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 INDEX TO RECIPES
Page Page _
CAKES .......,.................................... 18 Rolls .......................................... 7
Angnl l·(n)d Cnkn nnd vnrintion U   Sl'lgI'tCf£;1l()€S ........................ .. ........ Z I
llnsln lnnlnr onlin nnd vnnnnnns lo nvhou es .................................. i
        un"     .....,..·.·.....··..•.•..·...•.......... 6
llot milk sponge ...................... 20 V
lruc sponge cake .....·.·-·······-·-··· 20 GELATIN DESSERTS .................... 29
Fillings Fruit juice snow .... . ................... 30
Clear lemon filling .................... 24 Low-calorie cheese cake .......... 30
Date-nut filling .....,........,........,., 24 Three-way fruit chiffon ..........,. 31
Frostings Whipped Toppings
Broilcd frosting ........................   \VhiDD€d Cmdm --···-····-···-·---···-. 32
_ Confcctioners’ sugar frosting \Vhipped evaporated milk ......  
and variations ........................ 23 \Vl1iDD€d ¤0flfk1t dry milk ........ 32
Fudge frosting ...i...................... 23
Lennon hutter glaze and
vnnnllnns   24 PIES .............................................,.. 12
Seven-minute frosting and Crust;
variations ..........,................... 23 Convonllonnl pastry __________________ 12
Crumb and crust variations .... 13
COOKIES ........................................ 25 Hard meringue crust and
nmwnln nnrs nnd vnnnnnns   27 Oi}/Hflgi-1-OHS ........ , .....................  
Chocolate sour cream drops .... 26 p° y '''''''''''''''''''`''''`''''''''' '
Coconut pecan squares ............ 27 Fllllngs ‘
g$*·¤*>¤€¤·ll**¤l*_ bm -—---·-—·—-·-·—· §g Ango plc airing ..........r............. is
atc pinw ce s ....... Z ................ .. Cnnnnnt cnnnn lllllng and
I)atc—fillcd drop cookies and Vnlllnnnn ln
variations ....... I ...................... 26 Lnlnnn Clnllnn nlllng nnd
Rolled sugar cookies and vnllnlnnn 15
variations .............................. 28 . _( K l ` _   `'''·'' _ `'''`'`'   '```'` Z '`*' I
uaiaai C (,(, as ........_............... 28 St fdiv my   ···*i   "“mg 16
Refrigerator cookies ................ 28 Tapping;
Meringue topping .................... 17 -
CUSTARDS .............,...................... 9 Other toppings .......................... 17
Baked custard and variations .. 9
lllatin L‘\lStuf(l ..r......................... 9 PUDDINGS _·_v·_·.__.__·_____.__·v_···_·_·'___·_ 10 I
Soft custard and variations ...... 9
Basic cornstarch pudding
F IT E S RTS 5 and variations ...................... 10
RU D S E `’``''''''`‘'''''‘'‘‘`'''''‘ Chocolate upside—down pudding 11
Brown hetty .............................. 7 Ginger-orange refrigerator
Cohhlers .................................... 7 pudding ................................ 11
This publication .s·ul»erscdcs lI.I5. 3-101, “I)essert.s," by Florence lmlay and Pearl V i
I. Hank, Extcn.s·ion S})(’(`f(IIfSfS in Foods and Nutrition (retired).
Cover photograph.; courtesy Anurrican Institute of Baking

