The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-07-05

ing gooseberries, cherries and even apples
with sugar and lemon peel before putting
ting them in the tart, ~insures a good pie.
Whipped white of egg is an elegant addi-
ton to most dessert dishes, and every lady
should provide herself with wire whisks.
Whipped to a strong froth with sugar,
with lemon or vanilla favoring, this gar
nish makes an ordinary into a superior
pudding. New laid eggs are exceeding diff
iicult to beat up we'll. Take those which
nave been laid several days. HaveA deep
DOW with q circular bottom, ard in beat
ing the eggs keep the whisk as much as
possible i'll an upright position, moving it
very rapidly: a little boiling water, a table
spoonful to two eggs, and a teasDoonful of
sifted sugar put to them before beating is
commenced facilitates the operation.
For omelette ~souffiee the white of eggs
beaten should be firm enough to cut.
An orange oustard pudding is so very good
that we must give a time-honored recipe.
Boil a pint of new milk. pour it on to three
eggs lightly beaten, mix in the grated peel
of IN orange and two ounces of loaf sugar,
beat all together for ten minutes, then pour
the custard into a pie dish: set it in another
containing a little water and put it in a
moderate oven. When the custard is set, it
generally takes about half an hour, take it
rather thickly with some very fine sugar
and brown with a s%alamander. g.
This should be eaten cold,
OF all! the rice and tapioca puddings the
variety is endless. and they are most
healthy. A wife who will give her dyspeptic
husband a good pudding every day will
perhaps save his life, his fortunes, and if
he is author his literary reputation.
An old antiquary of the last century
wrote: Cookery was ever reckoned a
branch of the art medical. The verb curare
signifies equally to dress vegetables and to
cure a distemper, and everybody has heard
of DIR. Diet and Kitchen Physic."
Indeed that most sacred part of a wo=
mans duty, learning to cool for the sick,
can be studied through desserts. A lady
very ill in Paris through a long winter de-
clared that she would have been saved. had
she once tasted cream toast or tapioca pud-
ding. but both were luxuries which she
never encountered.
Then come all the %iellies, and it is better
to make you own g~elatine from real calves
feet than to use patent gelatine.
The latter. however, is very good and
saves time. 1t also makes excellent foun-
| dalton for all the so-called creams.
Some ardent housekeepers put up all
their jams, preserves and culrant ielly,
some even make the cordials, curacoa ma
yam, peach brandy, ginger cordial, cherry
brandy, but this is unnecessary. They can
be bought cheaper and better THAI hey can
be made.
| IL I!SbOfY oI iliAcuTs Is Il curious one,
Did anyone ever think as he tastes Char
treuse OF the gloomy monks, who dig their
avn graves, and never speak save to saw
"Mes Fretes, il fault mourir,' who alone
can AXE this sparkling and delicate liqueur
which figures at every grand feast?
| have made an expedition to their splen-
did mountain-bound convent. It is one of
the most glorious drives i'll Europe, and
rises into Alpine grandeur and solemnity,
There amid winters cold and summers
heat the Chartreuse lives in severe penance
making his hospitabie liqueur which on,
chants the world out of the chamomile and
other herbs which grow around his con.
vent.
The best French liqueurs were made a,
La Cote by tho Nlsitandine nuns formerly
klrschwasser is made from the cherries
which grow in the Alpine Tyrol. in one
small providence which produces nothing
else.
Indeed, for Louis XIV. in his old no.
We're liqueurs invented, n cordial beinr
made by mixing brandy with sugar anc
scents.
In making a mince pie, do not forget tbt
excellent brandy, the dash of orange cnrn
Goa, which should be put in by the lad,
herself. Else why is it that ever after The
mlnce pie seems to lack that inspiritiut
and hidden firey
We read that there is many II slip .twix,
the cup and the lip."
Perhaps the cook could tell. hut ono mn,
be very sure she will not.
The modern elegant devices BIZ which
strawberries. %violets, md roscleaf, ofanp,
blossoms, and indeed all berries can be can
aied fresh III sugar., affords Il pretty pastim,
Tor amateur cooks.
But 1t near Il confectioner ia the cit,
! these can be bought cheaper than they cal