Food and freedom

PEEL bananas, crush to a pulp; add orange juice and sugar. Fold in the whipped cream. Mix Hghtly. Heap in individual glasses, Hned with spHt ladyfingers. Garnish with chopped candied pineapple; top with^ a crystallized mint leaf. Easily and quickly made, and nice enough for any company dessert, also a good dessert for the meal at which no butter has been served. i8o FOOD AND FREEDOM Maple Cream Ingredients 4 cupful? thin cream 1 cupful maple sjrrup H teaspoonful maple extract Time: Preparation, 8 minutes; freezing, 25 minutes Number served: 6 persons TVyriX syrup and cream; add flavoring; freeze. When ^^■^ frozen, repack freezer and stand aside for an hour or two. A soft custard may be substituted for cream. Florida Ice TDEEL three ripe bananas; crush these to a pulp; add *■ juice of two lemons and four oranges. Boil three cupfuls water and two cupfuls sugar, and chipped rind of one lemon and one orange together for eight minutes. Remove from fire, and when cool combine with the fruit mixture. Turn into a freezer and freeze. Frozen Peaches Ingredients 6 large, ripe peaches (or 8 small 5 i>each kernels, crushed ones) White of 1 egg 3 cupfuls water 2 level tablespoonfuls pow4efed 2 cupfuls sugar sugar Time: Preparation, 20 minutes; freezing, 25 minutes Number served: 6-8 persons WASH, peel, and crush peaches. Boil water, sugar, peach skins, and kernels together for eight minutes. Strain; when cold, add crushed peaches; freeze. When frozen, add the white of the egg, which has been beaten to a stifif meringue, with the powdered sugar added. Re- pack, and let stand an hour before serving. An econom- ical frozen dessert; utilizes perishable fruit, and requires no cream. YOUR RECIPES i8i A Good Sponge Cake Ingredients 3 eggs K cupful warm water 1 cupful sugar 1 cupful flour M level teaspoonful salt 1 K level teaspoonfuls baking- Juice and rind ^2 lemon powder Time: Preparation, lo minutes; baking, 35 minutes Number served: Recipe makes one large loaf SEPARATE eggs; beat yolks until very light; add sugar gradually and continue beating. Add salt, lemon, water, flour, baking-powder; beat well. Fold in the stiffly beaten whites. Pour into a round, or narrow, oblong tin which has been lightly greased and sprinkled on the inside with granulated sugar. Bake in a moderate oven — 350° F. This also makes a good layer cake. (Credit Boston Cooking School.) Com Cup Cakes Ingredients 1 cupful commeal H cupful sugar 34 cupful boiling water 1 cupful wheat flour }/2 level teaspoonful salt 2 eggs J4 cupful vegetable shortening, 4 level teaspoonfuls baking- scant jxjwder % cupful milk, scant Time: Preparation, 40 minutes; baking, 25 minutes Number served: Recipe makes 12 cakes "pUT meal into a bowl, add salt, shortening, boiling -^ water; mix; let stand thirty minutes or longer. Now add sugar, egg yolks, baking-powder, milk, flour; beat well; fold in carefully stiffly beaten whites. Pour into hot, greased gem-pans, and bake in a moderately hot oven. Serve fresh. These are delicious for supper with hot cocoa and stewed fruit; also good for the school lunch basket. i82 FOOD AND FREEDOM Come Again Cake Ingredients 1 cupful granulated sugar 1 level teaspoonful allspice H cupful brown sugar 1 level teaspoonful cinnamon l^ cupful syrup or honey 3^ level teaspoonful salt