 Desserts
By ELIZABETH HELTON and SARA MOORE
Homemakers like to serve pretty and nutritious desserts. They sel-
dom stop t0 think of the many things involved in the planning and
preparation of desserts. Skill, timing and an artistic touch are im-
portant. You also need to consider desserts carefully in planning meals
because they contain a wide variety of nutrients, and the number of
calories in each recipe varies.
CHOOSING DESSERTS
Your choice of what dessert to serve with a meal is based on sev-
eral things:
• The individual or family who eats it.
• Other foods served in the same meal and during the day—that is, their
nutritional value and their form, texture, color and Havor.
` • Tl}€ UIUC yOU 1]l1V(3 fOl' pI`C]_)1Il'tltiOII illld HIC IDOIICY available fOI` bllyfllg
bakery desserts or prepared cake mixes. Here you pay for services that
went l1'1tO pI`CpilI`iDg tl]€ ]_)I`OdllCt.
• Cooking skill and timing so dessert might be served at its peak of perfection.
Individual and family needs vary. Usually you can serve the same
dessert to everyone by adjusting the size of the serving to suit the age,
work activities and calories needed by family members. Sometimes
_ the way you serve a dessert might need to be varied. If you have small
children, a cream pie might better be served as a pudding for them
and as tarts filled with the pudding for the adults. A tablespoon of
_ whipped cream might top a tart for a teenager and those who are more
active, and only a teaspoon of topping may be needed for those who
are less active.
As you plan for dessert, consider the other foods on the menu for
the day and for the same meal. Desserts contain the same nutrients
found in other foods. \Vhen a day’s menu or a meal is low in a certain
nutrient, the dessert can fill this need. For a meal low in protein, plan
. U to serve a custard dessert or cheese cake. Serve a citrus fruit cup or
sherbet when the daily requirement of vitamin C is not adequate.
Knowing the dessert types in the four food groups is helpful in plan-
ning menus. Some desserts can be put in more than one food group;
for example, lemon ice-box cake which contains milk, eggs, fruit juice
and cereal, can be included in all food groups.
8

 DESSERTS PLACED IN THE FOUR FOOD GROUPS
Food Group Nutrients Provided Dessert Type ·
Milk and Calcium Custards
Cheese Protein Cream and custard pies
B-Vitamins Gelatin creams
Frozen custards
Milk sherbets
Cream puddings
Cheese cake
Cheese with fruit or pie
Eggs, nuts Protein \Vhips
and gelatin Vitamins Sponges
Minerals Soufflés
Custards
Celatin desserts
Some cakes, cookies and pies
Fruits and Vitamins A and C Fruit cups
Vegetables Carbohydrates Fruit cakes or cookies
Minerals Fruit pies or puddings
Fruit gelatin
Fruit sauces
Congealed fruits
Pumpkin pie
Sweet potato pudding
Cereals B-Vitamins Cakes and cookies V
Carbohydrates Pastry shells
Minerals Cereal and bread puddings
Incomplete protein
Desserts are more attractive and acceptable when their form varies
from that of other foods on the menu. A contrast in color, texture or
flavor is welcome. After soups, we appreciate something solid; after a
hot meal, something cool; and after a bland meal, something spicy.
Even within the dessert we like contrasts, such as a crisp cookie with
a custard and a fruit Sauce over a square of cake.
Color plays its part in various ways. Sometimes the color of the »
dish a dessert is served on makes it more attractive. Again, an edible
garnish adds sparkle to something plain.
\Vhen you know you wonit have much time to prepare a dessert,
you can plan to prepare it hours or days in advance. Or you may want
to choose any of a number of commercially prepared desserts. \Vith
imagination you can improve on these desserts so that they will be _
more nutritious and also have a home-like touch. Remember—the price
you pay for these desserts is high because you pay not only for food
but also for services that went into it preparing it for market.
\Ve prefer to serve a dessert at the peak of its perfection. This takes
cooking skill and also a good sense of timing. Be careful to get all
measurements accurate and level.
4

 Desserts vary greatly in the number of calories they contain. VVhen
· a recipe has a high amount of fat, the number of calories in the des-
sert will be high. Fat as a food nutrient yields two and one-fourth
times as many calories as carbohydrate and protein. The list of des-
serts below gives the approximate number of calories in an average
serving. Since 1 tablespoon of butter or 2 tablespoons of whipped
cream yields 100 calories, you can easily see how adding these to a
dessert will increase its calories.
NUMBER OF CALORIES IN DIFFERENT DESSERTS
Low Medium High
(50 to TOO calories) (lOO to 2OO calories) (200 to 450 calories)
Apple Apple betty Apple pie
]unket Custard Custard pie
\Vhip Soufiié Soufllé with sauce
Gelatin, plain Gelatin, with 2 tbsp. cream Barvarian cream
Fruit juice Sherbet Ice cream
Frozen fruit Iced milk Iced milk with frozen
fruit sauce
Plain cookie (2—inch) Plain cookie (3-inch) Rich cookie
V 3 graham crackers Plain cake—no icing Plain cake with icing
Fresh fruits Angelfood cake Fruit cake
Canned fruits Cornstarch puddings Pastries
Dried fruits Cereal puddings Shortcakcs
VVaffle Griddle cake/butter Fritters
1% tbsp. corn sirup 1% tbsp. hard sauce % cup buttered pecans
Peach Peach, sugar and cream Peach cobbler
FRUIT DESSERTS
Fresh, canned and frozen fruits can give the sweet, satisfying com-
° pleteness to a meal that we expect of a dessert. In addition to iiavor,
color, quickness and ease of serving, fruits also contribute large
amounts of vitamins A and C. This is important for us in Kentucky
because research shows we do not get the recommended amounts of
these two vitamins.
Homemakers who stock their freezers with homegrown fruits will
· be happy to know that strawberries are an excellent source of vitamin
C. \Vhen you add ascorbic acid (vitamin C) during the preparation of
frozen peaches to prevent darkening, your peaches contribute an ap-
preciable amount of vitamin C to your diet. Peaches also contribute
vitamin A.
Fresh fruits are at their flavorful best when served in season. Place
them on a pretty serving plate with cheese-sharp cheddar, Swiss, blue
5

