Peo eee er

BAKED ALASKA

- 5 egg whites 2-3 teaspoon baking
> 1% cups sugar powder

| 5 egg yolks 1% tablespoons lemon
_ 1% cups flour juice

.

:

Beat egg iphites until frothy, add half of the
pura gtaduaily and continue beating until mix-
tute holds its shape. Add remainder of sugar to
egg yolks and beat until thick and lemon col-
sed. Combine the egg mixtures. Sift flour, bak-
ing powder and salt together and fold in lightly.
Add lemon juice. Turn into well-greased pan and
bake in a moderate oven (325 degrees Fahrenheit)
45 to 50 minutes. Remove the pan and cool. Fif-

co
“25

6 minutes before serving heat oven to 400 de-

es Fahrenheit. Set cake on wooden board cov-
ed with brown paper. Make a meringue by
ating four egg whites until stiff and adding eight
wblespoons powdered sugar. Fill centre of sponge
cake with ice cream and cover completely with
meringue. Use ice cream which is frozen very
ward. Place in hot oven just long enough to
brown meringue nicely. Slip from board and
rve immediately.

FRUIT TAPIOCA PUDDING

14 cup pearl tapioca, 1 glass currant jelly,
2144 cups cold water, 1% cup shredded

4

' '% teaspoon salt, citron,

} 2-tneh stick einna- 1% cup seedless

: mon, raisins,

iy 14 cup blanched and 144 cup sugar,

» - ~ ghredded almonds, 1 teaspoon vanilla.

: Let tapioca stand in water over night. Add cin-

amon and cook in same water until transpar-
a Add jelly, fruit and nuts and cook long
enough to melt jelly, stirring to mix thoroughly.
Add sugar and when cold add vanilla. Turn into
@ mold to chill. Serve very cold with whipped
cream slightly sweetened and flavored with van-

s
SPICED DATE PUDDING

; 3 tablespoons short- 14 teaspoon soda,

{ ening, 14 teaspoon cinna-
1f mon,

| % nage oe 14 teaspoon each all-
“ods, deere spice and nutmeg,

14% cups graham 1% teaspoon salt,
flour, 1 cup stoned and

‘ 4 tablespoons sugar, chopped dates.

ae or chopped figs can be used in place of

| Pani shortening and add sugar, molasses and
r milk, Mix and sift white flour, spices and salt
sat add to first mixture. Add graham flour and
dates and mix thoroughly. Dissolve soda in 1

feaspocn cold water and stir at' once into batter.
1 irn into a buttered mold, cover and steam two
and one-half hours. Serve with whipped cream
or lemon sauce.

er

PUDDINGS “9

PINEAPPLE SNOWBALLS

3 egg yolks 2 tablespoons lemon
i cup gtanulated juice
sugar 1 secant cup flour

3 tablespoofis coid
water

wa

Grated rind one

lemon

Beat egg yolks, add sugar and beat untij very
light. Beat in water, lemon rind and juice, flour
and baking powder sifted tcgether. Fold in egg
Whites beaten stiff and pour into butteted cups
and steam three-quarters of an hour.

powder
2 egg whites.

SAUCE

14 cup butter 1 cup shredded pine-
1 cup sugar apple.

Cream butter with sugar, add pineapple and 7

heat over hot water.

GRAPE JUICE BAVARIAN

% cup of grape juice 4 tablespoons cold

Juice % lemon, water,
1-3 cup sugar 14 cup whipping
1 tablespoon granu- cream,

lated gelatine, Few grains salt.

White 1 ‘egg,

Soften gelatine in cold water for five minutes.
Dissolve over hot water. Heat grape juice and
sugar enough to dissolve sugar. Remove from fire
and add lemon juice and gelatine. Let cool while
beating white of egg until stiff and dry. Fold
into gelatine. Fold in cream whipped until firm
with salt. ‘Turn into a mold and let stand several
hours until firm and thoroughly chilled. Serve in
Sherbet glasses and garnish as preferred.

Frozen desserts are most inviting made with
grape juice. Ices, sherbets, ice cream and mousse
mixtures can be made entirely with grape juice or
part juice and part cream.

COFFEE PARFAIT

14 teaspoon gelatine 2 tablespoons cold
1 cup strong coffee water

2 ege yolks % cup whipping

cream.

Soak the gelatine in the cold water. Heat the
coffee with % the sugar. Beat the yolks. Add the
remaining sugar and beat again. Cook the yolks in
the coffee as boiled custard and when slightly
thickened add the gelatine and strain into a cold
dish. When the mixture thickens a little, fold in
the whipped cream and freeze in trays of. a Te-
frigerator.

CHERRY RED SAUCE
1%, lbs. canned red — 1 cup sugar
cherries (juice and 1 thsp. flour
fruit) Dash of salt
Heat cherries to boiling. Combine sugar, flour
and salt. Add to cherries and cook until slightly
thickened, stirring well. Chill. Makes 114 cups
sauce.

The daily newspaper for Mother, Father and the Children—The Vancouver Sun.

1% teaspoons baking |