The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-08-19
ALL AROUND THE HOUSE.
simple Summer Desserts-HeIps i'm House.
keeping

keeping.
Harper's Bazaar makes the following sug-
gestions regarding eating and drinking dur
ing the heated term:
Desserts for the heated term, when either
health or comfort is TO be considered, should
be neither rich, highly spiced, nor too sweet.
While pie need not be entirely banished, it
is not very desirable article of diet for warm
weather, and its place may be well occupied
by more cooling dishes.
Fresh fruit holds the first place. being both
healthful and easily prepared. When it can
not be had, or when necessary to add some
other dish. there are number of simple
custards and puddings which may be used,
and which are so light, delicate, and tooth
some that it seems as if they should be spec
tally reserved for the hot weather when more
solid fare becomes distasteful.
Those who have only eaten rice cooked and
prepared in the ordinary way have no idea
what desirable dish may be made out of il.
1t should be carefully washed and soaked for
an hour or more in tepid water, after which
il is boiled slowly in rich milk for half an
hour 1t is then dipped into small cups, or
a mould and set on ice; when turned out IL
will be firm and solid. 1t may be served
with cream and sugar, whipped cream, or
with clear sauce made by boiling together
one pint of water, the juice OF two lemons,
four table-spoonfuls of cornstarch. Mix the
sugar and starch together dry, and stir into
the water before it boils; stir until it begins
to thicker, then add the lemon juice, and re-
move from the fire. Beat two or three min
utes then set away to cool. To make va
riety the rice may be sweeJened while cook
ing, or a handful of large sweet raisins may
be added.
A good blanc-mange is made as follows:
Sweeten and flavor one quart of very rich
milk to taste, and set it over slow fire; when
il boils stir into il an ounce OF gelatine
which has been dissolved in little water,
stir steadily until it boils for few minutes,
then pour into moulds A very nice blanc
mango is made by using cream in place OF
milk. or part cream and part milk.
Delicious blanc-mange is made thus: One
quart of new milk, four table-spoonfuls of
cornstarch dissolved in one pint of milk; set
the milk over the fire, add three tablespoon
fuls of sugar; when it boils stir in the milk in
which the cornstarch has been mixed; as soon
as it begins to thicken add two cupfuls of
grated coca-nut, stir lightly, then pour quick
| ly into a mould, and set away to get ice-cold.
Serve with cream. The coca-nut must be
| freshly grated, and not packed in cups when
measured.
Another kind of blanc-mange is made by
adding grated chocolate to gelatine blanc
| mango.
To make very good lemon pudding boil
| three pints of milk: while it is boiling stir in
| the yolks of three eggs beaten light to
| which has been added one even tea-spoonful
| of salt, four tablespoonfuls of sugar, and four
| of cornstarch: stir until it thickens then
pour into deep dish, and stir in slowly the
| grated rind OF one lemon and the juice of
| two Beat the whites of the eggs to a froth,
add two table-spoonfuls of powdered sugar,
| pile on top the pudding, and set in the oven
| just long enough to brown the eggs
| One good result of proper food is that 1t
| does not cause excessive thirst. lce-water
/ soould never be INDUCED i'm freely. A sim
| pie drink of rice, barley, or oatmeal water is
much more effectual in Quenching thirst
| than ice-wa.er. Light claret, slightly iced,
/ diluted with little water, and favored with
slices of lemon and pineapple, makes u very
| cooling drink and a refreshing one.
| ButterIniik, when il can be had pure and
fresh, is delicious drink. 1t is very cooling,
very nutritious and just sour enough TO sat
| isfy the craving for something acid.
| Pure sweet milk is also a healthful drink.
] II can be made perfectly digestible by add