Omaha daily bee., 1884-08-07
DAINTY DESSERTS.
Cooling and Nice Dishes for sultry
Summer Weather.

oue Jurnb almost WITH aversion from
the pies and buildings this hot weather,
and the housekeeper finds it better in
every way to serve her family with
something light and cooling, in place of
the heavier articles that are used 80
much in cold weather, In the frat
place, every one relishes them 30 much
more; the GOODNESS tempts the APP
petite which the weather has taken
away; and in the second place, such
desserts may he prepared early in
the day, while it is yet cool.
and so much Inconvenience and discom.
fort saved. One sits down with such a
relief to the sewing, the writing or the
reading of the now book, with the oon-
seriousness that 80 much of the necessary
preparation of the days dinner is attend
ed to. Then one can have the patience
early in the day to put things into pretty
forms, and make dishes that are really
ornamental and will please the eye; a
patience that it is lacking at a later hour,
when the day grows close and hot, and
it is a task to do even the simplest thing
in the plalnest way. Blanc mango is
quite a popular dish for a dessert at q
summer dinner or for tea, served with
freah fruit and whipped cream.
There are several ways ct making it
and two or three will begiven, so that you
may take your choice, or try them all, as
best suits your purpose. The old. fash
Toned way to make it was to use the Irish
moss. and some housekeopers still ad-
here to this practice, ignoring entirely
the gelatines and farina preparations that
.s.l. A. l.l~.. 80 ,a,,,I nnatNr uhnx,
say-and possibly they are correct-thas
the moss gives a body and consistency to
the blanc mango that tho others do not
give. However that may be, here liz the
rule for those who care for IL: Boil n
handful of moss in a quart of new milk,
flavor it with a cupful of white sugar
aud a few drops of vanilla or rose extract,
then stain it and put into wetted moulds,
when it will harden. Another we'll
tried rule for blanc mango gives n
ounce of gelatine, five unces of sugar,
one quart of cream and two t%easpoonsful
of vanilla. Cover the gelatine with wa
ter and soak until soft; sweeten and fla.
vor the cream; melt the gelatine by
pouring hot water over it; strain it and
stir it into the favored cream; pour the
mixture into wet moulds and place on
the ice to harden. This is a delicious
dish and is specially nice served with
fresh strawberries or raspberries and
whipped cream. White sponge cake
should be passed to eat with the blanc
mango.
Mrs. Lincoln has q most excellent re-
cipe for making cake for deserts, with
creams 1t is called "Mother cake"
The ingredients required arc one scant
cup of butter, one and one-half cups of
sugar, three eggs, whites and yolkes
beaten separately. one teaspoonful of
lemon or vanilla, one.half cup of milk,
three cups of pastry flour, n teaspoon
full of cream of tartar and one-half q
~teaspoonful of soda or two teaspoonfuls
of baking powders. Cream the
butter, add the sugar gradually, then
the yolks of the eggs beaten smooth and
light, then the 1svoring; reserve a
quarter of a cup of the -four, for fear the
cake will be too stiff if it
is all used: less flour will
be required for a thin than for
a thick coat; put the soda and cream of
tartar or the baking powder into the
flour; add the milk and flour alternately,
a little at a time to the eggs, butter and
sugar; last of all add the whites Of the
eggs which have been beaten stif and
dry; bake from forty to nifty minutes in a
moderate oven. You may vary this cake
by adding one cup of fine chopped wal
nuts to the dough and putting a layer of
English waulnuts over the Top. A
southern blanc mango, which is also..called
''farina jelly" is made as follows: Boil
one quart of new milk; while boiling,
sprinkle in slowly a quarter of a pound
of f%arina; continue the boiling in
a double boiler from half an hour to an
hour: season with a ~teacupfull Of sugar
and a ~teaspoonfull of vanilla; when done
turn it out into a mould and place it on the
ice to harden; serve with whipped cream
or boiled custard. A very dainty dish
for desert or supper, with blanc mango
as a basis, is called a ''hen's nest" Get
five small eggs; make a hole at n end,
and empty the shells; fill the empty
shells with blanc mango mixture, and
put them on to the ice to harden; when
they are stiff and cold take off the shells;
have a small, deep glass dish half full of
lemon jelly; pare the yellow rind very
thin frsm the lemons used for the Jelly,
boil them in water till tender, then cut
them in tender strips to resemble straw,
and dip them in boiling syrup of white
sugar and hot water; let them dry, then
put them in the jelly in the shape of a
nest, and lay the blanc mango eggs on it.
He Had the Experience.