Part 8 (1/2)

Read novel on

b.u.t.tERSCOTCH BISCUITS

Sift together 2 cups bread flour 5 teaspoons baking powder and 1/2 teaspoon salt. Work in with tips of fingers 2 tablespoons shortening, add 7/8 cup milk, stirring with a knife. Roll thin, spread with 1/3 cup b.u.t.ter, creamed and mixed with 3/4 cup brown sugar. Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased m.u.f.fin pans cut side up, and bake 15 minutes at 400 degrees F. This makes 16 biscuits.

[Ill.u.s.tration: b.u.t.tERSCOTCH BISCUITS]

ORANGE AND GRAPEFRUIT SALAD

Pare 3 oranges and 2 grapefruit, removing membrane with the skin, then remove sections free from membrane. Arrange on Lettuce leaves on individual plates in the form of stars, outlining the sections of the fruit with figs cut in narrow strips. Put a Spoonful of salad dressing in the center of each star and garnish, if desired, with Maraschino cherries.

Any preferred salad dressing may be used. Dates may be used instead of figs.

The fruit may be arranged on slices of Pineapple if desired.

Chopped nuts may be sprinkled over the salad.

CONDENSED MILK SALAD DRESSING

Beat 1 egg until thick and lemon colored, and add 1/2 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper and 1/2 teaspoon paprika, then add 1/3 cup vinegar 1/3 cup condensed milk and 1/4 cup melted b.u.t.ter. Beat thoroughly, but do not cook. Chill before serving.

CHOCOLATE FLOAT

Put 2 tablespoons chocolate syrup in tall gla.s.s and fill with Ice-cold rich milk. Shake thoroughly, add a Spoonful of frozen chocolate and serve immediately.

CHOCOLATE SYRUP

Melt 2 squares unsweetened chocolate over boiling water, add 2/3 cup sugar and Few grains salt and stir until well mixed. Pour on gradually 3/4 cup boiling water and stir until smooth. Boil 5 minutes, cool, turn into a jar and keep in ice box or cold place. Four times this amount may be made and kept on hand for use with hot or iced milk.

FROZEN CHOCOLATE

Put in double boiler 1 pint milk and 1 1/4 squares chocolate. When milk is scalded and chocolate melted pour gradually onto 3/4 cup sugar, mixed with 1 egg yolk and Few grains salt. Return to double boiler and cook and stir for 1 minute. Chill, and just before freezing add 1/2 cup cream, beaten stiff, and 1/2 tablespoon vanilla. Freeze, using three parts ice to one part salt.

COCOANUT CAKES

Mix thoroughly 2 1/2 cups shredded cocoanut 2/3 cup condensed milk and 1 teaspoon vanilla. Beat 2 egg whites until stiff, combine mixtures, shape into cakes, using a knife and spoon, and allowing 1 rounding tablespoon mixture to each cake. Place on greased tin sheets 1 inch apart. Bake in moderate oven or at 350 degrees F. for 20 minutes.

ORANGE OPERA FUDGE