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Courtesy Fruit Dispatch Company
Fig. 'l.— After a hearty meal, fresh fruit with cheese is a good dessert.
cheese, cream cheese or any of the many other varieties of cheese _
makes a tasty dessert (Fig. 1   Fresh fruit cup takes a little more time
to prcparc because the fruit is cut into bite size and may be peeled.
A combination of several fruits is good; or try the juice of one fruit
over another such as orange juice over bananas or pureed berries over
pears.
Frozen, canned and dried fruits allow you to have variety the year
round. Adding a fresh fruit and a little lemon juice to a combination
of canned fruits perks up the flavor. Fruits may be garnished with
jelly, whipped cream, coconut, chopped nuts or cookie crumbs.
Make a fruit dessert more filling by adding cooked sauces, a soft _ i
custard or a cornstarch pudding. For something heartier, add cooked
fruits to pastries, cookies and cakes.
Fruit Whips
You can make simple fruit whips from strained or pureed fruits
added to sweetened whipped egg whites. They may be eaten un- _
cooked. lf you have to wait awhile before serving these whips, you ‘
may add gelatin to keep them firm. Soak 1% teaspoons of gelatin in
2 tablespoons of cold water and melt over hot water; add to the basic
recipe given below and place in refrigerator until serving time. In the
following basic recipe, the cup of fruit pulp may be strawberries,
strained peaches. mashed bananas. pureed prunes. or other fruit.
6

 BASIC FRUIT \VHIl’
3 egg whites 6 tablespoons sugar
L4 teaspoon salt I cup fruit pulp
1 teaspoon lemon juice
{ Beat egg whites and salt until a froth is formed. Add lemon juice
and beat until stiff but not dry. Add sugar I tablespoon at a time.
When a stiff meringue is made, fold in the cup of fruit pulp. Yields 6
servings.
Fruit Souffles
Soufliés are steamed or baked desserts in which a cream sauce or
fruit pulp is stirred into a meringue. Use the recipe given above for
fruit whip to fill a greased baking dish or small molds three—fourths
full. Place these in a pan of water and bake at 3750 until firm. You
can make a good soufflé by steaming the recipe in the top of a double
boiler over boiling water for about 45 minutes. Time soufflés so you
serve them as soon as they are done. They shrink as they cool. For
variety use a cup of applesauce, persimmon pulp or drained crushed
pineapple. Serve with a topping of whipped cream, lemon sauce or a
` soft custard.
Fruit Brown Betty
Many fruits are delicious baked in a moderate oven with sugar,
butter and spices. For a brown betty, pare, slice, and layer fruit in
a greased baking dish with bread, cracker or cake crumbs. Use sugar,
butter and seasonings in various amounts according to the tartness of
· the fruit and individual taste. Try sweetening each cup of fruit with
3 to 4 tablespoons of sugar and add a dash of spice. Brown about  
. cup of crumbs in 1 or 2 tablespoons of butter or margarine. Begin with
‘ l a layer of fruit and end with crumbs on top. Serve warm with cream
or a lemon sauce.
Fruit Shortcokes, Rolls, ond Cobblers
You can make fruit shortcakes, rolls and cobblers with the same
rich biscuit dough. For each dessert, however, the dough is handled
A ’ differently.
RICH BISCUIT DOUCIVI
2 cups Hour LQ cup fat
% teaspoon salt % cup milk
4 teaspoons baking powder I beaten egg
Sift together Hour, salt, and baking powder. Cut fat in until mixture
is crumbly. Add milk and stir about 25 times. Form into ball and roll
out on fioured board or pastry cloth.
7

