DESSERTS

ZABAGLIONE

5 egg yolks %3 cups sherry
5 tablespoons sugar or fruit juice
pinch of salt

Place all ingredients in top of double boiler and using rotary or
electric beater, combine well. Set over hot, not boiling, water and con-
tinue to beat about 3 minutes or until mixture is thick and stands in peaks
when beater is removed. Spoon at once into individual dishes and serve.
Yields 6 servings.

Note: Zabaglione makes a delicious sauce to use on steamed fruit
pudding.

For fewer servings (as dessert) use 1 tablespoon of sugar and 2 table-
spoons sherry for each egg yolk used. 2 yolks serve 2 generously.

eM MR Re OH

FRENCH PANCAKES

2 eggs dash of salt

2 cups all-purpose or 2% 1% cups milk
cups pastry flour 1% cups water

1 teaspoon baking powder fat for frying

Beat eggs. Mix and sift flour, baking powder and salt. Combine milk
and water and add alternately with dry ingredients to eggs. Beat until
smooth. Grease heavy frying pan or electric pan lightly. Have pan hot
enough to just sizzle a drop of water. Pour % cup batter in pan. Tilt pan
quickly from side to side to spread batter thin and make it lacey. Cook
until bubbles burst and bottom is golden. Turn and cook until browned.
Serve with butter and maple syrup or honey. Yields 4 to 6 servings of
crisp and lacey looking pancakes.

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