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Simple Desserts BEl "!!!!!i!!!!iii!i!"iliiii!ii!i!9!ii!i!i!!iiii!!!ii!i!ii '!!!i!iiiilii!!!!i!!i!I!i!i!l!!ii!!i!!!'iimiimii!lii'''i!ii!iiiiliiiiiiiiiiiiiiii iiiil! !fIi1 iiii",,!I' lii!iii!ii"!I l1i iiii!ii!i!i!iii!iiiiiilii!ii!ii!i!!!I"'aa B B Nov. 1925 No. 255-A BrI'!iI"","!!iii'!ii!i!!iIi'!i!!ii"hi!i!iiii'iiili"'iii!i!!ii"iiiii!'i!!i!!ii1lDll SIMPLE DESSERTS By MARY COLLOPY i1iiiiiiiii!i!lii!i!iiiiii"i!iiii"'iiliiiiiii!iiiiiili'1DIIII8!!ii!!!ii!ii!!iiii!Ii!!I""!iI!!iiiiiiliiii!iiiiii!pllii!ii!iiiii!!!iiblli!!"lIIIDII"!ii!ii!!!ii!!!iiiiiii§!i!iiililiiiliiiliiliiiiiiiliili COLORADO AGRICULTURAL COLLEGE EXTENSION SERVICE Fort Collins, Colorado p . P BElii!i!iiii!!!iHiii@i!!iiiliiiiii!iiilili!liliiiiiiiiiiii Fiiiiiiiiii!iii" iiiii!iiiflii!li!iiii!ii!ii!i!i!iii'ii!i/!i!!i!iiiiliiii!iiii!l!!i!iii!iiiiiiiii!!!!i!I!!!i!' ""iii!iH"ii"jiiii"""!iiiiiiiii!!ii!iii!iiii!!i1i ElD SIMPLE DESSERTS By MARY COLLOPY In grandmother's day the word "dessert" was rarely if ever' used. She simply gave her company some apple dumplings or a good old-fashioned apple pie as the "topping off" of the meal. Now that pie is recognized as one of the main-stays of the quick-lunch counter, the questions naturally arise: "What is des­ sert?" "Why dessert with a meal?" If pie and coffee satisfied the hungry man at the lunch counter, then why a heavy dinner at home, plus pie? Space cannot be given to trace the history of desserts nor to discuss, at length, the sins of eating, for which they are re­ sponsible. With our inborn love for sweets and with the dessert habit securely fixed in our country, the why of desserts remains unanswered. Housewives now are confining their efforts to dif­ ferent forms of desserts, getting away, to a larger degree, from pies and other rich pastries and learning new schemes for the making of attractive, yet wholesome desserts, from eggs, milk, sugar, gelatine, fresh, canned or dried fruit, as well as cakes, cookies and frozen desserts. With the better understanding of the relation between food and health has come the decrease in greasy doughnuts for chil­ dren's diet. No practical housewife will train her family to expect dessert at dinner every day. If dessert is planned for each day it should be considered as food and a part of the meal, not as a surprise. Desserts are food and, therefore, should be simple or rich in re­ lation to the rest of the menu. Ignoring this at holiday time is responsible for numerous "winter ills." The following recipes suggest types of desserts other than two-crust pies. From them, the housewife may evolve any num­ ber of variations. HOW TO USE CANNED .FRUIT Instead of opening the tin can and pouring the fruit directly into the bowl on the table, try these possibilities: Jellied Peaches 1 package gelatine 1 cup cold water 1 can peaches 2 cups hot liquid Soak gelatine in 1 cup cold water until d~ssolved. Drain juice from peaches-enough for 2 cups. (If not enough, add hot water.) Heat the Note: Abbreviations-tbs., tablespoon; tsp., teaspoon. Nov. 192.5 SIMPLE DESSERTS 3 juice and cool; then add dissolved gelatine and mix all together in a bowl. Pour whole peaches or halves on top of this and let stand until fairly firm but not solid. Serve with cream. Fruit Tapioca Cream After heating and sweetening (if needed) the canned fruit, then cutting it into smaller pieces, it may be combined with cooked tapioca.", Do not stir more than necessary. Serve with cream. Left-over fruits can be util­ ized in this way and cooked dried fruits as well. 2 cups milk Yolks 2 eggs 2% tbs. minute tapioca 1 teaspoon vanilla % ,cup sugar Whites 2 eg'gs % tsp. salt 1 cup canned fruit (drained) If long-process tapioca is used, it must be soaked. The minute tapioca can be put directly into the scalded milk. Allow it to cook for 15 minutes before adding the fruit and the custard mixture (beaten egg yolks' and su­ gar). Add salt to egg whites and beat until light. When custard thickens remove from the fire and fold in the beaten whites. Flavor and chill be­ fore serving. CUSTARDS Soft Custard This basic recipe is given not only because it is a' delicious and health­ ful dessert but because it is the foundation for many other recipes. 