 SHORTCAKE
Nlany sweetened fruits can be served between layers of sh0rtcal# · YX ·\ » ° ‘‘t· `°      ,, . ..    . .»     ¤;
i at -~"     Ni   me e'      
      tifi t  ffj   é  
Lt —` "' `% ‘ ' »` ’
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.j· ._   E  w v.   eg _· . .. 4;
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 °~’->  * .1. t ,  ·-< »»-·   -» ¤>`     
@1 '_`·   '.`    ~-=—·  £2:é§?`... ` ..‘t E  " YS? V
. .&;,;.,\   Q Q,     ~~’’    js _..,.. S ·  .* "
Courtesy Corn Products Company
Fig. 2.- Baked custard is pretty with a meringue topping.
S

 CUSTARDS
Many Kentuckians, both old and young, need extra amounts of
' milk and eggs in their diets. Custards provide a good way to meet this
need. This dessert comes in two forrns——baked custard and soft cus-
tard which is sometimes called boiled custard.
Custards are a combination of milk and eggs that are sweetened,
salted and flavored. For most custards 1 egg to 1 cup of milk is a satis-
factory proportion. This makes a thin soft custard or a delicate baked
custard. To make a custard that will hold its shape when turned from
individual molds, use 1% to 2 eggs to 1 cup of milk. A smooth, fine-
grained custard can be made by using 2 egg yolks for each cup of
milk. Too much heat or overcooking causes a custard to curdle or get
watery.
PLAIN CUSTARD
4 eggs 1 quart milk, scalded
% cup sugar 1 teaspoon vanilla
% teaspoon salt Nutmeg (optional)
· Baked Custard:
Beat together slightly eggs, sugar, salt and vanilla. Scald milk and
add slowly to egg mixture. Strain and pour into buttered custard cups.
Sprinkle with nutmeg. Put cups in warm water and bake in slow 3250
oven for 45 to GO minutes. Bake just until silver knife inserted into
center of custard comes out clean. Cool thoroughly. Serves 8 to 10.
Variations:
Chocolate cnstard—Dissolve I square of unswectened chocolate in milk and
proceed as for plain custard.
Lemon custard—Use lemon flavoring or grated rind of lemon.
Rice custard pudding—Use half of recipe. Add 2 cups cooked rice mixed
_ with   cup seedless raisins and 3 tablespoons sugar. Increase cooking
_ time about 30 minutes.
Serve plain custard with sauees—chocolate, butterscotch or fruit.
Soft Custard:
Use plain custard recipe. Seald milk in top of double boiler. Beat
together the eggs. sugar and salt. Add hot milk slowly to egg mixture.
Mix and return to top of double boiler. Cook over simmering, not
- boiling, water. Stir constantly until mixture coats a silver spoon. Re-
move from hot water immediately. Cool and add vanilla.
Variations:
Floating island—Make meringue using a red jelly (apple or currant) for
sugar and float on top of custard. Or add whipped cream and coconut
or nuts.
Serve as a sauee—()ver fresh, canned or frozen fruits, over sponge or butter
cakes.
Foundation for frozen dcsserts—Frecz¤· custard to mush state. then stir in
whipped cream and/or fruits.
Serve with sparkling cubes of red or yellow gelatin.
9

