RAINBOW page 142

1 pint raspberry sorbet
1 pint vanilla ice cream
6 egg whites
1/3 cup granulated sugar

On a large plate arrange 4 slices
of sponge cake approximately
6 to 8 inches in diameter and 1/4
inch thick. Mound chocolate ice
cream into an inverted bowl
mold. (plastic container). Cov-
er with slice of sponge cake.
Mound raspberry sorbet on top
of sponge cake layer. Cover rasp-
berry sorbet with layer of sponge
cake. Mound vanilla ice cream
on top of sponge layer cake.
Freeze ice cream cake mold
overnight (12 hours). Remove
frozen ice cream cake from mold
by turning upside down onto
plate. (Chocolate ice cream will
be top layer). Make meringue by
whipping egg whites with sug-
ar until stiff. Put meringue in
pastry bag with 1/2 inch tip and
pipe swirls onto ice cream cake,
making certain to cover com-
pletely. Freeze for 2 hours.

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Fruit Sauce
3/4 cup water
2/3 cup granulated sugar
small vanilla bean
1/4 cup raspberries
1/4 cup blueberries
1/2 cup strawberries
1/3 cup brandy

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Combine water, sugar, and
vanilla bean in saucepan and
bring mixture to a boil. Remove
from stove, set aside to cool for
30 minutes, then stir in fruit.
To serve, bake ice cream cake
in preheated hot 500 degree
oven for one minute, until light-
ly browned. Heat brandy in
small pot, and, at table, ignite
and pour blazing over Baked
Alaska. Serve immediately with
fruit sauce on the side. Makes
about 8 servings.

OMELETTE NORMANDE

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HELPING JEWISH
FAMILIES GROW

ree

PUBLISHED BY THE DETROIT JEWISH NEWS

2 to 3 medium ripe apples
ground cinnamon
1/2 cup butter
1/4 cup granulated sugar
1/4 cup cream or homogenized
milk
1/2 cup apple brandy
8 eggs
1 tablespoon water
salt

Peel, core, and slice apples very
thin and sprinkle with cinnamon.
Melt half the butter in a pan and
saute apples slowly until brown.
Add 3 tablespoons of the sugar
and stir in cream or milk and 1 or
2 tablespoons of the apple brandy.
Simmer slowly while preparing
omelet. Beat eggs briskly with the
water in mixing bowl and prepare
omelet . Add salt to taste.
When eggs are nearly cooked,
but still moist and ninny on top,
spread apple mixture over half of
omelet, fold over, and turn out on
heated platter. Sprinkle with re-
maining sugar. Warm remainder
of the apple brandy and ladle
flaming over omelet at table.
Serves 4.

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