2 cups milk 14 cup sugar 2 egg1S % tsp. vanilla l,4 tsp. salt Scald milk in top of double boiler, beat eggs, and salt together. Add the sugar and mix well. Then add all to the scalded milk. Stir constantly, keepil'lg water in lower part of double boiler below-boiling. Cook until cus­ tard thickens and coats a spoon. When cooked, remove and cool quickly by placing the vessel in cold water. Stir in the flavoring. Serve cold. Note: If custard curdles, the temperature is too high. Cool custard by placing upper part of the boiler in cold water, then beat the custard with Dover beater until smooth. Cocoanut .Custard Follow above recipe, adding % cup grated cocoanut to the hot custard. Peach Custard Peaches, apricots, sliced bananas, or any canned or thoroly ripe fruit may be added to the above custard recipe. Canned fruits may be added just before the custard is removed from the fire. If their juices are used, allowance-s must be made in the custard recipe. Chocolate Custard 1 square chocolate 2 eggs % .cup water l,4 ts p. salt 1% cups milk % cup sugar % tsp. vanilla Melt the chocolate in double boiler, blend with % cup water and let chocolate mixture boil. Add the milk, scald it, then follow general direc- tions for custards. 4 COLORADO AGRICULTURAL COLLEGE No. 255-A GELATINE DESSERTS Snow Pudding For a dainty. light and delicious dessert try this: 2112 tbs. granulated gelatine 14 cup lemon juice 114 cups cold water 2 or 3 egg whites % cup sugar %, tsp. salt 1 lemon rind (grated) Soften the gelatine in V2 cup cold water and dissolve it over hot water. Add the rest of the cold water. sugar. lemon rind and juice. then set the mixture away to cool. When the mixture begins to stiffen. fold in salted, stiffly beaten whites and whip all together with egg beater until it stiffens. Whipped cream may be added here. Chill in one mold or in individual molds. Pour a soft custard around each serving. This is a good dessert for Easter or other "yellow and white" menus. It can be prepared in advance. too. Pineap·ple Bavarian Cream 2 tbs. gelatine 1 tbs. pineapple JUlce 14 cup cold water 1 tbs. pineapple juice 2 cups whipped cream 1 tbs. lemon juice 1% cups grated pineapple % sp. salt % cup sugar Soak gelatine in cold water. Heat the pineapple and pineapple juice. Cool. Combine dissolved gelatine with pineapple juice. pineapple, sugar. salt and lemon juice. Pour into a mold and chill. Add whipped cream after gelatine starts to stiffen. Beat it into the mixture to make a light dessert. Variations.~Other cooked fruits (chopped) may be substituted for pine­ apple. Nuts maybe added. Note: The recipe for lemon jelly which comes with the package of granulated gelatine is a reliable foundation recipe for all gelatine sponges or cream dishes. DRIED FRUIT DESSERTS 1 cup prune pulp 1 or 2 egg whites % cup sugar % nbs. lemon juice Use left-over prunes which were soaked over night and cooked slowly in the same water. Drain off the juice. seed the prunes and chop them slightly. Add sugar. lemon juice. and egg whites. With a wire egg-beater or whisk. beat. the mixture until light and fluffy. Chill and serve. Variation.-Any dried fruit may be substituted. Prune Variety 3 cups cake crumbs 1% cups prune pulp 1% cups whipped cream % 1Jsp. orange extract Use cooked or canned prunes. Combine the fruit and cake and beat until they make a light paste. Then fold in the stiffly whipped cream and the extract. .No additional sugar is needed if prunes and cream are sweet­ ened. Nov. 1925 SIMPLE DESSERTS 5 FRESH FRUIT DESSERTS Fruit Cup Oranges, pineapple, ripe cherries or peaches cut in sections are the in· gredients of fruit cup. Garnish with shredded cocoanut. Use proportion of 14 cup sugar to 3 oranges. Orange Flower Peel orange, divide it into sections and place each section so that it overlaps the other, making a sunflower petal formation. Garnish with co· coanut or powdered sugar. Note: Children enjoy doing this and can save the mother much time. Apple Salad Chopped raw apples blended with boiled dressing or whipped cream make the simplest sort of dessert for the family. Other combinations of fruit served either with sweet or sour dressing may be used as dessert. Marshmallows are good in combination. Baked Apple with Marmalade As a change from baked apple, try this: Tart apples (one apiece) Orange marmalade Marshmallows Peel and core the apples, place in a baking dish. Fill the cavities in the apples with orange or pineapple marmalade. Bake in a hot oven until soft, basting frequently with a little syrup that has been placed in the dish. Remove from the oven, place marshmallows around on top of each apple, return to the oven for a few minutes to melt the marshmallows and deli­ cately brown. Variation.-Just sugar and cinnamon in the cavity is pleasing; also jelly or jam. CAKE AND BREAD DESSERTS Cream Puffs lh cup butter or vegetable fat 1 cup flour 1 cup boiling water 4 eggs Add fat to boiling water, then add flour all at once and stir vigorously.
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