CRESCENT CREAMERY HOME SERVICE BUREAU

Directed by Graduate Dietitian

QUALITY
CUARDED

Recipe Sheet No. 5

STRAWBERRY CREAM TARTS

1 cup whipping cream
1 egg white

4 tablespoons sugar

% teaspoon vanilla |

1 cup shredded cocoanut

1 cup sweetened sliced strawberries
6 baked 312-inch tart shells

Whip the cream until it will stand in peaks.
Beat the egg white, adding the sugar gradually.
Beat until stiff but not dry. Combine the whipped
cream, and beaten egg white thoroughly. Fold
in the cocoanut. Place strawberries in bottom
of tart shells, and pile the cream mixture on top
of fruit. Top with a strawberry, or pour a
fruit jelly glaze over the top. Serves 6.

POTATOES SUZETTE |

3 large potatoes

% cup of hot milk or cream

3 tablespoons of butter

6 eggs

% cup buttered crumbs

Y% cup grated cheese
Sprinking of paprika |
Salt and pepper to taste.

Bake the potatoes in a very hot oven (450 to
500 degrees) for 40 minutes or until soft. When
cooked, cut lengthwise and scoop out. Mash
lightly and add the milk or cream, butter and
salt to taste. Return to the shells and make a
depression in each moud. Into this drop an egg, |
sprinkle it with a little salt and pepper, and cover
with a sprinkling of buttered crumbs topped
with a bit of grated cheese. -Return to oven
(350 degrees) for about six minutes, or just long
enough to set the egg and brown the top.
Serves 6.

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