Radio and television mirror (Nov 1939-Apr 1940)

Fred Waring, energetic maestro of Chesterfield's Pleasure Time, keeps fit by eating dried fruits. For dessert, he's specially fond of this Dried Fruit Betty. ALL that health and energy you stored up during vacation is carrying you through the autumn with renewed zest for your job. There's a reason for that, of course — and it lies in the fact that by the end of vacation you were rested and chock full of sunshine and vitamins. But now that you're back on the job, don't let your vacation vigor lapse. Maintain it by eating plenty of fruits, for fruits are one of the most important vitamin sources. You may find that fresh fruits are not so plentiful now, or so varied, but that needn't interfere with your vitamin regime. Now dried fruits reach you with all their rich fruit flavor and their health building qualities intact. Orchestra Leader Fred Waring of Chesterfield's Pleasure Time, heard Monday through Friday at 7 P.M., NBC-Red, is a dried fruit enthusiast, with two desserts that he liked especially as a child, Dried Fruit Betty and Apricot Upside Down Cake, still on his preferred list. Incidentally, in making these desserts, Fred's wife follows the same recipes that his mother always use I Dried Fruit Betty 2 cups soft bread crumbs or ci stale bread 1 pound mixed dried fruit Vz cup seeded raisins 82 By MRS. MARGARET SIMPSON Vz cup New Orleans type molasses 12 cup water Vi tsp. nutmeg 2 tbls. melted butter or margarine 1% tbls. lemon juice grated rind of Vz lemon Soak dried fruit over night, then drain thoroughly. Place half the crumbs in a buttered baking dish. Cover with half the 'fruit. Combine water, molasses, butter, lemon juice and rind and nutmeg, and pour half the mixture onto the fruit layer. Cover. Arrange a second layer of crumbs, then a layer of the remaining fruit and add the rest of liquid mixture. Bake, covered, at 350 degrees F. for one hour. Serve with cream or a hot fruit sauce. Apricot Upside Down Cake Vz cup sugar, white or brown 3 tbls. water Vz tsp. cinnamon ' i cup butter or margarine 2 cups cooked dried apricots, sweetened to taste Combine sugar, water, cinnamon and butter in heavy skillet and place muni Milium IIIIMMIIIIV in oven until butter melts. Arrange apricots, cut side down, in syrup in skillet. Pour batter (recipe below) over fruit and bake forty -five minutes. Invert on platter and serve, fruit side up, with lemon sauce or cream. Batter 1 cup sugar Vz tsp. salt Vz cup shorten 2V2 tsps. baking ing powder 2 eggs, beaten Vz cup milk 1% cups flour 1 tsp. vanilla Cream together sugar and shortening, add beaten eggs and cream all together. Sift together dry ingredients and add alternately with milk, to creamed mixture. Beat in vanilla and pour batter evenly over apricots. Shorten Your Shortening Budget One of the most pressing questions for every housewife is how to prepare well balanced, appetizing meals and still keep within the food budget. Margarine is the perfect solution for this difficulty. An important source of Vitamin A, its wholesome richness is unexcelled for shortening, pan or deep fat frying and seasoning, and it gives excellent results used in place of butter in recipes calling for butter. It is also the perfect basis for white sauce, using the basic white sauce recipe of one tablespoon each of flour and margarine to one cup of milk and salt and pepper to taste. RADIO AND TELEVISION 3VIIRROB