—Lancaster Farming,J3«turday, March 30,1968
18
For the
Farm Wife
By Mn. Richard C. Spence, Food Editor
There are many subtle differences in the
cuisine of various sections of our country but
common is the tradition of serving superb
fruit desserts. With Easter dinner in the
planning stage for many of you at this point,
maybe we can be of some help to you with
the dessert course. Fruit desserts are a perfect
ending to a meal that traditionally features
ham or turkey. Some of these desserts are to
be served warm others can be baked ahead.
SPENCE
MAPLE-D FRUIT
IVi teaspoons unflavored gela-
tine
V\ cup cold water
96 cup maple syrup
Va teaspoon salt
S cans (II oz. ea.) mandarin
orange segments and pine
apple tidbits
Z egg whites, stiffly beaten
1 cup whipping cream, '
whipped
Soften gelatine in cold water.
Combine syrup and salt in a
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Heating Oil
105 Fairview St.
MOUNT JOY, PA
Ph. 653-1821
Fruit
Fantasy
small saucepan: bring to a boil.
Add softened gelatine; stir un
til disso’ypd. Chill until partial
ly set. Beat with rotary beater
or electric mixer until light and
fluffy.
Drain fruit; reserve 12 orange
segments and 12 pineapple tid
bits for garnish. Fold egg whites
into gelafne mixture Fold in
whipped cream. Lightly fold in
fruit Chill at least 4 hours (can
be chilled overnight) To serve,
spoon into dessert dishes: gar
nish with reserved orange seg
ments and pineapple tidbits
Makes J 2 servings
juice or punch. Turn drained
fruit and remaining can of fruit
(1-lb., 13-oz.) can pear with syrup into a shallow baking
halves, well-drained dish Combine remaining in
(l-lb„ 13-oz.) can sliced gradients, spoon over fruit Bake
peaches, well drained in 375 degree oven 15 minutes
cup fresh blueberries OR If desired, top with ice cream or
I (8-oz.) can purple plums, whipped cream 6 servings.
FRENCH FRUIT CASSEROLE
"5 IK
CERTIFIED MAINE GROWN
SEED
POTATOES
• Cobblers • Superiors
• Kotohdins • Bliss (Red)
• Kennebecs • Norton (Red)
Most varieties available for delivery now
Limited quantities of sized seed
and B’s available
Phone for new low prices
I |f| I I 111 ■ | 11 |€ I I a IHH
Smoketown, Po. ■ 397-3539
* *
ROOM BEAUTY
IRIS Drapery Shop
9 South Duke St, Lancaster
Our assortment o f curtains,
draperies, cafes, cottage sets,
window shades, etc., are meant
for your home.
Complete selection of
Kirsch Drapery Hardware.
Estimates on custom
made draperies.
ipointment call 392-1221
For a
well-drained
1H cups dairy sour cream
1 teaspoon vanilla extract
2 eggs, slightly beaten
Vi cup light brown sugar,
(Irmly packed
3 tablespoons (lour
Z tablespoons so(t butter or
margarine *
1 tablespoon grated lemon
rind
X A teaspoon grated nutmeg
1 pack shortbread cookies,
crumbled
Arrange (ruit in a greased IV4
quart baking dish. Stir sour
cream and vanilla extract into
eggs. Mix together 3 table
spoons sugar and 1 tablespoon
flour. Add to sour cream mix.
ture. Pour over fruits. Bake irf
a preheated moderate oven (350
degrees) 15 minutes. While fruit
bakes, blend butter with remain
der of sugar and flour; add lem
on rind, nutmeg and shortbread.
Mix lightly. Sprinkle over fruit.
Bake 10 to 15 minutes longer.
Let stand 5 minutes before serv
ing. Makes 8 s rvings.
♦ * *. ♦
TAFFY-TOPPED FRUIT
2 cans (16 to 20 02. ca.) pear
halves
X A cup butter or margarine,
melted
Vz cup chopped pecans or wal
nuts
Vs teaspoon ginger or nutmeg
% cup molasses
Dram syrup from 1 can of the
lears; reserve to add to fruit
BEGINS
with a visit to
FROSTED FRUIT SALAD
1 large cantaloupe, fresh or
frozen
Z l-oz. pkgs. cream cheese,
softened
1H tablespoons lemon juice
M teaspoon powdered ginger
1 cup orange sections
1 cup melon balls, fresh or
frozen
1 cup diced fresh pears
1 cup diced pineapple, fresh
or frozen
1 cup seedless grapes
Crisp- salad greens
If using fresh cantaloupe, cut
in half; peel, scoop out seeds
and membrane. Combine cream
cheese, lemon juice and ginger,
mixing until smooth. Invert
melon halves on tray; spread
cheese mixture evenly over out
side of melon; (if halves are un
available, frost wedges); cover
and refrigerate for at least 1
hour. Combine remaining fruits.
(Other combinations of fruit can
be used, depending on avail
ability.) Serve fruits on crisp
salad greens topped with wedges
of frostedcantaloupe. 6 servings.
*#* * -
CHERRY PUDDING
Vz stick margarine
Vz cup granulated sugar
1 teaspoon vanilla
1 cup sifted cake flour
l x A teaspoons baking powder
Vz cup milk
Vz cup chopped nuts
2 cups tart pie cherries,
drained (reserve liquid)
Vt cup packed brown sugar
Va cup granulated sugar
Va teaspoon salt
1H tablespoons cornstarch
t drops red food coloring
Whipped cream (optional)
Cream margarine. Add M cup
granulated sugar and continue
creaming until light and fluffy.
Beat in vanilla. Sift together
flour and baking powder. Add
alternately with milk to cream*
ed mixture. Blend- In nuts.
Spread cherries over bottonr of
BxBx2-lnch pan. Pour batter over
cherries. Add water to cherry
juice to equal 1% cups. Bring
to a boil. Combine brown sugar,
14 cup granulated sugar, salt,
and cornstarch in a bowl. Stir
in boiling juice. Four over bat
ter in pan. Bake in moderate
oven (350 degrees) 45 minutes.
Cool to lukewarm. Serve with
sauce over cake. Top with
whipped cream. 9 servings.
ORANGE-PEACH
PUDDING CAKE
IVz cups sifted flour
V/z teaspoons baking powder
(Continued on Page 20)
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