ASSORTED DESSERT RECIPES

PUMPKIN DESSERT SOUFFLE
1       cup evaporated milk
3/4    cup brown sugar
2       envelopes unflavored gelatin
1/4    teaspoon Salt
1 1/2 cups canned pumpkin
3       slightly beaten egg yolks
1/2    teaspoon ground cinnamon
1/2    teaspoon ground nutmeg
1/4    teaspoon ground ginger
3      egg whites
1/2   cup granulated sugar

Pour evaporated milk into freezer tray; freeze until soft ice crystals form around edges. Meanwhile, in saucepan combine brown sugar, gelatin, and salt. Stir in 1 1/4 cups cold water, pumpkin, egg yolks, and spices. Cook and stir over low heat until thickened and bubbly. Remove from heat; chill till partially set. Beat egg whites to soft peaks. Slowly add granulated sugar, beating to stiff peaks. Fold into pumpkin. Whip icy milk until stiff; fold in. Turn into a 2-quart souffle' dish; chill until firm. Serves 12.

FUDGE SAUCE
1 can evaporated milk
2 cups sugar
4 ounces unsweetened chocolate
1/4 cup butter or margarine
I teaspoon vanilla
1/2 teaspoon salt
Heat milk and sugar to rolling boil, stirring constantly. Boil and stir 1 minute. Add chocolate, stirring until melted. Beat over heat until smooth. (If sauce has slightly curdled appearance, beat vigorously until creamy smooth.) Remove from heat; blend in butter, vanilla and salt.
Makes 3 cups.

PASTRY SHELL
11/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons
cold water
Sift together flour and salt; cut in
shortening ill the size of small peas. Sprinkle 1 tablespoon water over
part of the mixture. Gently toss with fork; push to side of bowl. Repeat
until all is moistened. Form dough
into ball; fIatten on floured surface.
Roll dough 1/8 inch thick. Fit pastry
into pie plate; trim ½ to 1 inch
beyond edge. Fold under and flute
edges as desired. To bake, prick
bottom and sides with fork. Bake at
450·F for 10 to 12 minutes.

at 450 degreeF for 15 minutes, then at 325degreeeF for 25 minutes. Remove from oven; split. Turn oven off; put puffs back in oven to dry, about 20 minutes. Cool. Fill with Lemon Filling. Makes 10.
Lemon Filling:
In saucepan combine 1 cup sugar, 1/4 cup cornstarch, and 1/8 teaspoon salt. Slowly stir in 11/2 cups water. Cook and stir till thickened and bubbly.
Stir a little hot mixture into 3 beaten egg yolks; return to hot mixture. Heat till bubbly; cook and stir 2 minutes. Remove fromheat; stir in 1/3 cup lemon juice and 1/4 cup margarine. Chill.

Melt margarine in boiling water. Add flour and salt; stir vigorously. Cook and stir until mixture forms ball that doesn't separate. Cool slightly. Add eggs, one at a time, beating after each until smooth. Stir in coconut. Drop by heaping tablespoons 3 inches apart on greased baking sheet. Bake

PERKING UP FOODS
The appearance of a food contributes greatly to its eye and taste appeal. Often a pretty serving dish and a little time spent arranging the food attractively is all that's needed.