DESSERTS 73 a large Angel Food cake to small pieces. Place a layer of cake pieces and cover with custard in a pan. Do this in layers until mixtures are used up. Serve with whipped cream. CINNAMON TORTE Y. cup butter 6 tablespoons milk Ya cup sugar 1 cup flour (fold in) 3 egg yolks beaten 1 teaspoon baking powder 1 teaspoon vanilla Add in order. Bake in spring forms. When cold add filling and put stiffly beaten egg whites on top. FILLING 1 lemon juice and rind 1 cup hot water 1 cup sugar 1 tablespoon cornstarch (large) 2 egg yolks Cook until thick. Put on baked cake and beat the five egg whites you have left until stiff. Add 4 cup sugar and 1 teaspoon cinnamon. Place on top of lemon filling and put whole cake in oven to brown for 3 minutes or more. Chopped nuts may be used on top. CHERRY TORTE 2 cups pitted sour cherries 1 teaspoon soda 2 tablespoons butter (melted) Y teaspoon salt 1 cup flour 1 egg (beaten) 1% cups sugar Y cup chopped nuts 1 teaspoon cinnamon Mix cherries and melted butter together. Let stand at least 10 minutes. Sift flour with sugar, cinnamon, soda. Add nuts and beaten egg. Mix with cherry mixture. Bake at 350 degrees for 45 minutes. SAUCE 1 cup cherry juice Y2 cup sugar 1 tablespoon cornstarch 1 tablespoon butter Cook until clear. Serve torte warm with sauce. Can be topped with whipped cream. | ee ee Le ee APPLE SHORTBREAD Y Ib. butter 2 cups sifted flour 1 cup fine granulated sugar Y teaspoon vanilla 4 egg yolks beaten Dash of salt Cream together, add eggs and other ingredients. Mix well. Pat into 8x12-inch pan. Then cover with apple sections placed in rows to which you add 4% cup sugar sprinkled evenly, sprinkling of nutmeg. Then cover all with crumbs. Bake in pre- heated oven at 400 degrees for 10 minutes, 300-degree oven for 35 to 40 minutes until browned nicely. CRUMBS Y Ib. butter Y2 teaspoon soda 1% cups brown sugar YW teaspoon cream of tartar 2 cups flour Pinch of salt Blend well. Keep in jar in refrigerator. Sufficient to cover 4 to 5 fruit pies. CREAM PUFFS Ya cup shortening 1 cup sifted flour ¥g teaspoon salt 3 eggs, unbeaten 1 cup boiling water Add shortening and salt to boiling water and stir over medium heat until mixture _ boils. Lower heat, add flour all at once and stir vigorously until mixture leaves the _ sides of pan. Remove from heat and add 1 egg at a time, beating thoroughly after each addition. Shape on an ungreased cookie sheet using 1 teaspoon or 1 table- spoon of paste for one puff (depending upon size desired). Bake in hot oven (450 degrees) 20 minutes; reduce temperature to 350 degrees and bake about 20 minutes _ longer. Remove from oven and place on rack to cool. When cold, make slit on one