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/ .4  ’, »   , .si' ‘
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  I ·        
vw ·     ''''V ’    
· ·   ”  i si ·».,        
A   /'_- ; Q   IJQQQZQ .“    
--VVVv      Q   Fig. 3.- Dress up
    “'“‘  V ' "  a simple custard or
  ·Vr?             pudding with mana-
- A  ` ‘     V .   . a r u r e marshmal-
I ;~.,j_~. _   {V 0 ,?»¤j· V { _
..2;;;.   __ W /r,r.         'M-
      , U   ·ll‘;   ~ . i.V  
.       V ,,v, ,   Courtesy Kraft Foods
PUDDINGS
A pudding is a combination of a cereal (Hour, cornstarch, rice, “
tapioea or bread) milk, sugar and iiavoring. Fruit, eggs, CI`€3Hl and
leavening agents may be added. Puddings may be cooked on top of ‘
stove, baked or steamed. An icebox pudding usually contains gelatin
and may need no cooking.
Packaged puddings COIHC in many varieties. You will Want to know ——
the diiierence between a cooking-type pudding and an instant pudding. ·
Cooking-fypc pudding and pie filling mixes contain raw cornstarch and
must be cooked to a full boil. Firmer puddings result if the full boil is
reached quickly, in about 5 minutes over medium heat, than it cooked for
a longer time.
lnslanl purlzling mixes are made with pre-cooked starch and require no
cooking. Be accurate when following instructions given on the package. l
This pudding cannot be umnolded. Fresh whole milk gives the iirmest pud- -
ding. l·`resh skim milk and reconstituted dry milk that has been chilled at
least 2 hours in advance, make a good pudding. Evaporated milk results
in a soit pudding.
You can make your own cooking-type cornstarch pudding and vary
it in many ways.
BASIC COl’tNS'1`AltCI·I PUDDING _
ii tablespoons cornstarch 2 cups milk, divided
lg cup sugar l tablespoon butter
lg teaspoon salt IQ teaspoon vanilla
Stir together cornstarch. sugar and salt. Blend with 2 tablespoons
of milk. Scald remaining milk; add to mixture and bring to a full boil
over medium heat. Add butter and vanilla. Pour into molds rinsed in
cold water. Chill thoroughly and unmold.
10

 Variations:
Unmolded pudding—Add % cup more of milk.
Butterscotch pudding——Substitute brown sugar for white and add 3 table-
spoons butter.
Caramel pudding—Add 2 tablespoons sirup made from caramelized sugar.
‘ Chocolate pudding—Mix 2 or 3 tablespoons cocoa with comstarch and sugar,
or melt 1-ounce square of unsweetened chocolate in milk. Use M; cup
more of milk.
CINCER-ORANGE REFRIGERATOR PUDDING
Cornstareh pudding (basic recipe 2 eggs, separated
or boxed pudding) 1 cup orange juice
1 tablespoon gelatin 2 tablespoons grated orange rind
2 tablespoons cold water 2 cups crumbled gingersnaps
Make cornstarch pudding. Soak gelatin in water. Beat egg yolks;
gradually add small amounts of hot pudding until you can combine
the two. Return to heat, stir constantly for SO seconds. Remove from
heat. Add soaked gelatin, orange juice and orange rind. Chill until
thick. Beat egg whites until stiff and fold into pudding. Line serving
dish with gingersnaps, then alternate layers of pudding and ginger
A snaps. Chill for several hours. Garnish edge of serving dish with
gingersnap halves. Yields 8 servings. (See cover picture.)
" Ginger-orange refrigerator pudding shows how you can change
the basic pudding recipe or a boxed pudding by adding other ingre-
dients, such as cookies, whipped egg whites, gelatin and fruit juice.
You can make simple changes in puddings by adding coconut, fruits
or nuts. For a creamier pudding, stir in a half cup of whipped cream.
CHOCOLATE UPSIDE-DOWN PUDDINC
This upside—down pudding is like a rich chocolate cake baked with
a delicious sauce. Serve it slightly warm with whipped cream or mint
ice cream.
‘ I ll./ij cups sifted cake llour pg cup broken nuts (pecans or
2 teaspoons baking powder walnuts)
I4 teaspoon salt
iiij cup granulated sugar
2 tablespoons butter Topping
1 square (1 ounce) unsweetencd 1/Q cup granulated sugar
chocolate LQ cup brown sugar
LQ cup milk 2 tablespoons cocoa
. 1 teaspoon vanilla l eup boiling water
Sift together flour. baking powder, salt and the M cup sugar. Melt
butter and chocolate together; mix with milk and vanilla. Stir well
into Hour mixture. Add nuts and pour into buttered 1%-quart round
baking dish. For topping, mix granulated sugar, brown sugar and
cocoa; sprinkle over pudding batter. Pour the cup of boiling water
over all. Bake in moderate oven (350") for about 1 hour. Yields
6 to 8 servings.
11

