New-York tribune., 1891-05-24


In many country watering places laid out IN parks
the parasol is very much more used than bonnet,
and there is penchant, therefore, for picturesque
vet dainty styles In parasOl5. No more elaborate
bonnet than the sailor hat or SOFT light summer felt
Is adapted for summer at such places, except
on special stateo occasions. The parasol, however
must be attractive enough to atone for the absence
Of the bonnet. If with a costume of summer
silk II must match or contrast with 1t in an attractive
manner Among inexpensive parasols nothing is
prettier than one of blue and white japanese crepe
which may be found with quaint natural handle OF
wood as low as 80. The new parasols are not lined
and made sheer as possible and still furnish
protection from the Some of the prettest white
ones are Of sheer silk boltng cloth, made over gold
frame covered with chiffon laid in full rufies and
finished with stick of violet wood or some other
fragrant wood.
There are many attractive covered dishes shown in
English wares for hot oakes. The new "mufiineers"
scattered with tiny cowslips powdered with rose
buds are especially pretty. They deep as soup
plates and furnished with perforated covers, that
allow enough steam to pass off to prevent the mullins
being steamed when they are covered
A plum pudding glace is served by all 6rstcnss
French caterers Stone three of Malaga rasns
put them in large bowl and pour over them half
pint of sherry add three Of candied cherries
cut In quarters, ounce OF candied cion chopped
small pieces. stir the fruit thoroughly in the sherry,
and let IL remain covered closely for twelve hours.
Prepare vanilla ice follows Boil In a
saucepan q pint Of milk with half a genuine vanilla
bean when the milk begins to boil beat the yoks Of
four eggs thoroughly with large cup of sugar and
half easpoonfu Of salt, and add them to the boiling
milk. Continue stirring. after removing the vanilla
beam till the mixture tickens. 1t is better to set
the saucepan containing it in another Of boiling water
10 insure the custars being evenly cooked When II
is thick and smooth, add a pint Of rich cream and
beat it we'll. When the prepared cream is thoroughly
cooled freeze 1t TO the proper consistency for serving
and then add the prepared fruit and wne and mngle
the whole thoroughly. Put the pudding in q melon
mould or any suitable form, and pack it in ice and
salt, letting il remain for two hours
A caramel ice cream Is very nice, used in place Of
vanilla cream in this pudding. Serve the pudding on
low crystal platter wreated with holly leaves and
berries and with the following cold in silver
sauceboat Beat the yolks Of two eggs together with
an ounce OF sugar and slowly add gill Of the best
old English brandy to the mixture. Set the bowl
tanning the sugar, egg and brandy I'm saucepan Of
boiling water and heat ii slowly stirring II till 1t
coats the spoon then take IL up and continue beating
IL till il is somewhat cooled. Then add pint Of dry
whinped- CREAM sweetened and favored with few
drops Of vanilla. Beat this sauce with whip for
two minutes after adding the whipped cream, and set
the howl containing il the ice to get thoroughly
cold.
"cafe mousse is OF the best ices we have, and
one OF the easiest to make. Grind fine half cup Of
coffee and pour II into a thin muslin bag Pour very
slowly over the coffee cup Of boiling water, let
drtp through and then pour the liquor over second
time making strong Mocha coffee essence. Beat the
yolks OF two eggs together with half cup of sugar,
add the coffee and stir the mixture the fire for
three minutes being careful that the eggs do not cur
die Remove the cusard from the fire and let II cool,
toa,ine II some and then mix IL carefully with two
quarts Of dry whipped cream. measured after whipping
Pit the mixture in the Of an cecrcam freezer after
removing the beater Cover the can cork up the ap-
erturc where the beater goes n and pack the can in
Ice and salt being careful 70 use twice as much salt
in the pacng as viii be needed 20 freeze an ice-ceam
gallon mould requires about three pints Of salt TO
pack a mousse properly. After packing set the
freezer containing the mousse away for at least six
hours to become perfect. mousse should have a
messy texture therefore should not bc stirred while
II Is freezing.
The French chefs make their cafe mousses out Of
whipped cream alone Favored with thre tablespoonfus
Of coffee essence TO the quart and sweetened Their
coffee essence they make by pouring cup and half
OF cold three ounces of ground Mocha cofee
and reducing the mixture by boiling to three yea
spoonfuls. This essence Is then strained through
cloth and used at once.