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Gherry Dessert for Holiday
Cherry pudding . . . Add hatchets just before serving.
By Cecily Brownstone
Associated Press Food Editor
Serve a special dinner dessert
on George Washington's birthday
? rich with cherries, of course.
A heferty and delicious steamed
pudding should hit the spot on a
February night. The pudding we
recommend is made of a white
cake like batter, studded with
whole red cherries. It's pretty to
look at when it's sliced.
The pudding itself calls for only
a modest amount of sugar, because
with it goes a double delight? a
thick hard sauce and a delectable
thin cherry sauce, the latter with
just the right undertone of tart
ness. You use part of a can of
cherries for the pudding, the rest
goes into the sauce.
It's fun to shape the hard sauce
for the pudding into small hatchets
by molding it on a pattern cut out
of cardboard. But if the pudding
is piping hot ? as all well-bred
steamed puddings should be ?the
hatchets will melt! So pass your
hard sauce fancies separately on a
pretty plate, the cherry sauce in a
matching bowl, and there will be
festivity aplenty. Here are the
recipes.
Cherry Puff
and Cherry Sauce
Ingredients: IV2 cups sifted
flour, 2 teaspoons baking powder,
Va teaspoon salt, V\ cup vitamized
margarine, Va cup sugar, tea
spoon grated lemon rind. 2 eggs,
1/3 cup milk, 1 No. 2 can (1 pound,
4 ounces) red sour pitted cherries
(packed in extra heavy syrup) 1
tablespoon cornstarch, 2 table
spoons sugar, 2 tablespoons water.
Method: To Make Cherry Puff
Sift together the flour, baking
powder and salt. Cream the mar
garine, % cup sugar and lemon
rind; add eggs one at a time, beat
ing until light and fluffy after each
addition. Add the sifted dry in
gredients alternately with the milk
in four additions, beginning and
ending with the flour. Drain cher
ries thoroughly, reserving liquid
and % cup cherries. Fold remain
ing drained cherries lightly into
batter. Grease a 1 -quart mold (in
cluding the cover) and pour in bat
ter. Put cover on mold. Place on
rack in large pan containing
enough boiling water so that at
least one-half of the mold is im
mersed; cover pati; bring water to
boil rapidly, then turn down heat !
just enough to keep water boiling.
Start counting steaming time, and
steam 1 hour or until cake tester
inserted In center of pudding
comes out clean. Turn out on serv
ing plate and serve with cherry
sauc and hard sauce.
To Make Cherry Sauce ? Mix
cornstarch and 2 tablespoons sugar
in saucepan. Add water and stir
until smooth. Add liquid drained
from cherries; cook and stir over
moderate heat until thickened and
clear; cook and stir 2 more min
utes. Add remaining % cup drain
ed cherries and serve.
Hard Sauce
Ingredients: 1/3 cup vitamized
margarine (at room temperature),
1-1/3 cups confectioners' sugar.
teaspoon vanilla, 1 tablespoon
milk.
Method: Cream margarine; cream
in sugar gradually; beat in vanilla
and milk until fluffy. Pile lightly
in serving dish and chill. If hard
sauce is to be shaped, omit the
milk and chill enough to handle
before molding.
Flour should be sifted before
measuring when you want to make
a fine-grained cake. The reason for
this is thzft there may be a differ
ence of three tablespoons between
a level cup of sifted and unsifted
flour.
lEEN
HaimI
. BY VIVIAN BROWN
This is the gaming season for the
teen-age set. Not the wild duck or |
turkey shoot. Nor "Postmaster"
nor "Spin-the-bottle." The kids are
playing old standbys such as check
ers, chess, parcheesi and monopoly.
It seems that games came back
into vogue because of TV, which
sounds like a paradox. But with
the entire family congregating
around the television machine of
an evening, therp is agreement oc
cassionally that certain programs
are boring. So what to do? Well,
why not play a game.
Some teen-agers have running
games that can go on for days
whenever there is a television
break. Monopoly seems to be just
as popular in this respect as it was
20 years ago. And some kids have
several sets of games, throwing
monopoly parties whenever it suits
their mood.
Keyword ? a fairly new word
building game that is similar to
Anagrams ? is a very popular board
game at the moment. Clue is an
? r ? ? ? ? ? ?r: ' ' ?? *
other favorite. ExGI'ft seem to be
responsible for the revival of <4tess.
a fame which they learned was a
wonderful .time-killer when work
ing for Unfle Sam.
Parents seem to welcome the re
turn of games, nice quiet form of
amusement compared to the Jitter
bugging and record-playing in days
of yore.
Another popular pastime, a re
vival of an old favorite, is a game
called Zanies. The Indianapolis
News considers it a large fad with
high school students. This, too, can
be one of those games which is just
ideal in lieu of small conversation
or tick-tack-toe. Play it when a
party gets dull, when you are at a
loss for words with a new boy or
when you have, nothing better to
do. The idea is to conjure up a
picture with a minimum number of
words and lines.
To illustrate a flying butterfly,
for instance, you'd wave your
hands and then snap your fingers.
Tc* illustrate a project on paper,
use the minimum number of lines
necessary, so that the article be
comes an optical illusion of sorts.
A lamp and shade for instance,
could be two circles, one slightly
larger than the other.
Narrow-necked bottles, like vine
gar cruets, are best cleaned by fill
ing with warm water to which a
few drops of ammonia have been
added. After an hour rinse well in
warm water.
Old Thqmpfon is a bland
of GUhmore whiskies and
grain neutral spirits.
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