New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-09-11

VIII De suInclent Tor ten persons.
In berry time you will ind the following very
nice dessert: Take pint OF juice, squeezed from
either red curants raspberres add four ounces OF
sugar, and water sufficient TO make the whole one
quart OF liquid Let It TO boil. then stir Into
1t one cupul OF fine arna which you soak beforehand
! In some cold water, the superhuous water to be
| poured OFF, stir well, as TO avoid Jumps,
| and keep stirring until the farna Is done
about five to ten minutes). FIJI into mould
dipped In cold winter, and let II get cold Serve
with cream. II you want 1t particularly NICE fill 1t
into ring mould and when turned out hemp up
whipped cream In the centre. This recipe halls from
Denmark where it is called rodgrod"-" red greats"
Some Of the finest dessert dishes made with the
aid Of whipped cream. In the cities it can be bought
at the confecOners, but the best is invariably made
at home. You need fresh cream mot over day Old
for 1t. Pit 1t IN a large bowl turecn, and keep it
on ice for at least hour Then beat 1t with an egg
whip, and as the foam forms remove it with u skim
mer and ladle into cOander, which you place over
another bowl Return the cream which drops into
this bowl to the cream You whip. and continue until
all your has turned to a stiG foam There are
different favorings, which, by slight stirring you can
mix with your whip. There Vanilla grated chocolate.
fresh marmaade Jelly, fresh raspbelrcs or straw
berries etc such cream. heaped up in pyramid shape
and served with fruit or cake, is nice dessert in
itself. One pint Of cream will make whip enough for
six persons To combine whips with raspberries. foi
instance heap the berries in crystal bowl dust sugar
each layer Of them the top with sweetencd
whipped cream for one pint, five ounces Of sugar. put
it on Ice for one or hours, and before serving
ring IL around with fresh rSpbcrries. Whipped cream
Is also needed for creme Russe' Take three table
poonfuls OF powdered and two eggs. Put IT in
large bowl and stir for half hour In one direction.
Then add one tablespoonful Of best brandy OF arrack
and pint of whipped cream. STIR in lightly and
serve at once. This is really more substantial egg
nog.
For d" chocolate BavarOlse,' take one pint of milk,
boil with half pound Of chocolate and quarter of
pound Of sugar. Flavor with vanilla. When cold,
add ounce Of geatine, which has been dissolved
in water. Whip until the creme begins to get stn.
then add pint to pint and half of whipped cream,
which stir In lightly. Put on Ice. As to gelatine,
it is pretty safe rule TO take from one to one and
half cupfuls OF cold water to one ounce OF gelatine
dGr over M ana put the 10 reae e ss e
For stifening pint Of liquid. you generally need
season little over half an ounce lie sufficient This
Is meant especially for Jelly For cream less Will do
made Of rice The following called Russian rice. is
OF the best / know Take quarter OF pound
Of rice. pick and wash It well, put 1T into boiling
water, and let IT cook, without breahng It up Then
drain and allow It TO get cold. Meanwhile take
quarter OF pound OF sugar pour over 1t gil Of water
and boil about fifteen to twenty minutes, until 1t
pour it over TT the rice, adding wiresassfl Of ia
naica rum or arack shake until thoroughly mixed,
then put the whole into glass dish. ana garnish with
preserved or canned peaches aprcots or cherries, or
since you might wish to serve pudding on your
table now and then, | will add fcw recipes for some
Of light kind. This apple pudding IS very delicate
Peel, core and quarter some tart apples. Boil them
with little water until soft and ABLY to be mashed
n n quarter Of pound. Add the same weight Of but
Ter and sugar while stu not. Then let the mixture
cool, then mix into II three eggs beaten to siiR
foam. and the grated peel OF one lemon. Butter
and @ & qu f; over with aS Ea
an hour Try by inserting straw into the middle
II nothing attaches 10 Il. when pulled out. the bak-
Ing Is done. Remember this for other occasions.
For white Of egg p"idHs,' take four whites and
frls Of apricot Tor ether marmaladc with an
onnc" and nd a half Of sugar Add It carefully % the
bake in SLOW oven for about half hour. Serve i'm
medately and In the dish t Is baked in;
Take pint Of milk, stir into II gradually one table
spoonful OF -four. the yolk~ al SIX eggs beaten light
sugar to taste favorinc of grated peel and
t..lspoonful Of brandy or Jamaica rum. Finally mix
into Il toaSpoonfnl OF melted butter (Which must not
be hot and pour into buttercd dish. Bake in
This is very nice rice pudding: Take quarter Of
pound o. rice ana boil In nt, Of milk mn, G,e
Beat half pound Of butter t. cream add one by one
g ge OF pes of E md al nS PH e c w6
must be cold Finally. add the whites Of the eggl
turn out q cake plate. Serve warm with fruit
This recipe for lemon pudding" can also recon-.
mend. Take quarter Of a pound OF sugar and sur
into Il the yollcs Of i've eggs When quite foamy
add quickly the tuicc Of one lemon. and hen tn"
whites beaten TO a Slif snow. Put into buttered
tin form. which II must Mi than three
quarters full. since Il Will rise considerably Bah" about
fifteen 10 twenty minutes
| must not fail to give you few recipes for
sauces to 20 with these desserts. This T.. for In
stance q very good wine sauce: Take whole
egg and the yolks OF two. two ounces OF sngar.
hcapod tca,poonfu Of -four and half pint Of white
cooking wine Beat with egg whip over the fire
until lust before boiling. Serve hot
very simple Is made by first sweetening
some cream. then mixing with II the Juice Of a
lemon which Will thickon the cream
For fruit sauces the simplest way is To take syrup
especially raspberry syrup and Thin II with cold water
or LEI II come To a boil after thinning II. then add a
caspoonful Of cornstarch dissolved In water and bet
Aol while stirring for few minutes. This You
hot.
This recipe for clarc Saucc Is excellent: Take
one tablespoonful e powdered sugar. mach rasp-
berry or curTnt Jelly. and one glas,ful Of clart.
Stir until It slightly thickenS.