 PIES
Pies are made of luscious fillings on flavorful erusts. Crusts may
be crumb crusts, hard meringue, or flaky pastries. Choose the fillings
from a wide variety of fruit, pudding, cheese, chiffon fillings or a com-
bination of these. Toppings may be meringue, pastry, crumb, cheese
()I` \Vl1lPp€(l. CI`€H1'11. V `
Crusts
CONVENTIONAL PASTRY
This recipe makes two crusts for a 9-inch pie.
2 cups sifted all-purpose flour
. 1 teaspoon salt
¥»§ cup hydrogenated shortening or % cup lard
4 tablespoons cold water
1. Sift flour and salt into bowl.
` 2. Using two knives or a pastry blender, cut in half of the shortening until mix-
ture looks like meal. (This makes pastry tender.)
3. Cut in rest of shortening until particles look like peas. (This makes pastry
flaky.)
~1. Sprinkle water, 1 tablespoon at a time over different parts of mixture, tossing
quickly with fork. (Too much water makes dough sticky. Extra flour added
to overcome stickiness toughens pastry.)
  Stir lightly until a ball forms. (Air caught in dough makes pastry light.)
G. (lather dough in eupped hands and press together gently. (Do not knead for c
that pushes out the air.)
7. Push dough into two flattened balls with their edges higher than center. (Chill _
dough if it is warm.)
8. Place dough on lightly floured board or pastry canvas. A stockinet cover over
the rolling pin helps prevent doughys sticking. Roll lightly from center of ball _
to edges until pastry is FA inch thick or 1 inch larger than inverted pie pan.
S). Fold pastry loosely in half or fourths. Lift gently into ungrcased pan and
unfold. Let rest for 5 minutes. (llclps control shrinkage.)
10. Trim pastry. leaving LQ inch overhang. Turn this edge under to form a raised
rim. ·,
11. For one-erm! pie in which filling is bukezl, flute raised rim by placing the tip
of the right in}%Y=”€-   »  
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Courtesy Kellogg Company
Fig. 4.— Crumbs are used here as crust and topping.
13

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V I Courtesy Kraft Foods p
Fig. S.— Crispness of meringue crust is a contrast to strawberry ice cream filling.
HARD MEHINGUE CRUST
4 egg whites YA teaspoon cream of tartar 1 cup sugar .
llave egg whites at 1‘()()11i temperature. Beat until toamy; add cream
ol. tartar and coutimie beating until soft peaks form. Gradually add
sugar, beating until very still and grains of sugar are dissolved. Butter
F)-inch ovenwear pie pan and dust lightly with Hour. Pour meringue
into pan and shape with spoon to make edges and so the crust will ·
be about I/Q, inch thick. Bake in very slow oven (275O) for 1% hours. -
Cool. Nleringue may crack. but this is to be expected. Fill with ice
cream, iruit or cream lillings.
Variations:
Chocolate cookie torte (pictured on C ei ht ·
1 l S
individual mounds on brown paper placed on a baking sheet. \Vith
back ol teaspoon, shape mounds into hollowcd circle.
ln shells tinted a delicate pink use peach ice cream with a spoontul ot
Fresh blueberries.
ln pale green shells use lemon custard with liuely shaved semi-sweet
chocolate curls.
llaspberries or strawberries are luscious in meringues, either white or
tiiitetl_ with ice cream or whipped cream.
1-1

 Fillings
ANGEL PIE FILLING
` 4 egg yolks 1 cup cream, whipped
3 tablespoons lemon juice 2 tablespoons confectioners’ sugar
Lé cup sugar   ounce semi-sweet chocolate.
M; teaspoon salt grated
1 tablespoon grated lemon rind
Beat egg yolks, lemon juice, MZ cup sugar and salt in top of double
boiler. Cook until thick. Add grated rind. Cool thoroughly. Add
powdered sugar to whipped cream. Season with vanilla or almond
extract if desired. Stir % whipped cream mixture into custard. Pour
into hard meringue shell. Cover with remaining whipped cream. Car-
nish with grated chocolate. Refrigerate for at least 12 hours.
CHIFFON FILLINGS
Chiffon fillings are a combination of a sauce made from egg yolks,
gelatin dissolved in water, and a meringue made