New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-03-16

the fgoa or fragrant berries" OF the italian gar
dener are already freely displayed at our market sta'
Full luscious looking berries OF fine size command lrom
% TO 30 cents q basket a great many delicious
desserts be made Of p single basket OF Defrc's
Fine Bavarian cream excellent mousse, good char.
lottc and many other dainty desserts can be evo'co
from it. a mousse differs from an icecream IN
being made of beaten packed In ice and SAN
and left to work ont Its own perfection; WHO
regular cecream Is made of unbeaten cream frozen IN
a freezer. The mousse as its name implies mas
moss-lilc consistency, while cream Is sm"oth
For strawberry mousse, take a QasKes
of ripe berries, sort them over, and dip
any in water that need washing. but do not
plunge in the baskefu, that half OF their flavor
is soaked ont before they be properly drained.
set the Strawberries covered and sugared-uslng apous
a tcacupul to baskctful-in a warm place for sew
cra hours. AT the end of this time rich lnlce shouo
them. Strain them through sieve line enonRn
to prevent the seeds going through and add the Juice
of half lemon unless the strawberries are veg acd,
when it may be omittcd), and twice the volume Of
the strawberry PURGE in whipped cream. Beat the
strawberry PURGE gradually into the whipped cream
See that the mixture Is sweet enough II the berries
very acid little more sugar may be needed -FOUR
the mixture into mousse mould, which Is long,
slender, covered mould, in high tin pail, ana
cover lightly using paste to prevent the salt and
water Of packing from penetrating into the creams
Pack in salt and ice, using about twice as much sats
in proportion TO ice used for freezing ice cream<
Thi, delicious dessert served with white cake.
a strawberry Bavaran cream is excellent made
from basket Of berries prepared as for mousse an0
strained, and added to third Of box OF gelattno
which has been soaked in cold water and dissolved
In half cup Of boiling water and strained Add TO
ts mixture the juice Of good Mediterranean orange
and stir the whole gradually into quart OF whipped
cream swcetencd 70 the taste: continue stirring In q
pan Of ice and salt till the mixture begins to grow
thick, then instantly pour ii into circular mould
and surround by whipped cream.
one of the most delicate batter puddings is made
Of the beaten yoks Of eight eggs, half cup OF flour,
n quart Of milk and the whites of eight eggs. Tho
milk l. heated to the boiling point In double boiler.
the flour added and cooked ten minutes, constantly
stirred. the added very carefully lest they
die the mXurc). instantly removed and stirred till
cooled and the whites of three added last OF all
with little salt. The pudding IS poured into
Oured and buttcred bag and boiled for hour AT the
cnd Of this time IL is served with strawberry sauce
made by beating half cup of butter to cream with
cup Of sugar, adding basket Of strawberries mashed
and beaten to pulp and. IL wish the beaten whe
Of two eggs. The golden pudding and crimson sanc4
very pretty together Another dainty sauce u
made Of basket Of straw berries strained as described
for a mousse and added 10 pint Of whipped cream.
Snch a sauce may be served with blanc-mange, q
frozen rice pudding white yellow custard, or am
delicate dessert. -