Modern Toasted Milk Dish with Chocolate Cream Dessert
A vintage style recipe transforms breakfast toast into a dinner feature with a white sauce and chocolate cream topping. Instructions cover making a light cocoa sponge, folding in egg whites and yolks, vanilla, cream, and baking at a hot 400 F for about 13 minutes before shaping and finishing with a moist cloth finish.
Homemakers' Exchange Shopping Tips and Simple Kitchen Hacks
A collage of practical advice from a Homemakers' Exchange page covers simplifying shopping slips, using a nutcracker for bottle caps, and a pineapple marshmallow ice cream recipe. It includes a method to wind skeins with a lamp shade, a self knitted wristlet idea, custard pie crust tips, and a cheese biscuit mix with mustard.
Lemon Fruit Cake for Spring Meals
A vintage recipe instructs cream butter and sugar and flavor with lemon and almond. It adds grated lemon, juice, egg whites, citron, candied lemon peel, anise seeds, and sifted cake flour, folded with stiff beaten whites, then baked at 350 degrees for about an hour and a half to two hours. Cooling and aging in a closed container improves flavor.
Rice Week Entree: Stuffed Pimiento Cups Dish
Dish for National Rice Week features cooked rice, seedless raisins, finely cut ham, canned pimientos, and savory seasonings. Mix with Worcestershire Tabasco and mustard, stuff into pimiento cups, add water, bake 30 minutes in a moderate oven, serve hot with butter. Serves six.
Broiled Grapefruit Breakfast Dish Tip
Select medium size heavy grapefruit and cup in halves. Remove seeds and cut pulp from membranes without severing the skin. A spoonful of preserves improves flavor. broil until edges brown. Serve hot. Brown sugar, honey, or a splash of sherry or brandy may substitute for preserves.
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