugar

1/4 tsp. salt

1/3 cup. cocoa

3 egg yolks

1 1/2 cups liquefied skim milk
powder or skim milk

1 tsp. vanilla
egg whites

1/4 +=cup sugar

In top of double boiler, mix gelatin,
sugar, salt and cocoa. Beat together
the egg yolks and skim milk. Stir
into gelatin mixture. Cook over boil-
ing water, stirring constantly until
gelatin is thoroughly dissolved -
about 5 minutes. Remove from heat.
Add vanilla. Chill to unbeaten egg
white consistency. Beat egg whites
until they will hold a soft peak.
Gradually beat in 1/4 cup sugar un-
til whites will hold a stiff peak.
Fold into partially set gelatin mix-
ture. Turn into 8 individual molds
or a large mold. Chill until set.
Unmold and serve with Fluffy Mocha
Topping.

- D. Crawford.

ORANGE VELVET CHARLOTTE

A light, delicious company dessert.
Oranges, which taste so well in
and around a rich dinner, flavor
this exquisite dessert. You get

a really astonishing result from

a few fine and familiar ingred-
ients and a minimum of work.

Yield: 8 servings.

Thaw 1 can (6 oz.) frozen concen=
trated orange juice. Melt in top
of double boiler, over boiling
water, 1/2 lb. (about 30) marsh-
mallows. Remove from heat and
blend in the thawed concentrated
orange juice. Cool, stirring
occasionally until mixture begins
to thicken.

Line a pudding bowl with lady
fingers or graham wafers and
sprinkle with orange juice. Beat
until stiff but not dry, 2 egg
whites (at room temperature),

few grains salt. Gradually beat
in 1/4 cup. fine granulated sugar.
Beat until stiff 1/2 pint (1 1/4
cups) whipping cream. Add cream
and orange mixture to meringue
and fold to combine. Carefully
spoon into lady finger lined
bowl and chill several hours or
overnight.

At serving time, decorate top of
pudding with unsweetened whipping
cream, orange segments, and bits
of maraschino cherry.

- Mrs. G.V. Henschke.

SIX CUP PUDDING

Mix 2/3 cup sugar, 1 1/2 cups
flour and 1 tsp. baking powder.
Add 1/2 cup milk and 1 beaten
egg. Butter 6 cups or an angel
cake tin, put about 2 tbsp. pre-
served fruit in bottom ar@ *-*'
over and st~-

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