Browning Chief

WHEN it's your turn to entertain the club for dessert, or when you plan a nice dinner, what you most want is a dessert that will really make a big hit.

Luscious cakes, fancy pastry or elegant lady finger and whipped cream confections are very much in order when you entertain in this way.

Don't let your list of fancy desserts get down too low, or you may spend half a day trying to find something suitable.

A NY LEFT-OVER torte will keep for several days in the refrigerator, in fact once you have made this recipe you will include it in the refrigerator as an emergency dessert for unexpected guests. The wholesome goodness of the ingredients, fresh butter and eggs, makes it one that can be served to mixed groups and people of all ages.

Orange Refrigerator Pudding (Serves 6)

1 cup sugar
2 teaspoons flour
2 eggs, separated
1/2 cup scalded milk
1 tablespoon butter
Few grains salt
Grated rind 1/2 orange
Juice of one orange
Ladyfingers
Whipped cream

Mix sugar and flour with beaten egg yolks, then add scalded milk slowly. Add butter and salt and cook over hot water until thick. Add orange rind and juice. Cool slightly and fold in stiffly beaten egg whites. Split ladyfingers and place a layer in pan lined with waxed paper; spread with orange mixture; cover with another layer of ladyfingers and continue until mixture is used. Chill 24 hours. Serve with whipped cream.

IT'S an excellent idea to plan refrigerated desserts for big occasions since they may be made well in advance, and thus relieve you from kitchen chores on the dessert score as you get ready for the party. Here are two you'll like:

Chocolate Torte

2 squares bitter chocolate
1/2 cup sugar
1/4 cup milk
4 egg yolks
1 cup confectioners' sugar
1 cup butter
4 egg whites
1/4 teaspoon salt
Lady fingers or sponge cake

Melt chocolate over hot water in the top of a double boiler. Combine 1/2 cup sugar, milk and 4 egg yolks, add to chocolate and cook until thick and smooth. Cool. Cream butter until very soft, add the confectioners' sugar and cream thoroughly. Add chocolate mixture and mix well. Fold in the stiffly beaten egg whites and pour into a straight-sided cake or torte pan that has been lined with lady fingers. Chill in refrigerator several hours. Serve with whipped cream to which crushed peppermint stick candy has been added.

LYNN SAYS:

Know These Facts About Vegetables

Use green vegetables fresh—the fresher the better. Vitamins disappear as vegetables wilt and wait.

If you must hold them for a day or so, keep green vegetables cool, damp and lightly covered. Pile loosely to prevent crushing.

Wash quickly, never soak, and lift from water to free from sand and grit.

Save for the soup kettle leaves and stems too coarse to use "as is."

LYNN CHAMBERS' MENU

Baked Ham with Pineapple
Sweet Potato Fluff
Mixed Vegetables
Pear-Grape Salad
Cloverleaf Rolls
Butter
*Tutti Frutti Trifle
Beverage

*Recipe Given

*Tutti Frutti Trifle (Serves 8)

12 grapefruit
1 orange
1 cup fresh pineapple
6 marshmallows
6 maraschino cherries
1/2 cup moist shredded coconut
2 tablespoons maraschino juice
3 egg whites
6 tablespoons confectioners' sugar

Remove segments from membrane of grapefruit and orange, slice pineapple and cut marshmallows and cherries into eighths. Soak marshmallows and coconut in combined juices. Beat egg whites until stiff and fold in sugar. Combine with fruits and coconut marshmallow mixture. Freeze in refrigerator tray until firm.

Lemon Nut Crunch Cake (10 inch tube pan)

3/4 cup butter
1 1/2 cups sugar
3 eggs, well beaten
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 cup milk
Juice and grated rind of 1 lemon
1 cup chopped pecan

Cream butter until light; gradually beat in sugar, beating until light and fluffy. Add eggs; blend well. Sift dry ingredients together and add alternately with milk to creamed mixture, mixing until blended. Stir in lemon juice and rind. Generously grease 10-inch tube pan with butter and cover bottom with chopped nuts. Pour in batter. Bake in a moderate oven (375) for 1 hour and 15 minutes. Turn out on rack to cool.

Hawaiian Fruit Pie (9-inch pie)

1/2 cup sifted flour
1 cup sugar
1/4 teaspoon salt
2 cups scalded milk
3 egg yolks, slightly beaten
2 tablespoons butter
1 cup shredded coconut
2 tablespoons lemon juice
1 1/2 cups shredded pineapple, drained
1 9-inch baked pastry shell
3 egg whites, stiffly beaten
6 tablespoons sugar

Combine the sifted flour, sugar and salt in the top of the double boiler, gradually stir in scalded milk, place over boiling water and cook until thick (about 15 minutes), stirring constantly. Pour small amount of mixture over slightly beaten egg yolks, return to double boiler and cook three minutes longer. Add the butter, coconut, lemon juice and shredded pineapple and pour into baked pastry shell. Top with meringue made by gradually beating the six tablespoons sugar into the stiffly beaten egg whites. Bake in moderate oven (350°) about 15 minutes or until lightly browned.

You can eat sprouted potatoes if you peel them. But never eat the sprouts. They have the same harmful substance contained in green spots.

Toss together green vegetable salads just before you serve; and to make your ration for fats go further, be a miser with the oil in the salad dressing.

To get rid of sand and grit, lift the vegetable from a pan of water, rather than pouring the water off.

Have the water boiling when you put green vegetables on to cook.